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