Shortbread Cookies
Classic Shortbread Cookies are buttery, crisp, lightly sweet, and melt-in-your-mouth delicious. Made with just three core ingredients—butter, sugar, and flour—this timeless cookie is perfect for holidays, tea time, gifting, or everyday baking. The dough is simple to work with and can be shaped, cut, or pressed for any occasion.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup granulated sugar or powdered sugar for a more tender cookie
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
- Optional toppings: coarse sugar melted chocolate, sprinkles
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and smooth.
- Add the flour and salt. Mix until a dough forms. If using vanilla, mix it in now.
- Transfer dough to a lightly floured surface and gently knead until smooth.
- Roll dough to ½-inch thickness and cut into rectangles, rounds, or desired shapes.
- Place cookies on the baking sheet. Prick the tops with a fork and sprinkle with sugar if desired.
- Bake for 18–20 minutes, or until the edges are lightly golden.
- Cool completely on a wire rack before serving.
Notes
- Browning: Shortbread should stay pale; only the edges should turn lightly golden.
- Texture tip: Don’t overmix—this keeps the cookies tender and crumbly.
- Flavor variations: Add lemon zest, almond extract, or dip in chocolate once cooled.
- Storage: Store in an airtight container for up to 1 week.