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Delicious shortbread cookies arranged on a plate with a cup of tea

Shortbread Cookies

These homemade shortbread cookies have a melt-in-your-mouth texture and subtly sweet flavor, making them a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened High-quality butter is key for the best taste and texture.
  • 3/4 cup powdered sugar Adds sweetness and fine crumb for a melt-in-the-mouth experience.
  • 1/2 teaspoon vanilla extract Subtle flavor enhancement.
  • 2 cups all-purpose flour Essential for the structure of the cookies.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line two lightly colored baking sheets with parchment paper.
  2. In the bowl of a stand mixer, mix together the softened butter, powdered sugar, and vanilla extract until smooth. Gradually add the all-purpose flour until the mixture appears crumbly.
  3. Gather the dough into a ball and roll it out between two sheets of parchment paper to about 1/3-1/2-inch thick.
  4. Use a cookie cutter to cut out 3-inch circles from the rolled dough and carefully transfer them to the prepared baking sheets.
Baking
  1. Place the baking sheets in the preheated oven and bake the cookies for 12-15 minutes, until the bottoms are just starting to turn lightly golden.
  2. Remove the cookies from the oven and let them cool on the baking trays for 5 minutes before transferring them to cooling racks.
Storage
  1. Keep the cooled cookies in an airtight container for up to 5 days to preserve their delightful texture.

Notes

Consider refrigerating the dough for 30 minutes if too soft to handle. Avoid overbaking to maintain tender texture. Light-colored baking sheets help achieve an even, golden bottom.