Description
A buttery, melt-in-your-mouth shortbread cookie recipe perfect for Christmas or anytime you crave a classic treat. This simple dough uses pantry staples and creates cookies that hold their shape beautifully.
Ingredients
1 cup (226 g) unsalted butter, softened
¾ cup (95 g) powdered sugar
1 teaspoon vanilla extract (optional)
2 cups (250 g) all-purpose flour
2 tablespoons cornstarch
½ teaspoon table salt
Instructions
1. Beat softened butter until smooth and creamy.
2. Gradually mix in powdered sugar until light and fluffy.
3. Stir in vanilla extract if using.
4. In a separate bowl, whisk together flour, cornstarch, and salt.
5. Gradually add dry ingredients to the butter mixture and mix until combined.
6. Form dough into a flat disc, wrap in plastic, and chill for at least 1 hour.
7. Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
8. Roll chilled dough to ⅛–¼ inch thickness on a lightly floured surface.
9. Cut into shapes with a cookie cutter and place 2 inches apart on the baking sheet.
10. Bake for 9–11 minutes or until edges are lightly golden.
11. Cool completely before serving.
12. Optional: Dip cooled cookies in melted chocolate and let set.
Notes
Dough can be stored in the fridge up to 5 days; let warm slightly before rolling if chilled more than an hour.
For best texture, gradually mix dry ingredients into wet.
European butter yields a richer, more tender cookie due to higher fat content.
Vanilla extract can be replaced with vanilla bean paste or seeds.
Yields about 44 cookies with a 2-inch cutter.
Store cookies in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 67
- Sugar: 2g
- Sodium: 27mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.2g
- Carbohydrates: 7g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 11mg