Shortbread cookies are probably one of the EASIEST cookies to make, they require only a few pantry staples and taste ah-mazing. If you don’t bake, or are victim to cookies that never turn out, then I urge you to try this recipe. I am going to go as far as to say it’s fool proof. And yummy!
I made shortbread cookies a few months back because I had never made shortbread cookies from scratch before. I do that sometimes…I sit and think of something I haven’t ever made before, and then go make it. I like a challenge and sometimes I bake up some pretty crazy stuff. But simple is good. Classic is good. I was almost a little disappointed at how easy these shortbread cookies were to make after my husband told me how much he loved them. I was like yeahhhhhh….they took me 5-minutes to make. Not that I was disappointed that he really liked them…it’s just that sometimes I will spend hours creating a recipe and making it, only to have it be like wahmp-wahmp (insert kitchen tantrum here).
My mother-in-law asked me to bake her a batch of shortbread cookies, and since these cookies are so easy and delicious, I felt it was time I shared this cookie recipe with you too!
Ok go run to the kitchen real quick…do you have powdered sugar, vanilla extract or vanilla bean paste, all-purpose flour, nutmeg (optional), salt and some butter? Ok you are in business! Shortbread dough does need to chill in the refrigerator for at least 30-minutes, but that’s usually time I will spend cleaning up the kitchen, folding laundry, vacuuming (I loooove vacuuming and cleaning) or I will take the dog for a quick walk. 30-minutes will fly by and then you will be ready to get these babies in da oven!
You can roll the dough into a log and then slice cookies just like you would with refrigerated cookie dough, or you can roll the dough out after it has chilled and cut it out using cookie cutters. I did both to show you 🙂 I cut out two cookies using my heart cookie cutter and then decided I did not feel like cutting any more out with cookie cutters, so I just sliced the rest up (hey, I can be lazy too!). I used my new cookie stamp my sister got me for Christmas, but I don’t think I pressed hard enough, because you couldn’t really see the design after the cookies baked up. Still cute though!
I used my Dough-EZ rolling mat, sprinkled with powdered sugar, to roll my chilled dough out on! Love my Dough-EZ rolling mat…easiest way to get uniform thickness in your cookies, without a huge floury mess. There’s still time to save 10% on your Dough-EZ purchase by entering coupon code KELLYLYNN at checkout!
Vanilla Shortbread CookiesPrint Recipe
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- pinch of salt
- pinch of nutmeg
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 cups all-purpose flour
- *Add food coloring and sprinkles to the cookie dough if desired
In the bowl of a stand mixer, with the paddle attachment affixed, beat the butter on medium-high speed until smooth and creamy. Turn the speed down to low and add the powdered sugar, salt, nutmeg and vanilla bean paste. Beat on medium-high speed until well combined, scraping down the sides of the bowl as necessary. Turn the mixer speed back to low and slowly add the flour, mixing until combined. Option at this point to add food coloring and sprinkles, if so desired.
Place a long piece of plastic wrap on the counter and dump the cookie dough on top of the plastic wrap. If you are going to slice and bake the cookies instead of cutting them out, then cover the dough completely in the plastic wrap and work the dough into a long tube shape (like refrigerated cookie dough). If cutting out cookies, then flatten the cookie dough into a long, thin rectangle/square, which will help with rolling it out after it chills.
Chill dough for at least 30-minutes in the refrigerator.
Preheat oven to 350-degrees. Line two baking sheets with parchment paper. For slice and bake cookies: with a sharp knife, slice the cookie dough into slices, approximately 1/4-inch thick. Lay cut cookies out onto prepared baking sheet and bake for 10-12 minutes or until golden brown around the edges. For cut out cookies: sprinkle flour or powdered sugar down on a non-stick surface and use a rolling pin to roll cookie dough out into 1/4-inch thickness. Use cookie cutters to cut into desired shapes. Place cut cookies on prepared cookie sheets and bake for 18-minutes or until golden brown around the edges.
After cookies are done baking, remove from oven and let set on the cookie sheet for 10-minutes before transferring to a wire rack to finish cooling.
Store in an airtight container at room temperature for several days.
Shortbread cookies are the perfect, buttery cookie that go nicely with an afternoon (or morning!) cup of tea or coffee. Love my tea cup and saucer from Wilmax!
See the vanilla bean specks?? That’s from the vanilla bean paste. You can use vanilla extract also, but vanilla bean paste has a more intense vanilla flavor. You can buy vanilla bean paste online (Amazon) or at Michael’s, Hobby Lobby, etc. I bought mine at Hobby Lobby and used a 40% off coupon because I’m a cheap B…..
Pretty 🙂 Sometimes the simple classics are the best! So tell me….what’s your favorite cookie???
You can find this recipe and tons of other recipes at the following parties I have linked up to: What’s Cookin’ Wednesday, Create, Link and Inspire, Sugar and Spice, Weekend Potluck, Pretty Pintastic Party, Friday Frenzy, Meal Plan Monday. Click on the links to check out tons of amazing crafts, recipes and ideas from a variety of bloggers who love to party like me!! 🙂