Go Back

Easy Shortbread Cookies

Easy shortbread cookies are rolled, chilled, and baked until set with edges just beginning to turn golden. These buttery cookies have a tender, crisp texture and are cut into simple 2-inch rounds.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chilling and cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 98
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 tsp fine salt

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 325°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Beat the butter and powdered sugar in a large bowl until smooth and creamy, about 2 minutes.
  4. Mix in the vanilla.
  5. Whisk the flour and salt in a medium bowl.
  6. Add the flour mixture to the butter mixture in 2 additions, mixing on low just until the dough comes together.
  7. Roll the dough between sheets of parchment paper to 1/3-inch thickness and chill it flat for 20 minutes.
  8. Cut the dough into 2-inch rounds and arrange them about 1/2 inch apart on the baking sheet.
  9. Gather and reroll the scraps as needed.
  10. Bake for 16–20 minutes, until the cookies are set and their edges are just beginning to turn golden.
  11. Cool the cookies on the baking sheet for 10 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For neat rounds, keep the dough flat while it chills. Store airtight at room temperature for up to 1 week; freeze baked cookies for up to 2 months. A dairy-free butter substitute can work as a swap.