Easy Shortbread Cookies
Calories: 1kcal
Cost: $5-10
Equipment
- Small mixing bowl
- A small whisk
- Measuring cups and spoons
- A stand mixer with a paddle attachment (or a medium mixing bowl and a hand mixer)
- A large baking sheet
- A rolling pin and a knife
Ingredients
- 2 ½ cups All Purpose Flour
- 1 cup Butter – Softened to Room Temperature
- ½ cup Cane Sugar
- ½ tsp Vanilla extract
Instructions
- In the bowl of your stand mixer, beat butter and sugar on a medium speed until light and fluffy.
- Once fluffy, add the vanilla and mix until well incorporated.
- Add the flour on a low speed and beat until all of the flour is well incorporated.
- Refrigerate the dough until fully chilled (at least 2 hours)
- When your dough is chilled, preheat your oven to 300℉
- On a lightly floured surface, roll out the dough to about ⅓ inch thick and cut into your desired shape using a cookie cutter or a butter knife. Alternate cookie shaping methods: 1. You can use a cookie scoop and place each scoop on the baking tray. 2. You can roll the dough into a log and slice the dough into ⅓ inch slices and place on the baking tray
- Place on a baking sheet about 1 inch apart and bake for 20-25 minutes.
- After 20-25 minutes, remove from the oven and let cool for one minute on the pan before transferring to a cooling rack.
- Once completely cool, you can store in an airtight container for 3-5 days. For long term storage, you can place these cookies or the uncooked dough into the freezer.