Shortbread cookies are SO underrated - they are one of the best cookies in my opinion. They are incredibly versatile, so easy to make, have basic ingredients, and are melt-in-your-mouth delicious.
Shortbread is a traditional Scottish biscuit made from butter, granulated sugar, eggs and flour. It is not typically baked with a leavening agent such as baking soda or baking powder.
I love this shortbread cookie recipe because it literally only has 6 ingredients and you probably already have them in your fridge/pantry. Shortbread cookies are typically enjoyed around the holidays, but I love them all year long. I think they are perfect when paired with coffee or tea!
Ingredients for shortbread cookies
If you need to run to the grocery store, here is your shopping list:
- Unsalted butter
- Granulated sugar
- Eggs yolks
- Vanilla extract
- All purpose flour
- Make the cookie dough and chill in the fridge for one hour.
- Roll out the dough on a lightly floured surface until it is ¼ inch thick.
- Cut out the dough using a cookie cutter and place the cookies on a baking sheet lined with parchment paper.
- Bake the cookies for 9-11 minutes. Let cool and enjoy!
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The Best Shortbread Cookies
- 1 cup (226 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar
- 2 egg yolks room temperature
- ½ teaspoon vanilla extract
- 2 ¼ cups (281 grams) all purpose flour
- ½ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and sugar together on medium-high speed until light and fluffy.
- Add the egg yolks and vanilla extract and beat on medium speed until combined, scraping down the bottom and sides of the bowl if necessary.
- Add the flour and salt and beat on low-medium speed until a dough forms. The dough will be thick. Form the dough into a log and wrap it in cling wrap and refrigerate the dough for one hour.
- Once the dough has chilled for an hour, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Unwrap the dough and place it on a lightly floured surface. Roll the dough out until it is about ¼ inch thick. Use a cookie cutter to cut out the cookies, placing them on the baking sheet about an inch apart. They will not spread much. Repeat this process with the remaining dough.
- To ensure the cookies really keep their shape while baking, pop the cookie sheet with the cookies on it in the freezer for 10-15 minutes prior to baking.
- Bake for 9-11 minutes or until lightly golden. Remove from the oven and let them cool for 5 minutes on the pan, then transfer them to a cooling rack to cool compltely.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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