These easy homemade shortbread cookies are crunchy, crumbly, and sweet. I love making this cookie recipe around the holidays or on chilly winter days when I want my home to feel extra cozy.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon granulated sugar
- In a large bowl, beat the butter and the powdered sugar together with an electric mixer (or stand mixer) until light and fluffy, 3 to 6 minutes. Scrape down the sides of the bowl as needed.
- Add the flour and salt, and mix together on low until combined.
- Press the dough into a ball and knead on a lightly floured surface until the dough is very smooth, about 3 minutes.
- Roll the dough out, between 2 pieces of parchment paper, until 1/2-inch thick.
- Cut into shapes, and place the cut cookies on a parchment-lined baking sheet.
- Gather the dough scraps, re-roll, and cut again.
- Score the cookies with a fork to prevent any bubbles.
- Refrigerate the dough on the baking sheet for 20 minutes.
- While the dough is chilling, preheat the oven to 300 degrees F. Sprinkle the cookies with the granulated sugar, and bake until lightly browned on the edges, about 8 to 15 minutes. Let the cookies cool on the baking sheet for 10 minutes, and then move them onto a wire rack.
- Let them cool completely before eating.
- Don’t use margarine (ever).
- Don’t skip chilling the cookies; it is integral for the texture of the finished cookie.
- The baking time varied a lot depending on the size of the cookie. I suggest making them all a similar size or baking different sizes on separate sheets for different times.
- Category: Cookies
- Method: Oven
- Cuisine: American
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