Snowflake Shortbread Cookies Recipe

A silver tray holds a steaming cup of tea and delectable shortbread cookies. The plate, adorned with red and white patterns, adds charm to the scene. Festive greenery and vibrant red berries enhance the background, evoking a cozy holiday theme.

Snowflake Shortbread Cookies Recipe

Snowflake Shortbread Cookies are buttery, light, and delicate, perfect for chilly winter days, holiday cookie trays, or teatime with your favorite people.

Prep Time10

Cook Time25

Total Time35

Servings: servings

Calories: 269kcal

Author: Stephanie Wilson

Ingredients

¾ cup butter
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
Optional: citrus zest 2 teaspoon (orange or lemon)

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Instructions

Preheat the oven to 325℉ and light grease a shortbread pan with nonstick cooking or baking spray.
Cream the butter until light and fluffy, add the powdered sugar and continue to beat until combined. Mix in the vanilla, salt, and zest (if using). Add the flour and mix thoroughly until combined.
Evenly press the dough into the prepared shortbread pan. A piece of plastic wrap over the top helps smooth the dough into the corners of the pan. Be sure to remove it before baking, though! Prick the top with a fork.
Bake for 25 to 27 minutes; remove from the oven and let cool in the pan for 15 minutes. Loosen any edges with a plastic knife and invert onto a cutting board. Cut the shortbread into serving pieces while still warm using a sharp knife.

Notes

Tips for Releasing Shortbread from the Pan:

Be sure the cookies are baked in the center (pricking with a fork helps them bake all the way through).
Don't let the cookies cool in the pan for more than 10 to 15 minutes. Invert them while they're still warm but easy to handle.
Greasing the pan lightly with cooking spray (or baking spray) is better than butter. Use a pastry brush to distribute the spray into the mold's crevices.

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