Best Shortbread Cookies
Only 5 ingredients needed to make these easy and not so sweet shortbread cookies.
Servings: 24 pieces
Calories: 181kcal
Ingredients
- 1 ½ cups unsalted butter, soft
- ¾ cups sugar, granulated
- 1 teaspoon vanilla, pure extract
- 3 cups all-purpose flour
- 1 ½ teaspoon kosher salt
Instructions
- Preheat oven to 300°F.
- Using a stand-up mixer with the paddle attachment or a hand mixer, beat the butter and sugar on high speed for 2 minutes or until light and fluffy. Add vanilla and mix on low until incorporated.
- Stop the machine and add the flour and salt. Mix on low just until the flour is incorporated and it comes together.
- Line a 9x13-inch baking pan with parchment paper. Using your hands, press the cookie dough evenly into the pan. Cut into rectangles by dividing the pan into 24 pieces (8x3). Poke each piece, all the way through, with a fork 3 or 4 times.
- Bake in center of preheated oven for 50-60 minutes, rotating pan halfway through. The cookies should just be starting to turn golden brown around the edges.
- Remove from oven. Cut and poke holes again while still hot. Let cool for 15 minutes then remove from pan onto a cooling rack to cool completely.
Notes
- Shortbread can be stored in an airtight container or tin, on the counter, for several weeks and frozen in an airtight container for 6 months.
- Cutting the dough before baking allows for mistakes or correcting crooked lines. If you make a mistake simply use your fingers to “erase” the line and start again. Poking holes allows the moisture to escape for more even baking and crispier texture.
Nutrition
Serving: 1piece | Calories: 181kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 78mg | Potassium: 20mg | Sugar: 6g