Perfect Shortbread Cookies
These rich and buttery shortbread cookies have only four ingredients, are made quickly in a pressure cooker, and deliver crumbly melt-in-your-mouth perfection every time.
Ingredients
Main Ingredients
- 1 cup butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
Instructions
Instructions
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
- Cream together softened butter and powdered sugar in a large bowl until light and fluffy.
- Add vanilla extract and stir until well combined.
- Gradually mix in flour until dough comes together; transfer to a lightly floured surface.
- Roll dough to ½ inch thick and cut into desired shapes. Place on baking sheet with space between.
- Bake 18 to 20 minutes or until edges just start to brown.
- Let cookies cool on the baking sheet for a few minutes.
- Transfer cookies to a wire rack to cool completely before storing.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.