Basic shorbread cookies are one of the easiest cookies you can make! This old-fashioned recipe only calls for 5 ingredients and results in deliciously buttery and slightly sweet cookies! This dough can also be used as a tart crust or the base of a cheesecake!
Is it weird that shortbread cookies are my favorite kind of cookie? Of all the cookies in all the world, I have yet to find a cookie that I enjoy more than good basic shortbread cookies. They are just so buttery and crumbly with just the right amount of sweetness. Just perfect.
I made these cookies to pair with my strawberry lemon curd. The two really are a perfect match. The contrast of the tartness in the curd paired with the buttery shortbread cookie is just so addictive. I also decided to use some of the shortbread dough as a crust to make some tarts. They turned out delicious too. Anyone want to come over and help me eat all of these sweets?
I’m supposed to be eating healthy… Something about a New Years Resolution or something. I can’t remember.
The awesome thing about basic shortbread cookies is that they are ridiculously easy to make. They literally only need 5 ingredients that you probably already have on hand!
I love to eat them plain with a cup of coffee, or like I said, paired with something tart like my strawberry lemon curd. And the dough makes a beautiful crust for a cheesecake or tart too! It is just so darn versatile!
45 minPrep Time
12 minCook Time
57 minTotal Time
- In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. About 4 minutes.
- Mix in the salt and vanilla.
- Mix in the flour in small increments just until combined. Do not over-mix.
- Chill the dough in the refrigerator for about 45 minutes.
- Preheat oven to 350 degrees F.
- Roll the dough out to 1/4-inch thick and stamp out with cookie cutters.
- Place the cooked cutouts on un-greased cookie sheets and sprinkle with granulated sugar.
- Bake for 8-12 minutes until lightly browned.
Tools I used and recommend for this recipe:
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