This easy recipe for Martha Stewart’s Shortbread Cookies is a simple yet delightful treat. Buttery and melt-in-your-mouth, these cookies are perfect for any occasion. Made with common ingredients like flour, butter, and sugar, they’re customizable with fun shapes and stamps for a personal touch!
Ingredients Needed:
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 8 ounces (2 sticks) unsalted butter, room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
How To Make Shortbread Cookies?
- Prepare the baking sheets: Line 2 rimmed baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour and salt.
- Cream the butter and sugar: In the bowl of a mixer fitted with the paddle attachment, beat the butter until fluffy, about 3 to 5 minutes. Add the sugar and continue to beat until pale and fluffy, scraping down the sides as needed, for about 2 minutes more.
- Add vanilla and dry ingredients: Beat in the vanilla, then add the flour mixture. Mix on low speed until just combined and the dough sticks together when squeezed.
- Chill the dough: Turn the dough out and divide it into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat the oven: Preheat your oven to 325°F (160°C).
- Roll and cut shapes: Roll out one disk of dough to 1/4-inch (6mm) thickness. Use your preferred cookie cutter to cut out shapes and transfer them to the prepared baking sheets. Gather and re-roll scraps as needed. Repeat with the second disk.
- Decorate and chill: Indent cookies with desired stamps, then refrigerate them on the baking sheets for at least 30 minutes until firm.
- Bake the cookies: Bake in the preheated oven for 13 to 15 minutes, or until firm and golden.
- Cool and serve: Let the cookies cool completely on a wire rack before serving.
Recipe Tips:
- Use room temperature butter: Make sure your butter is soft but not melted for the best texture. This helps the dough come together smoothly and results in a light, crumbly cookie.
- Chill the dough: Don’t skip the chilling time! Refrigerating the dough helps it firm up, making it easier to roll and cut without spreading too much during baking.
- Roll dough evenly: Roll the dough to an even thickness of 1/4 inch (6mm) to ensure your cookies bake uniformly and have the perfect texture.
- Don’t over-bake: Keep an eye on the cookies in the oven. They should be golden at the edges but still soft in the middle when you take them out.
- Customize shapes: Have fun with different cookie cutters or stamps. Personalizing your cookies makes them perfect for holidays or gifting!
How To Store Leftovers??
- Refrigerate: Let the cookies cool completely to room temperature. Once cooled, store them in an airtight container at room temperature for up to 1 week.
- Freeze: If you want to freeze them, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They will stay fresh for up to 3 months. To thaw, leave at room temperature for about 30 minutes before serving.
Nutrition Facts
Serving Size: 1 oz (28g)
- Calories: 146
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 25mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0.4g
- Sugars: 6g
- Protein: 2g
Check out More Recipes:
- Martha Stewart Apple Crumble
- Martha Stewart Butternut Squash Lasagna
- Martha Stewart Pumpkin Pie Recipe
- Martha Stewart Key Lime Pie
- Martha Stewart French Toast
Martha Stewart Shortbread Cookies
Description
This easy recipe for Martha Stewart’s Shortbread Cookies is a simple yet delightful treat. Buttery and melt-in-your-mouth, these cookies are perfect for any occasion. Made with common ingredients like flour, butter, and sugar, they’re customizable with fun shapes and stamps for a personal touch!
Ingredients
Instructions
- Prepare the baking sheets: Line 2 rimmed baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour and salt.
- Cream the butter and sugar: In the bowl of a mixer fitted with the paddle attachment, beat the butter until fluffy, about 3 to 5 minutes. Add the sugar and continue to beat until pale and fluffy, scraping down the sides as needed, for about 2 minutes more.
- Add vanilla and dry ingredients: Beat in the vanilla, then add the flour mixture. Mix on low speed until just combined and the dough sticks together when squeezed.
- Chill the dough: Turn the dough out and divide it into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat the oven: Preheat your oven to 325°F (160°C).
- Roll and cut shapes: Roll out one disk of dough to 1/4-inch (6mm) thickness. Use your preferred cookie cutter to cut out shapes and transfer them to the prepared baking sheets. Gather and re-roll scraps as needed. Repeat with the second disk.
- Decorate and chill: Indent cookies with desired stamps, then refrigerate them on the baking sheets for at least 30 minutes until firm.
- Bake the cookies: Bake in the preheated oven for 13 to 15 minutes, or until firm and golden.
- Cool and serve: Let the cookies cool completely on a wire rack before serving.
Notes
- Use room temperature butter: Make sure your butter is soft but not melted for the best texture. This helps the dough come together smoothly and results in a light, crumbly cookie.
- Chill the dough: Don’t skip the chilling time! Refrigerating the dough helps it firm up, making it easier to roll and cut without spreading too much during baking.
- Roll dough evenly: Roll the dough to an even thickness of 1/4 inch (6mm) to ensure your cookies bake uniformly and have the perfect texture.
- Don’t over-bake: Keep an eye on the cookies in the oven. They should be golden at the edges but still soft in the middle when you take them out.
- Customize shapes: Have fun with different cookie cutters or stamps. Personalizing your cookies makes them perfect for holidays or gifting!
Martha Stewart Shortbread Cookies