Easy & Tasty Short Bread Recipe


I have been extremely busy this semester with working and grad school, so I don’t always have time for my hobbies. Those hobbies being writing, baking, and interior design (no, I’m not 75 years old). Between writing papers and writing reports for work, I have not had much time to express my creativity or release some stress. So, in-between papers I decided to bake up a batch of easy shortbread cookies, plus who doesn’t like butter? I also thought I would test out a batch or two before the Christmas cookie season approaches. After researching a few recipes and testing a few batches, I created this easy and quick shortbread recipe.

Recipe and Directions



  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup powdered sugar
  • 2 1/4 cups all purpose flour + flour for rolling out cookies
  • 1/4 tsp of salt


  • Preheat oven to 350
  • Line two baking sheets with parchment (totally reuse the parchment for several batches of cookies)
  • Using a standing mixer with the paddle attachment, mix butter with sugar
  • Add 1/4 teaspoon of salt
  • Mix and add flour a cup at a time
  • When all ingredients are mixed to form a nice soft, but not too wet consistency, form the dough into a ball
  • Roll the dough, I cut it into small sections and roll out small batches
  • Roll the dough to 1/4 inch thickness
    • Mix in sprinkles or add sprinkles on top of cut cookies for a festive look
  • Use any type of cookie cutter (I used small round ones for a quick no-fuss mess).
  • Bake for 15 minutes or until edges are golden brown
  • Cool on rack
  • Enjoy!













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