Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1–2 tablespoons granulated sugar, for sprinkling
Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until smooth, creamy, and pale, about 2–3 minutes. Mix in the vanilla extract.
2. Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Avoid overmixing.
3. Shape the Dough
Transfer the dough to a lightly floured surface and gently form it into a disk. Roll the dough to about ¼-inch thickness. For a traditional look, use a round cookie cutter to cut out the cookies.
4. Chill the Cookies
Place the cookies on a parchment-lined baking sheet. Refrigerate for about 30 minutes. Chilling helps the cookies hold their shape and gives them their characteristic tender, crumbly texture.
5. Prepare for Baking
Preheat the oven to 325°F. If desired, prick each cookie several times with a fork and lightly sprinkle the tops with granulated sugar.
6. Bake
Bake for 18–22 minutes, or until the edges are just beginning to turn a very light golden brown. Shortbread should remain relatively pale rather than becoming deeply browned.
7. Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely before serving.