shortbread cookie recipe

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These are the best shortbread cookies! They're tender, crisp, and packed with rich butter and vanilla bean flavor. A simple, easy classic.

2 sticks salted butter, room temperature
3/4 cup powdered sugar
1/2 tsp fine salt
1 vanilla bean scraped (can substitute 1 tbsp vanilla bean paste or vanilla extract)
2 1/4 cups all-purpose flour
granulated sugar, for coating

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Preheat oven to 325°F.
Place butter in the bowl of a mixer fitted with a paddle attachment. Mix on low speed until butter is softened and broken up, about 20 seconds. Add sugar, salt and vanilla bean seeds (or paste or extract, if using). Mix until smooth, about 1 minute, scraping down bowl as needed.
Add flour and slowly mix until dough just comes together. The dough may seem dry: keep mixing until it comes together, and add up to 1 tablespoon of water if necessary.
Scoop dough onto a piece of parchment paper. Cover with another sheet of parchment and roll out to 3/8-inch thick. Refrigerate for at least 1 hour, or until very firm.
Fill a shallow bowl or plate with granulated sugar. Use a 2-inch cookie cutter to cut out squares from the cookie dough slab, re-rolling scraps as needed. Return dough to the refrigerator to chill if it gets too soft. Store unbaked cookies on a parchment paper-lined sheet pan in the refrigerator.
Dip one side of a cookie round in sugar, pressing down gently to adhere, then transfer to a baking sheet sugared side up. Repeat sugaring remaining cookies, spreading them all about 1/2-inch apart.
Use a fork to gently dock the cookies (don’t go all the way through) and bake for 26-30 minutes depending on the thickness and size of the cookies, or until cookies are just firm to the touch and the edges are a light golden brown.
Let cool on the pan for 5 minutes, then carefully transfer to a rack to cool completely. Repeat baking remaining cookies.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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