This is a simple little recipe for a simple little cookie, from me: a simple-minded food blogger. But this little shortbread cookie though simple, is so delicious and buttery. It is crisp on the outside with a soft crumbly texture on the inside.
That it is such a simple little shortbread cookie means it is perfect to enjoy alongside a hot cup of coffee or tea. Or better yet some creamy hot cocoa!
It is also a great cookie to take up a notch: you can dip it in chocolate and add a sprinkle of chopped nuts or shredded coconut. Or use them as a sandwich for tempting fillings like lemon curd, buttercream or Nutella!
I used these simple little cookies in my recipe for Toffee & Chocolate Bark with Toasted Almonds, once my Girl Scout cookies had run out. The shortbread cookies make a buttery and crispy base for this decadent candy. They also sandwich sweet fillings, like in my Cranberry Nutella Sandwich Cookies or these Sweet Lemon Strawberry Sandwich Cookies!
Before you fancy-them-up I hope you’ll give these shortbread cookies a try all on their own. They are quite satisfying in their own, unassuming little way! The recipe is below!
Simple Buttery Shortbread Cookies
- 1 cup (2 sticks) butter, unsalted and softened
- 1 cup confectioner's sugar
- 3 teaspoons pure vanilla extract
- 2-1/4 cups all-purpose flour, unbleached
- 1/4 teaspoon salt
- Line a large baking sheet with parchment paper.
- Cream together the butter and confectioner's sugar for 3 minutes on medium speed. Scrape the bowl a couple of times during the mixing, it should be smooth. Add in the vanilla extract and beat the mixture on low to incorporate it.
- In a separate large bowl whisk together the flour and salt. Add this into the butter mixture and mix together on low speed, scraping down the bowl often, until the dough has come together.
- Turn the dough out onto a lightly floured area. Squeeze the dough together just a couple of times so that it is smooth. With a floured rolling pin, roll out the dough out to a 1/4-inch thickness. Use a 2-inch cookie cutter (square, circle, your choice) and cut cookies from the dough. Place the cookies onto the parchment lined baking sheet, leaving about 1 inch between them. Roll scraps together and continue cutting cookies to fill the baking sheet. Prick the top of each cookie three times with the tines of a fork. Place the baking sheet into the refrigerator for 20 minutes. If you have unused dough, wrap this in plastic and refrigerate it also, until you're ready to roll and cut the next batch.
- Preheat oven to 325° F.
- After chilling, put the cookies in the oven and bake them for about 23 minutes: check them after 18 minutes and bake the cookies only until the edges and tops have very lightly browned. Remove the cookies from the oven and transfer them to a cooling rack to cool completely. Finish rolling, cutting and baking any additional dough you have left.
- The cooled cookies can be stacked and sealed in an airtight container for up to 5 days. This recipe makes about 38 2-inch cookies.