Easy Vanilla Shortbread Biscuits 🍪✨

recip



These Easy Vanilla Shortbread Biscuits are the epitome of comfort in cookie form. Crispy on the edges, melt-in-your-mouth soft in the center, and infused with the warm aroma of vanilla, they’re perfect for tea time, dessert, or gifting. With just a few ingredients and minimal effort, you’ll have a batch of golden-brown shortbread ready in no time!

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2¼ cups all-purpose flour

Instructions

Step 1: Prep Your Ingredients

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Ensure your butter is softened but not melted—this ensures the dough holds together properly.

Step 2: Cream the Butter and Sugar

  1. In a large mixing bowl, use a hand mixer or whisk to cream the softened butter and sugar together until light and fluffy. This step incorporates air into the mixture, creating a lighter texture.
  2. Stir in the vanilla extract until fully combined.

Step 3: Add the Flour

  1. Gradually add the flour to the butter-sugar mixture, mixing gently until a smooth dough forms. Be careful not to overmix—the dough should come together easily without becoming sticky.

Step 4: Shape the Biscuits

  1. Roll the dough out on a lightly floured surface to about ½-inch thickness. Use a round cookie cutter or glass to cut out circles, or shape the dough into small balls and flatten them slightly with a fork for classic shortbread patterns.
  2. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart to allow for spreading.

Step 5: Bake

  1. Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the edges are lightly golden brown. The centers will remain pale—that’s what makes shortbread so tender!
  2. Remove from the oven and let the biscuits cool completely on the baking sheet before transferring them to a wire rack.

Step 6: Serve and Enjoy

  1. Once cooled, store the shortbread biscuits in an airtight container at room temperature for up to one week—or enjoy them fresh out of the oven!

Tips for Success

  • Butter Temperature : Softened butter is crucial for achieving the right texture. If your butter is too cold, the dough will be difficult to work with; if it's melted, the cookies may spread too much during baking.
  • Don’t Overbake : Shortbread biscuits should remain pale with only slight browning around the edges. Overbaking can make them dry instead of tender.


 

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