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.
Jiselle says
Hey! made these 4 times already (they taste great and are a hit, even with my picky grandma) Just wondering how long can i keep these for in room temperature & in a airtight container? thanks!
Louise says
My teenage son and I made these for a party and these are the BEST shortbread cookies ever! We followed the recipe exactly as indicated and wouldn’t change a thing. Thank you so much!
Kate says
This is the kind of shortbread I like best. The recipe worked out great!
Jean says
I’ve just made these and put a tiny Christmas tree on them. Thanks for the recipe. I live in Perth Western Australia.
Warren R Phelps says
Easy to make and taste delicious. The directions are simple and easy to follow. I, like another person commented, dipped one half of the cookie in a mix of dark and semi sweet chocolate. Your videos are always a non caloric treat.
olevia says
better than a traditional sugar cookie for Christmas because they are not soooo sweet – they are the perfect cookie! Yum, thank you.
Christa says
I’m allergic to regular processed sugar and tried this recipe with 100% maple sugar. Wonderful! I made the dough before going to bed last night, stuck it in the fridge to take to work for my patients to make tomorrow and woke up to the smell of cookies. My husband was up baking them off! DELICIOUS I may have to whip up another batch before Christmas. Super easy and converts well to other sweeteners.
Libby says
Hello!
I’m having trouble forming the brick because the dough is too crumbly. What can I do to get it to meld together? Thanks in advance!
jkanell says
press and pat it together then wrap and chill 🙂
Hilda Solomon says
This was my first time making short bread cookies and they were absolutely delicious. I doubled the recipe, but I don’t think my butter was as soft as it should’ve been so my dough was too crumbly. I had to add 5 tbs of melted butter to get the right consistency. I rolled my dough into a cylinder and decorated with 4 ways – strawberry jam, pecans, almond slivers and chocolate chips. So good!
Sofia says
I never comment, but these were too amazing not to! I have never had a better tasting cookie, and I don’t say that lightly. So easy, so fast, so heavenly! Thank you for a great recipe!
jkanell says
I’m SO pleased you liked it!!