The Best Shortbread Cookies
Every dessert blogger needs a shortbread cookie recipe and this is mine. It is super easy to make and is melt-in-your-mouth delicious!
Ingredients
- 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
Instructions
- 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?Let us know how it was!