You have 0 items in your cart
Perfect Shortbread Cookies
This post may contain affiliate sales links. Please read my disclosure policy.
Shortbread Cookies aren’t just for Christmas anymore. These buttery, sweet little treats are too good to save for once a year. I’ve taken the classic recipe and made it even better. Simple, foolproof, and perfect any time you’re craving something cozy. Dip them in chocolate, add a dollop of jam, or keep them plain. They’re delicious no matter how you serve them.
You’ll notice in the pictures that sometimes I make these a little smaller with a clean cut round cookie cutter, and other times use a slightly bigger, crinkle edge cookie cutter. Both are great sizes, it just comes down to personal preference.
Three Main Ingredients
All shortbread cookie recipes everywhere call for the same three basic ingredients:
- Butter– use at room temperature and yes, I use salted butter for all my baking.
- Flour– all purpose flour is great. I use unbleached.
- Sugar-I use powdered sugar (confectioner’s sugar) for a softer texture, but granulated can work too!
Pro Tip: I do like to add in a little vanilla extract to make my shortbread that much more flavorful, but if you’re a shortbread purist, you can certainly omit it.
This is not my first rodeo with Shortbread Cookies. In fact, I have three others that I’ll link here: Christmas Shortbread Cookies, Vanilla Shortbread Thumbprint Cookies, and Hazelnut Shortbread Wreath Cookies.
Tools I Use For This Recipe
You don’t need anything fancy for this recipe, but having the right tools makes the process easier and the cookies turn out more consistent every time.
- Stand Mixer – makes creaming the butter and sugar effortless and gives the best texture
- Hand Mixer– a great alternative if you don’t have a stand mixer
- Rolling Pin – helps you get an even thickness so the cookies bake evenly
- Light-Colored Baking Sheet – I recommend light-colored sheets to prevent over-browning
- Parchment Paper – keeps cookies from sticking and makes cleanup easy
- Cookie Cutters – use any shapes you like for a fun, classic look
- Cooling Rack – allows cookies to cool evenly and stay crisp
How to Make Shortbread Cookies
These classic shortbread cookies are some of the easiest cookies you can make! Just make sure you are using soft, room temperature butter and you are measuring your flour correctly! The finished shortbread dough will be a crumbly texture, but when you start to form it together with your hands, it should come together just fine. (The heat of your hands will help with this!)
1. Preheat Oven + Prep Pans
Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
2. Make the Dough
In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. Using the paddle attachment, mix ingredients slowly on low speed until a crumbly dough forms. I do not recommend mixing by hand, but you can use an electric hand mixer if you don’t have a stand mixer.
3. Form Dough, Roll Out + Cut
On a lightly floured surface, roll out your dough. Form dough into a ball and roll out with a rolling pin in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired*) and place onto the prepared baking sheet.
Pro Tip: *Alternately, you can roll dough into balls and press out with a flat bottomed glass or indent with a fork. If you’re feeling adventurous you can also use cookie cutters for different shapes.
4. Bake + Cool
Customizing Your Shortbread Cookies
So now that you know how to make this basic shortbread cookie, you can now customize your next batch however you like. Here are a few ideas to get you started.
- Extract. Instead of using vanilla extract try using almond, lemon or even lavender extract, if you’re into floral flavors.
- Chocolate. Add in mini chocolate chips to the dough, dip in melted chocolate or try making sandwich cookies using Nutella as the filling.
- Jam. Jams are always a good idea for these shortbread cookies. Try making a jam dipping bar for these cookies.
- Zest. Add some lime, lemon or orange zest to your dough for a boost of citrus flavor.
- Nuts. Chop and mix in nuts for a crunchy texture.
- Sprinkles. This add-in always goes over well with my kids. Make it festive and roll in Christmas sprinkles to the top of the dough before cutting and baking. Or, after baking and cooling, spread frosting on them and dip in sprinkles.
Helpful Tools For These Variations
- Heat-Safe Bowl – perfect for melting chocolate evenly
- Piping Bags – great for neatly adding jam or icing
- Small Mixing Bowls – ideal for prepping glazes and fillings
These are the best shortbread cookies and one of my favorite cookies to make this time of year. The best part is trying different ways to customize them! The printable recipe card is below. Make sure you save it so you can make these Shortbread Cookies later. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Shortbread Cookies
My perfect Shortbread Cookies are buttery, tender, and sweet every time. This easy Shortbread Cookie Recipe is a go-to for holiday trays, bake sales, or just because you’re craving something simple and classic.
Equipment
- hand mixer alternative
Ingredients
- 1 cup butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
Instructions
- Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
- Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired*) and place onto prepared baking sheets.
- Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
- Store in airtight containers for up to 5 days.
Video
Notes
*feel free to scoop and roll shortbread cookie dough into smooth balls and indenting with a fork.
Storage Directions for Shortbread Cookies
Stored cookies will stay fresh in an airtight container for 5 days on the counter, or up to 10 days in the fridge. To freeze after baking– allow to cool to room temperature. Place in a freezer safe container and freeze for up to 3 months. Allow to come to room temperature and serve. To freeze before baking– I would suggest rolling out the dough and cutting into desired shapes before freezing. Flash freeze on a cookie sheet before placing in a freezer-safe, airtight container. When ready to bake, allow to sit out while the oven preheats, then bake as the recipe card indicates.Nutrition
Calories: 130kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 68mgPotassium: 16mgFiber: 1gSugar: 4gVitamin A: 236IUCalcium: 4mgIron: 1mg
Rate This RecipePlease consider Leaving a 5-Star Review!
FAQ and Troubleshooting Shortbread Cookies
I never knew there could be so much trouble with shortbread until I posted this recipe online and the questions came rolling in, ha! Here are my best tips and tricks to helping you get perfect shortbread cookies every time! Because we aren’t weighing the ingredients, this can cause a little differentiation in the finished product.
Why is my shortbread dough so crumbly?
First I would ask, have you tried working the shortbread dough together with your hands? The heat of your hands should help it come together. Also, did you use room temperature butter? That will help the dough come together. If you’re trying to roll it out, the edges will be a little crumbly! Just press the extra dough back into place. When in doubt, roll into balls and press with the palm of your hand or a fork. Works like a charm!
How do you measure your flour?
This can vary from kitchen to kitchen! Did you fluff the flour first? Flour that sits in a canister or bag over time settles and you have to aerate it before spooning it into your measuring cup, leveling the top and adding to your recipe.
Why did my cookies spread too much?
Again, I think this comes down to measuring the flour. Cookies spread because there isn’t enough flour in the dough. Shortbread cookies hold their shape so well because there is a lot of flour! So, they shouldn’t be spreading too much in the oven. The good news is, if your cookies are spreading, add a little more flour into your dough and that will correct the problem.
Why aren’t my shortbread cookies crunchy?
There are a few possible reasons for this. One might be that your shortbread dough was pressed out too thick making it harder for the cookie to bake thoroughly. Another reason could be your oven is too hot- causing the top of the cookie to brown before the bottom of the cookie is fully cooked. Keep in mind shortbread cookies (especially this recipe of mine) isn’t necessarily supposed to be crunchy, but tender, buttery and a little crumbly.
Do I need to refrigerate my shortbread dough before baking?
Not necessarily. Refrigeration for 30 minutes with any cookie helps hold the shape, but it’s not necessary with this particular shortbread recipe. If you’re concerned there is not enough flour, causing these to spread and loose their shape, then by all means refrigerate first, then bake.
More Christmas Cookies to Try This Holiday Season!
- Ultimate Sugar Cookies
- Amaretti Cookies
- Triple Chocolate Candy Cane Cookies
- Gingerdoodles
- Gingerbread Cookies with Royal Icing
- Candy Cane Cookies
- Peanut Butter Blossoms
Our grand daughter loves short bread cookies. This recipe is excellent. I did add two (2) dashes of mineral salt per 1x batch. These would be awesome dipped in homemade whipped cream, chocolate, served on the side with ice cream, use your imagination. Yum! Thank you!
Hi,
I’m currently doing a school investigation into how oven temperature affects the chewiness of cookies and your recipe came up as a highly rated recipe.
I was wondering how you decided on what temperature the cookies in your recipes should be baked at. Any insights and information about this would greatly be appreciated and would aid me in my investigation.
Regards,
David
I have made these cookies many times and they are indeed the best shortbread cookies ever! They’re so easy to make too!
This recipe didn’t work for me. I didn’t have a problem with the dough. I used a cookie cutter with a definite design. It looked perfect until I baked them. They spread and lost all definition. I’m an avid decorated sugar cookie maker and I follow directions so I’m not sure what the problem was.
I am laughing. Mine s-p-r-e-a-d big time. I opened the oven and I’m like what the heck! I measured my flour correctly. The only thing I could figure was that I softened my butter in the microwave and maybe it got a little too melty. The good news is, they are thin with lovely golden edges and they taste delicious! Oh, and I did roll them in a log and I refrigerated them for 30 minutes before I sliced and baked. The bad news is, they are so delicious. I have eaten 8. Gotta stop!
Brilliant recipe – perfect every time. Easy to make and friends love them – thank you.
Very good cookie and a easy recipe to follow
What if I don’t have a stand mixer? I have a very old electric hand mixer.
It’s Christmas 2025. I was weirdly craving shortbread late this afternoon and all the stores are closed …so I made half a batch of yours and they were AWESOME.
Very tasty and easy to make
One question though, what if your dough is almost too dry? Add a couple sprinkles of water perhaps?
Great recipe and easy, so many idea ideas, thanks!
Thank you I have always love shortbread cookies but now will make more often instead of buying
The best shortbread recipe I have used! I have had to make way too many since finding this super simple recipe, my family’s favorite add ins have been Heath bar toffee bits, and mini m&ms!
This was one of the best cookies I have ever made. The directions were simple and easy to follow. I will never buy another shortbread cookies again.
Oh yummy 😋!! They didn’t brown much but definitely going to be a favorite. This is the first time I’ve made shortbread cookies!💞
I used 00 flour. Would that make a difference?
My dough doesn’t come together AT ALL 2 tries. Squeezing in my hands does’t help. Cannot roll out or cut
I had the same issue the dough is way too crumbly. I pressed it with my hands to make balls but if I use a fork or glass to flatten they fall apart. The ingredient amounts must need to be adjusted. Likely more butter or less flour.
5 stars
You may have used too much flour
This was the first time I ever made shortbread cookies and I’m so glad I picked your recipe!!
It was easy to use and the cookies are delicious!
The batter was even better !!!
I cannot roll a circle unfortunately mine became a long rectangle and it was lopsided lol but who cares im going to make these all the time
Snd never buy store bought again!!!
Thank you !
Sho knows maybe I’ll get better at rolling dough too!
Easy, precise and delicious.
Outstanding results and taste fabulous
YEP! These are incredible. Rolled them out and cut them with the kids, then proceeded to eat about 3-5 🤣🤣🤣 SO GOOD! I can’t wait to try different variations!!!
Sidenote: I was reading a historical book and they mentioned short bread cookies and it led me on a dive and brought me here!
So good and easy. I was looking for a new shortbread recipe and found it. So good.
I recently baked and decorated 6 dozen cookies, my first actual cookie order, using this recipe with a couple tweaks. I weigh most of my ingredients, but the weights didn’t translate to volume measurements. So I used 1 cup of softened butter (I let it sit out on the counter overnight, and popped it back in the fridge for 30 minutes prior to use), 90 grams of confectioners sugar, 312 grams of flour, and 1 tsp vanilla. My cookies turned out perfectly, just the right amount of crispness, and ready for rolled buttercream and royal icing. This is my go to shortbread recipe.
I followed the directions including fluffing the flour. I don’t know what I did wrong, perhaps it was using the paddle attachment but after only mixing for one minute my dough looked like very soft peanut butter. I put a bit more flour but I was afraid to put too much so I gathered it up as best I could and rolled it into a cylinder and put it in the freezer for a bit. I was able to slice it into (kind of) circles. No way could I use a cookie cutter. Still, the cookies came out pretty good! They spread out a LOT but thankfully I made them on the small side. I think maybe the dough hook would be better so I’ll try that next time but they were quick and easy to make so I’ll keep trying.
So easy to make and so yummy to eat. I had never made shortbread cookies before and it kind of scared me to try. I think the powered sugar makes all the difference. I cannot emphasize how easy these are to make and how delicious they are to eat.
Exactly the kind of recipe that makes you crave a cookie!
This recipe is great. Cookies came out wonderfully and i def prefer using powdered sugar for that wonderful dissolvable mouthfeel. Word to the wise, the metric recipe calls for the equivalent of 2.5 cups, rather than the 2 cups the imperial measurement calls for. I went with 240 grams of flour and it came out great
Perfect dough for shaping. i added a little lemon and they were so tasty!
This recipe is perfect. Easy to make and eat cookies. This recipe also works well with sugar substitute. No, it’s not carb free. But who wants to live in a world without carbs? Conserve where you can, while still keeping life delicious.
Made these today for my husband and I to have with tea. Absolutely delicious!
I have been searching for the perfect Shortbread cookie recipe for quite a few years. Although those recipes were good they just weren’t what I was looking for.
Last night I came across yours and another one (which was very involved). I decided on making yours since it was more buttery sounding and simpler to make. Well sometimes less is more and a simple recipe has the most flavor.
My husband and I agreed these Shortbread cookies are the best. For us with a cup of tea it was like one of those perfect moments in life. Snow falling, peacefully enjoying life with our little doggies, a hot cup of tea with these buttery, tender yet a little crispy under the edges. A perfect Saturday afternoon.
Thank you for this recipe!!
Debbie
Loved