Name: Shortbread Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 24
Ingredients: 2 cups butter – Softened to room temperature for easy mixing; 1 cup white sugar – Gives the cookies their sweetness; 2 teaspoons vanilla extract – For that warm, comforting flavor; 4 cups all-purpose flour – The base of the cookies; 1-2 tablespoons milk – To bring the dough together

Shortbread Cookies

There’s something magical about the simplicity of shortbread cookies. These buttery, melt-in-your-mouth treats have been a staple in my household for as long as I can remember. When I was growing up, my mom used to make these cookies for every special occasion, from holiday gatherings to school bake sales. Now, as a mom myself, I love carrying on that tradition, especially because these cookies always bring a smile to my kids’ faces.

I first decided to make this recipe when I needed a quick yet satisfying snack for an afternoon playdate. The kids were ravenous, and I didn’t want to reach for store-bought options. As the cookies baked, the entire house filled with that warm, comforting aroma of vanilla and sugar. My children came running into the kitchen, eager to know when they could dig in. And the moment they took their first bites? It was pure bliss. Even my picky eater gave me a thumbs up, which is a rare and precious seal of approval!

What I love most about this recipe is how versatile it is. Whether you’re baking for a school event or simply want a sweet treat to enjoy with your afternoon coffee, these shortbread cookies never disappoint. Plus, they’re easy to make, with ingredients you probably already have in your pantry. It’s a classic recipe that turns even the simplest moment into something special.

Questions I Often Get Asked About This Recipe

Can I make these cookies ahead of time?
Yes, you can! These cookies stay fresh for up to a week when stored in an airtight container. You can also freeze the dough if you want to bake them fresh later.

Can I use salted butter instead of unsalted?
Absolutely. If you use salted butter, just be sure to skip any additional salt in the recipe. The taste will be just as delicious.

How do I keep the cookies from spreading too much?
Make sure to chill the dough before baking. This helps the cookies keep their shape and results in a nice, tender crumb.

Can I add other flavors or toppings?
Definitely! While the classic vanilla flavor is timeless, you can try adding a bit of almond extract, a sprinkle of sea salt on top, or even drizzle some melted chocolate for a fancier touch.

What You Need to Make Shortbread Cookies

2 cups butter – Softened to room temperature for easy mixing

1 cup white sugar – Gives the cookies their sweetness

2 teaspoons vanilla extract – For that warm, comforting flavor

4 cups all-purpose flour – The base of the cookies

1-2 tablespoons milk – To bring the dough together

Equipment:
A stand mixer or hand mixer makes creaming the butter and sugar a breeze. You’ll also need a rolling pin, cookie cutters (if you want to make fun shapes), and a baking sheet lined with parchment paper.

How to Make It:

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper and set aside.

Cream the butter and sugar in a large bowl until fluffy and light. This step is essential for a tender, crumbly texture.

Add the vanilla extract and mix until well incorporated.

Gradually add the flour to the mixture, one cup at a time, until fully combined. The dough should be soft but not sticky.

If the dough is too dry, add milk one tablespoon at a time, mixing until the dough holds together.

Roll out the dough on a floured surface to about 1/4 inch thickness. Use your favorite cookie cutters to shape the dough.

Place the cookies on the prepared baking sheet and chill in the refrigerator for 15-20 minutes to prevent spreading.

Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips:

Use high-quality butter. Since butter is the star of the show, using a rich, creamy variety makes all the difference.

Don’t overmix. Once the flour is incorporated, stop mixing to keep the cookies tender.

Chill the dough. This step is crucial for perfectly shaped cookies that don’t spread too much in the oven.

Customize your cookies. Add-ins like citrus zest or dip them in chocolate for a festive twist.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “These cookies are a game changer! I made them for a bake sale, and they sold out in minutes. Perfect texture!” – Sarah M.

⭐️⭐️⭐️⭐️ “Delicious and easy to make. Next time, I might try adding a bit of almond extract for extra flavor.” – Jennie P.

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy moms! My kids loved helping me cut out the shapes, and they were a big hit at snack time.” – Emily R.

⭐️⭐️⭐️⭐️ “Tastes amazing, but mine spread a bit more than I expected. I’ll definitely chill the dough longer next time.” – Rachel L.

⭐️⭐️⭐️⭐️⭐️ “Melt-in-your-mouth perfection! I made a double batch, and they’re almost gone. Will be making again soon!” – Katie B.

Printable Recipe:

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