Shortbread Sugar Cookies
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This recipe came attached to a cookie cutter as a wedding favor so the original source is unknown. These sugar cookies have more of a buttery shortbread flavor and texture than traditional sugar cookies. They are easy to make and hold their shape well when baking. Because these cookies don’t puff up much while baking, I recommend them if you are using an intricate cookie cutter. I like to decorate them with a basic vanilla buttercream frosting.
Shortbread Sugar Cookies
Author: Itsy Bitsy Foodies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24+
These sugar cookies are a cross between a shortbread cookie and a sugar cookie. They hold their shape well so they work great when you are using cookie cutters in intricate shapes.
Ingredients
- 1 cup butter, softened
- ⅔ cup sugar
- 1 egg
- 1 tsp vanilla
- 2½ cups flour
Instructions
- Cream the butter and the sugar together.
- Beat in the egg and the vanilla.
- Gradually stir in the flour until the dough forms.
- Cover the cookie dough with plastic wrap and let it chill in the refrigerator for several hours or overnight before rolling it out.
- Working with half of the dough {and letting the other half of the dough continue to chill}, roll out the dough to ¼-inch thickness on a lightly-floured surface.
- Use cookie cutters to cut shapes out of the dough.
- Place the cookies on a greased baking sheet.
- This is the time to decorate them if you are using only sprinkles. If you plan to frost the cookies, leave the cookies plain.
- Bake them at 350 degrees for 8-10 minutes, or until the edges and bottom of the cookies are just beginning to turn a light golden brown. They will continue to set as they cool so be careful not to overbake them.
- Let the cookies cool for 10 minutes on the baking sheet.
- Then, transfer the cookies to a wire rack and let them cool completely.
- Repeat the process with the remaining scraps of dough and the chilled dough.
- Frost and decorate them as desired.
Mon, Apr 26, 2010
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