Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
Pro Tips for making Shortbread Cookies
- The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.
- If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
- Liven these up with your favorite toasted nuts and spices for extra crunch and flavor.
- The dots on the bottom can be in any pattern you’s like so have fun trying different things out and by all means get the kids to help it you have little ones around.
Frequently Asked Questions
How do you know when shortbread is cooked?
The cookies will JUST be starting to change color on the BOTTOM when ready to take out of the oven. If you want them extra crunchy go ahead and back a few more minutes until you see the edges become golden brown.
Are shortbread cookies and sugar cookies the same?
How to make shortbread cookies
1. Cream the room temperature butter.
2. Add powdered sugar and while mixing on low.
3. Scrape bowl down and add the flour while mixing on low. Scrape down again and mix until combined.
4. Transfer dough onto a floured surface and shape into a rectangular prism (brick shape). Wrap in plastic and chill until firm.
5. Preheat oven to 350F then remove dough from refrigerator and cut into half inch slices.
6. Place pieces onto a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to create a pattern on top. Bake at 350F for 10 min.
If you’ve tried this shortbread cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Shortbread Cookies Recipe
Ingredients
INGREDIENTS
- 10 tbsp unsalted butter unsalted butter, at room temperature 142g
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 teaspoon kosher salt optional
Instructions
- In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
- Add confectioners sugar and salt; mix until combined.
- Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
- Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
- Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices
- Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
- Use a fork or skewer to indent a pattern onto the top.
- Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
- Transfer to a wire sheet to cool.
Video
Notes
- The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.
- If your butter isn't room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts. Flip the butter with every burst.
- Liven these up with your favorite toasted nuts and spices for extra crunch and flavor.
- The dots on the bottom can be in any pattern you's like so have fun trying different things out and by all means get the kids to help it you have little ones around.
They ARE melt in your mouth GOOD!! I love the Big Island Macadamia Shortbread cookies from Hawaii which is why I wanted to try your easy recipe. (I am all about easy and have never made shortbread cookies before today!) Your recipe is wonderfully perfect and the taste totally outdid Big Island. I added some chopped macadamia nuts to get the effect of the their Shortbread cookies. Excellent!! I may take the next step in dipping 1/2 the cookie in chocolate? Thank you for this easy, tasteful, and satisfying recipe!!
Hi John! I just wanted to take a moment and let you know that I absolutely love this reciper as I´m a shortbread cookie fan since I was a child! I´m originally from Chicago but have now been living in Spain for many years with my husband. With this whole COVID-19 situation and remote working and studying –I get hungry, and told my husband I need cookies –for my tea, milk, etc. As we are on stict lockdown in Spain, we can only go out to the supermarket and that can take forever as we have to keep a social distance and only so many can enter at a time. –So I thought what do I need to make my own easy cookies, checked online and voila!! Found your great shortbread cookie recipe –and love it !!
Funny anecdote though, my electric mixer broke while mixing the suger and butter… it wasn´t really a good one, as I am not really a sweets maker… lol. –So I never give up, I immediately looked for a solution and got out my mahser –for mashing potatoes and used that with quick strokes –and managed to make the dough –with a lot of muscle– but the results were great!! My husband and I love them –so THANK YOU!! Take good care and be safe out there!! Dani G.
Very clear and simple recipe. It turns out really tasty! Definitely love it and will make it again 🙂
I made the dough tonight and I can’t wait to see how they taste! I’m saving these bad boys and girls for a party in two days time and nothing says “welcome home” like the smell of freshly baked cookies! This recipe is simple to prepare and easy to get my hands on its ingredients. There is one question I’d like to ask, can we brush them with a light egg wash before going into the oven? Will this change the recipe in anyway?
So, so tasty! Exactly the cookie I was looking for! Thank you.
Hellooo, I made these but when i took them out of the oven after ten minutes they were still soft and didn’t have a cookie-like texture, did i do something wrong or are they supposed to cool and then harden?
Hi! They cool and harden.