Simple Shortbread Cookie Recipe

Preheat your oven to 350°F (180°C). This ensures the cookies bake evenly. Line a cookie sheet with parchment paper.

In a medium-size bowl, whisk together the all-purpose flour and salt and keep it aside.

In a separate large bowl, use an electric mixer to cream the softened unsalted butter and powdered sugar until it is light and fluffy. This is crucial as it ensures the cookies will be light. Be patient, it might take around 3-5 minutes.

Add in the vanilla extract to the butter-sugar mixture and mix until well combined. The vanilla adds a nice fragrance to your cookies that complements the buttery flavor.

Gradually add the whisked flour and salt to the butter mixture. Mix it slowly until the dough just comes together. Over mixing can lead to a tough cookie, so be careful here.

Chill the dough in the refrigerator for at least 30 minutes. Chilling the dough before making the cookies helps to firm up the butter and prevents the cookies from spreading too much during baking.

After chilling, roll out the dough to a thickness of about 1/4 inch. Cut out the cookies using your favorite cookie cutter, and place them on the prepared cookie sheet.

Bake the cookies in your preheated oven for about 12-15 minutes, or until the edges are just beginning to turn brown. Watch the cookies carefully as shortbread can go from perfectly baked to over-baked in a short time.

Allow the cookies to cool on the baking sheet for a about 5 minutes before transferring them to a wire rack to cool completely.

Now, your shortbread cookies are ready to be enjoyed. They are perfect with a cup of tea or coffee. These cookies also store well in an airtight container, so you can always have a treat on hand when the craving strikes! Happy Baking!