Shortbread Cookies

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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.

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Prep Time 15

Cook Time 30

Total Time 1 10

Servings: 24

Course: Dessert

Calories: 110

Ingredients Method Notes

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

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.

Make Ahead: Prepare the dough in advance and chill or freeze for later use.