Classic Shortbread Cookies
This classic shortbread cookie recipe only calls for 4 ingredients that you likely already have on hand. These old-fashioned buttery cookies are perfect on their own or they can be dipped in chocolate or even made into a sandwich cookie. Use cookie cutters to make fun shapes!
Shortbread Cookie Recipe Overview
- Skill Level: Beginner
- Technique Used: Creaming Method for Cookies
Shortbread cookies are not only one of the simplest cookies you can make but they are by far my favorite cookie ever. I love how simply sweet and buttery they are.
A classic shortbread cookie is made with only four ingredients: butter, sugar, salt, and flour. It is common to add vanilla into the dough as well but you can really flavor them with any spices and extracts you like!
Shortbread cookies are delicious on their own as a simple dessert but they are also perfect for dipping in chocolate or making into sandwich cookies with a filling like lemon curd or jam. I also love to use shortbread as a tart crust.
Ingredients in Shortbread Cookies
- Butter is used in a high ratio in shortbread cookies to create a very buttery flavor and a crumbly texture. The butter also makes the cookies very tender.
- Granulated sugar sweetens the cookies and also is creamed together with the butter to create a light texture for the cookies.
- Salt rounds out the flavors and helps the cookies not taste flat.
- Flour is the main structure for the cookie and helps it hold its shape.
Why is shortbread called shortbread?
Fat works in baking to shorten gluten strands. This is actually where the vegetable fat “shortening” gets its name. Because shortbread cookies have a high ratio of butter (fat) in them, they are very light and tender and this is where the name shortbread comes from.
What is the Difference Between Shortbread Cookies, Butter Cookies, and Sugar Cookies?
Shortbread cookies, butter cookies, and sugar cookies are all closely related but they do have a few differences. Shortbread cookies have the highest ratio of butter. This makes shortbread cookies the most buttery in flavor and also the crumbliest texture.
Butter cookies have the same ingredients as shortbread cookies (butter, sugar, salt, and flour) however the sugar and flour ratio is slightly higher in these cookies compared to shortbread cookies. They taste slightly sweeter and also hold their shape a bit better than shortbread cookies. Butter cookies are often used for cut-out cookies because of this.
Sugar cookies typically include the addition of eggs and sometimes baking powder. Sugar cookies have an even higher ratio of sugar and flour compared to shortbread and butter cookies.
How to Make Shortbread Cookies
Shortbread cookies are made with the basic creaming method. The come together very quickly and easily.
Step 1: Cream Together the Butter and Sugar
It is very important to start with room temperature butter for your shortbread cookies. This is essential for properly creaming the butter together with the sugar. Cream the two together until it is very light and fluffy.
Step 2: Mix in the Salt (and Flavorings if Using)
Mix in the salt and vanilla extract if using. You could also use a different extract like almond extract, lemon extract, or various spices if you’d like.
Step 3: Mix in the Flour
Add the flour to the dough and mix until it is just incorporated. You don’t want to over-mix the dough. The more you mix, the tougher your cookies will become.
Step 4: Chill the Dough
Press the dough out on a piece of parchment paper. Allow the dough to chill in the refrigerator for about 15 minutes to firm up. This will ensure that the cookies will not spread too much in the oven.
Step 5: Cut out Your Dough
Roll the dough out to about ¼ inch (0.6 cm) thick and then use a cookie cuter to cut out the cookies. I like to use a cutter with scalloped edges for a classic look. Alternatively, you can press the dough into a circle and cut it out into thin wedges, like a pie.
Place the cut out cookies on a parchment lined baking sheet and prick them with a fork. This will keep them from puffing up in the oven and will keep them flat. Dust them with a bit of granulated sugar for texture.
Step 6: Bake
Bake the cookies until just slightly golden brown and set. Allow to cool completely on a cooling rack. Once cooled, you can dip them in melted chocolate or keep them plain.
Store cooled cookies in an airtight container at room temperature for up to 2 weeks.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious buttery cookie recipes.
Basic Shortbread Cookies
This classic shortbread cookie recipe calls for only 4 ingredients and results in deliciously buttery and slightly sweet cookies. Use cookie cutters to cut-out fun shapes!
Ingredients
- 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
- 100 grams (½ cup) granulated sugar
- 1 teaspoon vanilla extract, *optional
- ½ teaspoon kosher salt
- 256 grams (2 cups + 2 tablespoons) all-purpose flour
Instructions
Prep:
- At least 30 minutes before mixing your dough, set out the butter (226 grams/ 1 cup) to come to room temperature. Measure out the rest of the ingredients.
- Position oven racks in the top and bottom thirds of the oven. Preheat to 350°F/175°C. Line two sheet pans with parchment paper or silicone baking mats.
Make the Shortbread Dough:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream together the butter and granulated sugar (100 grams/ ½ cup) on medium speed until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl halfway through.
- Add in the vanilla extract (1 teaspoon), if using, and mix until incorporated.
- In a separate mixing bowl, whisk together the salt (½ teaspoon), and all-purpose flour (256 grams/ 2 cups + 2 tablespoons).
- Add the flour mixture to the mixing bowl and mix on medium/low speed until just incorporated. The dough will likely be a bit crumbly looking, but should still look moist and hold together if pressed together in your hand. If it does not hold together, you can add about 1-2 tablespoons of milk or water until it holds together when pressed.
- Turn the dough onto a clean work surface and gather it into one mass of dough, using gentle pressure to bring it together. Press it into a flat disk, about 1 inch (2.5 cm) thick.
- Wrap in plastic wrap or press between two pieces of parchment paper and refrigerate for 15 minutes to firm up.
Shape and cut-out the cookies:
- Lightly flour a clean work surface and place the chilled dough onto it. Lightly flour the top of the dough and a rolling pin.
- Roll the dough out to about ¼ inch (0.6 cm) thick. As you are rolling, rotate your dough on the work surface occasionally to check for sticking. Use more flour as needed to prevent sticking. When rolling dough, focus your pressure on going across the dough, rather than down into the table to help with sticking. If the dough cracks, use the warmth of your hands to press it back together.
- Dip your cookie cutter(s) of choice in flour, stamp out the cookies, and transfer them to the prepared baking sheets, leaving about an inch between them. You may bring together your dough scraps and re-roll them, but keep in mind that the cookies will start to get tough the more rounds you re-roll the dough.
- As an optional step, sprinkle with granulated or coarse sugar if you will not be icing. You can also use a fork to dock each cookie for a classic shortbread look.
- Bake for 12-16 minutes until golden brown, rotating the pans halfway through baking from top to bottom and front to back.
- Allow to cool on the baking sheets for 5 minutes before removing and transferring to a cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 2 weeks.
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21 Comments on “Classic Shortbread Cookies”
Shortbread are generally not my fave but these are so perfect and beautiful!
Thank you sweet friend! I love their simplicity!
Hi- I tried the short bread cookie. Loved how simple it was. When I tasted, they were tasting great in the beginning, But left a bitter taste in the end.. why was that? Do you know what could have gone wrong?
I’m helping with nieces wedding I’ve been looking for something unique, simple and magical flavors.im going to make these and substitute the powdered sugar. Making the strawberry lemon curd.. Hoping it makes a nice pairing on brides table..doing test run first..thank you to all of you the original recipe and those that made comments also..I’m excited to try this.
That is so nice of you Sherry! This would be lovely for a wedding.
I’ve found that my all time favorite shortbread recipes always call for powdered sugar instead of granulated sugar, do you think this recipe would work that way?
Hi Meribeth! I have never made this recipe with powdered sugar before so it is hard to be 100% certain. But it should work as long as you follow the ratio of substituting 1 3/4 cup packed powdered sugar for every 1 cup of sugar a recipe calls for. So since this recipe only calls for 1/2 cup granulated sugar you would want to use 3/4 cup plus 2 TBSP packed powdered sugar. I hope that helps!
I want to make this recipe, and since this recipe only calls for 5 ingredients, will it work with no vanilla extract? I don’t have vanilla on-hand. Thanks
I just read your How To Create Your Own Original Cookie And Science article, and it says no vanilla will do. Could you check for me? Thanks
Hi Alice! Vanilla (or any extracts) always only serve the purpose to flavor the baked good. Vanilla can definitely be left out. This cookie will taste like a slightly sweet buttery cookie without the vanilla. Will be great!
Wondering if the dough can be made in advance and frozen for few weeks
Hi Sherry! Yes you can do that! Just wrap it very well.
Hi Bettie! Shortbread truly is my favorite. The recipe I use is pretty much the same as yours. I do have a science question for you. I just always used store bought American style, unsalted butter. I want to try it with a European style butter. I happen to serve it one night (unbeknownst to my family) in place of the regular butter and they noticed a difference in the taste- they loved it! It got me thinking about using it in my shortbread and butter cookies because of the taste. My understanding is that it has a lower water content than American style butter and I’m wondering if I should adjust the amount of flour due to the decrease in moisture or is it such a small difference that it doesn’t matter. Are there any other ways a higher fat content butter would affect the cookie? I’m sorry if you have answered this somewhere in the website or Facebook. I didn’t see it.
Thank you for your time and expertise!
Claire
Hi Claire! Yes you can substitute in European style butter! You don’t need to make any adjustments. The difference will make the cookies a bit more rich, but it won’t be enough of a change that you really need to adjust the recipe!
Hi I am a bit stumped both my two daughters have been doing our shopping for us in lockdown. They go alternate weekly and we text them a list or shall I say my husband texts them the list. On our fourth week in lockdown I have three bags of plain flour but no self raising flour. Both of our daughters said “dad just said flour” so we just grabbed the first we found. It is very precious in our area so could I use plain flour to make your shortbread and do I need to add anything thank you Now my husband has said he will bake some for me as it was his fault for not putting the self rising flour. I fear for my kitchen. ♀️
Just curious about two things. Are you using plain enriched flour or self-rising? And secondly, what would you think about a VERY light sprinkle of struesel topping? Two sweet? Too much? I just wanted to make these a tiny bit different from the plain shortbread or granulated sugar dust. Thanks.
My shortbread cookies spread out flat. I usually follow your recipes to the letter including weighing my ingredients.
What happened?
Did you try freezing them before baking? Cut out your shapes and place on your sheet tray and then freeze for 10 or so minutes. That will help if you bake from frozen.
I refrigerated only once before cutting shapes. I will try again this weekend and try freezing. The taste was fabulous although the look was not pretty.
Thank you for your help.
Good luck! Going into the oven with frozen shapes will definitely help.
Can I substitute flour to almond flour? Sugar to monk fruit sweetener?
Thank you in advance!