These easy Christmas shortbread cookies have the heavenly melt in your mouth buttery flavor you crave in a shortbread cookie with a subtle vanilla flavor. They are perfect for rolling out and cutting with your favorite cookie cutters.
Ingredients
1cupunsalted butterroom temperature
½cupconfectioners sugar
½teaspoonvanilla extract
2cupsall-purpose flour
¼teaspoonsalt
sprinklesoptional
Instructions
Using a stand mixer or hand mixer and large bowl, beat the butter and sugar together until smooth and creamy. Add the vanilla and mix to combine.
In a medium bowl, whisk together the flour and salt. With the mixer on low speed, add the dry ingredients to the wet ingredients and beat to form the dough.
Form the dough into a ball and wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
On a lightly floured surface, roll out cookie dough to about ¼ inch thickness and cut into desired shapes using a cookie cutter. Gather and roll out scraps as necessary.
Use a spatula to carefully transfer cut-out cookies to the prepared baking tray, planing them 1-inch apart.
If using sprinkles, press them slightly into the top of the cut-out cookies to help them stick.
Bake at 350°F for about 12 minutes, or until light golden brown in color.
Allow cookies to cool for 3-5 minutes on the baking sheet before carefully transferring to a wire rack to cool fully.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week.Make ahead: The dough can be made up to 1 week ahead of time and stored in the refrigerator until ready to cut and bake. Freeze: For longer storage, freeze the dough for up to 3 months.