Shortbread Cookies Recipe: Buttery, Crisp, and Perfectly Sweet Treats
Shortbread Cookies are a timeless classic, celebrated for their buttery flavor, delicate crunch, and simple elegance. Made with just a few basic ingredients—flour, sugar, and butter—these cookies deliver a melt-in-your-mouth texture that’s both rich and refined. Whether you’re serving them with afternoon tea, gifting a batch during the holidays, or enjoying one with your morning coffee, shortbread cookies are a treat that never goes out of style. Their charm lies in their simplicity. These cookies don’t rely on extravagant flavors or elaborate decorations. Instead, the quality of the butter and the balance of ingredients do all the heavy lifting. They can be cut into any shape, dipped in chocolate, sprinkled with sugar, or infused with flavors like vanilla, lemon zest, or herbs. However you serve them, shortbread cookies are a comforting, crowd-pleasing staple in any baker’s repertoire.
What Makes This Recipe Special?
Shortbread Cookies are all about balance and technique. The rich butter gives them a luxurious flavor, while a low and slow bake ensures they stay crisp without becoming dry. The recipe is incredibly versatile—you can make them plain, flavored, or decorated depending on the occasion. They also store beautifully and are perfect for make-ahead treats or gift boxes.
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 20–25 minutes
- Total Time: 1 hour 10 minutes
- Servings: 20–24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- Optional: extra sugar for sprinkling, melted chocolate for dipping
Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined.
2. Add Dry Ingredients
Gradually mix in the flour and salt. The dough will be soft but not sticky. Don’t overmix—just blend until everything is incorporated.
3. Chill and Shape the Dough
Form the dough into a disc or log, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes. Once chilled, roll out the dough to about ½ inch thick and cut into desired shapes using a cookie cutter or knife.
4. Bake to Perfection
Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 325°F (160°C) for 20–25 minutes or until the edges are lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack.
Variations
- Lemon Zest: Add 1 tablespoon of lemon zest for a citrus twist.
- Chocolate Dipped: Dip half of each cookie in melted chocolate and let set.
- Nutty: Mix in finely chopped almonds or pecans.
- Spiced: Add a pinch of cinnamon or cardamom for a warm flavor.
- Lavender: Use culinary lavender for an elegant floral note.
Equipment You’ll Need
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rolling pin
- Cookie cutters or knife
- Baking sheet
- Parchment paper
- Cooling rack
Nutritional Information (Per Cookie)
- Calories: ~110
- Carbs: 12g
- Fat: 7g
- Protein: 1g
- Sugar: 4g
Note: Values may vary slightly based on size and optional ingredients.
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing: Freeze baked cookies or unbaked dough for up to 2 months. Thaw before baking or serving.
- Make Ahead: Prepare the dough in advance and chill or freeze for later use.
My Cooking Experience
With over 4 years in the kitchen, shortbread cookies have become one of my go-to classics. Their simplicity makes them the perfect blank canvas for experimenting, but even in their most basic form, they shine. I’ve made dozens of variations, from festive holiday shapes to dipped versions for elegant dessert trays. They’re always a hit and always the first to disappear from the cookie jar.
Conclusion
Shortbread Cookies are a delicious, versatile, and elegant treat that anyone can make. With just a handful of ingredients and a little care, you can create a cookie that’s crisp, buttery, and absolutely irresistible. Whether you keep them plain or dress them up, these timeless cookies are always a win. Make a batch today—you’ll be glad you did.
Shortbread Cookies
Ingredients
Method
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined.
- Gradually mix in the flour and salt. The dough will be soft but not sticky. Don’t overmix—just blend until everything is incorporated.
- Form the dough into a disc or log, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes. Once chilled, roll out the dough to about ½ inch thick and cut into desired shapes using a cookie cutter or knife.
- Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 325°F (160°C) for 20–25 minutes or until the edges are lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing: Freeze baked cookies or unbaked dough for up to 2 months. Thaw before baking or serving.
