This recipe for Vanilla Shortbread Cookies makes a sweet, buttery, piped Spritz cookie with beautifully crisp edges that can’t be beaten.
Do you remember those blue tins filled with buttery, sweet cookies that would pop up in stores around the holidays? My grandmother would always buy them, and have them out for us when we visited.
I LOVED those cookies. These cookies are reminiscent of those blue tinned cookies we’d have every Christmas and I hope they become a tradition for you.
Why This Recipe Works
- The dough is easily made using just six simple ingredients.
- The softened butter and the addition of cornstarch give these cookies a light, buttery crispness.
- The piped dough makes these cookies as beautiful as they are delicious.
Homemade cookies are perfect to give as edible gifts! I make my own tins to give as gifts every year with these cookies, my Best Ever Chocolate Chip Cookies, and my Classic Peanut Butter Cookies. They’re always a big hit!
Butter Is the Key
The key to this recipe is good quality butter. If you can find it, try to find European Style butter. It has a higher milk fat content than ordinary butter.
The essence of these cookies is the crisp, buttery indulgence that comes from the sweet cream flavor you get with good quality butter.
Make sure the butter is softened before starting. Softened butter will ensure the buttercreams well with the sugar.
Alternatives to Piping
If you don’t have the piping bag, you can also use a cookie press instead.
This dough can also easily be refrigerated and rolled to make cut out cookies. Just refrigerate the dough overnight and roll it out.
How to make Vanilla Shortbread Cookies
Add the butter and sugar together in a bowl.
Beat the butter and sugar until light and fluffy. Then beat in the vanilla.
In a separate bowl, sift the flour, cornstarch, and salt.
Add the flour mixture to the butter.
Mix until blended and soft.
Spoon the dough into a piping bag fitted with a 2D piping tip.
For the piped cookies, line a cookie sheet with parchment paper. To keep the paper from shifting. Put a bit of the dough under the paper in all four corners of the cookie sheet and press it down flat.
Pipe the cookies onto the cookie sheet (For a Thicker Cookie that will hold its shape more than mine did, chill the unbaked cookies for 20 minutes before baking).
Bake for 20 minutes. Let them cool completely (on the tray is fine) before serving.
Other Cookie Recipes You’ll Love
FAQs
Can shortbread cookies be frozen? Yes, shortbread cookies freeze beautifully. Place in an airtight container or freezer bag for up to three months.
Can shortbread cookies be made ahead? Yes, shortbread cookies actually taste best cooled. Let them cool for a couple of hours before storing.
How do you store shortbread cookies? Let the cookies cool completely, then store in an airtight container at room temperature for up to three days.
? Did you make this recipe? Please give it a star rating below!
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Let's Make Vanilla Shortbread Cookies
Ingredients
- 1 cup butter at room temperature
- 1 cup powdered sugar sifted
- 2 teaspoons vanilla bean paste
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
Instructions
- Preheat the oven to 325F/165C and line 2 cookie sheets with parchment paper.
- Beat the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the vanilla extract.
- In a separate bowl, sift the flour, cornstarch, and salt and add it to the butter, mixing until blended and soft.
- Spoon the dough into a piping bag fitted with a 2D piping tip. Pipe the cookies about 1 1/4 inches across onto the prepared cookie sheets leaving about 2 inches between them.
- Bake for 20 minutes or until the cookies just begin to brown lightly on the edges. Cool the cookies on the trays before storing in an airtight container.
- The cookies will keep up to a week.
Tips + Notes
Alternatives to Piping
If you don't have the piping bag, you can also use a cookie press instead. This dough can also easily be refrigerated and rolled to make cut out cookies. Just refrigerate the dough for 30 minutes and roll it out.Nutrition Information:
Update Notes: This post was originally published on Oct 22, 2014, but was updated with step by step instructions, new photos, tips, and FAQs Oct of 2018
Diane Bee says
I just made these for Christmas and they are delicious! It is late so I’m going to finish them tomorrow by dipping half of each cookie in chocolate and sprinkle some Christmas colored sprinkles on the wet chocolate. I think they will be a hit. 🙂
diane bee says
I forgot to mention that I put cinnamon and nutmeg in the batter and wowza, they taste like a Nordic cookie. Soooo GOOD!
Erren's Kitchen says
Fantastic! Sounds tasty! 🙂
Erren's Kitchen says
That sounds great Diane, I’m glad you enjoyed them! I bet they’ll look wonderful with chocolate and Christmas sprinkles! 🙂
Kate says
Yummy shortbread. Crispy/flakey texture just exactly how shortbread should be. Easy to follow directions. Next time I will make mine flatter when I pipe, I thought they would flatten but they stay about the same height. 4 stars because I bought the pricey vanilla bean paste and didn’t taste it at all, next time would omit or just use vanilla flavoring. Will make again!
Erren's Kitchen says
Hi Kate, that’s a shame, I’ve never experienced that with vanilla bean paste. I’m sure vanilla flavoring will do just fine 🙂
Shay says
This recipie looks super cool! Which butter did you use? I’m from the UK do you have any recommendations on a butter I can use from here? Thanks
Erren's Kitchen says
Hi Shay, I use own store branded salted butter, but unsalted that’s just my preference! enjoy!
Ros says
Hi Erren, I love your recipes but please could you use metric measurements. I use conversion sites to change cups to metric but even these give different variations & baking requires accuracy to get good results.
Erren says
Hi Ros, I promise it will be back soon. I had a problem with the software and had to turn them off until it’s fixed.
pam@twocupsofhealth.com says
Great cookies Erran. Just in time for the holidays! Can’t wait to try them.
Erren says
Thanks so much, Pam!