December 21, 2013

Shortbread Cookies | Eggless Vanilla Cookies | Eggless Butter Cookies | Easy Christmas Cookies

Shortbread Cookies

School is closed yay I'm more happier than the kids. No alarm for the next 15 days that gives me so much relief. But one major problem is to keep the kids occupied during the holidays. They get bored very often. Even my 2 1/2 year old gets bored and demands for something new. To get that holiday mood kicked in we started to bake cookies. Shweets was so excited to help me in making the cookies. I had already decided to bake some of our favorite cookies. Shortbread Cookies is one of my favorite cookie. These butter cookies stand part from the crowd of crispy cookies. They are perfect for these holidays. Normally the kids prefer the chocolate filled ones but they liked this cookie so much.

As butter is the main ingredient make sure you select the best quality one. Also keep in mind the chilling time while starting to make these super yummy cookies. By the time I finished baking the cookies it was almost 5 in the evening and obviously no sunlight. I decided to take pictures in the morning but somehow felt like trying different lighting and went ahead. I'm glad I did it the entire batch got over in the evening.There are lot of variations that can be done like dipping them in melted chocolate etc.,I was so happy everyone liked it so much. It was a big hit in my family why don't you make this super easy cookie for this holiday season.

Preparation Time - 10 minutes

Baking Time - 8 - 10 minutes

Yields - 30 Cookies (depending on the size of your cookie cutter)

Recipe from here


All Purpose Flour - 2 cups
Salt - 1/4 tsp
Unsalted Butter - 1 cup (2 sticks)
Vannila Extract - 1 tsp
Powdered Sugar/ Confectioners Sugar - 1/2 cup

  • Prepare 2 cookie trays by lining it with parchment paper.
  • Preheat oven to 350 F when the cookies are cut and chilling in the refrigerator.
  • In a medium size bowl mix the flour, salt and keep aside.
  • Beat the butter until it is soft for about a minute or so in medium speed using a stand mixer or a electric mixer.
  • Add the confectioners sugar and beat well for about 2 minutes until the mixture is smooth.
  • Next add the vanilla extract and beat well.
  • Slowly add the flour mixture and beat everything until the flour is fully incorporated.
  • Collect the dough and flatten it into a disc shape and wrap it with cling wrap.
  • Refrigerate the cookie dough for about a hour or until it is firm.
  • When the cookie dough is firm, remove from refrigerator and on a lightly floured surface roll the dough into 1/4 inch thick circle.
  • Using your desired cookie cutter cut the dough into shapes. Carefully place the cookies on the cookie trays with parchment paper.
  • Place the cookie tray in the refrigerator for about 15 minutes which will make the cookies firm.
  • Bake the cookies for about 8 - 10 minutes or until the edges of the cookies turn slightly brown.
  • Remove cookies from the oven and cool completely on a cooling rack.
  • Serve with your favorite hot drink.

  • The chilling of the cookies helps to retain the shape of the cookies while baking.
  • If your dough turns soft and the cookie is not holding shape. Again roll it to a disc and refrigerate for 15 - 20 minutes to make it firm. I first made 15 cookies from the dough and chilled the remaining dough and then made the 2nd batch.
  • Do not over bake but my oven took 14 minutes to get that browing in the sides.So check after 8 minutes and adjust the baking time according to your oven.
  • Cookies can be stored in room temperature for about 3 - 4 days.
  • If you do not have a electric mixer or a stand mixer you can just do it by using a balloon whisk and spatula.



Delicious and perfect looking short breadsMerry Christmas in advance.

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