Shortbread Cookies

Shortbread may not be the first cookie recipe that comes to your mind, but after trying these it will be at the top of your list EVERY time you go to make cookies. My secret ingredient here is salt. Trust me on it! Most recipes I've seen don't call for salt, but I think it is what makes these cookies absolutely irresistible.

If you haven't had shortbread before, they are delightfully simple to make and will absolutely melt in your mouth while still giving you a slight snap and crunch. (Paul and Pru would be proud).

Makes: ~20 cookies

Prep Time: 10 minutes

Chill Time: 1 hour

Cook Time: ~10 minutes per cookie sheet

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Tools Needed:

Kitchen scale (optional)

Parchment Paper

Silicone Baking Sheet

Measuring cups and spoons

Mixing bowls and spoons

Cookie Sheets

Hand Mixer or Stand Mixer

Rolling Pin


  • 180 g (1.5 cups) all purpose flour

  • 60 g (1/2 cup) powdered sugar

  • 1/2 tsp pure vanilla extract

  • 10 tablespoons unlisted butter, at room temperature

  • 1/2 teaspoon salt


  • Cream together butter and vanilla until light and fluffy.

  • Mix in powdered sugar and salt until combined.

  • Scrape down your bowl and add flour - mixing until combined thoroughly.

  • Shape dough into a flat rectangle and chill for at least an hour (until firm).

  • Preheat your oven to 350 degrees F.

  • Roll out the cookie dough to about 1/2 of an inch thick.

  • Slice or cut dough into desired shape. For traditional shortbread cookies, cut into small rectangles and use a fork to prick a pattern into the cookie. I personally enjoy shapes and made mine into stars for this recipe. You can add sprinkles before you bake, or a light glaze once cookies are baked and cooled.

  • Bake for about 10 minutes and then let cool for at least 10 more minutes.

Let me know if you make this recipe and how yours turn out! Enjoy!

-xoxo JBakes

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