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These homemade Shortbread Cookies are a super simple, buttery and sweet treat, perfect for Christmas time or a cookie exchange! I’ve taken this classic recipe and made it even better. Similar to this Christmas Shortbread Cookies, enjoy these with chocolate, jam or just plain. Either way, you absolutely MUST make these this holiday season!
You’ll Love These Cookies!
There are lot of cookies that are perfect for the holidays, but what sets this cookie recipe apart from the others is its simplicity. This shortbread cookie recipe is a classic one that you can customize (see notes below) or leave plain. Sometimes, simple is best!
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.
Shortbread Cookies vs Sugar Cookies
Shortbread cookies are more dense than a sugar cookie. Shortbread also has as super short list of ingredients without any leavening (baking soda or powder). Sugar Cookies are lighter and easier to work with for cutting and decorating with icing.
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.
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!)
Preheat Oven + Prep Pans
Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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
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! 🙂
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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
Ingredients
- 1 cup butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 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.
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!