Classic Vanilla Shortbread Cookies
Rich. Soft. Buttery. These classic Vanilla Shortbread Cookies melt in your mouth and are the perfect sweet and colourful addition to any holiday cookie box!
Ingredients
- 1 1/2 cup (340g) Unsalted Butter softened, room temperature
- 1 cup (120g) Powdered Sugar
- 3 cup (375g) All-purpose Flour **you can add an additional 1/2 cup of flour if needed for a soft, but not overly sticky, dough
- 1 tsp Vanilla Bean Paste (or vanilla extract)
- 1/2 tsp Salt Kosher salt or other flaked salt
- 1/2 cup (80g) Sprinkles I used non-pareil (round ball) sprinkles but you can use your favourite small, colourful sprinkles!
Instructions
Step 1 – Preparing the dough
- In the bowl of an electric stand mixer or with a hand-held mixer, beat softened butter and powdered sugar until light and fluffy (2-3 min)
- Add the vanilla bean paste (or vanilla extract) and mix briefly to incorporate.
- Slowly add the flour and salt (note: I first add 3 cups of flour, then an additional 1/2 cups if the dough is still sticky). You want a dough that is soft and slightly moist (ie. able to be formed into 2 parts without sticking too heavily to your fingers).
- Using clean hands, divide the dough into 2 parts and place onto a flat surface. Shape dough into 2, logs, ~10" long log that is ~2" across. (note: I often make these into rectangular logs as I note that 1 side tends to get compressed during the chilling step)
- Roll each of the logs in non pariel (colourful round ball) sprinkles, or other colourful sanding sugar/sprinkles, until both logs are well coated.
- Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 2 – Baking
- Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Remove dough logs from the fridge and cut each into 0.5" slices.
- Arrange onto baking sheets, spaced ~ 1" apart, and bake for ~12-15 mins or until slightly golden on the surface and firm to the touch.
- Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
Video
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- How to Measure your flour: Use a spoon to fill your measuring cup then level off the top with a knife. This is the most accurate technique to prevent packing of your flour and adding too much!
- This cookie dough can be made up to 4 days in advance!
- Simply make the dough, and store in the refrigerator in a tightly sealed container until ready to use.
- If using a convection oven, reduce the temperature by 25F. Cookies may bake 1-2 minutes quicker than the recipe calls for
- These cookies freeze really well! You can store them, well wrapped in the freezer (cling film/press and seal wrap + freezer bag) for up to 4 months.
- Want to make these Cookies Gluten-Free? You should be able to easily replace the flour called for in this recipe with a 1:1 Gluten-Free All Purpose Flour substitute!
Tried this recipe?Let us know how it was!