Description
Classic shortbread cookies featuring a tender, buttery texture with a hint of vanilla and a crunchy finish from coarse sugar.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (115 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon kosher salt
- Coarse sugar, for sprinkling
Instructions
- In a large bowl, using a handheld mixer on medium-high speed, beat the softened unsalted butter and confectioners’ sugar until creamy and smooth. Add the pure vanilla extract and continue beating until the mixture is well combined. Gradually add the all-purpose flour and kosher salt, mixing on medium speed just until the dough comes together and no dry flour remains.
- Place the dough between two sheets of parchment paper and roll it out evenly to about 1/3 inch thickness. Remove the top parchment paper and trim the edges if needed to create a neat rectangle. Cut the dough into 2-inch squares directly on the parchment. Keep the cookies on the parchment and transfer to a baking sheet, then freeze until the dough is firm and cold, about 30 minutes.
- Arrange a rack in the center of the oven and preheat to 350°F (175°C). Once chilled, separate the frozen cookies and place them on a clean parchment-lined baking sheet, spacing them about 1 inch apart. Lightly sprinkle the tops of each cookie with coarse sugar.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges just begin to turn golden. Remove from the oven and allow the cookies to cool slightly before transferring them to a wire rack to cool completely.
Notes
- These cookies pair well with tea.
- They make a great gift during the holidays.
- Prep Time: 45 minutes
- Cook Time: 12 to 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Shortbread Cookies