There’s just something about shortbread cookies. Buttery and rich, they are perfect paired with a cup of tea. With just half a cup of sugar in them, they are sweet but not overly so. And since shortbread cookies don’t use any eggs or leaveners like baking powder or baking soda, they are a dense, rich cookie that’s a perfect treat. This easy shortbread recipe uses just seven ingredients, with the key ingredient being butter! Since this is a recipe where the butter flavor truly shines, use a good quality butter for the best flavor and results.
First, cream together your butter and sugar. Since there is a lot of butter and not a lot of sugar, the mixture will not be as light and fluffy as it would be with a chocolate chip cookie for example. Add your vanilla and almond extracts and mix to combine. The almond extract gives a really nice flavor to these cookies so do not leave it out! When you first add your salt and flour the mixture may seem crumbly, but give it a few minutes and it will come together nicely.
These cookies are perfect for a celebration, but with just seven ingredients, they’re also the perfect cookie anytime your sugar craving strikes. If you’ve never made shortbread cookies, let these easy funfetti shortbread cookies be your introduction! You can also make them with Christmas colored sprinkles for the holidays, or any kind of sprinkles to celebrate.
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- ½ tsp. salt
- 2 cups all-purpose flour
- ⅔ cup sprinkles (I prefer Jimmies)
- Using a stand mixer or a hand mixer and a large bowl, cream together butter and sugar. Add vanilla and almond extracts and mix until creamy and combined.
- Add the salt and flour and beat until the mixture comes together and is no longer crumbly.
- Add the sprinkles and mix until evenly incorporated.
- Roll the dough out into a log, then wrap tightly in plastic wrap and refrigerate for at least 8 hours or overnight.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Take your prepared dough out of the refrigerator and unwrap. Slice and place cookies on the baking sheet.
- Bake for 12-14 minutes until the edges are slightly golden brown. If not baking on the same level, I recommend switching the baking racks that the cookies are on halfway through cooking.
- Allow to cool completely on the baking sheet, then enjoy!
Like what you see? Pin it here!
Leave a Reply