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Perfect Shortbread Cookies
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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
- light-colored baking sheet (prevents over-browning)
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
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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
Excellent
Top recipe love these
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
Love this simple and decadent recipe. I whipped it really well before I added the flour and they came out melty and delicious. Thanks for sharing this recipe!
I’m going to try and make these. I want to try using lard (not crisco). If I use the butter extract how much should I use?
Hi! Do you think these cookies could be stamped? I have a pretty snowflake stamp I’d love to try. Thanks!
Tried this recipe twice now.. both times the cookies “melted” and went flat.. the first time I thought butter was too soft, so, the 2nd time i put them in the fridge for 30.minutes. still exact same problem. I was exact with the measurements right down to measuring with a scale.. any ideas?
Just made these and they came out perfect. Trying the thumb print ones next
Can these be rolled out to make cut out cookies? Thank you.
Worst recipe ever, dough will not roll out. As well, will not roll into balls as recipe says you can also do, it just crumbs and just falls apart. Tried adding 1 tsp water at a time, no result. Had to throw away 3 batches.
where is the measurements of the ingredients?
Carla, in the recipe card at the bottom of the post.
I put half sugar and half powdered sugar, it came together nicely. Was able to roll it out and use cookie cutters. Sprinkled sugar on top before baking the cookies.
this recipe is wonderful, but can you share how you get 24 cookies at 1/3 to 1/2 in thick, when cutting 3 inch circles?
These came out incredible. I only added another half cup of butter, a half cup of cornstarch, and I used real vanilla extract. It tasted amazing. Even my dad who doesn’t like shortbread, loved it. Of course, I had to keep adding flour, because the dough was a little wet, but despite that, it was utterly amazing!!
I am going to use almond extract, bump down the flour and a bit of cornstarch, use a bit more butter (if necessary), and chop some dried cranberries in. I thought it would be a great idea!
I really love shortbread. I took it to church one year, and they were gone in five minutes. I actually did one that was a whipped shortbread, and I really pioneered it. ( That means, I made it my own way just a bit. My mum had no idea what that meant, and I am saying now in case a million comments come rollin’ in about what in the heck that means?) but, anyway am really hoping to try this recipe, and see if if works out. I have full confidence that it will, but I sometimes sweat it.
Followed recipe exactly. Very dry and not sweet enough
It honestly depends on your sweet preference. Try adding a 1/4-1/2 more of confectioners sugar, and about 1/4 cup of butter. That should do the trick. And some people don’t like shortbread because of how dry it is.
This recipe was perfect! I used a scale to weigh the ingredients and the dough was a dream to work with. I added some salt just because… also sprinkled lemon sugar on top. Mine took about 19 minutes to brown but likely because of the thickness. Served alongside lemon curd- so good.
So easy to make and so tasty! I dipped some of mine in melted chocolate.
Sorry I forgot to rate it. Definitely a five star.
Hello, The cookies turned out great. I used a canning jar ring to cut them out. Yah I know it’s so typical hillbilly male. Thank You for developing this easy to follow recipe that tastes great.
Like many other commenters have mentioned, you ABSOLUTELY need to double the butter. I am an experienced baker, and my first batch I followed the recipe to a T, even fluffing the flour and using precise measurements. The dough was so dry and crumbly you couldn’t even roll it out. I had to hand form balls, and even then they were falling apart. I baked them according to the recipe. They were flavorless, dry, and chalky. I have made shortbread before but had lost my favorite recipe, so in my Google searching I stumbled upon this one. I regret it! Shortbread cookies traditionally follow a 3-2-1 ratio, with 3 parts flour, 2 parts butter, and 1 part sugar. I made a second batch following that rule, and they turned out perfectly. I don’t know why the author decided to alter the ratio so much, and there’s no WAY the cookies in her photos are what she got using her own recipe. Perhaps a typo in the butter measurement? Regardless, the 3-2-1 ratio is what worked best in my testing of the two recipes.
Try adding more butter. About a 1/4 of a cup.
Also, you don’t really need to “double” the butter, just try adding a bit more in. I have done a recipe that is that exact amount of ingredients, and it never turns out dry and crumbly. Sometimes it seems a little dry, and I just add a tad bit more in. Also I am an experienced baker, as well. I do professional cakes, and I make cookies all the time. Take a bit of my advice. ?
Great Recipe.
Cookies are the perfect amount of sweet, a little crumbly without being dry. My old, temperamental oven cooked them golden brown in only 5 min 30 sec (310* F) so you REALLY got to watch them (First batch burned at 7 min).
I would beat that butter first and you beat it until it changes color that is what makes the shortbread, it gotta try it.
came out perfect the first time! I did not roll out. just did the balls and smashed with a fork. I did refrigerate the dough first. wonderful memory of my grandma’s shortbreads
Great, easy, and everyone LOVED them!
They completely melted! I’m not sure what happened 🙁 they did not turn out well and I followed the recipe exactly! I would recommend I guess adding more flour maybe?!
Yes. Add a little more flour. But, how much flour did you put in?? If the exact amount the recipe recommended, then your measuring cups are probably not that accurate.
I just tried this recipe. Two cups of flour is too much. When I bit in to the cookie it had a dry floury taste followed by the butter. I worked the dough with my hands while reshaping and baking, but I still felt it should have been a bit moister. Next time i would cut the flour by a quarter cup.
Wonderful cookie
Thanks you
My oven is on the hot side so I did pull them out around 11 min 30/45 seconds. It pays to know your oven.
Perfection! This recipe is a winner going in my baking book. I do add an almond glaze; however, they are delicious without it. The cookies are just that good.
I made these cookies today and they were exactly what I was hoping for. I followed this recipe as stated. I sifted the flour & even the sugar prior to using my mixer to combine all the ingredients. I didn’t get that crumbly texture, the dough was very soft. Maybe the butter was too soft or weather too humid, but I ended up adding an extra 1/4 cup of flour, then put it in the refrigerator for 15-20 minutes. Rather than rolling out the dough, I decided to use a cookie scoop to make 3″ cookies, then flattened out the balls (~ 1/3″ thickness). After 15 minutes in the oven, they needed an add’l couple of minutes to get a lightly browned bottom. They cooled for 5 minutes, before I removed them from the baking pan. I was thrilled when I sampled one & it had a light crisp texture & wonderful flavor. Yum! I did add a 1/2 cup of walnuts for that extra crunch. Next time I will dip them in chocolate! I plan to make them for the holidays. Thank you for sharing your tips & delicious recipe :>)
I don’t understand all the confusion around this recipe. It’s literally the easiest cookie ever. When using metric measurements, you cannot mess it up. Every single person who has tried them, loves them. I can’t bake them fast enough because so many people want a bunch to take home. It’s like they can sense their presence haha. Perfect shortbread cookies is the best appropriate title.
Forgot to rate it! Sorry!
I never follow directions and with this I added lemon rind and ginger root with vanilla in a 9×13. Wish me luck
Haha?? that’s me too! Being a pioneer cook works out, when you know what you are doing.
Hello! Your recipe looks great will try it ! However, need to use margarine as some in my family needs to watch their cholesterol! Will it work? Please let me know!
Just made these cookies. I literally still have a tray in the oven. They turned out perfectly. I didn’t chill the dough and they didn’t spread at all. Light and buttery and not too sweet. So happy with them!
I cannot make them not crumbly like ever so I just spread the dough out on a casserole dish bake 325 for about 20-25 min hope when they cool down they can be cut into squares ?
Hello
I’d love to try this recipe. Can you tell me if you need to chill before rolling or baking???
This recipe is super easy & fast!
I put sprinkles on top & they are delicious. Next time I will chill the dough before forming as it was a little sticky to work with but the cookies turned out great!
These came out really soft. The dough was really soft, too. I had to roll the dough onto a very floured surface and work the flour into the dough. I’m not sure what I did wrong as I followed the directions. These do melt in your mouth and are a nice delicate cookie.
Hot mess, dough too sticky to work with, cookies puffed up and spread despite adding additional flour
This recipe is a keeper! Cookies turned out beautifully, thank you so much!
Can I freeze these before baking and how long will they keep in the freezer. Also if yes, what is the best way to bake after freezing? I am definitely making these and making a second batch using lemon extract! Thank you for posting!
You can probably freeze them. I would say, up to two months??
This an awesome, easy recipe and the cookies are yummy!!
These are truly Perfect Shortbread Cookies every time !!!
Delicious, super easy! I added the juice and zest of one lemon for my F-I-L bday. Rolled dough in plastic wrap, formed into logs, then cut into circles. Baked 325 convection for 15 minutes! Perfection;)
I followed this recipe and the cookies looked great on the pan. However, I could NOT get the cookies to back. even after four times at 15 minute increments and raising the tempt twice they were still doughy with now browning what so ever. I have no idea happened I followed every step even fluffing the flour and nothing. Help please!
Add more flour. People say don’t duck it in the bucket and level it off, fluff it and spoon it in there. I do the exact opposite. You only do that for cakes, not cookies. I do recipes like these all the time, and you always level it. Just for future commenters.
hi!! would I be able to make & chill my dough for 24 hrs before baking these?
thanks 🙂
Yes! That’s totally fine!
I just made these delicious, buttery cookies. I had nothing good to nibble on in my house, so I thought what’s easy to make- shortbread cookies.
I don’t understand all the confusion- I just followed the recipe as written. The only change, I mixed the dough longer in the mixer until it came together on its own- kind of like pie crust dough. Once the ball was formed, I rolled out between the parchment paper and used a glass cup to make a nice circle.
It was exactly what I was in the mood for. Oh, I probably added a little extra vanilla-something I always do!
Best cookies ever! Made them as jam thumbprints and also made Christmas cookies and sandwich cookies with Nutella. Everyone’s favorite. I was able to freeze them after I made them so I would have them for Christmas and New Year’s. Everyone keeps asking me for the recipe.
Best cookies ever! Made them as jab thumbprints and also made Christmas cookies and sandwich cookies with Nutella. Everyone’s favorite. I was able to freeze them after I made them so I would have them for Christmas and New Year’s. Everyone keeps asking me for the recipe.
Love this recipe!! Made for our family Christmas and everyone loved them, so easy to make!
I followed this recipe to a T. I had one big problem… while mixing and then rolling… How did you manage to cut them and bake them? I couldn’t stop eating the dough ha ha. It was so delicious. I was worried e cause my oven is off and these still came out perfect!! They taste like heaven.
I have made this recipe several times and have been very successful. I made Christmas cookie shapes and jam thumbprints. I would recommend putting cookie dough in the freezer for about 20 minutes before putting the cookies in the oven. It helps cookies to retain their shape.
Thank you for this recipe.
I made these a couple years ago in a cool climate and they were great. I am making them again and I find the dough super smooth and soft this time instead of crumbly. I sifted the flour and the powdered sugar, spooned them into the measuring cup, and knocked off excess with a knife. I honestly don’t remember if I did that last time. Also, I now live in a hot area. What should I be doing differently?
I made these today and the cookies spreaded on me. I put them in the fridge for 10 minutes prior to baking and thought it would help keep their shape but the spreading is not attractive. The taste is great, but not the look.
I made this recipe just as it is written and couldn’t be happier with the result!
For those who wonder why it seems too crumbly or dry, try beating it longer. I did not need to add milk. I used a handheld electric mixer and literally beat it on low for five or six whole minutes. The “crumbs”’will be small and sandy at first but after four or five minutes of beating, the crumbs start sticking together a bit to form even larger, more moist crumbs. Trust me! I made icing with 1 tsp milk +and 1/4 cup powdered sugar + food colouring to decorate for afternoon tea with girl friends. Cookies were a hit!
Thanks for such a great yet simple recipe!
You use unsalted butter? Butter?
I use salted butter for all my baking, but feel free to use unsalted.
I made the shortbread cookies, put them in a long square skinny plastic container with saran wrap, sliced them. Poked with a fork and baked. They were awesome! Had no trouble at all. I always sift my flour … thank you so much..
Awesome recipe! I added some ground cardamom and they turned out scrumptious! Thanks!!
Love these!! I have made them with thyme and cheddar!! yummy
I made these today and all I can say is WOW !
Using a potato masher I creamed the butter and sugar together , then add flour one cup at a time with a sifter worked perfect.
I just tried these shortbread cookies and I think they will be my “go to” shortbreads from now on. I used thick chopsticks to keep the thickness consistent and topped each with half of a maraschino cherry. Hubby will let me know for sure when he tries a couple with his afternoon coffee. But for me it’s a big thumbs up.
The shortbread cookies were fantastic. Best ever. I needed to add a little extra flour to keep them from spreading (about 1-2Tbs.).
They were perfect. I cut them in a rectangle and dipped them in chocolate. This recipe is definitely a new “keeper”.
Thanks for sharing!!
This was perfect! Thank you so much. This will definitely be my go to recipe from now on. I doubled the batches – was nervous about making two large batches without testing first but I was so pleasantly surprised.
I made an orange zest batch and a rosemary batch. Thank you again.
Hello I’ve tried this recipe and they turned out amazing. I was wondering do they freeze well? Mine didn’t make it that long to try and freeze them.
Followed the recipe to a T and my cookies melted down to one big brick on the cookie sheet. So disappointed.
How did you measure your flour?
This one is a keeper! Thank you!
These are great!
My grand daughter thinks you’re the bomb (good thing).
I used the metric measurements with a scale. I fluffed the flour and had no trouble rolling out the dough after squeezing the dough ball together with my hands.
Your recipe calls for “lightly colored baking sheets”. What color do the baking sheets have to be?
I just suggest using the non-teflon ones. They should look silver. I highly recommend USA pans.
My cookies kind of melted and spread, not sure what went wrong .
I tried the recipe with unsalted butter. Loved the texture of this dough! But, it seemed to be missing something. Maybe salt? Do you recommend salted or unsalted butter? Thank you for sharing your recipe! Best shortbread recipe I have found so far!
I usually use salted butter for most baked goods.
My family said these were the best cookies I’ve ever baked! I added 1/4 teaspoon of almond extract and dipped them in semi sweet chocolate. Thanks for the recipe!
Made these and like other comment needed to add a little milk. Baked them for 15 minutes and still raw inside. Not a favorite recipe sorry
Milk??? It’s a shortbread cookie – you do not add milk or any other liquid.
Is parchment necessary?
No, its not necessary!
Although this is the first time I’ve tried making shortbread cookies the dough was very sticky and hard to work with. I had to refrigerate after each batch in order to touch it. Of course they tasted yummy they came out fairly flat? With nay 3 ingredients what could I have done wrong?
The recipe calls for 4 ingredients…did you forget something?
So excited to try this recipe today!! Quick question, on the recipe card next to servings it says 24 cookies. The nutrition fact table seems super low to be per 24 cookies, if it is im not complaining! but thought i’d ask. Is the nutrition facts per 1 cookie or 24?
The calories are per serving, so it’s per 1 cookie.
Great cookies, I used 1/2 cup less flour , due to higher elevation. They didn’t crumble and are delicious. I like to add chocolate chip to half the batter, and save it .
I love shortbread but uave never made it before. This recipie looks so easy I will have to add it to my list this year. Or maybe I’ll just make some after the boys go to bed and hide a stash in the pantry…
Our younger son loves shortbread and I need to make these!
I don’t have a stand mixer-will the hand mixer work okay? I hate that we just don’t have a stand mixer yet. Money and space are the issues. I guess I will see what happens…thanks for this beautiful recipe. I can’t wait to try them.
These are delicious. Yummmmmmy!
Can’t wait to try love shortbreads
I must try these shortbread cookies at Christmas!! Been looking for that perfect recipe!!! Hope this is it!!!
I can’t wait to try these! Shortbread is one of my favorites!
I have been buying shortbread cookies for our Air BnB renters. I may try to make them next time!
Wow! 10 years! Congrats! What a milestone! I have loved your blog from almost the beginning.
This recipe is so easy!! I’m definitely using this for Christmas cookies too???
Can’t wait to try!
Congratulations for 10 years blogging! These cookies look amazing. Perfectly shaped.
I can’t wait to make these for the holidays! I’ve been looking for the perfect shortbread recipe for ages. All others I have seen have been so complicated. Can’t wait to try this one with melted chocolate!
Mmmmm, shortbread! My all time favorite cookie! Trying these this weekend with my 10 yr old budding baker.
Oh my gosh I am in love with shortbread and this recipe is so easy. I always have these ingredients on hand and can throw them together when the craving hits.
Shortbread cookies are my FAVORITE, but I’ve yet to find a really great recipe, so I cant wait to try this one! The texture looks divine as well ?
I love short bread cookies will totally have to try these. Especially for Christmas.
I love short bread cookies will totally have to try
Buttery, simple, beautiful shortbread! One of my all-time favorites. Making these soon and sandwiching some with jam. ? Thanks for sharing delicious-ness!
Shortbread is my favourite biscuit! Thank you for posting this recipe and I am so looking forward to making them! My only concern is, I will eat the whole batch in one sitting!!!!!
This recipe reminds me of my mama. She would make put pecans in them. Roll up and put in the freezer to get firm so they would cut better. We would sneak in and cut them off and eat raw. You know back then nothing made us sick. But today I would not want my grandkids to eat raw dough.
Looking forward to trying this cookie recipe!
Idk what I did wrong but the amount of butter is the recipe called for wasn’t enough. And now I’m watching my cookies bake and I’m not feeling good about them
These turned out so good! They are so simple and tasty! I cut them into Christmas shapes with cookie cutters and added sugar sprinkles before baking. Perfection.
Did you use 2 sticks? Mine came out perfect.
First time I made them I didn’t know the dough needs some time before it gets the right consistency so midway through the mixing I added more butter because it looked dry ? maybe you just stopped mixing too soon?
I made the recipe two more times, with a bit more patience and it came out perfectly.
I also add a bit of cinnamon, nutmeg and some citrus peel for some added spice.
Have confidence in your baking. When I bake cakes, I have to feel confident, or it seems like they don’t turn out. Try it!
Made these tonight as part of my Christmas baking. I was a little scared when they weren’t coming together but once I got to rolling them, they came together nicely. They taste pretty delicious!
Love shortbread cookies. Love the way these are so symmetrically shaped.
Cannot wait to try this, my moms favorite is shortbread! Will be making for her soon! Thank you for the great recipes!?
I love shortbread at Christmas time, I cut up red and green maraschino cherries to decorate them, kinda looks like holy.
one of my favorite cookies…cant wait to try
Oh man, shortbread is probably one of my favorite things on earth! And I’m seriously in love with the simplicity of your photos in this post!!
I love shortbread! And an easy recipe to boot. Thanks:-)
These look fabulous! Every year my mom requests shortbread for her birthday, I can’t wait to try your recipe!
I have tried and failed numerous times to make shortbread but this super simple recipe looks like it could be a winner! Can’t wait to try it.
Did you try it???
A lot of you people say this all the time.
Do not comment if not made.
Thank you. My mom made shortbread like this and it is great! Snuck one after it cooled a bit. It melted in my mouth.
I’m pretty sure a person can comment on anything, if they choose!
If you’re having a bad day….don’t be rude to others!
PS
YES I tried this recipe, I tweaked it so it’s great now.
I’ve been looking (casually) at finding a shortbread cookie recipe to try as my first, and I think this fit the bill! Thank you for sharing this, and all the other wonderful recipes you share!
PS – Congrats! Porter is adorable 🙂
So easy and tasty.
Looks like a keeper for Christmas cookie box ?
These look adorable and my mouth is salivating already. I’m definitely going to make these.
These look amazing!
Shortbread is one of the most underappreciated cookies! But my favorite…it’s all the butter!
My mom and I LOVE shortbread so I am super excited to try your version, maybe i will add some orange zest and dip them in chocolate too! Love your recipes so so much xoxo
I love shortbread cookies! Can’t wait to try these for Christmas!
I am adding this to my Christmas Cookie List this year!!
Shortbread cookies are my favorite! I’m definitely trying these!
Did you make them????
I came to leave a comment on the fabulous pizza dough recipe that I love and make every week and ran into this post. OMG! I have to make these ASAP! They look wonderful plus all your recipes are big wins in my house! Love love love your blog! Thank you!
Oh this looks perfect for little gifts for all the other teachers and staff at work.
I love shortbread cookies! I’m thinking about centering my Christmas cookie boxes around shortbread this year. Cant wait to try!
These are only ones I make that turn out every time
Can’t wait to try these! My son is allergic to eggs so we are always looking for good egg free desserts. Planning to dip half of the cookie in melted chocolate after baking.
YUM! Love a good shortbread cookie. Can’t wait to try this at holiday time. Ty!
Bookmarking these for the Christmas cookie trays! 🙂
I can’t wait to try this recipe this Christmas season! My kids will love them with sprinkles!
I love making your recipes!
These look absolutely divine! Saving these for our Christmas cookie exchange 🙂
I am going to use this recipe for Christmas ! I love shortbread and this recipe seems so versatile! Love your blog ！
My all time go to at the holidays! I sandwich them with raspberry jam & make a glaze with confectioners sugar & drop of milk . Top with a half of cherry & voila! Empire biscuits ?
It’s amazing how the simplest ingredients make such a devine treat. I’m adding these to my Christmas rotation.❤
These cookies look divine – I love shortbread and can’t wait to try these for my small online bakery!
Shelly Walker says merry Christmas
This looks sooo good! I make custom decorated sugar cookies but now I want to try this! Thanks! Also thanks for all the extra tips!
These look so good! I’ll be trying them with chocolate. !
I love shortbread, and this recipe looks exceptionally good! I can’t wait to try it!! These will be perfect for the holidays!!!
My mom loves shortbread and I think these would be a great choice for me to make for her. Never heard of lavender extract
Where do I find?
Amazon, of course! Either use buds ground into your sugar or infused into the sugar. Also, there is organic lavender extract available there as well.
Shortbread is my favorite cookie. I can’t wait to try these.❤
I’ll have to try this traditional version! My go-to is a brown sugar shortbread with chocolate chips. I’ll have to see how we like it with the powdered sugar!!
I have been craving a really good shortbread cookie and this looks like it might be it! Can’t wait to try it!
Thank you for sharing. Been looking for the perfect Shortbread Cookie recipe.
Looking forward to making these this weekend!!!
I absolutely love shortbread! I have to get walkers every Christmas. Can’t wait to try this.
Making these again next week!
These look delicious! I can’t wait to try them!
I love shortbread, perfect for the holiday season! A must try.
I fell in love with the thumbprint short bread cookies! I will definitely be trying this recipe thank you!
This recipe was very difficult to form into a ball, and when I rolled it, the mixture crumbled. Any suggestions? Thanks!
I had the same issue I added 1/4 cup of milk and it made the dough perfect.
I had trouble. When I made the dough it was really soft. I chilled it and baked it and the dough spreader and it became quite “airy”. Now, I didn’t use powdered sugar but the author said granulated would be ok. I also creamed the butter and sugar before adding the flour. Could that have caused the problem???
I love shortbread and this recipe does not disappoint. Love the versatility of this recipe!
Shortbread is my favorite cookie! I never knew they had such simple ingredients! Definitely making these soon!
Who doesn’t love a good shortbread cookie? This recipe is spot on. It is added to my favorites section of my recipe box.
Happy Baking!
These look delicious — can’t wait to bake this weekend!
I love making shortbread. (It’s been far too long since I’ve done it). Cookies, eh? What a concept. HA! Added this to my BAKING favorites folder.
I used to also make a cocoa-infused shortbread. Yum! I will definitely have to dig out that recipe and make some.
Have a great day!
JAJ
I wonder if you could just add cocoa to this recipe??
Looks similar to my moms recipe cantcwait to try love your blog happy to win the 1000
These are the cookies that I want to bake for Christmas.
Ever try lavender buds in your shortbread? Very yummy!!
Made these short bread cookies tonight. I did him a little different. And I used the shotguests to shape him out. Really small and rolled them in some sugar. First batch didn’t taste very sweet but after adding the sugar coat they turned out perfect.