Indulge in the delightful world of Shortbread Cookies, where the sweetness meets a crisp, buttery indulgence. Easy to make yet perfect for special moments, these cookies add a touch of joy to festive occasions, especially Christmas.
Begin by creaming together the butter, powdered sugar, and a pinch of salt. Use an electric mixer and whip it up until it becomes nice and fluffy.
Add vanilla extract and mix on low speed, scraping the sides of the bowl occasionally, until everything is well combined.
Gradually mix in the sifted all-purpose flour until the mixture becomes crumbly and resembles the start of a dough.
Use your hands to gently press the crumbly mixture into a cohesive dough. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
After the dough has chilled, roll it out on a floured surface. Try to achieve a thickness of approximately ¼ inch using a rolling pin.
Utilize your favorite cookie cutters to create your desired shapes from the dough. If you have any leftover cookie dough, simply re-roll it and shape additional cookies.
Place them on a parchment-lined baking tray. Bake the cookies in a preheated oven at 350℉ for 12-15 minutes, until they are lightly golden on the bottom. Let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.
To Serve
Enjoy these melt-in-your-mouth Shortbread Cookies with a cozy beverage of your choice - whether it's a warm cup of milk, tea, or your personal favorite!
Notes
Here are some expert tips to perfect your Shortbread Cookies:
Preparation of ingredients:
Room Temperature Ingredients: For a smooth and light texture, ensure your butter is at room temperature. If it's too cold, gently heat it in 10-second intervals in the microwave or use a warm bowl to speed up softening. Leaving it on the counter ahead of time also helps.
Sifting Flour: Create a smoother dough by sifting the all-purpose flour before adding it to the mixture.
Mixing, Rolling, and Baking Essentials:
Gentle Mixing: Avoid a tough texture by gently mixing the flour into the wet ingredients, being cautious not to overmix or over-knead.
Chilling the Dough: Enhance the structure of your cookies by allowing the dough to chill in the refrigerator for at least 30 minutes.
Flouring Surfaces: Prevent sticking by flouring your working area and rolling pin. Using parchment paper while rolling also helps achieve a flawless finish. Roll gently for the best results.
Consistent Thickness: Ensure even baking by aiming for a consistent thickness when rolling out the dough. I recommend around ¼ inch, but you can also opt for ½ inch.
Proper Baking Time: Bake until the edges turn light golden. For a bit crunchier texture, extend the baking time, but avoid overbaking to prevent dryness.
Cooling Time: Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps in setting the cookies.
Recipe Yield: While I got around 20 cookies from this recipe using the specific shapes and sizes I chose, keep in mind that the final quantity might vary depending on the shapes and sizes of the cookie cutters you decide to use.
Customization:
Customize the shapes: Infuse your personal touch by experimenting with various cookie-cutter shapes. To prevent the dough from sticking, try dipping the rim of the cutter or glass in flour.
Variations: Even though classic Shortbread Cookies are made plain and enjoyed as is, you can enhance their flavor by adding chocolate icing, sprinkles, or crunchy nuts to the dough.