Easy Holiday Shortbread Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt (omit if using salted butter)
- Optional: Holiday sprinkles or coarse sugar for decorating
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric hand mixer or a stand mixer. Stir in the vanilla extract until well combined.
- Gradually add the all-purpose flour and salt to the wet ingredients. Mix on low speed just until the flour is incorporated and a soft dough forms. Be careful not to overmix, as this can make the shortbread tough instead of crumbly.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Alternatively, you can roll the dough out on a floured surface to 1/2-inch thickness and use cookie cutters to create festive shapes. If using sprinkles, gently press them into the tops of the cookies now.
- Place the baking sheets in the oven and bake for 10 to 12 minutes. The cookies are done when the edges are just barely starting to turn a very light golden brown. They will still look quite pale on top, which is normal for shortbread.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Then, transfer them to a wire cooling rack to cool completely. The texture will become perfectly crisp as they cool.