Quick Vanilla Shortbread Cookies - This easy recipe guarantees perfectly crumbly, buttery, melt-in-the-mouth shortbread cookies every single time. Requiring less than 45 minutes, it’s ideal for satisfying sneaky cookie cravings, or as a mid-week bake when you want something sweet and delicious, but are short on time.
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QUICK VANILLA SHORTBREAD COOKIES

This easy recipe guarantees perfectly crumbly, buttery, melt-in-the-mouth shortbread cookies every single time. Requiring less than 45 minutes, it’s ideal for satisfying sneaky cookie cravings, or as a mid-week bake when you want something sweet and delicious, but are short on time.
Course Dessert
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 18 cookies

Ingredients

  • 125 g unsalted butter, softened
  • 85 g sugar
  • 1 tsp vanilla extract
  • 190 g plain flour
  • pinch of salt

Instructions

  1. Cream together butter and sugar until pale and fluffy.
  2. Add vanilla extract and mix well until uniformly distributed.
  3. Sift together flour and salt, and add to the butter/sugar mixture.
  4. Mix with a wooden spoon, or use a stand mixer, until the dough comes together in a ball.
  5. Turn the dough onto a lightly floured surface and knead it briefly together into a smooth but not sticky dough.
  6. Refrigerate for 15 minutes. (Note 1)
  7. Preheat the oven to 350 ºF (175 ºC).

  8. Line a baking tray with baking/greaseproof paper.
  9. Roll out the cookie dough about 1/2 cm thick (Note 2), cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least 1/2" (or about 1.5 cm) space between them.
  10. Prick the cookies (this is purely for decorative purposes).
  11. Bake in the preheated oven at 350 ºF (175 ºC) for 15 – 17 minutes, or until the edges are a light golden colour.

  12. Leave to cool, and enjoy!
  13. The cookies keep well in a closed container in a dry and cool place for about a week (umm, yeah, good luck with that).

Recipe Notes

Note 1: Refrigeration prevents the cookies from being chewy and spreading too much during baking.

Note 2: If the dough is too cold to be rolled immediately after being taken out of the fridge, leave it to warm at room temperature for about 5 – 10 minutes.