Shortbread Cookies
Shortbread cookies are deliciously light, crisp, and buttery. These classic cookies are easy to make at home with just five ingredients.
Ingredients
- 10 tablespoons unsalted butter softened
- ½ cup confectioner's sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
Instructions
- In a large bowl, add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
- Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.
- Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter, and then chill in the refrigerator for 1 to 2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a sharp knife to cut ½-inch thick rectangles from the dough, then place the cut cookies on the parchment paper-lined baking sheet.
- Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking for an additional 6 to 7 minutes or until the cookies are barely starting to brown.
- Remove from the oven and let cool for 2 to 3 minutes on the baking sheet.
- STEP SEVEN: Transfer cookies to a wire rack to cool completely.
Notes
Make sure to use room temperature butter so that all of the ingredients combine fully.
As each oven is a bit different, it’s important to keep an eye on the cookies while they are baking. You don’t want these cookies brown at all. Take them out of the oven and allow them to set up on the baking sheet if needed.
Don't leave the cookies on the baking sheet to cool fully, as they will continue to bake and get too brown that way.