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!
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
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.
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.
Other Recipes You Might Like:
Enjoy!
Shortbread Cookies
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)
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
Nutrition
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.
Veronica
Hi Sam. Could you tell me what flour you use thankyou Veronica.
Sam
Hi Veronica, I use all-purpose (plain) flour
Janet Marie
Made this cookie several weeks ago to eat with fresh fruit. They are great! And so easy to make! Froze at least a dozen of them so I wouldn’t eat the rest of them so fast. They freeze beautifully. They are all gone now so I am ready to make more.
Sugar Spun Run
Thank you so much, Janet! I am glad that you enjoyed the shortbread cookies and happy that they froze well. Happy Baking! 🙂
Susan
I made them and everyone loved them. This will be my go-to recipe from now on. Thank you so much for the tips and thorough instructions. It was all very helpful.
Sugar Spun Run
Thank you so much, Susan! I am glad that you enjoyed the shortbread cookies. 🙂
Elaine Slate
After following the recipe exactly, the dough came out crumbly and will not hold together. Almost seems like it needs a bit of liquid added.
Mike R
Hi, just had a first go at the cookies and they spread a lot in the oven becoming wide and thin in the process. In the video, it said this could happen if I used too little flower but I measured it and everything looked like the video except the end product. Any ideas please? Thx Mike
Sam
Hi Mike! Usually the problem is that there isn’t enough flour used. If you don’t think that was the case there are a few other things that could cause this:
Were the cookies put on a warm baking sheet?
Was the butter very soft/nearly melted when it was used?
Was the oven completely preheated (this can take 15 minutes or so) before the dough was added?
These would be my best guesses as to why your shortbread cookies spread, I hope it helps!
Tina
I have a shortbread cookie mold…maybe 8 x 8. If I use this recipe and fill my mold do you know about how long it should bake?
Sugar Spun Run
Hello, Tina! Unfortunately, I do not. I would just keep an eye on it. Let me know how it turns out. 🙂
Vivian
I’m going to use this as a base and add strawberry pieces and bits of mascarpone – it’s going to be delicious thanks for posting? Have you ever tried clarifying the butter? I’m thinking about doing that to intensify the buttery flavour
Sam
Hi Vivian! I have not tried it with clarified butter. If you try it out let me know how it goes. 🙂
Audrey
Your recipe calls for 1 cup 2 sticks of butter. Is that 1 cup plus 2 sticks or 1 cup = 2 sticks. I fell in love with shortbread when I was in Scotland and want to make them. Thanks.
Sam
Hi Audrey! Sorry about the confusion, that is 1 cup of butter (as in, 1 cup = 2 sticks, I was trying to be clear and just ended up making things more confusing). I made a small adjustment in the recipe to help clarify that. I hope you love the shortbread cookies!
Molly
Can I bake these like thumb print cookies?
Sam
Hi Molly! I’d actually recommend my thumbprint cookie recipe instead. It’s similar but makes for a better thumbprint cookie. I hope that helps 🙂
Audrey Chavez
I’m going to try making these,
Recipe sounds pretty easy, and delicious .
Sam
I hope you love it, Audrey! 🙂
Dee
My usual shortbread uses powdered sugar, what is the benefit of granulated sugar?
Sam
Hi Dee! In this recipe granulated sugar works best. I have tested many variations and this one was the winner. 🙂
Sally Halle
Does the flour have to be sifted?
Sam
Hi Sally! It does not need to be sifted in this recipe. 🙂
Susan
Hi! Can these be frozen then thawed out a few weeks later to enjoy? Would I wait to drizzle the chocolate once thawed out? Thanks for your help!
Sam
Hi Susan! They would be ok to freeze for a couple of weeks. The chocolate will be best if added after thawing. 🙂
Monika
Hi Sam,
Can you decorate these using royal icing?
Thank you
Sam
Absolutely! Enjoy! 🙂
Monika
Thank you! I can’t wait to try these. Loved the Chocolate sugar cookie. #yumminess
Sam
I know you are going to love them! 🙂
Steph
Thank you, can’t wait to try these!
Sam
I hope you love them, Steph! 🙂
Meredith
What do you think about using almond extract?
Sam
Hi Meredith! That sounds great! I would start with a little less at first, because the flavor of almond extract can be pretty potent. 🙂
BMB
These look yummy! Do you think these cookies could be made with Earth Balance (vegan) butter (and still be yummy)? –Thanks!
Sam
I’m sorry I am not familiar with using vegan butter. 🙁
dana
No cornstarch?
Sam
Nope, not in this one 🙂