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Shortbread Cookies Recipe

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These classic buttery shortbread cookies feature a tender, crumbly texture and rich flavor with just four simple ingredients. Perfect for holidays, gift-giving, or afternoon tea, this traditional Scottish recipe creates melt-in-your-mouth cookies that taste like pure luxury.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar, plus 2 tablespoons for coating (optional)
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract (optional)
  • 1-2 tablespoons heavy cream or milk (only if dough is too crumbly)

Instructions

  1. Prepare your workspace: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until it’s light and fluffy. Add the 1/2 cup sugar and continue beating for another 2-3 minutes until the mixture is pale and creamy. Scrape down the sides of the bowl as needed. This creaming process incorporates air and ensures your cookies will have the right texture.
  3. Add the dry ingredients: In a separate bowl, whisk together the flour and salt. With your mixer on low speed (or stirring with a wooden spoon), gradually add the flour mixture to the butter mixture. Mix until just combined and the dough starts to come together. Be careful not to overmix, as this can make the cookies tough. The dough should be crumbly but hold together when pressed. If it’s too dry and won’t form a ball, add heavy cream or milk one tablespoon at a time.
  4. Knead gently: Turn the dough out onto a clean work surface and knead it gently 3-4 times with your hands until it forms a smooth ball. The warmth of your hands will help bring the dough together. Don’t overwork it.
  5. Chill the dough (optional but recommended): Wrap the dough in plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle and helps the cookies maintain their shape during baking. If you’re short on time, you can skip this step, but chilled dough yields better results.
  6. Shape the cookies: You have several options here:
    • For classic rounds: Roll the dough to 1/2-inch thickness on a lightly floured surface. Cut into 2-inch circles using a cookie cutter or drinking glass. Re-roll scraps and continue cutting.
    • For shortbread fingers: Pat the dough into a rectangle about 1/2-inch thick. Cut into strips approximately 3 inches long and 1 inch wide.
    • For traditional wedges: Press dough into an 8 or 9-inch round cake pan or tart pan. Score into 8-12 wedges with a knife. Prick all over with a fork.
  7. Add finishing touches: Place shaped cookies on prepared baking sheets, spacing them about 1 inch apart (they don’t spread much). Use a fork to prick each cookie 3-4 times in a decorative pattern—this is traditional and prevents bubbling. If desired, sprinkle the tops lightly with the remaining 2 tablespoons of sugar for a sweet, sparkly finish.
  8. Bake: Bake for 18-22 minutes, depending on size and thickness. The cookies should be set and just barely golden around the edges—they should remain quite pale on top. If they brown too much, they’ll taste slightly burnt. Start checking at 15 minutes if your cookies are on the smaller side.
  9. Cool properly: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They’ll be very fragile when hot. Then carefully transfer them to a wire cooling rack to cool completely. The cookies will firm up as they cool and develop that classic shortbread snap.
  10. Serve or store: Once completely cool, serve immediately or store in an airtight container. The flavor actually improves after a day as the butter mellows.

Notes

  • Room temperature butter is crucial – It should be soft enough to leave an indent when pressed but still hold its shape. If it’s too cold, the cookies will be tough; too warm, and they’ll spread.
  • Don’t overmix the dough – Mix just until the flour disappears to avoid developing gluten, which creates tough cookies.
  • Thickness matters – Keep cookies at least 1/2 inch thick. Thinner cookies brown too quickly and can become hard rather than tender.
  • Watch the oven temperature – If your oven runs hot, reduce to 300°F. Shortbread should bake gently and remain pale.
  • Scoring while warm – If baking in a pan, score the wedges as soon as it comes out of the oven while still warm, then let cool completely before separating.

Nutrition

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