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
Video
Equipment
- Baking Sheet
- Stand mixer
- Silicone mat
- Wire rack
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.
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.
Coco says
I love this recipe! Shortbread cookies are my favorite cookie. I have make the recipe several times and everyone loves them. I have only one issue…. how do you keep the cookies from spreading?
Sarah Ward (Executive Editor, Preppy Kitchen) says
Glad you love these! Try adding 1 tablespoon of cornstarch to see if that helps.
Vicki says
EXCELLENT
Elke says
Loved these and have made them many times to great reviews!
Mel says
Love love love this recipe. Is it possible to substitute gluten free plain flour instead?
Sarah Ward (Executive Editor, Preppy Kitchen) says
Hi Mel, we haven’t tested it, but since this recipe doesn’t require any leveaning, it would be a good candidate to try! I would use a GF blend that includes xanthan gum (helps with the absence of gluten). If the dough feels too dry and crumbly when mixed, add a splash of milk until it holds together.
Mary says
I make this recipe regularly. Easy and delicious. I like adding a little lemon and lemon zest just to change it up. My friends clamor for these!
Cathy says
Can someone confirm if total cook time is 10 minutes or 20 minutes, turning half way regardless. Thanks
Sarah Ward (Executive Editor, Preppy Kitchen) says
Hi Cathy! They bake for 10 minutes, so you rotate them after 5 minutes in the oven.
Sheila says
While mine didn’t turn out quite so pretty, they did turn out golden and delicious. Everyone loved them, and this is such a wonderful classic shortbread recipe.
Nicole says
Everyone loves these cookies! They are not overly sweet, so decorating options are endless. I do add the salt every time I make them. For being so light and delicate they hold up really well. Absolutely perfect! Thank you so much for this recipe!
Kelsey says
Can you use a traditional shortbread baking pan with this recipe?
Sarah Ward (Executive Editor, Preppy Kitchen) says
We haven’t tested it but here are my suggestions if you want to try it! If you are using a shortbread pan with 9 squares, press half of the dough into the pan. You will just need to keep an eye on the baking time since it will cook in one large slab, and I would suggest cutting them while the slab is still warm.
BJ says
Best ever