Buttery Shortbread Cookies (Printable)

Rich, tender shortbread made for crisp texture and ideal for decorating with icing or sprinkles.

# What You’ll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon fine sea salt

→ Decoration (optional)

08 - Royal icing or glaze, as desired
09 - Sprinkles or sanding sugar

# How To Make:

01 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
02 - Add the egg and vanilla extract to the butter mixture and blend until fully combined.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
04 - Gradually add the dry mixture to the wet ingredients, mixing just until incorporated; avoid overmixing to maintain tenderness.
05 - Divide dough into two equal portions, shape each into a disk, wrap with plastic wrap, and refrigerate for at least one hour.
06 - Heat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disk to a 1/4-inch thickness and cut into desired shapes using cookie cutters.
08 - Place cut cookies one inch apart on prepared baking sheets to allow space for spreading.
09 - Bake for 10 to 12 minutes until edges turn a light golden color.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
11 - Once fully cooled, adorn cookies with royal icing and sprinkles as desired.

# Top Tips:

01 -
  • They're simple enough for a beginner but elegant enough to gift or decorate for any occasion.
  • The dough keeps in the freezer for a month, so you can have fresh-baked cookies ready whenever you need them.
  • Unlike many butter cookies, these stay crisp without being hard, with a delicate melt-in-your-mouth texture.
02 -
  • Room temperature ingredients are non-negotiable—cold butter won't cream properly, and cold eggs won't incorporate smoothly, both of which affect texture.
  • Chilling the dough isn't just helpful, it's essential; it prevents excessive spreading and gives you clean, sharp cookie shapes that bake evenly.
  • The oven temperature matters more than you'd think; if it's even 25 degrees off, your cookies might brown too quickly on the outside while staying soft inside.
03 -
  • Use a kitchen scale if you have one—it makes creaming easier and your results more consistent every time you bake.
  • If your butter is too soft and greasy-looking, it's warmer than it should be; chill it for 10 minutes before you start creaming.
  • Keep your cookie cutters cold by storing them in the freezer; they cut cleaner shapes through cold dough and are easier to use.
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