Description
Classic buttery shortbread cookies made with simple ingredients like butter, sugar, and vanilla. These tender, melt-in-your-mouth treats are easy to prepare using a cookie press and bake quickly to a light golden brown, perfect for any occasion or holiday platter.
Ingredients
Scale
Shortbread Cookie Ingredients
- 2 cups butter (4 sticks / 1 pound), softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat the oven to 350ºF to ensure it reaches the correct temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then mix in the vanilla extract for flavor.
- Make Dough: Gradually add the all-purpose flour to the creamed mixture and mix until the dough just comes together. Add the milk and stir until fully combined, creating a smooth dough.
- Shape Cookies: Scoop the dough into a cookie press and press the cookies out onto an ungreased, unlined cookie sheet. Leave about 1 inch of space between each cookie to allow for slight spreading while baking.
- Bake and Cool: Bake the cookies in the preheated oven at 350ºF for about 6 minutes or until they are lightly browned around the edges. Remove from the oven and transfer the cookies to a wire cooling rack to cool completely.
Notes
- Do not grease or line the baking sheet to allow the shortbread to develop a crisp bottom.
- Ensure the butter is softened but not melted for the best dough consistency.
- Cookies should be lightly browned at the edges but not overbaked to maintain tenderness.
- Cookies can be stored in an airtight container for up to one week.
- For added flavor, sprinkle a little sugar on top before baking, if desired.
