Shortbread cookies are one of the most beloved treats in the world of baking. With their rich, buttery flavor and crumbly, melt-in-your-mouth texture, these cookies are simple to make yet incredibly satisfying. The recipe dates back to Scotland, where it was traditionally made with just three key ingredients: butter, sugar, and flour. What makes shortbread so special is its simplicity and how it turns basic pantry staples into something truly delightful. Whether you’re baking for the holidays or just want a quick sweet bite with your afternoon tea, this shortbread cookie recipe is the perfect go-to.
Quick Facts
Here’s a quick glance at what to expect from this easy shortbread cookie recipe:
| Course | Dessert |
|---|---|
| Cuisine | Scottish |
| Difficulty | Easy |
| Servings | 24 cookies |
| Prep Time | 15 minutes |
| Cooking Time | 20 minutes |
| Calories | 120 per cookie |
Equipment Needed
Making shortbread cookies doesn’t require fancy tools, but having the right basics makes the job easier and the results better. Here’s what you’ll need:
- Mixing bowls: Use one large for the dough and one small if you’re prepping toppings.
- Electric mixer or hand mixer: Helps cream the butter and sugar smoothly.
- Measuring cups and spoons: For accurate measurements—very important in baking!
- Rubber spatula: To scrape down the bowl and fold the dough gently.
- Rolling pin (optional): If you want evenly thick cookies when cutting shapes.
- Cookie cutters (optional): Great if you’re making festive shapes.
- Parchment paper: For lining your baking tray—prevents sticking and burning.
- Baking sheet or tray: Choose one that’s heavy-duty for even baking.
- Wire cooling rack: Keeps the cookies from getting soggy after baking.
Ingredients
These simple ingredients come together to make magic:
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt (optional, if using unsalted butter)
- 1 teaspoon vanilla extract (optional, but adds lovely flavor)
- Extra sugar for sprinkling (optional)
Instructions
Follow these easy steps to bake the perfect shortbread cookies:
- Preheat oven to 325°F (163°C). Line your baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar using a mixer until light and fluffy (about 2 minutes).
- Add vanilla extract (if using), then slowly mix in the flour and salt. Mix until dough comes together—don’t overwork it.
- Shape the dough into a ball and flatten into a disc. You can roll it out to ¼-inch thick and cut into shapes or press it into a pan and slice later.
- Place on the baking sheet. If you like, sprinkle a little sugar on top for a nice sparkle and crunch.
- Bake for 18–20 minutes, or until the edges are just slightly golden. Don’t overbake!
- Remove from oven and let cool for 5 minutes on the pan, then move to a wire rack.
Essential Note:
Let the butter soften naturally at room temperature. Cold butter makes the dough crumble, and melted butter will ruin the texture. Also, don’t rush baking time—the key is a gentle bake that keeps the cookies pale with just a hint of golden edge. This is what gives shortbread its signature “snap and melt” bite.
