Buttery, crisp, and melt-in-your-mouth, these classic shortbread cookies are made with just five simple ingredients and will keep for weeks—making them perfect for holiday baking, cookie platters, and homemade gifts. Serve them along a cup of tea or coffee when you have guests at home, and they’ll always make an impression!
Ingredients list for the shortbread cookies
- 10 tablespoons (140g) unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon kosher salt, optional
Why you’ll love these shortbread cookies
Shortbread cookies originated in Scotland, where they evolved as a rich, buttery biscuit traditionally baked for holidays and special celebrations. You’ll find them fluffier than sugar cookies and somewhat similar to our butter-and-vanilla shortbread cookies originally from Britanny. These cookies are easy to make, making them a great activity with kids during the Holiday season.
How to make the shortbread cookies
This recipe is a bit like the”mother of all cookies” recipe. The ingredient list is reduced to a minimum, and the process is straighforward:
- Make the dough – Cream butter and vanilla, then mix in confectioners’ sugar, salt, and flour until a smooth dough forms. Shape into a loaf, wrap, and chill until firm.
- Slice & shape – Preheat your oven, slice dough into even rounds, arrange on a parchment-lined baking sheet, and decorate with a skewer if desired.
- Bake & cool – Bake until just set and lightly golden around the edges, rotating the tray once. Cool before serving.
Pro tips for perfect shortbread cookies
- Use unsalted, high-quality butter—preferably European-style butter with a higher fat content—for the most decadent flavor and most tender shortbread.
- If making a log isn’t practical, roll out the pastry and use cookie cutters.
Directions
1. In a large mixing bowl, beat butter and vanilla extract until creamed. You can use a stand mixer or a food processor, as we did.
2. Add confectioners’ sugar and salt; continue mixing until combined.
3. Scrape down the bowl and add flour while beating on low. Scrape the bowl once more and mix until combined.
4. Shape the dough into a rectangular loaf, wrap it in plastic, and chill until firm.
5. Preheat your oven to 350ºF (180ºC). Use a sharp knife and cut 1/2 inch thick slices. To avoid flattening the shape, try slicing through the dough instead of just pressing the blade down.
6. Arrange the raw cookie dough slices onto a baking sheet lined with parchment paper.
7. Use the bottom of a skewer to make a lovely little pattern on the slices.
8. Bake the shortbread cookies for about 10 minutes, rotating the baking sheet halfway through.
Recipes readers often save or add to their meal plans together.People Also Planned
Storage tips
We recommend keeping the cookies in a tin box lined with parchment paper. They usually keep for several weeks, but we doubt they’ll last that long!
More shortbread cookies you might like
- 10 Shortbread Cookie Recipes
- Peppermint Christmas Shortbread Cookies
- Citrus Shortbread Cookies
- Parmesan Shortbread Cookies
- Cranberry Shortbread Cookies
Easy Shortbread Cookies
Buttery, crisp, and melt-in-your-mouth, these easy shortbread cookies come together with just five ingredients!
- 10 tablespoons (140g) unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon kosher salt, optional
Instructions
- In a large mixing bowl, beat butter and vanilla extract until creamed. You can use a stand mixer or a food processor, as we did.
- Add confectioners' sugar and salt; continue mixing until combined.
- Scrape down the bowl and add flour while beating on low. Scrape the bowl once more and mix until combined.
- Shape the dough into a rectangular loaf, wrap it in plastic, and chill until firm.
- Preheat your oven to 350ºF (180ºC). Use a sharp knife and cut 1/2 inch thick slices. To avoid flattening the shape, try slicing through the dough instead of just pressing the blade down.
- Arrange the raw cookie dough slices onto a baking sheet lined with parchment paper.
- Use the bottom of a skewer to make a lovely little pattern on the slices.
- Bake the shortbread cookies for about 10 minutes, rotating the baking sheet halfway through.
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
