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    You are here: Home / Desserts / Cookies / Shortbread Cookies

    Shortbread Cookies

    March 22, 2019 Updated August 20, 2020 BySam 150 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Shortbread Cookies

    This is truly the Best Shortbread Cookies Recipe! It yields tender, crisp, buttery, and perfect cookies every time. A simple straightforward recipe with under 30 minutes of prep time. Includes a how-to video!

    Stack of shortbread cookies made from the best shortbread cookie recipe

    I feel like shortbread cookies are underrated.

    They’re simple, admittedly a little plain looking, and not nearly as flashy as a stack of  Monster Cookies or even Chocolate Chip Cookies. They’re probably not the first cookie you’d reach for on a cookie tray, at least I know they never were my first choice.

    But maybe they should be. Yes, they’re simple (only 5 ingredients), no, they’re not very flashy (though dressing them up with a chocolate drizzle helps), but the taste is sheer, simple, perfection. Buttery and tender, shortbread cookies have a delicate crispness to them, a light airiness that’s detectable as the crumb crumbles with that first bite. It’s their simplicity that actually makes them so good.

    And for such a simple recipe, there are so many variations out there! Months ago I began testing recipes and tried a lot of variations before I settled on this one. I tested with powdered sugar, granulated, a mix of the two, and cornstarch. I creamed the butter, melted the butter, and cut it in with a food processor, a pastry cutter, and even a grater (it worked well with my biscuits, thought it was worth a try here). This recipe not only came out on top in terms of taste and texture, it was also one of the easiest variations that I tried. 

    Ingredients for shortbread cookie recipe

    Ingredients

    A sister to my super popular butter cookies, these also require only a few basic ingredients. I’d bet you probably already have these in your pantry:

    • Butter. I like to use unsalted and add salt (it allows us to control the flavor!), but here’s a post I wrote on how to substitute salted butter for unsalted, if needed. 
    • Sugar. I was so sure I’d be using powdered sugar here like I did in my shortbread-esque crust for my fruit tart, but after dozens and dozens of taste tests, granulated sugar actually came out on top.
    • Vanilla extract. This is not a traditional ingredient for shortbread cookies and you can leave it out if you’d like. I, however, have trouble saying no to the flavor of vanilla and love the way it deepens the flavor of shortbread.
    • Salt. For flavor, of course. See my note above with the butter.
    • Flour. Use all-purpose (also often known as “plain”) flour. Self-rising flour will not work here.

    There is no baking powder or baking soda needed in this recipe, their omission is not accidental! This is just a brief overview of the ingredients I use and why, for full amounts and the entire recipe, please scroll down to the recipe box below.

    dough rolled thin and cut into shapes

    What’s the Difference Between a Sugar Cookie and Shortbread Cookies?

    The main difference between these two cookies is the ingredients and the ratios of the ingredients. Sugar cookies typically contain eggs, while shortbread cookie recipes do not. Shortbread also has a higher ratio of butter to flour, and the resulting cookies are usually more crumbly and tender.

    Here is a great sugar cookie recipe if you happen to be on the hunt for one!

    Do You Have to Refrigerate Shortbread Dough?

    For my shortbread cookies refrigerating the dough is required. A minimum of 15 minutes is needed to ensure that the dough is manageable and that it’s not going to spread in the oven.

    You need to refrigerate this recipe for at least 15-30 minutes, but it can stay wrapped up in the refrigerator for up to five days. Keep in mind that if the dough is chilled for longer than an hour, it will become really firm and difficult to roll. Let the dough sit at room temperature for about 10-15 minutes and it should be softened enough to roll and cut out.

    Plate full of shortbread cookies

    Other Recipes You Might Like:

    • Spritz Cookies
    • Sugar Cookie Bars
    • Snickerdoodles
    • Sprinkle Cookies

    Enjoy! 

    stack of chocolate-drizzled shortbread cookies

    Shortbread Cookies

    A sweet and simple recipe for tender, buttery shortbread cookies. A quick and easy recipe that can be made in under an hour. Drizzle with chocolate if you'd like!
    Includes a how-to VIDEO! 
    4.96 from 43 votes
    Print Pin Rate
    Course: cookie, Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Chilling Time: 30 minutes
    Total Time: 1 hour
    Servings: 30 2" round shortbread cookies
    Calories: 212kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (2 sticks) unsalted butter, softened (226g)
    • ¾ cups granulated sugar (150g)
    • 1 teaspoon vanilla extract optional¹
    • ½ teaspoon salt
    • 2 ¼ cups all-purpose flour (280g)
    • 1 cup dark chocolate melting wafers or semisweet chocolate chips for drizzling/dipping optional (170g)
    Prevent your screen from going dark

    Instructions

    • In a large bowl with an electric mixer (or using a stand mixer) beat butter until creamy.
    • Add sugar, vanilla extract, and salt, and beat until completely combined.
    • Gradually add flour until completely combined into butter mixture. Be sure to scrape the sides and bottom of the bowl as needed so all flour is incorporated. Stir until combined, but try not to over-work the batter as this can warm it up and make it sticky/difficult to manage and make your resulting cookies tough.
    • Use a spoon or spatula to work dough together into a ball and then transfer to a piece of plastic wrap or wax paper. Work into a disk then transfer to refrigerator to chill for at least 15-30 minutes.
    • Once dough has nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
    • Once dough has finished chilling, transfer to a lightly floured surface and use a rolling pin to roll out to just over ¼" thickness. Use round, 2 ½" cookie cutter to cut into shapes. Use a spatula to transfer to prepared baking sheet. Space cookies at least 1" apart.
    • Bake in 350F (175C) oven for 15 minutes or until edges are just beginning to turn a light golden brown. Allow to cool completely on baking sheet before enjoying or dipping in chocolate.
    • If you'd like to dip/drizzle in chocolate, prepare melting wafers according to instructions on packet (or melt chocolate chips in a heatproof bowl in 15 second increments, stirring well between, until completely melted). Dip cooled cookies in chocolate or drizzle chocolate over cookies. Allow chocolate to harden completely before enjoying.

    Notes

    ¹Vanilla extract is not a traditional shortbread ingredient but I love the flavor that it adds. Feel free to omit if you prefer!

    Nutrition

    Serving: 2cookies (without chocolate) | Calories: 212kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 78mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Vitamin A: 450IU | Iron: 0.9mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Christine

      December 24, 2022 at 11:22 am

      5 stars
      Great recipe! I had to add a couple tablespoons of melted butter because the dough was too crumbly before rolling. Maybe because it was so cold out? They baked great though.

      Reply
    2. Candise Kerns

      December 23, 2022 at 7:56 am

      Good morning- I haven’t tried this recipe yet, but use your whipped shortbread recipe ALL the time and it’s a huge hit! I’ve been reveling in past Christmas memories and purchased a cookie press (gun) lol. Can I use either of your shortbread recipes in it? If so, which is the preference? I appreciate your time and wish you and yours a very Merry Christmas 🎄
      Thank you in advance!

      Reply
      • Sam

        December 23, 2022 at 10:27 pm

        Hi Candise! I’m so glad you have enjoyed the whipped shortbread cookies so much! They may actually work in your cookie press, but I do have a spritz cookie that works really well in a cookie press. 🙂

        Reply
    3. Maryann Bigner

      November 13, 2022 at 2:29 pm

      The cookies are very good but mine did spread. Why?

      Reply
      • Sam

        November 13, 2022 at 10:23 pm

        Hi Maryann! I’m so glad you enjoyed them! A few things that may cause the spreading here would be; the dough needs a little more flour, any substitutions for the butter, or the dough may just need a little longer to chill. I hope this helps. 🙂

        Reply
    4. Kaitlyn W

      September 01, 2022 at 6:42 pm

      5 stars
      Never made shortbread before and these were super easy and HEAVENLY!! My boyfriend said they are his new favorite cookie 🙂

      Reply
      • Sam

        September 01, 2022 at 10:06 pm

        I’m so glad you enjoyed them so much, Kaitlyn! 🙂

        Reply
    5. Sharon

      December 21, 2021 at 11:23 pm

      5 stars
      Excellent cookies. My first batch was a bit dark but the second I checked before the 15 minutes (should have done that on the first) and took out at 12. I need to practice my chocolate drizzling though to make them look prettier. But they taste fantastic.

      Reply
      • Emily @ Sugar Spun Run

        December 22, 2021 at 12:08 pm

        We’re so happy you like them, Sharon! Thanks for trying our recipe and letting us know how they turned out for you! 😊

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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