Classic Shortbread Cookies

Classic Shortbread Cookies

This might be a controversial opinion, but my favorite Girl Scout cookies are shortbread cookies. I know! I was as surprised by this as maybe some of you are. And I have to admit that thin mints are a very close second. But there’s just something about those simple, buttery shortbread cookies that I love. They are the perfect cookie to dunk in milk or eat alongside an afternoon cup of coffee or tea. Yum!

This is a classic shortbread cookie recipe, simple and straightforward. It’s not meant to be a copycat version of the Girl Scout cookies. If you see any Girl Scouts selling cookies, you should just buy a few boxes.

I love these classic shortbread cookies. They are truly SO simple with only four ingredients. They turn out flaky, crispy cookies that have that melt-in-your-mouth butter flavor. Just so good!

I think traditional shortbread is usually baked in a square pan or cut into small bars. But I like to take a few extra minutes to roll the dough out and cut with round or fluted cookie cutters, but any shape that will dunk well in a cold glass of milk will do. 🙂

These classic shortbread cookies are also a great cookie to turn into a cookie sandwich—just add an ice cream or Nutella center. But I love them all on their own.

If you wanted to jazz this simple shortbread recipe up a little, you could brown some of the butter or swap out a little of the granulated sugar for brown sugar. But I like them simple and classic best.

And now I want to hear what Girl Scout cookies are your favorites! Thanks for letting me share this recipe. xo. Emma

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Classic Shortbread Cookies

Course Dessert
Author Emma Chapman

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour

Instructions

  • In a medium size bowl, cream together the butter, sugar, and vanilla extract.
  • Stir in the flour until a crumbly dough forms. Press together. Cover or wrap in wax paper or plastic wrap and chill in the refrigerator for at least 30 minutes and up to overnight.
  • On a lightly floured surface, roll the dough out until 1/4 inch thick or even a little thinner. The dough may be crumbly so you may need to press together as you work and roll slowly. Use a cookie cutter to cut out 15-18 cookies.
  • Bake at 350°F for 10-12 minutes, until the edges begin to brown. Remove to a cooling rack and allow to cool before eating or storing.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

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