These simple shortbread cookies are the perfect amount of sugar and salt. They are easy to make and are perfect for a Christmas cookie exchange!
Shortbread cookies are so wonderfully sweet, salty and buttery. What’s not to love? I love that you can have these plain or you can dip one end in chocolate and add sprinkles to really dress them up. You could also dip them in some melted white chocolate. Another idea would be to sandwich two of these together with your favorite jam. You could also make a powdered sugar glaze for them.
Here are a couple of tips for shortbread. If you are going to roll them out, let them chill in the fridge for at least 30 minutes.
Here’s what you need:
- 1 cup butter, softened
- 1/2 c sugar
- 1/2 t Kosher salt * if using table salt instead of Kosher, reduce to 1/4 t
- 2 c all purpose flour
- 1 t vanilla extract
- parchment paper
- plastic wrap
Beat the butter, sugar, vanilla and salt on medium high speed for about 2 minutes or until it’s pale and fluffy.
Add the flour and mix on low speed until it forms a stiff dough. It may seem dry, but if you’re using a stand mixer, you may have to stop and scrape the dough off the sides of the bowl. Mix just until it comes together.
For cut out cookies, place a piece of plastic wrap on the counter and shape into a disk about 1 inch thick. Seal the dough into the plastic and let chill in the fridge for at least 30 minutes.
After chilling, dust the counter with flour and roll out using extra flour to keep it from sticking. The dough needs to be 1/4-1/2 inch thick. Cut out the cookies using whatever shape you want and put them onto a parchment paper lined baking sheet about 1 inch apart. You can gather scraps and roll them out a couple more times if you want!
Bake at 350 for about 20 minutes, rotating the pan after 10 minutes. The middle of the cookies should feel dry to the touch. Allow them to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For slice and bake cookies, place a piece of plastic wrap on the counter. Put the dough on the plastic wrap and use the wrap to help you shape the dough into a log shape. Refrigerate for one hour . Slice and bake for 20 minutes, rotating the pan after 10 minutes.
Simple Shortbread Christmas Cookies
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Loading...Ingredients
- 1 cup butter, softened
- 1/2 c sugar
- 1/2 t Kosher salt * if using table salt instead of Kosher, reduce to 1/4 t
- 2 c all purpose flour
- 1 t vanilla extract
- parchment paper
- plastic wrap
Instructions
Beat the butter, sugar, salt and vanilla on medium high for about 2 minutes (it should be pale and fluffy)
Add the flour and mix on low speed until a stiff dough forms.
If using a stand mixer, you will probably have to stop and scrape down the sides.
Mix just until it comes together.
For cut out cookies: place a piece of plastic wrap on the counter and shape into a disk about 1 inch thick. Seal the dough into the plastic and let chill in the fridge for at least 30 minutes.
After chilling, dust the counter with flour and roll out using extra flour to keep it from sticking. The dough needs to be 1/4-1/2 inch thick. Cut out the cookies using whatever shape you want and put them onto a parchment paper lined baking sheet about 1 inch apart. You can gather scraps and roll them out a couple more times if you want!
Bake at 350 for about 20 minutes, rotating the pan after 10 minutes. The middle of the cookies should feel dry to the touch. Allow them to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For slice and bake cookies: place a piece of plastic wrap on the counter. Put the dough on the plastic wrap and use the wrap to help you shape the dough into a log shape. Refrigerate for one hour . Slice and bake for 20 minutes, rotating the pan after 10 minutes.
If desired, you can dip half the cookies into melted chocolate and sprinkles or make a powdered sugar glaze!
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