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Ina Garten Shortbread Cookies

These shortbread cookies are buttery, crispy on the outside, and tender on the inside—a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Electric mixer (optional)
  • Rolling pin
  • Cookie cutter or knife

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Mix in the vanilla extract until well combined.
  4. In another bowl, whisk together the flour and salt.
  5. Slowly add the flour mixture to the butter mixture, mixing just until combined.
  6. Turn the dough out onto a floured surface and roll it out to about ¼ inch thickness.
  7. Use a cookie cutter or knife to cut out desired shapes.
  8. Place the cookies on a baking sheet lined with parchment paper, leaving space between them.
  9. Bake for 20 to 25 minutes or until the edges are lightly golden.
  10. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For an extra touch, sprinkle a little sugar on top of the cookies before baking.