Description
Make extremely light, buttery, and soft shortbread cookies with this easy five-ingredient recipe. These cookies have a distinct crumbly texture that melts in your mouth.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer until it is very light and fluffy, about 3 minutes.
- Gradually add the powdered sugar and vanilla extract to the butter mixture. Beat until fully combined and creamy.
- In a separate bowl, whisk together the flour and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
- Transfer the dough to a piping bag fitted with a large star tip (or use a cookie press). Pipe small rosettes or desired shapes onto the prepared baking sheets.
- Bake for 15 to 18 minutes, or until the edges are set and very lightly golden. The tops should remain pale.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Dust with extra powdered sugar before serving, or dip half of the cooled cookie in melted chocolate and add sprinkles if desired.
Notes
- Use room temperature butter for the best whipping results.
- For a holiday look, press a maraschino cherry half into the center of each cookie before baking.
- If you do not have a piping bag, you can press the dough into a 9×13 inch pan and bake, then cut into squares once cooled slightly.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 7
- Sodium: 35
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 25