This shortbread cookie recipe will make delicious cookies that melt in your mouth. You’ll WANT this easy recipe for parties, birthdays, or any day!
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 Cookie Recipe
- 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.
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