This classic recipe for Shortbread Cookies produces a tender, flaky, buttery cookie that is melt-in-your-mouth delicious. It is a simple cookie recipe made with just 5 ingredients you probably already have on hand.
Shortbread Cookies are perfect served plain or dipped into a cup of tea, a glass of hot chocolate, or a latte.
Shortbread is a classic Scottish recipe known for being buttery, flaky, and not overly sweet.
In my book, shortbread cookies are the perfect treat, especially when dipped into a hot beverage. It is a little bit salty, a little bit sweet, and oh, so buttery. Just delicious.
Key Ingredients
Shortbread is made with butter, flour, sugar, and salt. Vanilla extract is optional, but I love the hint of vanilla that it lends to the cookie.
I recommend using powdered sugar in place of granulated sugar in the dough, as it is less dense than granulated sugar and produces a lighter cookie. I do use granulated sugar on top of the cookie for texture and a bit of additional sweetness, but that is not necessary.
Step-By-Step Directions
This recipe for shortbread cookies is super simple and comes together in a few simple steps.
Step One: Prepare the Dough
- Cream the butter, sugar, and vanilla extract together using a stand mixer or handheld mixer until creamy.
- Add the flour and salt to the butter mixture and mix until combined.
- If the dough is still crumbly, press together with your hands into a cohesive dough.
- Wrap in plastic wrap and refrigerate for 30 minutes.
Step Two: Shape Shortbread
- On a floured surface, roll the dough out into an 8x8 square, about ½ inch thick.
- Cut dough into 2-inch squares and place onto a baking sheet.
- Piece cookies with a fork or skewer, several times.
- Place the shortbread cookies onto a sheet pan lined with parchment paper about 1 inch apart from each other.
- Sprinkle lightly with the granulated sugar.
Step Three: Bake
- Bake until lightly golden and set about 18 to 20 minutes. Be careful to not let cookies brown, they should be fairly pale in color.
- Let cool to room temperature on the baking sheet and then remove.
- Store in an airtight container for up to 7 days at room temperature.
Make-Ahead Instructions
Shortbread Cookie Dough can be made in advance and baked as desired. Prepare the dough as directed and store the dough tightly wrapped in the fridge for up to 5 days or in the freezer in a freezer-safe storage container for up to one month. Defrost in the refrigerator overnight before rolling and baking.
Recipe Tips and Notes
- Feel free to use a toothpick instead of a fork to create the dots on top of the shortbread. It really does not matter how they are placed, but I do suggest a minimum of 6 dots per cookie for the air to properly escape as the cookies bake.
- Shortbread is delicious if dipped into melted chocolate once baked and cooled.
- If you only have salted butter, simply omit the salt from the recipe and proceed as directed.
- I would not substitute vegan butter in this Shortbread Cookie recipe, as the fat content is not the same and the cookies will not hold their shape or texture well.
- All-purpose flour is best for this recipe.
More Homemade Cookie Recipes
- Oatmeal Raisin Cookies
- Neiman Marcus Cookies
- Flourless Chocolate Chip Cookies
- Sugar Cookies
- Chocolate Peanut Butter Cookies
I hope you love these shortbread cookies as much as I do! If you give them a try, I would love for you to leave a comment and rating below.
Shortbread Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ½ teaspoon vanilla extract
- ½ cup confectioner’s sugar powdered sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Granulated sugar for sprinkling
Instructions
- Preheat oven to 325° and line a baking sheet with parchment paper.
- In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. Add flour and salt and beat until combined. If the dough is still crumbly, press together with your hands into a cohesive dough.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll the dough out into an 8"-x-8" square, about ½” thick.
- Cut dough into 2” squares and place on prepared pan about 1 inch apart from each other.
- Piece cookies with a fork or skewer, several times.
- Bake until lightly golden and set, 18 to 20 minutes. Do not let cookies brown as they should be fairly pale in color.
- Let cool to room temperature on the baking sheet and then remove to a baking rack or container.
- Store in an airtight container for up to 7 days at room temperature.
Equipment Needed
Notes
- Feel free to use a toothpick instead of a fork to create the dots on top of the shortbread. It really does not matter how they are placed, but I do suggest a minimum of 6 dots per cookie for the air to properly escape as the cookies bake.
- Shortbread is delicious if dipped into melted chocolate once baked and cooled.
- If you only have salted butter, simply omit the salt from the recipe and proceed as directed.
- Regular, all-purpose flour is best for this recipe. I do not recommend substituting.
- Vanilla extract is optional and can be omitted.
- I would not substitute vegan butter in this Shortbread Cookie recipe, as the fat content is not the same and the cookies will not hold their shape or texture well.
Gina
These are the best! Such a simple recipe but the result is shortbread perfection!
Kristen Chidsey
YAY! I love hearing you enjoyed so much Gina!
Lisalia
the BEST recipe for cookies at this time of year! Rich, crispy and just PERFECT! These were the best!
Kristen Chidsey
So glad you enjoyed this Shortbread Cookie recipe so much Lisalia--thanks for leaving a review.