Four ingredients? Fifteen minutes? Now that’s my idea of an easy cookie recipe. These shortbread cookies are buttery, flaky, melt-in-the-mouth heaven; not to mention, it’s easy to change up their flavors. These are definitely my weakness right now. I don’t even need to pull out a recipe for these bad boys anymore. They are so simple; I had it memorized after the second bake. Another bonus. . . making them requires minimal dish use! There are virtually no down sides to these heavenly morsels.
Start by mixing the butter, sugar, and vanilla until well combined.
Gradually add the flour in 1 cup at a time.
Roll the dough into 1” balls and gently flatten with your palm. They don’t rise much so you can fit quite a few on a single cookie sheet.
Bake for 10 – 12 minutes at 350°. Enjoy! (Our favorite way to eat them is with fresh coffee.)
Easiest Shortbread Cookies Ever
- 2 Cups Butter Chilled
- 1 Cup Sugar Powdered
- 4 Cups Flour
- 2 Tsp Vanilla
Preheat oven to 350 degrees.
Beat butter, sugar, and vanilla until well combined.
Gradually add in flour until a stiff dough forms.
Form dough into 1 1/2 inch balls and flatten onto a cookie sheet.
Bake for 10-12 minutes or until lightly browned.
Wesley and I prefer ours with dark chocolate chips. We press about 5 into each cookie before we stick them in the oven. Another option is to make a crater in each cookie with your thumb and spoon in about 1/2 teaspoon of your favorite flavor jam.
We use freshly ground flour so don’t worry if your cookies look more pale than the photos.