Easy Shortbread Cookies

Shortbread Cookies are my mom’s most favorite cookie.  Anytime I ask her what she wants for her birthday or a holiday treat she says shortbread…and these are her MOST FAVORITE recipe.

What makes them so special?

First thing is the Vanilla Bean Paste.  It adds a true vanilla flavor to these cookies, along with the cute little specks from the vanilla bean making these cookies look a little bit fancier then your typical shortbread.  

If you do not have vanilla bean pasta that is ok you can use vanilla extract, but of you can get your hands on vanilla bean extract I would.

Secondly, these cookies have less powder sugar than some other recipes.  I love this as the cookies are not as sweet and more buttery, which in mu book is SOOOO GOOD!  It also gives the cookie a nice crumble which I love about shortbread.

Plain or not?

I made these cookies to send with a friend for a New Year’s party so I wanted to make them a little more special…well at least some of them.  For half of the cookies I dipped them in chocolate and added some seasonal sprinkles. 

I used semi-sweet chocolate but you could use dark chocolate to white chocolate to dip them in.  Be on the look for my Valentine’s version.  You could also decorate them for Easter, St Patricks Day, 4th of July…any and all holidays.  

Plain is OH SO GOOD!

If you ask my mom she would tell you she likes the cookies plain.  So course sugar, no sprinkles, no dipping…nothing just plain jane.  I am not going to lie I love them plain as well.  There is just something so yummy about these buttery cookies.

If you planning on making them plain, you dip the cup in sugar before pressing the dough ball down to add a little sparkle on top without a ton of sweetness.

You need to make these ASAP!

Chelle Chelle

24 cookies

Easy Shortbread Cookies

The perfect shortbread cookie. Buttery, super tender and the perfect hint of vanilla in each bite. Dip them in chocolate to make them even more special.

45 minPrep Time

17 minCook Time

1 hr, 30 Total Time

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Ingredients

1 cup butter, room temperature

1/2 cup powdered sugar

2 teaspoons Vanilla Bean Paste (or vanilla extract)

2 cups all purpose flour

1 teaspoon salt

Optional Toppings

2-3 tablespoons course sugar(optional)

2-3 tablespoons seasonal sprinkles (optional)

Chocolate Dip

2 cups semi-sweet chocolate chips or 4 oz dark chocolate chopped

1 teaspoon shortening

Directions

In the bowl of a stand mixer cream together butter and powdered sugar until well combined

Add in vanilla and mix until just combined, scraping down the sides as needed

Add in flour and salt, mixing until dough just comes together

Cover and chill for at least 30 minutes, up to 2 hours

Preheat oven to 350

Line cookies sheets with parchment paper

Using a medium size cookie scoop place mounds onto parchment paper

Using a glass (or your hand) flatten each mound to about 1/2 inch thick

Top with course sugar sprinkles or seasonal sprinkles if so desired (if going to dip in chocolate leave plain)

Bake for 12-15 minutes or until edges just begin to brown

Let cool for 5 minutes on cookie sheet and then remove to cooling rack to cool completely

If going to dip melt chocolate and shortening in a heat proof bowl stirring every 30 seconds until smooth

Dip completely cooled cookies into chocolate mixture and place back on cooling rack

Top with sprinkles as desired

Let sit for 30 minutes to allow chocolate to completely set

Store in an airtight container

ENJOY!

Notes

I recommend vanilla bean paste for this recipe as I love the flavor and the bits of vanilla in the cookie but vanilla extract will work as well

Nutrition

Calories

4710 cal

Fat

298 g

Carbs

524 g

Protein

42 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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