Shortbread Cookie Recipe
This buttery Shortbread Cookie Recipe is melt-in-your-mouth delicious with only a handful of common ingredients!
Servings: 48 cookies
Ingredients
- 2 cups unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1-2 tablespoons milk as needed
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream together butter and sugar with a hand mixer until light and fluffy. Add vanilla and mix well to combine.
- Add flour and mix until the dough fully combines. Add milk as needed until the dough reaches the consistency of Play-Doh.
- Scoop the dough into a cookie press. Hold the cookie press down on an ungreased, unlined baking sheet and press to form cookies.
- Bake for 10–12 minutes, until very lightly golden on the bottom.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Video
Notes
STORE cookies in an airtight container for 1-2 weeks at room temperature.
STORE cookie dough. To store the dough to bake later, wrap it tightly in plastic wrap and keep it in the fridge for 3-4 days or 4-6 weeks in the freezer. If freezing the dough, also wrap it with aluminum foil.
FREEZE in a freezer-safe container, for 2-3 months.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.5mg