Ina Garten Shortbread Cookies Recipe
Ina Garten Shortbread Cookies are buttery, crisp and melt in your mouth. This Ina Garten Shortbread Cookies Recipe is easy to make at home with simple ingredients.
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- Optional: 2 tbsp granulated sugar for sprinkling
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal.
Cream Butter and Sugar
- In a large bowl, beat the softened butter with sugar until light and fluffy using a hand or stand mixer.
Add Vanilla
- Mix in vanilla extract until fully combined with the butter and sugar mixture for a sweet, aromatic base.
Combine Flour and Salt
- In another bowl, whisk together flour and salt. Gradually add to the butter mixture, stirring gently to form dough.
Form the Dough
- Mix until the dough comes together. Avoid overmixing to keep cookies tender and light.
Shape the Cookies
- Roll dough into a log or press into a rectangle. Slice into even rounds or shape with cookie cutters as desired.
Place on Baking Sheet
- Arrange cookies on the prepared baking sheet. Leave space between cookies for even baking.
Sprinkle Sugar
- Optional: Lightly sprinkle sugar on top for added sweetness and a sparkling finish.
Bake the Cookies
- Bake for 18–20 minutes or until edges are lightly golden. Avoid overbaking to keep cookies tender inside.
Cool and Serve
- Remove cookies from oven. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature butter for easy mixing.
- Don’t overbake to keep cookies tender.
- Chill dough slightly for cleaner shapes.
- Add a pinch of cinnamon for a warm flavor twist.
- Store in an airtight container to keep cookies crisp.