Cookies are a treat that my kids love so much, so I always need to have a good cookie recipe at the ready. These 5-ingredient Light and Easy: Shortbread Cookies are so simple, the kids can help you make them! First, I combine flour, sugar, salt, light butter, and vanilla until it forms a cookie dough. Then I shape it into a square sheet and allow the dough to chill. After chilling, I slice the cookies into squares and bake until golden brown. These Light and Easy: Shortbread Cookies are going to be your kids’ new favorite cookie!
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Are These Cookies Low Calorie?
Yes! These cookies are low in calories. Since there are just a few ingredients, the calorie counts come out low. The addition of light butter allows for less than than traditional butter. All in all, one serving of these cookies includes 4 cookies. In that one serving, the calorie count is only 88 calories! Who knew cookies could be so low cal?
Making desserts taste delicious with low calorie ingredients is my calling. Need more dessert recipes? Try my Easy Low Calorie Mini Red Velvet Cupcakes!
Ingredients in Light and Easy: Shortbread Cookies
- all-purpose flour
- sugar
- salt
- light butter
- vanilla
How to Make Light and Easy: Shortbread Cookies
Preheat the oven to 375 ºF. Combine flour, sugar and salt in a food processor. Pulse until well combined.
Add butter pieces and vanilla, and pulse together just until a dough is formed.
On lightly-floured wax paper, pat or roll dough into an 8″x5″ rectangle.
Wrap with plastic wrap and put in freezer for 15 minutes.
Unwrap dough and cut in to 1-inch squares.
Place squares a half-inch apart on an ungreased, large cookie sheet.
Bake for 18-20 minutes, or until lightly browned on bottom. Makes 48 cookies.
Light and Easy: Shortbread Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 3 1/2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup cold light butter, cubed
- 1 tsp vanilla
Instructions
- Preheat oven to 375 ºF. Combine flour, sugar and salt in a food processor. Pulse until well combined.
- Add butter pieces and vanilla and pulse together just until a dough is formed.
- On lightly-floured wax paper, pat or roll dough into an 8"x5" rectangle.
- Wrap with plastic wrap and put in freezer for 15 minutes.
- Unwrap dough and cut in to 1-inch squares.
- Place squares a half-inch apart on ungreased large cookie sheet.
- Bake for 18-20 minutes, or until lightly browned on bottom. Makes 48 cookies.
Notes
Nutrition
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