My Go-To Shortbread Cookie Recipe


Today I’m sharing one of my go-to recipes for a sweet snack. This is my classic shortbread cookie recipe and the cookies just melt in your mouth!

A while back I posted on our Facebook page that I had found this great “cuppie” cutter at World Market, and couldn’t wait to make my own cuppie cookies. I was first introduced to these cuties by Jimemmajack Cookies when I used them in this Easter shoot.

These cookies look so adorable hanging on the side of a glass of milk or a cup of coffee. I like to use shortbread because the dough doesn’t spread when it cooks like some other dough does. I once made these for St. Patrick’s day and added green food coloring to the dough for green cookie “coins.”  If you don’t have a cookie cutter, just roll the dough into small balls and press them down to form round cookies.  You can also roll them out into small log shapes.

Shortbread Cookies

  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • cookie icing if desired

In a bowl, cream butter and sugar together with an electric mixer on low.

Add vanilla and combine.

Gradually add flour while continuing to mix on low.

With your hands form a ball with the dough and then press out on a lightly floured surface. Spread dough out to between 1/4 and 1/2 inch thickness.

Use cookie cutter to cut out shapes and bake in pre-heated oven at 350 degrees, for 9 to 11 minutes.

Remove cookies with a spatula and let cool on a wire rack.

Decorate with cookie icing if desired.

TIP: Use almond, coconut, or orange extract instead of the vanilla to impart a different flavor into the cookies.

shortbread cookie recipe

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