If you’re searching for the ultimate buttery, crumbly treat that truly melts in your mouth, let me introduce you to this classic Shortbread Cookie Recipe. With just a handful of simple ingredients and barely any fuss, these cookies will transport you right to a cozy afternoon in Scotland, where homemade baking reigns supreme. Whether you’re making them for holiday platters or simply as a sweet reward for yourself, this Shortbread Cookie Recipe is a time-honored favorite anyone can master.
Ingredients You’ll Need
One of the joys of this Shortbread Cookie Recipe is the simplicity of the ingredients. Every item on this list brings a unique touch—think melt-in-your-mouth texture, a hint of sweetness, and that lovely pale golden color.
- Unsalted Butter (1 cup, softened): The star of the show for rich flavor and that iconic tender crumb.
- Powdered Sugar (1/2 cup): Gives the cookies a subtle, smooth sweetness and a light texture.
- All-Purpose Flour (2 cups): Creates the structure and signature sandy texture of shortbread.
- Salt (1/4 teaspoon): Brings out all the flavors and balances sweetness so the butter can shine.
- Vanilla Extract (1 teaspoon, optional): Adds a gentle depth and aroma—perfect if you love a hint of vanilla with your cookies.
How to Make Shortbread Cookie Recipe
Step 1: Prep Your Baking Sheet and Oven
Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up. This step is quick but sets the foundation for perfect cookies.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand mixer or sturdy wooden spoon to cream together the softened unsalted butter and powdered sugar. Mix for about 2-3 minutes until the texture is light, pale, and fluffy—this creates the delicate crumb we love in a Shortbread Cookie Recipe.
Step 3: Add Vanilla and Dry Ingredients
Beat in the vanilla extract if using. Next, gradually add the flour and salt, mixing gently until a soft, cohesive dough forms. Take your time and mix just until combined to avoid overworking the dough.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface. With gentle hands, knead the dough until smooth—just a minute or so. This step brings everything together without losing that melt-in-your-mouth texture.
Step 5: Shape and Cut
Roll the dough to about 1/4-inch thickness. Grab your favorite cookie cutters and cut into shapes. For a classic touch, prick each cookie with a fork before baking—they bake up extra pretty!
Step 6: Bake to Golden Perfection
Arrange the cookies on your prepared baking sheet about 1 inch apart. Bake for 12-15 minutes, watching for the edges to turn just lightly golden. That’s your cue they’re ready! Let them cool for 5 minutes on the sheet, then move to a wire rack to finish cooling.
How to Serve Shortbread Cookie Recipe
Garnishes
There are so many fun finishes for these cookies. After they cool, try dipping one half in melted chocolate or drizzling a little white chocolate over the tops. Or, right before baking, sprinkle a pinch of coarse sugar for added sparkle and crunch—the possibilities are endless!
Side Dishes
While Shortbread Cookie Recipe cookies shine on their own, they pair brilliantly with a cup of strong black tea, fresh fruit, or even a scoop of vanilla ice cream. For a Scottish-inspired treat, serve with lemon curd on the side.
Creative Ways to Present
For a showstopping presentation, stack the cookies in clear cellophane bags and tie with a ribbon for homemade gifts, or arrange on a tiered platter at your next afternoon tea. They’re always a hit tucked inside tins for holiday sharing or next to coffee at a brunch spread.
Make Ahead and Storage
Storing Leftovers
Keep your Shortbread Cookie Recipe leftovers in an airtight container at room temperature for up to 1 week. Their flavor and texture often improve after a day, making them perfect for planning ahead.
Freezing
Shortbread freezes beautifully. Once baked and cooled, layer the cookies between sheets of parchment in a freezer-safe container or bag. They’ll last up to 2 months—just thaw at room temperature when you’re ready to enjoy.
Reheating
If you love your cookies a touch warm, pop them in a 300°F oven for 3-5 minutes. This revives that just-baked aroma and leaves them beautifully crisp, just as if they were fresh from the oven.
FAQs
Can I use salted butter instead of unsalted?
Absolutely—just skip the added salt in the recipe, and your Shortbread Cookie Recipe will still turn out delicious with a touch more savory depth.
Why do my cookies sometimes spread out too much?
If the butter is too warm or the dough is overworked, cookies can spread. Try chilling the dough for 20 minutes before cutting if your kitchen’s on the warm side.
Can I make the dough ahead of time?
Yes! The dough can be made up to 3 days ahead and kept in the refrigerator. Just let it come to room temperature so it’s easy to roll and shape.
Can I add flavors or mix-ins?
Certainly! Lemon or orange zest, finely chopped nuts, or lavender make wonderful additions to this Shortbread Cookie Recipe—just be careful not to overload the dough.
How can I make the cookies gluten-free?
Substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking mix, and you’ll still get tasty, tender results.
Final Thoughts
I hope you feel inspired and excited to try this Shortbread Cookie Recipe—it’s simplicity at its best and always brings a little bit of joy to the table. Whether you’re sharing with friends or enjoying a quiet moment with a cup of tea, these cookies are a timeless treat you’ll want to make again and again.
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. With just a handful of simple ingredients, you can whip up a batch of these delicious treats perfect for any occasion.
Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy. Add vanilla extract if using.
- Mix in flour: Gradually mix in the flour and salt until a soft dough forms.
- Knead and shape: Turn the dough onto a lightly floured surface, knead it until smooth, then roll it out to 1/4-inch thickness and cut into shapes.
- Bake: Place the cookies on the prepared baking sheet and bake for 12–15 minutes until edges are golden. Cool on a wire rack.
Notes
- For a classic touch, prick the tops with a fork before baking.
- You can dip cooled cookies in melted chocolate or sprinkle with coarse sugar for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
