If you’re on the hunt for the ultimate melt-in-your-mouth treat, look no further than this Shortbread Cookie Recipe. Few things feel more delightfully simple or nostalgic than biting into a buttery, golden cookie with perfectly crisp edges and a delicate crumb. This recipe brings together just a handful of pantry staples to deliver a classic, crowd-pleasing favorite that’s as satisfying to bake as it is to share.
Ingredients You’ll Need
One of the joys of a true Shortbread Cookie Recipe is how it elevates a handful of basic ingredients into something truly special. Each component plays an essential role, bringing its own magic to the final cookie—think buttery richness, melt-in-your-mouth texture, and a subtle sweetness.
- Unsalted Butter (1 cup, softened): This is the heart of the cookie, lending richness and that signature tender crumb. Use the best-quality butter you can find for a truly unforgettable flavor.
- Powdered Sugar (1/2 cup): The fine texture creates a delicate sweetness and silky dough; don’t substitute granulated sugar, or you’ll lose that melt-in-your-mouth bite.
- Vanilla Extract (1 teaspoon, optional): Just a splash infuses the cookies with a gentle warmth and adds lovely aromatic notes.
- All-Purpose Flour (2 cups): Provides structure while keeping the cookies soft and tender. Always spoon and level your flour to avoid dense shortbread!
- Salt (1/4 teaspoon): A crucial ingredient for balancing sweetness and making all the flavors pop. Don’t skip it!
How to Make Shortbread Cookie Recipe
Step 1: Prep Your Oven and Pan
Get things started by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking—shortbread is delicate and can be tricky to transfer off an unlined pan.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy. This step is all about building air into the dough, which gives your Shortbread Cookie Recipe that classic tender bite. If you’re using vanilla extract, add it here and mix until combined.
Step 3: Mix in the Dry Ingredients
Add the flour and salt to the bowl and mix on low speed or by hand. The dough will seem crumbly at first, but as you gently work it, magic happens! If necessary, use your hands to bring the dough together—just don’t overwork it to keep the cookies light.
Step 4: Roll and Cut the Dough
Lightly flour your work surface, then roll the dough out to about 1/2-inch thickness. Use cookie cutters for fun shapes, or keep it simple by slicing the dough into neat rectangles or squares. Shortbread is wonderfully forgiving, so get creative if you like.
Step 5: Chill Before Baking
Place the shaped cookies onto your prepared baking sheet, spacing them about 1 inch apart. Pop the tray into the refrigerator for about 15 minutes; this brief chill helps the cookies hold their shape as they bake and results in those beautifully sharp edges.
Step 6: Bake to Perfection
Bake your Shortbread Cookie Recipe for 14–16 minutes, keeping a keen eye for edges that turn just the faintest shade of gold. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This ensures they set without breaking.
How to Serve Shortbread Cookie Recipe
Garnishes
Sometimes the simplest cookies are the perfect fairy tale for garnishes! Dust your shortbread with a bit of powdered sugar for a snow-dusted look, or drizzle with melted dark chocolate for a decadent twist. A sprinkle of citrus zest also adds a bright, elegant finish that sings alongside the buttery crumb.
Side Dishes
Pair these classic cookies with an afternoon cup of tea or robust coffee for the coziest of breaks. For something extra-special, serve with a dish of whipped cream or fresh fruit. Shortbread is also a lovely companion to creamy desserts like panna cotta or lemon mousse, balancing their richness beautifully.
Creative Ways to Present
Shortbread loves a little drama on the dessert table! Stack them high and tie with a ribbon for sweet homemade gifts, present them on a tiered tray for festive gatherings, or tuck them into pretty tins lined with parchment to share the love. For holidays, try dipping half of each cookie in chocolate and adding festive sprinkles or edible glitter—they’re sure to delight.
Make Ahead and Storage
Storing Leftovers
Shortbread is famous for its keeping powers. Store leftover cookies in an airtight container at room temperature, and they’ll stay deliciously crisp and buttery for up to a week—if they last that long! Tuck a sheet of parchment between layers to keep them looking perfect and prevent sticking.
Freezing
If you want to save some for later, you’re in luck! This Shortbread Cookie Recipe freezes beautifully. Place cooled cookies in a single layer on a tray to freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months. Thaw at room temperature when you’re ready to enjoy.
Reheating
Shortbread doesn’t need reheating, but if you crave that fresh-from-the-oven experience, pop them on a baking sheet in a low oven (about 300°F) for 3–4 minutes. This brings back a touch of their original just-baked magic without drying them out.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter in this Shortbread Cookie Recipe, but be sure to omit the added salt to keep the flavors balanced. Unsalted gives you the best control, but whatever you have on hand will work beautifully.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped toasted nuts, mini chocolate chips, or even dried fruit can be folded into the dough for a fun twist. Just stick to small pieces and keep the total to about 1/2 cup so the cookies don’t lose their delicate texture.
Why do my cookies turn out tough?
Usually, tough shortbread comes from overmixing or adding too much flour. Handle the dough gently and don’t skip the step of spooning and leveling your flour. Mixing just until the dough comes together is the secret to tender cookies.
Can I make these cookies gluten free?
Yes, you can swap in a good-quality 1:1 gluten-free flour blend. Be sure it contains xanthan gum for structure. The cookies might be a bit more delicate, but they’ll still taste amazing!
How do I know when shortbread is done baking?
Your cookies are ready when the edges are just starting to turn light gold and the centers still look pale. Overbaking can dry them out, so pull them as soon as you see a hint of color on those edges.
Final Thoughts
Whether you’re new to baking or on a nostalgic quest for a beloved classic, this Shortbread Cookie Recipe is one you’ll treasure again and again. There’s such joy in creating a treat that’s both simple and utterly irresistible, so don’t hesitate—gather your ingredients and create a batch for yourself (and a few lucky friends!).
Print
Shortbread Cookie Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the buttery goodness of these classic shortbread cookies that are easy to make and perfect for any occasion. With a delicate texture and just the right amount of sweetness, these cookies are sure to become a family favorite.
Ingredients
Shortbread Cookie Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Add vanilla extract if using.
- Mix in Flour: Gradually mix in the flour and salt until a soft, crumbly dough forms. Use your hands to bring the dough together if needed.
- Roll and Cut: Roll the dough out on a lightly floured surface, cut into desired shapes, and place on the prepared baking sheet.
- Chill and Bake: Chill the cookies in the refrigerator for 15 minutes before baking for 14–16 minutes until lightly golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a flavor twist, add citrus zest, almond extract, or dip cooled cookies in chocolate.
- Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
