Shortbread Butter Cookies
Shortbread cookies are not only incredibly easy to make, but absolutely delicious. I make this recipe every single year around the holidays and it's always the first cookie to disappear from the table. Unlike the traditional shortbread cookies, I don’t refrigerate the batter, I bake these right away which cuts down on the wait time.
Servings: 24 Cookies
Equipment
Ingredients
- ½ cup softened butter 1 stick
- ½ cup powdered sugar also known as confectioners' sugar or icing sugar
- ½ tsp pure vanilla extract
- pinch salt
- 1 cup all-purpose flour or use 1-1 gluten-free flour
- ½ tablespoon almond milk any milk works
- sprinkles for decoration Christmas sprinkles are also beautiful
Instructions
- Preheat the oven to 350F.
- With a stand mixer (or electric mixer in a bowl), start creaming the butter, powdered sugar, salt, and pure vanilla extract (or vanilla bean paste). This should take 2 to 3 minutes.
- Gradually add the flour a little bit at a time and stir it with a spatula until you have a tacky dough. Add the milk of choice and give it a mix.
- Insert a large star shaped piping tip to the bottom corner of the piping bag and cut it from the from the outside corner with scissors so that the piping tip fits through.
- Add the cookie batter to the piping bag or Ziplock bag, squeeze the batter down and secure it on top by holding the bag with your hand as you don't want the batter to move upwards as you squeeze.
- If you want to skip the previous step, you can roll the cookies into balls and press down with a fork that you dipped in powdered sugar.
- Pipe the cookies into a circle onto a baking sheet lined with parchment paper. Bake at 350F for 12-15 minutes or until golden edges. Enjoy!
Video
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.1IU | Calcium: 1mg | Iron: 0.2mg
