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    Home » Recipes » Desserts » Cookies » Shortbread Cookies Recipe

    Shortbread Cookies Recipe

    Published: December 7, 2019 · Modified: Apr 1, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry! The cookies keep for weeks when stored properly and you can make the dough well in advance for on demand treats!

    A group of shortbread cookies. some are stacked while others are on crumpled paper.
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    shortbread cookies stack on parchment paper
    shortbread cookies stack on parchment paper

    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. 

    Rectangular shortbread cookies on a marble table.

    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?

    These cookies can look similar but sugar cookies usually have eggs and leavening agents making them lighter and sweeter. Shortbread tends to be a bit denser, and less sweet, with a more buttery flavor.

    Can you make dairy-free shortbread cookies?

    I’ve made pistachio shortbread cookies with coconut oil and they’re DELICIOUS! Definitely not the same as these but totally worth a try if you’re looking for a vegan alternative. 

    Can I use salted butter to make this recipe?

    You can use salted butter to make this recipe. Definitely omit the extra salt though. If you’re wondering why recipes usually call for unsalted butter even though they just add the salt back in it’s because different brands of butter use different amounts of salt. Calling for unsalted butter is just a way of helping to ensure similar results no matter which brands of ingredients you use. 

    How to make shortbread cookies

    Butter getting mixed with powdered sugar to make shortbread cookies.

    1. Cream the room temperature butter.

    2. Add powdered sugar and while mixing on low. 

    Shortbread cookie dougn getting patted into a rectangular prism.

    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.

    Shortbread cookies getting sliced and skewered before baking.

    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 love this recipe try these out!

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    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!

    A group of delicious homemade shortbread cookies stacked on a marble surface with parchment paper.
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    5 from 3576 votes

    Shortbread Cookies Recipe

    This simple and satisfying, melt in your mouth shortbread cookies recipe you'll quite likely find irresistible!
    Course Dessert
    Cuisine British, Scottish
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 16 cookies
    Calories 168kcal
    Author John Kanell

    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. 

    Nutrition

    Serving: 31g | Calories: 168kcal | Carbohydrates: 18.3g | Protein: 1.6g | Fat: 9.8g | Saturated Fat: 2.9g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 2.6g | Cholesterol: 13.6mg | Sodium: 109mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 7g | Vitamin A: 160IU | Calcium: 5mg | Iron: 0.4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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