Cookies/ Desserts

Vanilla Shortbread Cookies

Shortbread cookies are probably one of the EASIEST cookies to make, they require only a few ingredients 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. 

Shortbread dough does need to chill in the refrigerator for at least 30-minutes…but that goes by fast! And don’t skip chilling the dough.

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.

Vanilla Shortbread Cookies

Print Recipe
Serves: 30 Cooking Time: 18-minutes

Ingredients

  • 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

Instructions

1

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.

2

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.

3

Chill dough for at least 30-minutes in the refrigerator.

4

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.

5

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.

Notes

Store in an airtight container at room temperature for several days.

 

XOXO,

Kelly

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9 Comments

  • Reply
    Maria Doss
    January 29, 2017 at 11:28 PM

    Shortbreads are my go to! Love you addition of nutmeg, Kelly. I’m sure it adds a lovely spice note and that vanilla bean paste….❤️

    • Reply
      Kelly
      January 30, 2017 at 10:09 AM

      Thanks Maria!! Shortbread is such an easy cookie! Can’t believe it took me so long to make them 🙂

  • Reply
    Kim @ The Baking ChocolaTess
    January 30, 2017 at 5:49 PM

    I’m sold! 🙂

    • Reply
      Kelly
      January 30, 2017 at 6:13 PM

      Hehehe…thanks! I would eat any of the amazing chocolate desserts you make, over these though. Your blog makes me hungry for chocolate lol lol lol 🙂

  • Reply
    Leigh
    January 30, 2017 at 7:53 PM

    The best cookies ever! I was the lucky recipient of this batch😍So yummy- if u love a sugar cookie – u need to try these- in my opinion even better! Thanks Kelly for my bday cookies 💗

    • Reply
      Kelly
      January 31, 2017 at 12:44 AM

      Thank you!! I think I could have baked them a little longer so they were more of a shortbread consistency, but you know how I love to under bake everything hehehe. Another batch coming up soon, so I will save some for you 🙂 XOXO

  • Reply
    artandsand
    June 4, 2018 at 10:15 PM

    I really need to up my baking game.

    Thanks for the recipe.

  • Reply
    Jann Olson
    June 7, 2018 at 9:45 PM

    Hi, I am doing a feature post tomorrow. You will be one from the tea and roses link party.
    hugs,
    Jann

    • Reply
      Kelly
      June 8, 2018 at 5:54 AM

      Hi Jann! Awesome! Thank you!! I appreciate the feature and can’t wait to check it out. Have a great weekend!!

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