Shortbread Cookies

These buttery cookies melt in your mouth the moment you bite into them! They’re sweet with just the right amount of salty. It’s impossible to eat just one!

There are a million shortbread cookie recipes out there, but in my extremely humble opinion, this one is the best. It’s a little more complicated than most, because at its simplest, a shortbread cookie is just flour, sugar, and butter. But there’s a reason I added a second fat element, instead of just butter. While butter brings the flavor, shortening brings the silky, melt-in-your-mouth texture that butter will never give you alone. And the additions of salt and vanilla bring out the buttery flavor to create a rich flavor bomb of silky goodness that you won’t believe you just created yourself. And it’s so easy! All I ask is that you resist the urge to eat them all in one go.

Actually, forget that. You do you. Enjoy!

Shortbread Cookies

Servings: 20 cookies

Calories: 196kcal

Print Recipe

Ingredients

• 1 cup unsalted butter room temperature
• 1/2 cup shortening
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 teaspoon kosher salt
• 2 1/2 cups flour
• 2 tablespoons course sugar for topping

Instructions

• Preheat the oven to 350 degrees. In a stand mixer with a paddle attachment, beat butter and shortening together for 30 seconds on medium-low speed until completely combined.
• Add sugar, vanilla, and salt and beat for another minute. Once combined, add flour and mix on low until it comes together to form a crumbly dough. You want it to hold together when pressed, but not to form a sticky ball on its own. If the dough is too sticky, add a tablespoon of flour. If it's too dry, add a tablespoon of water.
• Dump the dough onto a large sheet of parchment paper and cover with another sheet. Using a rolling pin, roll out the dough until it is 1/2 inch thick. Place the dough (still between the parchment) on a large cookie sheet and chill in the refrigerator for 30-60 minutes.
• Once chilled, cut out your shapes with cookie cutters or a pizza roller (I prefer the pizza roller because it's fast and easy) and place on a parchment-lined cookie sheet. Sprinkle the top of the cookies with coarse sugar and bake for 18-20 minutes, or until very lightly golden around the edges.

Nutrition

Serving: 1cookie | Calories: 196kcal | Carbohydrates: 15g | Protein: 1.7g | Fat: 14.5g | Saturated Fat: 7.4g