Simple Shortbread Cookies
Simple Shortbread Cookies
Ingredients
For the Shortbread Cookies
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg yolk
- 1/2 teaspoon vanilla extract, optional
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. An electric mixer can be used for best results.
⏱️ 3 min
- 2
Beat in the egg yolk and vanilla extract (if using) until well combined. Scrape down the sides of the bowl as needed.
⏱️ 1 min
- 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min
- 4
Gather the dough into a ball, flatten it slightly into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.
⏱️ 1 min
- 5
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 6
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes, or simply cut the dough into squares or rectangles with a knife. Carefully transfer the cut cookies to the prepared baking sheet.
⏱️ 5 min
- 7
Bake for 15-20 minutes, or until the edges are lightly golden. The centers should still look pale. Baking time may vary depending on the size and thickness of your cookies.
⏱️ 20 min•🌡️ 325
- 8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Shortbread Cookies
Ingredients
For the Shortbread Cookies
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg yolk
- 1/2 teaspoon vanilla extract, optional
Instructions
- 1
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. An electric mixer can be used for best results.
⏱️ 3 min - 2
Beat in the egg yolk and vanilla extract (if using) until well combined. Scrape down the sides of the bowl as needed.
⏱️ 1 min - 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 3 min - 4
Gather the dough into a ball, flatten it slightly into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.
⏱️ 1 min - 5
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 6
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes, or simply cut the dough into squares or rectangles with a knife. Carefully transfer the cut cookies to the prepared baking sheet.
⏱️ 5 min - 7
Bake for 15-20 minutes, or until the edges are lightly golden. The centers should still look pale. Baking time may vary depending on the size and thickness of your cookies.
⏱️ 20 min•🌡️ 325 - 8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min