Let’s walk through making shortbread cookies one step at a time. This guide keeps things straightforward so you can bake with confidence. Get your kitchen ready and let’s start.

First, heat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Pull together all your ingredients to make the process smooth.

Next, mix the softened unsalted butter, confectioners’ sugar, and pure vanilla extract in a bowl until creamy. This step brings in that light, fluffy feel.

Then, add the all-purpose flour and kosher salt if you like, stirring gently to form the dough. Don’t overmix to keep it tender.

Shape the dough into a disk, wrap it, and chill in the fridge for 30 minutes. This helps it hold shape when baked.

Roll out the dough on a floured surface to about 1/4 inch thick and cut into shapes. Place them on your baking sheet with space between each.

Bake for 18-22 minutes until the edges turn golden. Let them cool on the sheet for a bit before moving to a rack.