Best Roll Out Shortbread Cookie
This is my basic shortbread cookie recipe for rolling out and cutting out shapes. Don't be fooled, it might be basic but it is the BEST. Super easy to make with a velvety crumb, it is my absolute favorite shortbread for cutout cookies! Amount of cookies it makes depends on size of the cutout shapes. Can get at least 12 2x3" rectangles.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (two sticks)
- 1 tsp salt
- 1 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/2 cups bread flour
- 2 egg yolks
Instructions
- 1
Beat room temperature butter, salt, powdered sugar, and vanilla extract with an electric mixer until mixture is very pale and fluffy.
- 2
Add egg yolks and beat until mixture is homogenous again.
- 3
Add flour and mix until fully incorporated.
- 4
Roll out dough into discs approximately 1/4" thick. Cover with plastic and chill in the refrigerator at least 30 minutes but up to overnight.
- 5
When ready to bake, preheat oven to 350 degrees F.
- 6
Take the dough out of the fridge and cut out your desired shapes. Leftover dough can be rerolled a couple times for more cookies.
- 7
Bake for 15-20 minutes, depending on the size of your cookies. The longer you bake, the crispier your cookie will be, but be careful not to it burn. If you prefer a softer crumb, bake until just barely golden.
- 8
Let cookies cool and frost with icing or buttercream of your choice, or eat plain! Cookies will save in an airtight container at room temperature (without frosting).