Shortbread cookies are rich and buttery, and have a crisp bite while still melting in your mouth! It’s such a simple and classic cookie recipe that only requires 3 ingredients. Shortbread is the perfect cookie for any holiday or occasion.
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What’s in Shortbread?
You only need 4 ingredients (technically, you only need 3) to make these classic shortbread cookies!
- Flour: All-purpose flour works best, but you could use whole wheat and gluten-free varieties.
- Butter: Use a whole stick of salted butter. Let it come to room temperature before using it, so that it can properly mix into the dough.
- Powdered Sugar: Confectioner’s sugar creates a sweet, melt-in-your-mouth texture.
- Vanilla Extract: This adds a slight vanilla flavor to these cookies. It’s optional for shortbread, but I think it makes them taste just perfect.
How else can I flavor these cookies?
This classic shortbread cookie recipe is so simple, and makes a great starting point for easy changes. Instead of vanilla extract, you could use a different flavor, like lemon or almond.
You could also dip the baked cookies in chocolate, sprinkle with powdered sugar or sea salt, or serve with lemon curd or jam. There are plenty of ways to make these even more delicious!
Shortbread is a traditional Scottish biscuit cookie that doesn’t contain a leavening agent, so these cookies are dense and crisp, but tender on the inside.
The butter will get melty as you work the dough, so chilling it helps to re-solidify it. This will prevent the cookies from spreading in the oven.
2-3 cm slices are ideal for these cookies, so they fully bake on the inside, without burning on the outside.
Absolutely! Stick to the same ratio with double the ingredients, but separate the dough into two before rolling into a cylinder. These cookies keep well, so making a double batch is always a good idea.
How to Store Shortbread Cookies
Once the cookies have cooled completely, place them in an airtight container and they will keep well for 2 weeks at room temperature.
How to Freeze Shortbread
You can freeze shortbread cookies, but they can be a little delicate once thawed. Place the cooled cookies in freezer safe containers, separating layers with parchment paper. They will keep well for up to 3 months. Thaw before serving.
Shortbread cookies are the perfect Christmas cookies, Easter Cookies, St. Patty’s Day cookies, or for any holiday or occasion!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Classic Shortbread Cookies
Equipment
- Kitchen Scale (optional)
Ingredients
- ½ cup salted butter 113 grams, room temperature (1 stick)
- ½ cup powdered sugar 57 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1⅛ cup all-purpose flour 135 grams (18 tablespoons)
Instructions
- Whip the butter with a hand mixer until smooth. Sift in the powdered sugar and whip again until light and fluffy.½ cup salted butter, ½ cup powdered sugar
- Pour in the vanilla extract and whip again until well combined.1 teaspoon pure vanilla extract
- Sift in the flour and mix just until combined.1⅛ cup all-purpose flour
- Lay out a sheet of cling wrap and scrape the dough out in the center of it.
- Form the dough into a 4-5 inch long cylinder that has roughly a 1-inch diameter.
- Wrap the cling wrap around the dough and refrigerate it for 3-4 hours, or until the dough is very hard.
- 10 minutes before removing the dough from the refrigerator, preheat oven to 300°F and prepare a large baking sheet with parchment paper or spray it with nonstick spray.
- Remove the dough from the refrigerator and remove the plastic wrap.
- Cut 15 (2-3 centimeter thick) pieces from the dough.
- Lay them out on the prepared baking sheet a half-inch apart from each other. These cookies will barely expand, so no need to worry about space.
- Bake for 15-20 minutes, or until the bottom turns a light golden color.
- Remove them from the oven and let them cool before removing them from the pan and letting them cool completely on a cooling rack. Then serve.
Becky’s Tips
- Don’t overmix the cookie dough. If you do your shortbread cookies will turn out chewy. Use the lowest speed on your mixer when you incorporate the flour, and stop when it is just combined.
- Use softened, room temperature butter to make the cookies. If it is cold, it won’t incorporate well and you will overmix the dough.
- Allow time for the dough to chill. It will help the cookies to keep their shape and the butter will melt more slowly during baking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I haven’t tried out this recipe as I’m just checking it to verify another one, but I noticed a small mistake.
You say to roll the dough into a log, 1 inch in diameter. Later, you say to slice the cookies 2-3cm thick. One inch is about 2.5cm, so your instructions essentially say to make cookies that are 1 inch wide and 1 inch thick. It’s probably the 2-3cm that are wrong here. Around 1cm is probably more appropriate.