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!
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
INSTRUCTIONS
- Preheat to 350 degrees.
- 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.
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.
How can I adapt this recipe for savory shortbread bites to offer an appetizer accompaniment to a drink?
Hmm, i would add rosemary or fried sage, salt and omit sugar then sprinkle with parmesan before baking 🙂
Thank you for your response, John. I’m becoming quite a fine cake baker because of your tasty recipes and excellent teaching skills. Again, thank you.
When would the vanilla extract go in?
Add it in with the butter 🙂
Perfect anytime cookies to enjoy with a cup of tea or a scoop of ice cream! Easy and delicious recipe,
Hello, John –
I have tried many shortbread recipes over the past couple of years — altering ingredients here and there to find that perfect combination. Cornstarch, rice flour, granulated sugar, powdered sugar….Of course, traditional recipes were straightforward…like yours — no frills — but I was willing to try anything to find just the right combination. Anyway, when I saw that you had posted a recipe, I had to try it because you are a baking rock star. I will search no longer for the perfect shortbread recipe. This is it, and it’s so simple. Thank you so much. I melt some really good dark chocolate (Munson’s here in CT — OMG, the best) and either drizzle that over the top in a little design or dunk half the cookie in it. Ooo la la. Cheers and welcome to Connecticut!
I forgot to rate in my last post… definitely a five.
Hello, I wanted to make these cookies into lemon shortbread cookies. Any suggestions?
I’m a terrible baker and these came out perfect! Thank you for the easy recipe ??
I don’t usually comment on anything. But I had to. I made this for my family this cold rainy afternoon and they were all amazed I could make what they buy at the store at home and have it taste even better. Everyone loved it and now I’m making another batch cause they’ve been disturbing for more. Thank you so much for all that you do John. You’ve made me a better baker.
P.S:- Your Chocolate Cake recipe is Bomb!!
Love all the way from Lagos, Nigeria.
Making these again, along with the sugar cookies. They get scoffed away like nobody’s business! Easy, delicious recipe. Thank you!
So happy you like them!
Made these and they tastes AMAZING! A must try simple and delicious recipe, YUM. ?
I’m so happy you liked them!
is there an adjustment in recipe for high altitude 6000ft?
I’m not sure really. I say give it a try, there’s no leavening so can’t be that bad.
OMG A-M-A-Z-I-N-G RECIPE! We all loved it if you haven’t tried this recipe try it! I only have one small question.. I want some thicker cookies is there any way to make the cookies thicker or would that not work? Thx for the recipe!
You could just slice them thicker. I might add a couple tablespoons of corn starch to the flour to stiffen things up.
Hi I would like to try these good looking cookies but I only have salted room temperature butter .. the receipt calls for unsalted butter will it still be ok to use ? I would like to make them today 😋..thank you
yes, just skip the added salt 🙂 Happy baking.
I’ve been looking for a shortbread recipe for my husband. He moved here from England 15 years ago. I only recently discovered your Youtube videos and was drawn in by your style and recipes.
Today, after 15 years, I found a shortbread recipe that my husband loves.
Thank you!
This is the first recipe of yours that I’ve tried and it certainly won’t be the last. These cookies are absolutely wonderful. Thank you so much for all the hard work you go through to bring us so much deliciousness!!
Yay! Thanks Robbin!
Yummo!