Classic Shortbread Cookies
These Classic Shortbread Cookies can be served plain or covered in chocolate. Whichever way you decide to make them, they’re always a crowd favorite, because classic never goes out of style.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Servings: 32 cookies
- 8 ounce unsalted butter
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cup all-purpose flour
- 1/4 scant teaspoon kosher salt
- Extra sugar for sprinkling
- 1/2 cup dark chocolate melting wafers
- Sprinkles optional
Let butter soften at room temperature out on the counter, but not melted.
Measure out flour and salt into a medium mixing bowl, mix well to distribute thoroughly.
Add butter, sugar and vanilla extract to the stand mixer bowl and beat with the paddle attachment until combined.
Reduce mixer speed to low, and slowly add the flour mixture. Continue to mix on low speed until dough comes together. It should pull away from the side of the mixing bowl.
Turn dough out onto a lightly floured board or counter top, and shape into a disk.
Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
Roll dough to about 1/4” thick and cut out cookies with a 2” round or fluted cookie cutter. Re-roll the scrap dough and cut out more cookies until finished.
Place the cookies in a container in layers with parchment paper in between and freeze for 30 minutes to 1 hour.
Preheat oven to 350°F while the cookies are resting in the freezer.
When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart, sprinkle granulated sugar over the top of cookies generously and bake for 18 minutes.
Remove from the oven, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt chocolate in a heat proof glass bowl over a small pot of simmering water over medium low heat, double boiler style. This should be enough to dress up to 20 cookies.
Cover the cookies half way with melted chocolate by dipping them into the bowl or spooning the chocolate on, let the excess run off back into the bowl and place them back on the parchment line baking sheet to harden.
If using sprinkles, add them as soon as you place the cookies on the baking sheet before the chocolate hardens.
Serving: 23g | Calories: 115kcal