Butter Shortbread Cookies (Printable)

Rich, buttery shortbread with crisp texture, ideal for decorating with icing or sprinkles.

# What You'll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon fine sea salt

→ Decoration (optional)

08 - Royal icing or glaze, as desired
09 - Sprinkles or sanding sugar

# Step-by-Step:

01 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
02 - Add the egg and vanilla extract to the butter mixture and beat until fully blended.
03 - Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until combined without overmixing.
05 - Divide the dough into two portions, form each into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
06 - Preheat the oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disk of dough to 1/4-inch thickness and cut into desired shapes using cookie cutters.
08 - Place the cut cookies on the prepared baking sheets spaced approximately 1 inch apart.
09 - Bake for 10 to 12 minutes, or until the edges turn just golden.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11 - Once fully cooled, decorate the cookies with royal icing and sprinkles if desired.

# Expert Advice:

01 -
  • They're deceptively simple but taste like you've been baking for years.
  • The dough forgets to be temperamental and actually cooperates, making decorating stress-free.
  • They pair with everything—coffee, tea, a moment of stolen peace before anyone wakes up.
02 -
  • Don't skip the chilling step—dough that goes straight from mixing to the oven spreads too much and bakes unevenly.
  • The cookies continue to set after you remove them from the oven, so pulling them out when they look slightly underdone is the secret to keeping them crisp on the edges but tender inside.
03 -
  • If your butter is too soft, the dough will be sticky and hard to work with—aim for the consistency of soft clay, not pudding.
  • A pastry brush dipped in water around the edges of your dough before chilling helps the dough not crack when you roll it out.
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