These are the best shortbread cookies - buttery with crispy edges and soft centers. It only takes 6 ingredients to make the most delicious shortbread recipe ever!
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together butter and sugar for 1 minute.
Add egg yolks, vanilla extract, and salt and beat for an additional minute.
Add the flour and beat until the mixture begins to clump together (60-90 seconds).
Gather the dough and roll it into a log that is 2” in diameter (about 16 inches long).
Wrap in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
After chilling, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mats.
Carefully slice the cookies into ½ inch thick circles.
Evenly space the cookies on the prepared cookie sheet.
Bake in the preheated oven for 11-12 minutes until the cookies look set and the bottom edges just barely start to turn brown.
Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Ingredient Substitutions
Salted Butter. Unsalted butter can be used in place of salted butter.
Granulated sugar. I recommend using organic cane sugar or white sugar.
Egg yolks. There are no substitutes for egg yolks in this recipe.
Vanilla extract. You can substitute up to ½ teaspoon of vanilla with different flavor extracts such as lemon, orange, peppermint, almond, etc.
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Store/FreezeStore shortbread cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.You can also slice, then flash-freeze the cookie dough. Freeze it in an airtight container then thaw and bake fresh according to the recipe instructions.