· Modified: by John Kanell
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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!
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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?
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
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 love this recipe try these out!
- Sugar Cookie Recipe
- Peanut Butter Cookies Recipe
- Thumbprint Cookies
- Butter Cookies
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!
4.98 from 5315 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 minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 16 cookies
Calories 168kcal
Author John Kanell
Video
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.
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
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Reader Interactions
Comments
jessica says
WOW — melt in your mouth is an understatement!I tried to shape the dough log into like a heart – but it really didn’t work too well. LOL.
I love how perfect yours show in the photo. I need practice, I guess… and I needed to give the cookies more room to spread.. 🙂
thank you…so delicious.
Reply
- rosie paschall says
Absolutely gorgeous, I have made these many times, today with finely chopped hazelnuts. They are lovely half dipped in chocolate, or double the recipe and add cocoa to the butter and make layers of alternating flavors, there is so much you can do with these. Thank you so much for the best cookies I have ever made.Reply
- Paula says
I just made this recipe today. Very good! Question: the instructions say to cut 1/2″ thickness, but I wasn’t sure about cutting so thick. I cut at 1/4″ thickness and got 16 cookies, as the recipe says it makes. What is the correct thickness for the quantity written?Reply
- Ella says
If you cut them 1/4″ and were happy with the results, then that is the perfect thickness for you. 1/2″ works well too, or anywhere in between. There isn’t a right or wrong here, just personal preference. Personally I would not go thinner than 1/4″ or thicker than 1/2″ but within that range it’s all good! 🙂Reply
- Kim says
These cookies are sooo easy to make and taste amazing! This is the best recipe I have made for shortbread. Thanks for sharing the recipe.Reply
- Mithila says
I made this yesterday and they turned out amazing! I had to bake it for a few more minutes to get the perfect color and I left the 2nd batch in the oven for 15 mins after turning it off and got an amazing crispy biscuit!!
Thank you so much for the recipe!!Reply
- Barb says
This is an awesome shortbread cookie! I have made it so many times. Everyone loves these cookies. My Scottish mother-in-law would be proud. Thank you for this recipe. I can’t tell you how many times I have made these but let’s just say many many times. So delish!!! So easy to make.Reply
- Marie says
Thank you, this will be a hand-me-down cookie recipe to my future grandchildren 🙂 The cookies are absolutely delicious and my husband just can’t get enough. Next time I will add pecan nuts!Reply
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