Classic Shortbread Cookies Recipe

Few cookies feel as simple and satisfying as shortbread. With just a handful of ingredients, you’ll whip up a buttery treat that melts in your mouth and fills your kitchen with that sweet, cozy aroma.

This classic shortbread cookies recipe lays out exactly how to nail that crumbly texture and rich flavor every time.

I love how you can turn basic pantry staples into something special here. No fancy gadgets or complicated steps—just some careful mixing, shaping, and baking.

The process always feels calm and rewarding. The end result? Pure comfort, bite after bite.

Once you try this shortbread cookie recipe, you’ll realize just how easy it is to bake a batch for any occasion. Enjoy them plain, or maybe with a sprinkle of sugar on top—the flavor stays buttery and pure.

Every bite reminds me why I keep coming back to simple recipes.

Classic Shortbread Cookies Recipe

I love how these simple ingredients come together for such a buttery cookie. My goal is always a tender, crumbly texture with just enough sweetness, perfect with tea or coffee.

These keep well in a cookie jar and honestly, they make a great holiday gift too.

Equipment

• Mixing bowls – I grab one large bowl for the dough, and a smaller one for the dry stuff.
• Electric mixer or wooden spoon – A mixer makes creaming butter and sugar easier, but a wooden spoon totally works.
• Measuring cups and spoons – Getting the right texture really depends on accuracy.
• Rolling pin – I roll the dough to about ½ inch thick for even baking.
• Cookie cutters – Shaped or round cutters help make uniform cookies.
• Baking sheet – A flat, sturdy sheet browns the cookies evenly.
• Parchment paper – I line my sheet to keep things from sticking and for easy cleanup.
• Cooling rack – Letting cookies cool here keeps them crisp.

Sometimes I use a sharp knife instead of cutters if I want bars. A silicone spatula helps scrape every last bit of dough from the bowl.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar (or powdered sugar for a finer crumb)
• 2 cups all-purpose flour
• ¼ teaspoon salt (or kosher salt for balance)
• 1 teaspoon vanilla extract (or almond extract if you want a twist)
• Optional toppings: sprinkles, chopped nuts (pecans or pistachios), melted chocolate, or a white chocolate drizzle

I really like using European-style butter for the flavor. If I use salted butter, I just skip the extra salt.

Sometimes I’ll add a little lemon zest for a light lemon shortbread.

Instructions

• Cream the butter and sugar until smooth and fluffy.
• Add the vanilla and mix until it’s combined.
• Sift the flour and salt together, then gradually mix into the butter mixture.
• Form the dough into a ball and chill it for 30 minutes so it firms up.
• Roll the chilled dough on a lightly floured surface to ½ inch thick.
• Cut your shapes with cookie cutters and place them on a parchment-lined baking sheet.
• Bake at 325°F (165°C) for 15–18 minutes, just until the edges turn light golden.
• Cool on a wire rack before decorating or storing.

Sometimes I dip cooled cookies in semisweet chocolate or go wild with royal icing if I’m feeling festive.

Notes

I store cooled cookies in an airtight container for up to a week. Honestly, shortbread cookies taste even better after resting overnight—the flavor just gets deeper.

To make thumbprint cookies, I press a little dent in the center before baking and fill it with jam once they’re out of the oven.

For variety, I’ll add chopped pecans or drizzle melted chocolate over half of each cookie. If I want them to melt in your mouth, I swap in powdered sugar for granulated.

If the dough feels too crumbly, I knead it gently until it holds together. Don’t overmix, though—keeping the texture tender and crisp is key.

Tasting Notes

I love how these shortbread cookies fill the whole kitchen with a buttery aroma as they cool. The scent feels warm and comforting, almost like fresh cream mixed with toasted flour.

When I take a bite, the texture hits me as crisp at first—then it just melts away on my tongue. That sweetness and salt balance keeps things light and makes each bite easy to enjoy.

The flavor stays mild and clean, nothing too bold. I get a faint nutty note from the baked butter, and sometimes a little vanilla if I remember to add it.

The taste doesn’t hang around too long, which honestly just makes me reach for another piece.

When I store the cookies in an airtight container, they keep their texture for a few days. The edges stay a bit firm, and the center keeps that tender bite.

I like having them with tea or coffee—something about their subtle flavor just works with a warm drink. But honestly, they’re just as good on their own when I’m craving something simple and a little nostalgic.

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