This easy recipe for Shortbread Cookies is made with just 5 simple ingredients! The result is a buttery, tender, flaky shortbread cookie that nearly melts in your mouth!
In a large mixing bowl or bowl of a stand mixer, beat together the butter, vanilla, and powdered sugar on medium-high speed until light and fluffy, scraping down the sides as needed.
Add the flour and salt to the creamed ingredients and mix on low until the dough is just combined. It will look a bit crumbly.
Turn the dough out onto a lightly floured work surface and bring the dough together to form a cohesive dough. Pat or roll the dough into roughly an 8x8 square, about ½ inch thick. Wrap the dough well in plastic wrap and refrigerate for at least 30 minutes.
Once ready to bake the cookies, preheat the oven to 325°F and line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and cut the dough into 2” squares.
Piece each shortbread cookie with a fork or skewer, several times.
Transfer the cookies to a baking sheet, about 1 inch apart. Sprinkle with granulated sugar or sparkling sugar if desired.
Bake until lightly golden and set, 18 to 20 minutes. Do not let cookies brown as they should be fairly pale in color.
Let cool to room temperature on the baking sheet and then remove to a baking rack or container. Store the cooled shortbread cookies in an airtight container for up to 7 days at room temperature or in a freezer-safe container for up to 1 month.
Video
Notes
Measure Carefully: The powdered sugar and flour should be fluffed and spooned into the measuring cup, then leveled off. If the dry ingredients are packed down when you measure them, or if your measuring cup is overflowing, the shortbread will turn out crumbly.Note on Chilling: I have found for many of you, it is easier to chill the dough AFTER shaping, rather than chilling and then shaping. Butter: If you only have salted butter, simply omit the salt from the recipe and proceed as directed.Make-Ahead Instructions: Shortbread Cookie Dough can be made up to 5 days in advance. Prepare the dough as directed and store the dough, tightly wrapped in plastic wrap, in the fridge for up to 5 days or in the freezer in a freezer-safe storage container for up to one month. Defrost in the refrigerator overnight if needed, and then cut and bake the cookies as directed. Make it Festive: Instead of topping your shortbread with granulated sugar, use colored sparkling sugar to the cookies before baking.Add Sprinkles: Quickly mix ½ cup of sprinkles into your cookie dough after mixing in the flour. Shape, chill, slice, and bake as directed.Chocolate Dipped Shortbread: Once your cookies have been baked and cooled, melt 1 cup of dark or semi-sweet chocolate chips into a heat-safe bowl and microwave in 30-second intervals until melted. Dip half the cookie into the melted chocolate and then place it on a cookie sheet that has been lined with parchment paper. Allow the chocolate to harden and then serve or store as directed.Add Almond Extract: To enhance the nutty flavor of the butter, add ¼ teaspoon of almond extract to the shortbread cookies along with the vanilla extract.