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Classic Shortbread Cookies Recipe

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4 from 3 reviews

Classic shortbread cookies made with buttery, tender dough and a hint of vanilla. These cookies are easy to prepare, with a crisp texture that melts in your mouth. Perfect for pairing with a cookie dip or enjoying on their own, with optional sprinkles to add a festive touch.

Ingredients

Basic Shortbread Dough

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Optional Sprinkles Topping

  • 2 tablespoons milk
  • 1/4 cup sprinkles

Instructions

  1. Prepare the Dough: Beat the softened butter and granulated sugar in a large bowl with an electric mixer until the mixture is light and fluffy. Mix in the vanilla extract, then gradually add the all-purpose flour, stirring until the dough is well combined.
  2. Shape the Cookies: Roll out the dough to about 1/2 inch thickness on a flat surface. Use a 3-inch round cookie cutter to cut out shapes from the dough.
  3. Chill the Cookies: Place the cut cookies onto parchment paper-lined baking sheets. Refrigerate them for 30 minutes to firm up the dough, which helps maintain the shape during baking.
  4. Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking.
  5. Bake the Cookies: Bake the chilled cookies for 12 to 18 minutes, checking at 10 minutes and then every 2 minutes thereafter. The cookies are done when the edges begin to turn a light golden brown.
  6. Add Sprinkles (Optional): If using sprinkles, lightly brush the top of each cookie with milk just after removing from the oven, then immediately sprinkle on the sprinkles to help them stick. Allow the cookies to cool slightly before moving them to avoid sprinkles bleeding onto the cookie surface.
  7. Serve: Enjoy your shortbread cookies plain or with your favorite cookie dip.

Notes

  • Chilling the dough after cutting improves shape retention and texture.
  • Use parchment paper-lined baking sheets for easy cleanup and to prevent sticking.
  • Check cookies often towards the end of baking to prevent over-browning.
  • Adding milk before sprinkling helps the sprinkles adhere without bleeding.
  • This recipe works well with a 3-inch cookie cutter but can be adapted to other shapes as desired.

Find it online: https://marthatasty.com/classic-shortbread-cookies-recipe/