Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add the salt and vanilla extract (if using) and mix until combined.
- Gradually add the flour, 1/2 cup at a time, mixing on low speed until just combined. Be careful not to overmix.
- If the dough seems too dry, add a teaspoon of cold water at a time until it comes together. If it's too sticky, add a tablespoon of flour.
- Turn the dough out onto a lightly floured surface and gently knead it into a disc.
- Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper or silicone baking mats.
- Remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Use cookie cutters to cut out your desired shapes.
- Carefully transfer the cookies to the prepared baking sheets, leaving a little space between each cookie.
- Bake for 12-18 minutes, or until the edges are lightly golden brown.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still warm, you can sprinkle them with sanding sugar for a sparkly finish.
Notes
Store shortbread cookies in an airtight container at room temperature for up to a week. Variations include lemon shortbread (add zest of one lemon), chocolate chip shortbread (stir in 1/2 cup of mini chocolate chips), lavender shortbread (add 1 teaspoon of culinary lavender), espresso shortbread (add 1 tablespoon of instant espresso powder), and orange shortbread (substitute orange zest for lemon zest, and a dash of orange extract).