Five Ingredient Shortbread Cookies

Ingredients

• 1 cup unsalted butter (softened, cut into cubes)
• 2/3 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure vanilla extract)
• 2 cup all-purpose flour (sifted)
• 0.25 tsp salt (fine sea salt)
• 1 cup semi‑sweet chocolate chips (melted for dipping or piping)
• 2 tbsp holiday sprinkles (gold or colored sprinkles for decoration)

Instructions

1. Soften butter

   Remove the butter from the refrigerator and let it sit at room temperature for about 5 minutes, or place it near the stove while the oven preheats. Cutting it into cubes speeds the process.

   Time: PT5M

2. Beat butter until fluffy

   Place the softened butter in the mixing bowl and beat on medium speed for about 1 minute until pale and fluffy.

   Time: PT1M

3. Incorporate sugar and vanilla

   Add the 2/3 cup powdered sugar and 1 tsp vanilla extract to the butter and mix on low until fully combined.

   Time: PT2M

4. Add dry ingredients

   Add the 2 cups sifted flour and 1/4 tsp salt. Mix on low just until the dough comes together into a ball; avoid over‑mixing.

   Time: PT2M

5. Form dough block

   Scrape the dough onto a lightly floured surface and shape it into a rectangular block.

   Time: PT5M

6. Roll dough to 1/4 inch

   Using a rolling pin, roll the dough to about 1/4‑inch thickness, sprinkling flour as needed.

   Time: PT5M

7. Cut cookies

   Press cookie cutters (or a knife) into the rolled dough to cut shapes. Gather scraps, re‑flour, and repeat until all dough is used.

   Time: PT5M

8. Preheat oven

   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

   Time: PT10M

   Temperature: 350°F

9. Prick cookies (optional)

   Use a fork to lightly prick the surface of each cookie for decorative texture.

   Time: PT2M

10. Bake

    Bake the cookies for 12‑15 minutes, until the edges are lightly golden.

    Time: PT13M

    Temperature: 350°F

11. Cool on rack

    Remove the sheet from the oven and let the cookies cool on a wire rack for about 10 minutes before decorating.

    Time: PT10M

12. Melt chocolate

    Melt the chocolate chips in the microwave in 15‑second bursts, stirring between intervals, or use a double boiler until smooth.

    Time: PT5M

13. Decorate cookies

    Dip half of each cookie in melted chocolate, tap off excess, and sprinkle with holiday sprinkles. For detailed designs, pipe chocolate using a Ziploc bag with a tiny corner cut and add sprinkles on top.

    Time: PT10M

Nutrition Facts

Calories

83

Protein

0.2g

Carbohydrates

7.8g

Fat

5.2g

Fiber

0.2g

Ingredient Substitutions

• Instead of unsalted butter: salted butter (reduce added salt)
• Instead of powdered sugar: granulated sugar processed in a blender
• Instead of vanilla extract: almond extract, lemon extract
• Instead of all-purpose flour: gluten‑free flour blend (may affect texture)
• Instead of salt: kosher salt (use less)
• Instead of semi‑sweet chocolate chips: dark chocolate, white chocolate
• Instead of holiday sprinkles: edible glitter, colored sugar

Equipment Needed

• mixing bowl
• stand mixer or hand mixer (optional)
• spatula
• measuring cups
• measuring spoons
• rolling pin
• floured work surface or cutting board
• cookie cutters or knife (optional)
• fork (for decorative pricks) (optional)
• baking sheet
• parchment paper (optional)
• wire cooling rack
• microwave or double boiler (optional)
• Ziploc sandwich bag (optional)
• spoon (for transferring chocolate) (optional)

Critical Steps — Do Not Skip

• Soften butter thoroughly before beating
• Do not over‑mix after adding flour
• Preheat oven to the correct temperature
• Bake until edges are lightly golden

Chef Tips from the Video

• Chill the rolled dough for 10 minutes for cleaner cuts.
• Use parchment paper to prevent sticking and for easy cleanup.
• Dust finished cookies with a light sprinkle of powdered sugar for extra sparkle.

Troubleshooting

Storage

Refrigerator: Not required, but can store in an airtight container for up to 2 weeks.

Freezer: Freeze in a freezer‑safe bag or container for up to 3 months; thaw at room temperature before serving.

Room temperature: Keep in an airtight tin or container at room temperature for up to 1 week.

Make-Ahead Tips

• The dough can be wrapped and refrigerated for up to 2 days or frozen for up to 3 months.
• Baked cookies keep well; decorate just before serving for freshest look.