Simple Vanilla Shortbread Cookies

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes using a handheld mixer or stand mixer.

3. Add the vanilla extract to the butter mixture and mix until well combined. The vanilla will infuse the cookies with a delicious aroma and flavor.

4. Gradually add the flour and salt to the wet ingredients. Mix on low speed until a dough forms. Be careful not to overmix; stop once the dough starts to come together.

5. Transfer the dough onto a clean surface and gently knead it a few times to ensure all the ingredients are fully incorporated. The dough should be soft and slightly sticky.

6. Using a rolling pin, roll out the dough to about 1/4 inch thickness. You can dust the rolling surface with a bit of flour to prevent sticking.

7. Using cookie cutters of your choice, cut out shapes from the dough and carefully transfer them to the prepared baking sheet, leaving some space between each cookie.

8. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden brown. Keep a close eye on them, as shortbread cookies can quickly go from golden to burnt.

9. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.

10. Store the cooled cookies in an airtight container at room temperature for up to a week. These cookies also freeze well, so you can make a batch ahead of time and enjoy them whenever you crave a sweet treat.