Buttery Vanilla Shortbread Cookies

These tender shortbread cookies melt in your mouth with buttery richness and a hint of vanilla. They are as simple as they are elegant and work for both everyday snacks and special occasions.

The first time I made these was for an afternoon tea with my mom. She still says the texture reminds her of her favorite bakery from childhood.

Ingredients

• Unsalted butter: Gives the cookies that classic rich flavor. Use the best quality you can and make sure it is at room temperature so it will cream properly.
• Confectioners sugar: Makes the crumb light and tender and dissolves evenly for a smooth dough. Sift it if it seems clumpy.
• Pure vanilla extract: Boosts aroma and warmth and I always use real vanilla for the best taste.
• All purpose flour: Gives structure to the dough. Choose a fresh bag for best results and measure it by spooning and leveling.
• Kosher salt: Optional but it enhances all the other flavors. I prefer flake salt because it dissolves more evenly.

Step-by-Step Instructions

Cream the Butter and Vanilla:

Use a stand mixer with paddle attachment and combine room temperature butter and vanilla extract. Beat at medium speed just until creamy and pale. This will make the dough soft and easy to work with.

Add Sugar and Salt:

Pour in the confectioners sugar and salt. Beat again until the mixture looks fluffy and homogenous. Scrape down the bowl well to avoid uneven spots.

Add Flour:

With the mixer on low, gently add the flour in two or three additions. Scrape the bowl again and beat just until there are no dry bits. Do not overmix to keep the cookies tender.

Form and Chill the Dough:

Turn the dough onto a large piece of plastic wrap. Pat and shape it into a log or rectangular prism about one and a half inches thick. Wrap it tightly and chill for one hour or until it feels firm and sliceable. Chilling keeps the cookies from spreading.

Slice the Dough:

Set your oven to three hundred fifty degrees Fahrenheit. Remove the dough from the fridge and unwrap it. Use a sharp thin knife to cut half inch slices. Try to cut them evenly so they bake at the same rate.

Prepare for Baking:

Line a baking sheet with parchment paper or a silicone mat. Place cookies at least one inch apart. They will not spread much but they need space for air circulation.

Add A Pattern:

Use the tines of a fork or a skewer to press a simple pattern onto the top of each cookie. This helps them bake evenly and adds a traditional shortbread look.

Bake:

Slide the tray onto the middle rack. Bake for ten to twelve minutes. Rotate the pan halfway through to ensure even coloring. Look for cookies that feel set and are very pale gold on the bottom. Do not wait for them to brown.

Cool Completely:

Let cookies rest on the baking sheet for five minutes before transferring to a wire rack. Cooling makes them nice and crisp around the edges.

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My favorite aspect of this recipe is how the simple ingredients let the butter flavor shine. I love making a double batch and sharing them with friends during the holidays. My little nephew likes to help press fork marks into each cookie before they go in the oven.

Storage Tips

Shortbread cookies will keep for up to a week in an airtight container at room temperature. Make sure they are fully cooled before storing to prevent moisture buildup. For longer storage, you can freeze baked cookies between layers of parchment. Do not refrigerate the finished cookies as that can make them pick up fridge odors.

Ingredient Substitutions

If you want a citrus note, try adding the zest of one lemon or orange to the dough. You can swap the vanilla for almond extract for a different flavor. If you use salted butter, just leave out the additional salt.

Serving Suggestions

Serve these with afternoon tea or coffee for a special treat. They also make an elegant dessert plate paired with fresh berries or a drizzle of melted chocolate. For the holidays, I like to dip half of each cookie in white or dark chocolate and add chopped pistachios.

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Enjoy these delicate shortbread cookies with loved ones during any occasion!

Frequently Asked Questions

→ How do I get a tender shortbread texture?

Use room temperature unsalted butter and avoid over-mixing once the flour is added. Chilling the dough before baking also helps.

→ Can I substitute granulated sugar for confectioners’ sugar?

Confectioners’ sugar yields a smoother, more tender result. Granulated sugar may produce a crunchier texture.

→ Why chill the dough before slicing?

Chilling firms the dough, making it easier to slice cleanly and helping the cookies hold their shape during baking.

→ Is the salt necessary in these treats?

Kosher salt is optional, but a small amount enhances flavors and balances the sweetness nicely.

→ How should I store shortbread to keep it fresh?

Store cooled cookies in an airtight container at room temperature for up to one week.