Name: Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: PT-490030H29M24S
Cuisine: Scottish
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (or granulated sugar for crunchier texture); 2 cups all-purpose flour; 1/4 tsp salt (omit if using salted butter); Optional: 1 tsp vanilla extract, 1 tsp lemon zest, 1/2 tsp almond extract, or melted chocolate for dipping

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Shortbread Cookies are a timeless classic I never get tired of making. Buttery, tender, and perfectly crumbly, these cookies are simple but incredibly satisfying. I love how they melt in my mouth with every bite, and how just a few ingredients come together to create something so rich and comforting.

Why You’ll Love This Recipe

I love this recipe because it’s as simple as baking gets—no eggs, no fancy tools, just butter, sugar, and flour. These cookies are versatile too: I can keep them plain, dip them in chocolate, or add citrus zest or spices to make them my own. They’re perfect with a cup of tea, as part of a holiday cookie box, or as a treat any time of year. Shortbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Powdered sugar (or granulated sugar for a crunchier texture)
All-purpose flour
Salt (if using unsalted butter)
Optional: vanilla extract, lemon zest, almond extract, or chocolate for dipping

Directions

I cream the softened butter and sugar together until smooth and fluffy.
I add in the flour and salt, mixing until a dough forms. It may seem crumbly at first, but I gently press it together.
I shape the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes to make it easier to handle.
I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
I roll the dough out to about 1/4 inch thick and cut into shapes using cookie cutters or simply slice into rectangles or rounds.
I place the cookies on the baking sheet and prick the tops with a fork for a classic look.
I bake for 12–15 minutes until the edges are just starting to turn golden. I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18–24 cookies, depending on the size.
Prep time: 15 minutes (plus chilling)
Bake time: 12–15 minutes
Total time: Around 45–50 minutes

Variations

Sometimes I add lemon or orange zest for a citrusy twist, or a dash of almond extract for a nutty note. I’ve dipped the cooled cookies in melted chocolate and topped them with crushed nuts or sea salt for an elegant finish. During the holidays, I press a little colored sugar on top before baking for a festive touch.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They stay crisp and buttery. I don’t reheat them—they’re perfect at room temp. If I want to freeze the dough, I wrap it well and freeze for up to 1 month, then thaw before baking. Shortbread Cookies

FAQs

Can I use salted butter?

Yes. I just skip the added salt in the recipe if I’m using salted butter.

Why is my dough too crumbly?

That’s normal at first. I gently knead it or press it with my hands to bring it together—it shouldn’t be sticky but should hold its shape.

Can I skip chilling the dough?

I’ve done it in a pinch, but chilling helps the cookies hold their shape and improves the texture. I recommend it when possible.

Can I use a stand mixer?

Yes. A hand mixer or stand mixer works well to cream the butter and sugar smoothly. After that, I mix in the flour on low speed or by hand.

How do I keep the cookies from spreading?

I make sure the dough is well chilled and avoid overworking the butter. Keeping the shapes simple also helps them bake evenly.

Conclusion

Shortbread Cookies are one of my go-to recipes when I want something simple yet indulgent. Buttery and delicate with just the right amount of sweetness, they’re a treat that never goes out of style. Whether I dress them up or enjoy them plain, these cookies always deliver comforting, classic flavor with every bite.