These buttery vanilla shortbread cookies are a delightful twist on the classic recipe, offering a rich flavor and a melt-in-your-mouth texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Preheating ensures even baking from the start.
In a mixing bowl, cream the butter and powdered sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the vanilla extract and mix until incorporated.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the flour to the mixture, stirring until a soft dough forms.
Avoid overmixing to keep the cookies tender.
Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Chill the dough for 15 minutes if it's too soft to handle.
Cut out shapes using a cookie cutter and place them on the prepared baking sheet.
Dip the cookie cutter in flour to prevent sticking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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