Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles.
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1 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
Combine butter, brown sugar, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.
Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
Explore reviews fromour online community
can this recipe be used in a cookie press?
Hi Mary, we haven't tested this in a cookie press, so it's hard to say. It may be too firm to use in the press, so we'd suggest using one of the spritz recipes on our site. Happy baking!
I dont know what I did wrong but mine didnt come out great :( im always trying to attempt this recipe and I just cant and I know these are amazing!
I think a key thing to remember when baking shortbread especially is to accurately measure the ingredients. This cookie has relatively few ingredients and so it is important to measure these ingredients carefully.
Excellent Cookies!! I made shortbread cookies with other recipes before and they came out very greasy, not the case with these!
I suggest doubling the recipe,as these freeze well.
Great baking activity to do with "interested" grandchildren.
I make this cookies every year and everyone loves it.