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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. Jim Kelly

      December 21, 2021 at 4:04 pm

      They taste great, but they didn’t hold the cookie cutter shapes. they spread out, what am I doing wrong?

      Reply
      • Emily @ Sugar Spun Run

        December 21, 2021 at 5:19 pm

        Hi Jim! We’re so sorry your cookies spread. 🙁 There are a few things that could cause this:
        Did you properly measure your flour?
        Was the butter very soft/nearly melted when it was used?
        Did you chill your dough long enough?
        Was the oven completely preheated before the dough was added?
        Were the cookies put on a warm baking sheet?
        These would be my best guesses as to why your shortbread cookies spread. We hope it helps!

        Reply
    2. Michele

      December 14, 2021 at 11:11 pm

      5 stars
      This is a great recipe for shortbread. If crumbly, just warming the dough with your hands while shaping it into a disc for chilling seems to work well. My problem was in the baking time. 15 minutes was too long for my oven. They over browned but when I shortened the baking time, they turned out golden on the edges and bottoms. Shortbread cookies are so much fun to make, especially during the holidays with holiday and various animal cookie cutters. The vanilla makes the kitchen smell lovely especially on cold days. Thanks!!

      Reply
      • Emily @ Sugar Spun Run

        December 15, 2021 at 11:44 am

        We’re so happy you liked the cookies, Michele! Sounds like your oven may be running hot (most ovens are not accurate, unfortunately). Glad to hear they still turned out well and you had fun making them 😊

        Reply
    3. Paige Larson

      November 26, 2021 at 2:42 am

      5 stars
      My dad LOVES shortbread after traveling in Europe. I don’t lean towards it, but since I never see my parents and was heading there for Thanksgiving I knew Sam had to have a recipe. Of course she did!
      I didn’t realize that it was SO SIMPLE. My dad also loves dark chocolate so I drizzled them with it and he said that these didn’t need it.
      Since I was making so many cookies this week I texted my husband to put out 2 sticks of butter on the counter so they were ready for me when I got off of work. I told him NOT on the oven because the overhead light makes the butter start to melt. Well, he took that as I wanted him to put the butter there. So the sticks were on the verge of melting when I used it. My dough was super crumbly and hard to get together to wrap for refrigeration and then harder to roll out but I got it done. Wondering if the almost melted butter made that happen or if I over worked the dough?

      Reply
      • Sam

        November 26, 2021 at 1:03 pm

        The almost melty butter could certainly cause some issues. There may have also been a little too much flour if they were crumbly. Sounds like your dad still enjoyed them which is a good thing. 🙂

        Reply
    4. Norma Slattery

      November 11, 2021 at 10:10 am

      5 stars
      Very clear. Appreciate all the alternative advice.

      Reply
      • Sam

        November 11, 2021 at 2:23 pm

        I’m so glad you enjoyed, Norma!

        Reply
        • Tyrian

          December 08, 2021 at 5:11 pm

          In the middle of making the dough and I’ve followed this video word for word but my dough is coming out crumbly in the bowl. What am I doing wrong? I’m using weights and grams

        • Sam

          December 08, 2021 at 5:36 pm

          Hi Tyrian! If the flour was added too quickly it can make the dough quite crumbly, make sure to add gradually, but even if it was all added at once you should still be able to salvage the dough if you keep mixing. I hope that helps!

    5. Liz Borzacchiello

      July 11, 2021 at 5:05 pm

      5 stars
      Shortbread cookies are so good. Love them.

      Reply
    6. Madeleine Cogbill

      April 20, 2021 at 12:04 am

      5 stars
      Hi these tasted delicious; however, thee cookies spread out a bit when they baked. Is that normal or did I make a mistake?

      Reply
      • Sam

        April 20, 2021 at 12:59 pm

        Hi Madeleine! They should not be spreading, I would make sure the flour was measured properly and that the butter wasn’t too warm, sometimes that can make them spread.

        Reply
        • Madeleine Cogbill

          April 20, 2021 at 2:41 pm

          I spooned the flour into the measuring cup, and then leveled it, and the butter was pretty soft.

        • Sam

          April 25, 2021 at 9:45 pm

          The butter may have been a little too soft. 🙁

        • Madeleine Cogbill

          April 22, 2021 at 12:18 am

          I made these cookies again, and this time I weighed the flour, and they spread in the oven and became bubbly. Any idea what the problem is?

        • Sam

          April 25, 2021 at 9:27 pm

          Hmmm was your butter really soft when you started?

    7. Pam Miller

      February 15, 2021 at 11:10 am

      5 stars
      This recipe turned out wonderful, I did have issues with dough cracking when rolling out. I did leave dough in fridge longer than directions, wondering if this was my issue?

      Reply
      • Sam

        February 15, 2021 at 12:22 pm

        Hi Pam! I’m so glad you enjoyed it! The dough can crack on the edges if it is too cold.

        Reply
    8. Kira Prochaska

      February 13, 2021 at 8:26 pm

      My cookies keep spreading out in the oven and I’m not sure why! I chilled for at least 30 minutes before putting in the oven. And my second time around I thought maybe there was too much butter and upped my flour. But still no luck. Spreading like crazy! Any suggestions?

      Reply
      • Sam

        February 15, 2021 at 12:38 pm

        Hi Kira! You may still need just a little bit more flour or a little longer chilling time. Make sure the dough looks like the consistency of the one in the video. 🙂

        Reply
    9. Jill Peters

      February 09, 2021 at 5:40 pm

      4 stars
      I made these and the cookies came out very bumpy on top – looks like there are air bubbles. Could this mean that I beat the butter too much, or is there something else I did wrong?

      Reply
      • Sam

        February 16, 2021 at 9:48 pm

        Hmmm that is really odd. I’ve never encountered this problem before. I hope they were still delicious. 🙂

        Reply
    10. Evelyn Sandefur

      February 05, 2021 at 7:31 pm

      5 stars
      Very good shortbread cookie.

      Reply
    11. Emma Casey

      January 14, 2021 at 2:08 pm

      I have a question! I am going to try to make Millionaire Shortbread, which is s layer of shortbread, then caramel and then chocolate. I was wanting to use this recipe, but should I change anything considering they won’t be 2′ cookies, but will be on the bottom of a pan. Should I change the cook time, temperature, ingredients, etc .

      Reply
      • Sam

        January 14, 2021 at 9:11 pm

        Hi Emma! I actually have a millionaire’s shortbread recipe you can follow. 🙂

        Reply
        • Emma

          January 15, 2021 at 8:14 pm

          Oh! Great, thanks! I think I’ll try to make it!!

        • Sarah

          June 26, 2021 at 11:29 am

          4 stars
          Hey they were great but im not sure if it was the measuring cups i used but the sugar turned out to be alot .

    12. Sarah

      December 27, 2020 at 11:16 pm

      5 stars
      Y E S!!! Finally found the perfect shortbread recipe, after trying a couple of recipes with powdered sugar that resulted in a slightly dry/powdery cookie. These are exactly what I have been looking for. Thank you!!

      Reply
    13. Anne Hawker

      December 19, 2020 at 7:58 am

      5 stars
      I really like the taste of these. I sprinkled some confection sugar to make it more festive using a star cookie cutter. Bake time I used was towards 10 to 12 minutes but it depends. So watch out for them cooking. Instrucions are good to follow.

      Reply
      • Sam

        December 19, 2020 at 3:32 pm

        I’m so glad you enjoyed, Anne!

        Reply
    14. Magda

      December 17, 2020 at 9:49 pm

      Thank you for sharing this easy and quick recipe! I made the cookies tonight with my 2 boys for their teachers. Cookies are simply delicious. Just like shortbreads should be.
      I measured everything to a dot. I think next time I try to mix in almond crunch, to add a bit more texture, maybe 🙂
      Thank you again!!

      Reply
      • Sam

        December 17, 2020 at 10:21 pm

        I am so glad everyone enjoyed them so much! 🙂

        Reply
    15. Mary

      December 12, 2020 at 11:27 am

      I had a hard time bringing these together, the dough was super crumbly. I added a bit of water which helped, but rolling them out was a show. That said they were delicious!

      Reply
      • Sam

        December 12, 2020 at 9:56 pm

        Hi Mary! Sometimes the dough can be crumbly if the flour is accidentally over-measured, regardless I am so glad they were still delicious!

        Reply
        • David E. Valdez

          December 22, 2020 at 9:45 pm

          I had the same problem and I weighed the floor to precisely 280g… Suggestions?!

        • Sam

          December 24, 2020 at 2:41 pm

          I’m honestly not sure, I made these over the weekend using weights and they turned out as indicated so I’m just honestly not sure what might’ve happened :-/

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