Happy Sunday to Y’all! I can smell Christmas…lol. Who’s ready for the Christmas? Are you done with your shopping and well prepared for the day? Merry Christmas all my amazing readers. Love, peace, and Joy to you and yours.
I want to share this simple shortbread cookies dough with Y’all before hitting the road for the Christmas. We will be away until January God willing but don’t fret! I have posts scheduled for the period we will be gone.
However, if you need cookies recipe that is easy and crow pleaser for your guests or for the family, here you have it. It’s no fail and very delicious shortbread cookies. I made them with my kids so if you want to have more fun in the kitchen let them join you in the fun.
You might want to try;
Marshmallow Popcorn with Chocolate Bars
Oatmeal Dark Chocolate Chips Cookies (Baking with kids)
Banana Almonds Chocolate Muffins
Gingerbread Cupcake (Baking with Kids)
Let’s get started!
- 3 Cups All-purpose flour
- 1 Cup Granulated Sugar (you can use more)
- 1.5 Cup Unsalted butter (3 sticks; room temperature)
- 2 teaspoons Vanilla extract
- ¼ Teaspoon Salt
In a mixing bowl, add the butter (make sure it’s room temperature) and cream until smooth on low speed, you can use a stand mixer or handheld mixer. The butter should be soft but still cold if you don’t want the cookie to be dry, so just under one to softens the butter is okay.
Add sugar, and continue to mix until everything is incorporated, use a spatula to scrape the side of the bowl, add vanilla extract and continue to mix to get all the ingredients incorporated.
Whisk flour and salt together, and gently add the flour on a low-speed mix until you have a soft mixture but crumbles.
Use your hands to put the dough together.
Place a fling (plastic wrap) on a worktop, add the mixture, then use your hands (clean) to put the dough together. Wrap and put in a refrigerator to chill for at least 30 minutes.
Preheat the oven to 325 degrees F for at least 15 minutes. Line baking sheets with parchment papers and set aside.
Remove and use a rolling pin to roll the dough out to about half inch thick or as you desired but it should be too thick, if it’s sticky sprinkle flour on the counter top and roll out. Use a cookie cutter (your desired shape/s), dig the cookie cutter into flour to avoid sticking.
Place the cookie dough on the lined baking sheet and cut out all the dough. Bake in the preheated oven for about 10-12 minutes until the edges are slightly brown. Remove and allow to cool down.
Serve and enjoy!
If you like to dip it in chocolate (one of my kids wanted that) melt chocolate in a microwave with a dash of oil, then dip the side of the cookies in it. Place in a refrigerator to set.
The cookies in the picture attached weren't allowed to set and you can see it from the picture as she (my daughter) was ready to munch on the cookies.
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3 thoughts on “Shortbread Cookies”
I’ve always wanted to try this and finally the recipe just dropped.
Thank you so much.
The recipe has been on the long for a while.
I’m glad you’re going to try it. Please, let me know how it goes.