Shortbread Cookies: Buttery, Crisp, and Irresistible

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: In a large bowl, cream the softened butter and powdered sugar together until smooth and fluffy.

Step 3: Mix in the vanilla extract. Gradually add flour and salt, mixing until a soft dough forms.

Step 4: Transfer the dough to a piping bag fitted with a large star tip. Pipe desired shapes onto the prepared baking sheet, leaving space between each cookie.

Step 5: Bake for 12–15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6 (Optional): Dust with powdered sugar or dip cooled cookies in melted chocolate.

Storage Information

Store shortbread cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 2 months—just thaw at room temperature before serving.