Classic Shortbread Cookies (Buttery, Crumbly & Perfect Every Time)

Why You’ll Love These Classic Shortbread Cookies

Classic Shortbread cookies are timeless. With just butter, sugar, and flour, they prove that simplicity creates perfection. These cookies are crumbly, rich, and melt in your mouth. They’re also one of the most versatile cookies—equally at home on a holiday platter, dipped in chocolate, or tucked alongside an afternoon coffee.

Ingredients You’ll Need (Makes about 24 cookies)

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar (or powdered sugar for extra tenderness)
• 2 cups all-purpose flour
• ½ teaspoon kosher salt
• Optional: 1 teaspoon vanilla extract or almond extract
• Optional toppings: melted chocolate drizzle, sanding sugar, or chopped nuts

Step-by-Step Instructions

Cream the Butter & Sugar

• In a large bowl, beat softened butter and sugar until light and creamy (2–3 minutes).
• Add vanilla or almond extract if using.

Add Dry Ingredients

• Mix in flour and salt until dough comes together.
• Dough will look crumbly at first but will hold together when pressed.

Shape the Cookies

• Turn dough onto a lightly floured surface.
• Roll to ½-inch thickness.
• Cut into rectangles or rounds (use a knife or cookie cutter).
• Gently depress a pattern of your choice with a butterknife or poke holes with a toothpick
• Transfer to a parchment-lined baking sheet.

Chill

• Refrigerate cut cookies for at least 30 minutes. This prevents spreading.

Bake

• Preheat oven to 325°F (165°C).
• Bake cookies 15–18 minutes, until edges are set but not browned.
• Cool on the pan for 5 minutes, then transfer to a wire rack.

Pro Tips for Perfect Shortbread

• Use high-quality butter: it’s the star flavor here.
• Chill before baking to hold shape.
• Don’t overbake: shortbread should be pale golden, not brown.
• Flavor swaps: add citrus zest, lavender, or spice blends for variations.

Variations

• Chocolate-Dipped Shortbread: dip cooled cookies halfway into melted chocolate, then sprinkle with sea salt.
• Holiday Shortbread: add red & green sanding sugar before baking.
• Nutty Shortbread: fold in finely chopped pecans or pistachios.

Classic Shortbread Cookies (Buttery, Crumbly & Perfect Every Time)

Sam

Shortbread cookies are timeless. With just butter, sugar, and flour, they prove that simplicity creates perfection. These cookies are crumbly, rich, and melt in your mouth. They’re also one of the most versatile cookies—equally at home on a holiday platter, dipped in chocolate, or tucked alongside an afternoon coffee.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr

Course Cookies, Dessert

Ingredients

  

Ingredients You’ll Need (Makes about 24 cookies)

• 1 cup 2 sticks unsalted butter, softened
• ½ cup granulated sugar or powdered sugar for extra tenderness
• 2 cups all-purpose flour
• ½ teaspoon kosher salt
• Optional: 1 teaspoon vanilla extract or almond extract
• Optional toppings: melted chocolate drizzle sanding sugar, or chopped nuts

Instructions

 

Step-by-Step Instructions

Cream the Butter & Sugar

• In a large bowl, beat softened butter and sugar until light and creamy (2–3 minutes).
• Add vanilla or almond extract if using.

Add Dry Ingredients

• Mix in flour and salt until dough comes together.
• Dough will look crumbly at first but will hold together when pressed.

Shape the Cookies

• Turn dough onto a lightly floured surface.
• Roll to ½-inch thickness.
• Cut into rectangles or rounds (use a knife or cookie cutter).
• Transfer to a parchment-lined baking sheet.

Chill

• Refrigerate cut cookies for at least 30 minutes. This prevents spreading.

Bake

• Preheat oven to 325°F (165°C).
• Bake cookies 15–18 minutes, until edges are set but not browned.
• Cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Pro Tips for Perfect Shortbread
• Use high-quality butter: it’s the star flavor here.
• Chill before baking to hold shape.
• Don’t overbake: shortbread should be pale golden, not brown.
• Flavor swaps: add citrus zest, lavender, or spice blends for variations.
Variations
• Chocolate-Dipped Shortbread: dip cooled cookies halfway into melted chocolate, then sprinkle with sea salt.
• Holiday Shortbread: add red & green sanding sugar before baking.
• Nutty Shortbread: fold in finely chopped pecans or pistachios.

Tried this recipe?Let us know how it was!

FAQs

• Q: Can I freeze shortbread dough?

A: Yes—shape into a log, wrap well, and freeze up to 3 months. Slice and bake from frozen.

• Q: Why is my shortbread tough?

A: It’s likely overmixed or overbaked. Mix gently and pull from the oven before browning.