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Butter Shortbread Cookies Recipe
Bake crumbly, melt-in-your-mouth treats with this butter shortbread cookies recipe, featuring simple ingredients and step-by-step instructions.
Shortbread cookies are a traditional butter-rich biscuit with origins in Scotland, prepared by blending unsalted butter, granulated sugar, and all-purpose flour into a dense dough that bakes into a characteristically tender, crumbly texture. Often enhanced with a pinch of salt, vanilla, or cornstarch for added flavor and delicacy, these cookies rely on a high fat-to-flour ratio rather than leavening agents for their light, melt-in-the-mouth quality. They are commonly shaped into rounds, bars, or wedges, pricked with a fork to ensure even baking, and can be finished plain or lightly dusted with sugar. Shortbread is popular year-round as an accompaniment to tea or coffee, but it is especially associated with festive occasions such as Christmas, Hogmanay, and other celebratory gatherings where its simple ingredient list and sturdy structure make it ideal for gifting and sharing.
Butter Shortbread Cookies Recipe
Shortbread’s minimalist base doubles as a blank canvas—fold in espresso powder for depth, sprinkle on flaky sea salt, or dip the cooled cookies in chocolate to tailor every batch. The one-bowl dough comes together in minutes and freezes like a dream, making it easy to bake fresh, gift-ready cookies on demand.
Prep Time
25 minutes
25 minutes
Cook Time
12 minutes
12 minutes
Total Time
72 minutes
72 minutes
Ingredients
Unsalted butter, softened (1 cup / 225–230 g, about 2 sticks)
- Granulated sugar (⅔ cup / 135 g)
- Pure vanilla extract (1 teaspoon)
- All-purpose flour (2 cups / 250 g)
- Fine sea or kosher salt (¼ teaspoon)
- Coarse sanding sugar, for topping (about 2 tablespoons, optional)
- Melted dark or milk chocolate, for dipping (3 oz / 85 g, optional)
- Festive sprinkles or finely chopped nuts, for garnish (2–3 tablespoons, optional)
Method
Preheat the oven to 350°F (175°C)
- Line two baking sheets with parchment paper
- Beat softened unsalted butter in a large bowl until smooth and creamy
- Add granulated sugar and continue beating until light and fluffy
- Blend in vanilla extract and a pinch of salt until evenly combined
- Gradually sift in all-purpose flour while mixing on low speed
- Stir just until a soft, crumbly dough begins to come together
- Turn the dough out onto a lightly floured surface
- Gently knead the dough until it forms a smooth cohesive ball
- Flatten the dough into a ½-inch-thick disc with your hands or a rolling pin
- Wrap the disc in plastic wrap and refrigerate for 30 minutes to firm up
- Remove the chilled dough from the refrigerator and unwrap it
- Roll the dough to about ¼-inch thickness on a lightly floured surface
- Cut the dough into desired shapes using cookie cutters or slice into rectangles
- Place the cut cookies onto the prepared baking sheets spacing them an inch apart
- Prick each cookie lightly with a fork to prevent puffing
- Bake the cookies until the edges are barely golden, about 10–12 minutes
- Cool the cookies on the baking sheet for 5 minutes after removing from the oven
- Transfer the cookies to a wire rack to cool completely before serving or storing
Nutrition (whole recipe)
Calories
3874 kcal Protein
36 g Fat
241 g Carbs
394 g Fiber
19 g Sugar
184 g
3874 kcal Protein
36 g Fat
241 g Carbs
394 g Fiber
19 g Sugar
184 g
Notes
Chill the shaped dough until it’s hard to the touch, then cut and bake straight from the fridge—cold fat prevents spread and keeps those classic crisp edges. For an extra-delicate bite, replace ¼ cup of the flour with rice flour, or fold in finely chopped rosemary and lemon zest for a bright, savory-sweet variation.
why this recipe
These butter shortbread cookies turn the humblest pantry staples into a melt-in-the-mouth indulgence, delivering a delicate crumble and rich, lingering finish that only top-quality butter can provide. Their uncomplicated ingredient list means you’ll spend more time savoring the aroma than deciphering instructions, yet the results rival the finest bakery offerings. A touch of vanilla elevates the flavor without overshadowing the biscuit’s signature buttery purity, while the dough’s forgiving nature invites effortless shaping—whether elegant rounds for gifting or playful cut-outs for celebrations. One batch proves how simplicity, when executed with care, becomes truly irresistible.
FAQs
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Frequently Asked Questions
Can I freeze the shortbread dough to bake at a later time?
Yes—shape the dough into a flat disc or roll it into logs, wrap it tightly in plastic wrap (and foil for extra protection), and freeze for up to 2 months. Thaw overnight in the refrigerator, then slice or roll, cut, and bake straight from chilled; you may need to add 1–2 extra minutes to the baking time.
How should I store baked shortbread cookies, and how long will they stay fresh?
Once completely cooled, layer the cookies between sheets of parchment in an airtight tin or container and keep them at cool room temperature; they’ll retain peak texture and flavor for about 7 days. For longer keeping, seal the cookies in a freezer-safe bag or container and freeze for up to 2 months—let them thaw uncovered at room temperature to restore crispness.
Can I use salted butter if I don’t have unsalted?
Yes. Swap in the same amount of salted butter and omit the ¼ teaspoon of added salt (or reduce it to a pinch) to keep the seasoning balanced. The cookies will bake up just as tender, with a slightly more pronounced buttery-salty note.