In a mixing bowl, cream together the softened butter and powdered sugar using an electric mixer or whisk until the mixture is smooth, light, and fluffy, about 2-3 minutes. This creates a delicate, fragrant base for your cookies.
Stir in the vanilla extract and mix well, ensuring it’s fully incorporated and the mixture feels velvety to the touch.
Gradually sift in the all-purpose flour along with a pinch of salt, mixing gently on low speed or folding with a spatula until the dough just begins to come together. Be careful not to overmix to keep the cookies tender.
Gather the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough relax, making it easier to roll out and preventing spreading during baking.
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper to prevent sticking. Remove the dough from the fridge and place it on a lightly floured surface.
Using a rolling pin, gently roll out the dough to about 0.5 cm (1/4 inch) thickness, rotating and flouring the surface as needed to prevent sticking. The dough should feel firm but pliable.
Cut out cookies with a cookie cutter, pressing firmly to maintain clean edges, and carefully transfer them to the prepared baking sheet, spacing about 2 cm apart for expansion.
Bake the cookies in the preheated oven for 12-15 minutes, until the edges are lightly golden and fragrant. Keep a close eye to avoid overbaking, which can make them dry.
Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely and develop their tender, crumbly texture.
Enjoy your homemade shortbread cookies plain or lightly dusted with powdered sugar for a classic finish. Store in an airtight container at room temperature for up to a week.
