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Pioneer Woman Shortbread Cookies

Pioneer Woman Shortbread Cookies - recipe card
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This classic shortbread cookie delivers a buttery, melt-in-your-mouth texture with a delicate crumb and just the right amount of sweetness. Perfect for tea time, holiday cookie platters, or as an easy-baking project, these cookies keep their shape and provide a crisp, tender bite that satisfies every time.

Ingredients

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  • 1 cup unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon fine sea salt
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons granulated sugar, for sprinkling (optional)

Instructions

  1. Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat — this prevents the cookies from sticking and promotes even browning.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter with an electric mixer on medium speed until creamy and smooth, about 1 minute. Scrape down the sides of the bowl to ensure even mixing.
  3. Add 1/2 cup sifted powdered sugar and 1/2 teaspoon fine sea salt to the butter. Beat on medium-low until combined and fluffy, about 1-2 minutes. Sifting the powdered sugar prevents lumps from forming.
  4. Beat in 2 teaspoons vanilla extract until fully incorporated, about 30 seconds. The mixture should look pale and light.
  5. Reduce mixer speed to low, then gradually add 2 cups of all-purpose flour, mixing just until a soft dough forms. Overmixing will develop gluten and make the cookies tough — stop as soon as the flour disappears into the dough.
  6. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together. Do not overwork the dough.
  7. Roll the dough to 1/4-inch thickness (about 6mm) using a rolling pin, dusting lightly with flour as needed to prevent sticking. For even thickness, place two 1/4-inch dowels or rulers on either side of the dough as guides.
  8. Using a 2-inch cookie cutter (any shape: round, fluted, or festive shape), cut out cookies and transfer them to the prepared baking sheet, spacing them about 1 inch apart — these cookies spread very little. Gather scraps, re-roll once, and cut additional cookies; discard remaining scraps to avoid overworked dough.
  9. If desired, lightly sprinkle the tops of the cookies with granulated sugar (about 1/2 teaspoon per cookie) for a delicate crunch. Do not press the sugar in — let it sit on the surface.
  10. Bake the cookies in the preheated oven for 20-22 minutes, or until the edges are just barely golden and the tops are set. The centers will still look pale — that is correct for a tender shortbread. Rotate the pan halfway through for even baking.
  11. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. During this time, the cookies firm up and become crisp.
  12. Transfer the cookies to a wire cooling rack and cool completely, about 15 minutes. The cookies will continue to crisp as they cool. Serve at room temperature.

Notes

Store these shortbread cookies in an airtight container at room temperature for up to 1 week, with parchment between layers to prevent sticking. For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months — thaw at room temperature for 15 minutes before serving. To freeze unbaked dough, wrap tightly in plastic wrap and freeze for up to 1 month; slice and bake directly from frozen, adding 2-3 minutes to the baking time. Avoid refrigerating the baked cookies as moisture can soften their crisp texture.

Nutrition

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