Easy Shortbread Cookies

These whipped shortbread cookies are buttery, soft, and light as air—just like the kind Grandma used to make. With a touch of vanilla and a melt-in-your-mouth texture, they’re the best cookie to bake for Christmas, Easter, or Thanksgiving. You’ll see how to make shortbread cookies that turn out beautifully every time, even in small batches.

5 from 1 vote

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Prep Time 10

Cook Time 12

Total Time 22

Course Dessert, Snack

Cuisine American

Servings cookies

Calories 156 kcal

Equipment

Ingredients

¾ cup butter unsalted, softened
1 cup powdered sugar
1 teaspoon vanilla bean paste
1¾ cups all purpose flour

Instructions

Preheat the oven to 350℉ and line a baking sheet with parchment paper.
Make the dough by creaming together the butter, sugar, and vanilla bean paste with an electric mixer until the dough is light and fluffy.
On a slow speed, beat in the flour until well combined.
Use a two-tablespoon cookie scoop to scoop cookies onto the baking sheet 1½" apart.
Bake for about 10-12 minutes or until the cookies are slightly golden on the bottoms. Cool slightly before serving.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keyword butter, cookies, vanilla

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