Star Shortbread Cookies
Star Shortbread Cookies
Ingredients
For the Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Beat in the vanilla extract until well combined.
⏱️ 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 until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 5 min
- 4
Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This passive time helps the butter firm up, making the dough easier to roll.
⏱️ 5 min
- 5
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350
- 6
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a star-shaped cookie cutter to cut out cookies. Carefully transfer the cut-out cookies to the prepared baking sheets.
⏱️ 8 min
- 7
Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on your oven.
⏱️ 15 min•🌡️ 350
- 8
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Star Shortbread Cookies
Ingredients
For the Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Beat in the vanilla extract until well combined.
⏱️ 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 until just combined and a soft dough forms. Be careful not to overmix.
⏱️ 5 min - 4
Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This passive time helps the butter firm up, making the dough easier to roll.
⏱️ 5 min - 5
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350 - 6
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a star-shaped cookie cutter to cut out cookies. Carefully transfer the cut-out cookies to the prepared baking sheets.
⏱️ 8 min - 7
Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Baking time may vary depending on your oven.
⏱️ 15 min•🌡️ 350 - 8
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min