Buttery Shortbread Cookies

Buttery Shortbread Cookies

Perfect for your guests coming over this Christmas!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 6
Buttery Shortbread Cookies
Salted butter (cut into pieces)
2 cups
Light brown sugar
1 cup
All-purpose flour
4½ cups
Sprinkles (optional)
As needed
Method
Buttery Shortbread Cookies

Step 01

In the bowl of a stand mixer, add butter and brown sugar. Using the paddle attachment on medium to high speed, mix until fluffy and light for several minutes. Pour in 3½ cups of the all-purpose flour and mix on medium to low speed until combined.
Step 02
Sprinkle ½ cup of flour over a large board. Knead the dough for 5 mins, add in the remaining ½ cup flour gradually. The dough should end up soft and pliable, similar to play-dough and not sticky.
Step 03
Divide dough into three equal parts, wrap tightly, and chill for 30 minutes or until firm. Using one of the three doughs, roll to about ½ inch thickness, and form cookie shapes using your desired cookie cutters. Place each cookie two inches apart on the baking sheet, and poke cookies with a fork to design.
Step 04
Bake for 15 - 20 mins or until edges are golden brown. Opt for a shorter baking time if your cookie shapes are smaller.
Step 05
Repeat with the remaining dough. Work in batches so dough stays chilled.
Step 06
Cool the cookies completely on wire rack before serving. Be sure to keep cookies in an airtight container at room temperature to maintain its condition.

Extra dough can be frozen for up to 2 months. Simply keep the dough pieces in an airtight condition and defrost when it is ready to be rolled.