Few treats are as timeless and comforting as a perfectly baked shortbread cookie. With its buttery richness and delicate crumb, this classic recipe delivers a melt-in-your-mouth experience that’s hard to resist. In just 15 minutes of prep and a quick chill, you’ll be on your way to golden, tender cookies that are as simple as they are satisfying. The hint of sweetness and subtle vanilla aroma make them an ideal companion for tea or a delightful standalone indulgence.
What makes these cookies truly special is their irresistible texture—crisp on the edges yet soft and tender in the center. After just 20 minutes in the oven, you’ll be rewarded with a batch that’s both elegant and comforting. Whether you’re baking for a special occasion or simply treating yourself, these shortbread cookies are a crowd-pleasing classic that never goes out of style.
What You’ll Need for Shortbread Cookies?
- 1 cup (2 sticks) unsalted butter (at room temperature for easy mixing)
- ⅔ cup granulated sugar (for sweetness and texture)
- 1 teaspoon vanilla extract (adds a hint of flavor; substitute with almond extract if desired)
- 2½ cups all-purpose flour (spooned and leveled for accuracy)
- ½ teaspoon sea salt (enhances flavor; substitute with table salt if needed)
How to Make Shortbread Cookies
- Cream the butter: In a stand mixer with the paddle attachment (or using an electric hand mixer), beat the butter until smooth and creamy.
- Add sugar and vanilla: Mix in the sugar and vanilla extract, beating until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Combine dry ingredients: Add the flour and salt, mixing on low speed until just combined. Avoid overmixing.
- Shape the dough: Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a rectangular block about 2 inches wide and 1 inch thick.
- Chill: Wrap the dough blocks in plastic wrap and refrigerate for 1 hour, or until firm.
- Preheat the oven: Set the oven to 350°F and line 2 baking sheets with parchment paper.
- Slice the dough: Unwrap the chilled dough and use a sharp knife to cut it crosswise into ½-inch-thick slices.
- Arrange and decorate: Place the slices on the prepared baking sheets, leaving 1 inch between cookies. Use a toothpick to poke decorative holes in the cookies.
- Bake: Bake one sheet at a time for 10 minutes, or until the cookies are just turning golden brown around the edges but remain pale and soft in the center.
- Cool: Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Perfect Pairings: Sauce and Topping Ideas
Shortbread cookies are delicious on their own, but they can be elevated with a few simple additions. Try drizzling them with melted dark chocolate or dipping one end in a white chocolate glaze. For a fruity twist, spread a thin layer of raspberry jam on top before baking. A sprinkle of coarse sugar or a dusting of powdered sugar can also add a touch of sweetness and texture.
Storage Secrets: Keep Them Fresh
Store your shortbread cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Let them thaw at room temperature before serving. Pro tip: Adding a slice of bread to the container can help keep the cookies soft and fresh.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by rolling the dough into a log and slicing it into rounds instead of shaping it into blocks. If you’re in a rush, you can also freeze the dough for 15-20 minutes instead of chilling it for an hour. Bonus: Pre-slice the dough before chilling to save even more time when you’re ready to bake.
Recipe Variations: Mix It Up
Add a personal touch to your shortbread cookies by incorporating mix-ins like lemon zest, chopped nuts, or a pinch of cinnamon. For a festive twist, swap out the vanilla extract for almond or peppermint extract. You can also experiment with shapes—use cookie cutters for fun designs or roll the dough into balls and press with a fork for a classic look.
Equipment Guidance: Tools for Success
A stand mixer or electric hand mixer makes creaming the butter and sugar a breeze, but you can also mix the dough by hand with a sturdy wooden spoon. A sharp knife is essential for clean slices, and a toothpick or fork works perfectly for creating decorative patterns. Don’t forget parchment paper to prevent sticking and ensure easy cleanup!
Shortbread Cookies Recipe
Ingredients
- 1 cup unsalted butter 2 sticks, at room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour spooned and leveled
- ½ teaspoon sea salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter. Add the sugar and vanilla and beat until fluffy, scraping down the sides of the bowl as needed. Add the flour and salt and mix on low speed to combine.
- Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a rectangular block about 2 inches wide and 1 inch thick. Wrap in plastic and chill for 1 hour, or until firm.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Unwrap the dough and use a sharp knife to cut it crosswise into ½-inch-thick slices.
- Arrange the slices on the prepared baking sheets, leaving an inch between cookies. Use a toothpick to poke holes in the cookies, decorating them with your desired pattern. Bake, one sheet at a time, for 10 minutes. The cookies will just be turning golden brown around the bottom edges but will otherwise be very pale and soft. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.