Buttery, crumbly, and perfectly sweet—shortbread cookies are a timeless classic that I love baking any time of the year. Whether I want to enjoy them with a cup of tea or wrap them up as a homemade gift, these cookies always bring a touch of comfort and elegance to my kitchen.
Why You’ll Love This Recipe
I love how this recipe uses just a few pantry staples to create a cookie that tastes rich, buttery, and satisfying. There’s no need for eggs, leavening agents, or fancy techniques—just mix, shape, and bake. The texture is beautifully crisp and crumbly, and the flavor is pure and buttery with just the right hint of sweetness. Plus, it’s easy to customize with add-ins like vanilla, citrus zest, or even chocolate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (227 g) unsalted butter, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract (optional)
2 cups (240 g) all-purpose flour
¼ teaspoon salt
Directions
I preheat my oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the softened butter and powdered sugar together until smooth and fluffy.
I mix in the vanilla extract, if using, then gradually add the flour and salt, mixing until a soft dough forms.
I transfer the dough to a lightly floured surface and roll it out to about ½ inch thick.
Using cookie cutters or a knife, I cut the dough into desired shapes and place them on the prepared baking sheet.
I chill the cookies in the fridge for about 15 minutes before baking to help them hold their shape.
I bake for 15–18 minutes or until the edges just begin to turn golden (they should not brown too much).
I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies, depending on the size and shape. From start to finish, it takes around 35–40 minutes, including prep, chilling, and baking time.
Variations
Sometimes I like to change things up by adding citrus zest (like lemon or orange) for a fresh twist. A handful of finely chopped nuts, such as pecans or almonds, adds a little crunch and richness. For a chocolatey version, I dip half of each cookie in melted dark chocolate after they’ve cooled. I’ve even added a pinch of cinnamon or cardamom for a hint of spice during the holidays.
Storage/Reheating
I store my shortbread cookies in an airtight container at room temperature for up to one week. They also freeze really well—I place them in a single layer in a freezer-safe container with parchment between layers, and they keep for up to 2 months. No reheating is necessary, but I let frozen cookies thaw at room temperature before serving.
FAQs
How do I know when shortbread cookies are done baking?
I look for the edges to be just lightly golden. They shouldn’t brown too much—if they do, they might taste overbaked and lose their tender texture.
Can I use salted butter instead of unsalted?
Yes, I sometimes use salted butter and just omit the added salt from the recipe. It still yields great flavor.
Why do my shortbread cookies spread too much?
If the butter is too soft or the dough isn’t chilled, the cookies can spread. I always chill the shaped cookies before baking to help them hold their form.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days or freeze it for longer. When I’m ready, I simply roll, cut, and bake.
What’s the best way to get clean edges when cutting shapes?
I like to use sharp metal cookie cutters and dip them in flour between cuts. This helps create clean, defined edges.
Conclusion
These shortbread cookies are a simple pleasure I keep coming back to. With just a few basic ingredients, I get buttery, crumbly treats that never fail to impress. They’re perfect for gifting, snacking, or dressing up a dessert tray—and once I make a batch, they disappear fast!
Classic shortbread cookies that are buttery, crumbly, and delicately sweet. Made with just a few pantry staples, they’re perfect for tea time, gifting, or holiday baking.
Ingredients
1 cup (227 g) unsalted butter, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract (optional)
2 cups (240 g) all-purpose flour
¼ teaspoon salt
Instructions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Cream the softened butter and powdered sugar together in a large bowl until smooth and fluffy.
Add the vanilla extract (if using), then gradually mix in the flour and salt until a soft dough forms.
Transfer the dough to a lightly floured surface and roll it out to about ½ inch thick.
Cut the dough into desired shapes using cookie cutters or a knife and place them on the prepared baking sheet.
Chill the shaped cookies in the refrigerator for about 15 minutes to help them retain their shape during baking.
Bake for 15–18 minutes or until the edges are just beginning to turn golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can customize with citrus zest, nuts, spices, or a chocolate dip.
Chilling the cookies before baking prevents spreading.
Use sharp metal cookie cutters dipped in flour for clean edges.
Store in an airtight container for up to 1 week or freeze for up to 2 months.
