Ingredients
Method
- Sift powdered sugar into a bowl. Add softened butter and mix on low speed until smooth and fully combined. Don't overmix.
- Add flour and mix just until a soft, slightly crumbly dough forms.
- Turn dough onto a lightly floured surface and shape into a ball. Roll out evenly with a rolling pin.
- Cut into shapes using cookie cutters or a glass.
- Place cookies onto a parchment lined baking sheet. Chill for 30 minutes.
- Bake at 325°f for 25-30 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 10 minutes before transferring.
- Serve and enjoy!
NOTESThe cookies will be pale when done, don't over bake
Video
Notes
Make sure the butter is softened but not melted. Butter that’s too warm can make the cookies spread.
Once the flour has been added, avoid overmixing the dough.
A slightly crumbly dough is normal. If the dough holds together when gently pressed, it’s ready to roll.
For the best shape, don’t skip the 30-minute chilling time before baking.
Shortbread cookies should remain fairly pale. Remove them when the edges are just beginning to turn lightly golden rather than waiting for the entire cookie to brown.