This easy recipe for Shortbread Cookies is made with just 5 simple ingredients! The result is a buttery, tender, flaky shortbread cookie that nearly melts in your mouth!

Baked shortbread cookies on cutting board.

My recipe for shortbread cookies comes straight from my Scottish relatives, where shortbread is believed to originate from. This easy cookie recipe deserves a spot on in your recipe box and Christmas cookie tray.

Reasons to Love These Shortbread Cookies

Amazing Flavor. Shortbread cookies are rich, a little bit salty, a little bit sweet, and oh, so buttery. Simply delicious.
Melt-in-Your-Mouth Texture. These shortbread cookies have a crisp, yet delicate flaky texture, much like Snowball Cookies.
Simple Ingredients. Shortbread is made with butter, flour, powdered sugar, vanilla, and salt. Simple, basic ingredients.
Easy Recipe. Shortbread Cookies are quickly shaped into a large square, cut into smaller squares, and baked until tender, leaving very little prep work required for shaping the shortbread.
Perfect for Tea Time. Just like my Scottish relatives, I believe shortbread cookies are especially delicious when dipped into a hot beverage like a homemade latte, peppermint mocha, Christmas tea, or hot chocolate.

Notes on Ingredients

Ingredients for shortbread cookies labeled on white counter.

Butter: Unsalted butter is best for baking, and this is true for shortbread as well. If you only happen to have salted butter on hand, feel free to use it, just omit the added salt from the recipe. 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.
Flour: All-purpose flour is best for this recipe. I have not had success using whole wheat pastry flour or gluten-free flour when making shortbread cookies.
Powdered Sugar: 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.
Granulated or Sparkling Sugar: I use sparkling or granulated sugar on top of the shortbread cookie to add texture and a bit of additional sweetness, but it is not necessary.
Vanilla Extract: Vanilla extract is optional, and not always added to traditional shortbread recipes. However, I love the hint of vanilla that it lends to the cookie.

recipe modifications

Make it Festive: Instead of topping your shortbread with granulated sugar, use colored sparkling sugar to the cookies before baking.
Add Sprinkles: Quickly mix ½ cup of sprinkles into your cookie dough after mixing in the flour. Shape, chill, slice, and bake as directed.
Chocolate Dipped Shortbread: Once your cookies have been baked and cooled, melt 1 cup of dark or semi-sweet chocolate chips into a heat-safe bowl and microwave in 30-second intervals until melted. Dip half the cookie into the melted chocolate and then place it on a cookie sheet that has been lined with parchment paper. Allow the chocolate to harden and then serve or store as directed.
Add Almond Extract: To enhance the nutty flavor of the butter, add ¼ teaspoon of almond extract to the shortbread cookies along with the vanilla extract.

Tips for Making Shortbread Cookies

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Carefully measure the ingredients. The powdered sugar and flour should be fluffed and spooned into the measuring cup, then leveled off. If the dry ingredients are packed down when you measure them, or if your measuring cup is overflowing, the shortbread dough will turn out crumbly.
Use your hands. After combining the flour and salt with the butter and sugar, use your hands to press the dough together if the mixture is crumbly after mixing together.
Partially shape the cookies before chilling. I have found it is easier to shape your dough into a rough square that is about ½ inch thick BEFORE you chill it.
Chill the dough. After roughly shaping it into a ½-inch thick disk, wrap the dough well in plastic wrap and refrigerate for at least 30 minutes. This will allow the butter to get cold and form air pockets in the cookie as it melts, keeping it light and tender, much like biscuits.
Use a fork to pierce the cookies before baking. Piercing the cookies with a fork several times will allow steam to escape and the shortbread to not puff up too much as it bakes.
Don't overbake. Be careful to not let shortbread cookies brown, they should be fairly pale in color when removed from the oven.

Store the cooled shortbread cookies in an airtight container for up to 7 days at room temperature or in a freezer-safe container for up to 1 month.

Storing Shortbread

Store: Once the shortbread cookies have fully cooled, transfer them to an airtight container and store them for up to 7 days at room temperature.
Freeze: Alternatively, you can freeze shortbread in a freezer-safe container for up to 3 months. I do prefer placing the shortbread in a container versus a freezer bag to keep them from being damaged as things are tossed about in the freezer. Defrost at room temperature and enjoy.

Make-Ahead Instructions

Up to 5 Days In Advance: Prepare the dough as directed and store the dough, tightly wrapped in plastic wrap, in the fridge for up to 5 days. Roll, cut, and bake the cookies as directed.
Up to 1 Month In Advance: Prepare the dough as directed, wrap it in plastic wrap, and then place the dough into a freezer-safe storage bag. Freeze the shortbread dough for up to 1 month in the freezer. Defrost in the refrigerator overnight, then roll, cut, and bake the cookies as directed.

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.

Baked Shortbread Cookies on wooden Cutting board.

Easy Shortbread Cookie Recipe

This easy recipe for Shortbread Cookies is made with just 5 simple ingredients! The result is a buttery, tender, flaky shortbread cookie that nearly melts in your mouth!

5 from 13 votes

Print Pin Rate

Prep Time: 5

Cook Time: 18

Chilling Dough: 30

Servings:

Calories: 188kcal

Author: Kristen Chidsey

Ingredients

▢ 1 cup unsalted butter softened
▢ ½ teaspoon vanilla extract
▢ ¾ cup confectioner’s sugar (powdered sugar)
▢ 2¼ cups all-purpose flour
▢ ½ teaspoon salt
▢ Granulated sugar for sprinkling

Instructions

In a large mixing bowl or bowl of a stand mixer, beat together the butter, vanilla, and powdered sugar on medium-high speed until light and fluffy, scraping down the sides as needed.
Add the flour and salt to the creamed ingredients and mix on low until the dough is just combined. It will look a bit crumbly.
Turn the dough out onto a lightly floured work surface and bring the dough together to form a cohesive dough. Pat or roll the dough into roughly an 8x8 square, about ½ inch thick. Wrap the dough well in plastic wrap and refrigerate for at least 30 minutes.
Once ready to bake the cookies, preheat the oven to 325°F and line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and cut the dough into 2” squares.
Piece each shortbread cookie with a fork or skewer, several times.
Transfer the cookies to a baking sheet, about 1 inch apart. Sprinkle with granulated sugar or sparkling sugar if desired.
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 the cooled shortbread cookies in an airtight container for up to 7 days at room temperature or in a freezer-safe container for up to 1 month.

Equipment Needed

Notes

Measure Carefully: The powdered sugar and flour should be fluffed and spooned into the measuring cup, then leveled off. If the dry ingredients are packed down when you measure them, or if your measuring cup is overflowing, the shortbread will turn out crumbly.

Note on Chilling: I have found for many of you, it is easier to chill the dough AFTER shaping, rather than chilling and then shaping.

Butter: If you only have salted butter, simply omit the salt from the recipe and proceed as directed.

Make-Ahead Instructions: Shortbread Cookie Dough can be made up to 5 days in advance. Prepare the dough as directed and store the dough, tightly wrapped in plastic wrap, 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 if needed, and then cut and bake the cookies as directed.

Make it Festive: Instead of topping your shortbread with granulated sugar, use colored sparkling sugar to the cookies before baking.

Add Sprinkles: Quickly mix ½ cup of sprinkles into your cookie dough after mixing in the flour. Shape, chill, slice, and bake as directed.

Chocolate Dipped Shortbread: Once your cookies have been baked and cooled, melt 1 cup of dark or semi-sweet chocolate chips into a heat-safe bowl and microwave in 30-second intervals until melted. Dip half the cookie into the melted chocolate and then place it on a cookie sheet that has been lined with parchment paper. Allow the chocolate to harden and then serve or store as directed.

Add Almond Extract: To enhance the nutty flavor of the butter, add ¼ teaspoon of almond extract to the shortbread cookies along with the vanilla extract.

Nutrition

Course Dessert

Cuisine Scottish

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This post was originally shared in 2020 but updated in 2022 with new tips.

Comments

5 from 13 votes (3 ratings without comment)