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.
Hayley says
I have to say that EVERY SINGLE recipe I’ve tried from Preppy kitchen turns out divine 🙌
Jennifer says
The recipe is super easy to make and yet you wind up with moist, scrumptious shortbread cookies. The cookies have crisp edges which are perfect with the crumbly texture. There is a slight buttery flavor with a slight sweet taste. Most less sweet than a sugar cookie. The cookies melt in your mouth and will not disappoint. .
Melissa says
Wow!! Amazing! Buttery and flaky, just melts in the mouth. And wit a bit of dried almond pulp, magnificent!
Luna Byron says
Very good. The best looking I’ve made so far. I make these at least 2X a month!!
Tina says
Delicious and so easy!
Christine Liggett says
Delicious!!! Simple to make.
Melanie Drewes says
JOHN I love this recipe and I love you! I’m so happy I found you, your baking videos and recipes make life so much easier in the kitchen! Thank you so much! These cookies were so buttery and soft, I dipped them in chocolate and I could not be happier, they are perfect!
Sarah says
PERFECT! It’s crumble, but melts in your mouth at the same time. Such an easy recipe and will be using this every time I make shortbread!
Sharon Bauerkemper says
Can this recipe be double
Sarah Ward (Executive Editor, Preppy Kitchen) says
Absolutely! Just divide the dough in half and shape each half into a rectangle so it’s easier to handle when slicing.
Rita Marasa says
My go-to recipe for shortbread. I like to add some orange zest to the dough for that citrus kick. My daughter and grandchildren beg me to make them!
Helaine Green says
This recipe is perfect! My shortbread cookies are perfect! I left them in for another 6 minutes, 3 min. then turned the pans around. They turned out lightly browned and crispy on the outside! Absolutely delicious!