After a bit of a hiatus, I’m back, just in time for holiday baking. Now that I have three able-bodied littles to help me in the kitchen, I thought an easy cookie would be the perfect treat to kick the blog back off.

It’s a great cookie to make with kids who are younger because it’s super simple, and best of all it involves no eggs. So, if they sneak a lick of the spoon, no harm done.

One of the best shortbread cookie recipes comes from the queen herself, Ina Garten.

What you’ll need:

3/4 pound unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt

What to do:

Preheat your oven to 350 degrees. Mix all of your dry ingredients in a bowl.

Then, add your butter and vanilla extract. Mix everything together until the dough forms.

Wrap the dough in plastic wrap and place into the fridge for 20-30 minutes. This is absolutely necessary, if you do not then your cookies are more likely to burn.

Take the dough out of the fridge and remove from the plastic wrap. Roll out to about 1/2 inch thick. If it’s a bit sticky, you can always use a light dusting of flour.


Use your favorite cookie cutter. I personally went with a simple tree.


I recommend baking these on parchment paper.


Place into the preheated oven. I recommend starting to check on them at around 16-18 minutes, especially if your oven runs hot. They should be baked between 20-25 minutes.


Remove from the oven, cool, and enjoy! They also taste great drizzled with or dipped in chocolate.








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