Slice and Bake Shortbread Cookies
Make buttery slice and bake shortbread cookies, plus learn how to freeze the dough and baked cookies for fresh treats anytime.
Servings: 48 cookies
Calories: 94kcal
Equipment
Ingredients
- 1 ½ cups butter softened 3 sticks
- 1 cup confectioner’s sugar
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- chocolate candy melts melted according to the package directions.
Instructions
- Beat the butter, confectioners’ sugar, and vanilla until light and fluffy. Gradually mix in the flour on low speed until the dough comes together.
- Transfer the dough to a floured surface and divide it into two 12-inch logs. Wrap each log in plastic wrap and chill for 30–60 minutes, or freeze for up to 1 month.
- Preheat the oven to 350°F. Slice each chilled log into 24 even rounds and place them 1 inch apart on a parchment-lined baking sheet. Chill the baking sheet for another 30 minutes to help the cookies hold their shape.
- Bake for 8–10 minutes, or until the edges are just lightly golden. Cool completely on a wire rack.
- Dip the cooled cookies halfway into melted chocolate and add toppings, such as chopped nuts, sprinkles, or crushed peppermint. Place on wax paper to harden before storing.
Notes
Tips
• Chill the dough before slicing so the cookies hold their shape while baking.• Slice the dough evenly for consistent baking and even browning.
• Use parchment paper to prevent sticking and help cookies bake evenly. Storage & Make Ahead
• Store baked cookies in an airtight container at room temperature for up to 1 week.
• Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
• Freeze dough logs for up to 1 month and slice and bake later as needed.
Nutrition
Serving: 1Serving | Calories: 94kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 55mg | Sugar: 3g
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