Shortbread Cookies are the simplest, softest, most buttery cookie! Eat them plain or add toppings. Either way, they’re perfect!
Shortbread cookies are of my favorite of all time! First of all, they are beyond simple….butter, sugar, flour and some vanilla. Second, they’re soft and last forever. Third, they have this perfect buttery flavor that works with basically any topping……or my favorite way, dare I say- PLAIN! So, being that they’re very easy to make, they are usually a fan favorite for the holidays. I always make them around that time and send them to my family and friends. It’s one of my favorite traditions!
If plain ain’t your thang…
If you do like a little more pizzazz to your cookies, you can make shortbread cookies dipped in chocolate, dipped in chocolate covered in coconut, dipped in chocolate covered in chopped nuts. Orrrrr, you can make shortbread thumbprint cookies filled with jam! All you need to do is smush them in with you thumb and fill the indentation with any jam of your choice!
Whatever you decide to do, you should definitely give these a whirl…they’re classics, you can never go wrong with a classic right;-)
The Holiday Cookie E-book has all the recipes in one place!
Also, if you want the whole line up cookie recipes in one place, check out our Holiday Cookie E-book!
- 2 cups salted butter softened
- 1 cup white sugar
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
Preheat oven to 350F degrees (180C). Prepare a parchment lined baking sheet.
In a large bowl, cream butter and sugar together until they are light and fluffy
Stir in vanilla. Add flour 1 cup at a time, stirring to incorporate before adding the next cup.
Refrigerate dough for at least one hour to overnight. Then roll out dough on well floured surface, making sure not to roll too thin, no less than 1/4", and cut into preferred shapes.
Bake for 10-12 minutes or until slightly golden.
Feel free to make them plain, dip in chocolate, coconut, nuts, or make with a thumbprint filled with jam!