Best Shortbread Cookies

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 36 servings



Using electric mixer, beat together butter, icing sugar, vanilla and salt until light and fluffy. Reduce speed to low; beat in flour until well combined. Divide dough into 2 portions and shape into disks; wrap in plastic wrap and refrigerate for 45 minutes. (Dough can be refrigerated overnight; let stand at room temperature for about 15 minutes or until soft enough to roll out.)

Preheat oven to 300°F. Between two pieces of waxed paper, roll out 1 portion of dough into ¼-inch thickness. Using 2-inch cookie cutters in desired shapes, cut out cookies, rerolling scraps once. Repeat with remaining dough. Place cookies about 2 inches apart on 2 parchment paper–lined baking sheets. Refrigerate until cookies are firm, about 15 minutes.

Bake on top and bottom racks of oven, rotating and switching pans halfway through, until light golden, about 10 minutes. Let cool in pan on rack for 10 minutes; transfer cookies directly to rack and let cool completely.

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Nutritional facts PER COOKIE: about

  • Sodium 17 mg
  • Sugars 2 g
  • Protein 1 g
  • Calories 80
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g
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Baking & Desserts

Best Shortbread Cookies