Would you like to save this?
We'll email this post to you, so you can come back to it later!
Shortbread Cookie Recipe: Classic Homemade Butter Cookies for Every Occasion
This Shortbread Cookie Recipe yields melt-in-your-mouth, buttery little treasures that pair perfectly with a cup of tea, a holiday platter, or a simple afternoon treat.
I’ve been baking these crisp, golden shortbread cookies since I was a kid—my grandma’s old wooden rolling pin still hangs in my kitchen as a reminder of those cozy afternoons. What makes this recipe special is its simplicity: just butter, sugar, and flour in the classic 1:2:3 ratio (by weight), plus a hint of vanilla for warmth. Whether you’re new to baking or consider yourself a flour-dusted pro, you’ll find these homemade delights easy, forgiving, and utterly delicious.
Why You’ll Love This Recipe (H2)
- Ultra-buttery flavor with just the right amount of sweetness
- Foolproof 1:2:3 ratio—no guesswork on flour, sugar, or butter
- Perfectly crisp edges and tender centers every time (no overbaking headaches)
- Ready in under an hour—ideal for last-minute cookie cravings
- Great for gift boxes, cookie exchanges, or a cozy night in
- Easily customizable with lemon zest, cocoa, or sea salt
- No electric mixer required—just a bowl, a wooden spoon, and love
- Makes a classic addition to holiday baking lists or year-round treats
Ingredients (H2)
• 113 g (½ cup) unsalted butter, softened (use high-quality Kerrygold or Plugrá for richness)
• 55 g (¼ cup) granulated sugar (substitute light brown sugar for a caramel note)
• 170 g (1 ¼ cups) all-purpose flour, spooned and leveled (for gluten-free, swap 50 g with almond flour)
• ¼ tsp fine sea salt (balances sweetness; reduce if using salted butter)
• 1 tsp pure vanilla extract (or almond extract for a nutty twist)
• Optional: ½ tsp lemon zest or orange zest for a bright zing
Tip: Weigh your ingredients on a digital kitchen scale for consistent results—especially important when Baking delicate shortbread cookies.
Directions (H2)
-
Preheat & Prep
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or a silicone mat—this prevents sticking and promotes even browning. -
Cream Butter & Sugar
In a large bowl, whisk softened butter and sugar by hand until pale and fluffy, about 2–3 minutes—don’t rush it. You want a light texture, not dense clumps. -
Add Flavor & Flour
Stir in the vanilla extract (and zest, if using) until fragrant. Gently fold in the flour and salt with a wooden spoon or flexible spatula. When dough just comes together, stop mixing—overworking can make cookies tough. -
Shape the Cookies
Transfer dough to a lightly floured surface. Roll to ½-inch thickness using a floured rolling pin (or press into a 9×5-inch loaf pan and slice). Cut shapes with a 2-inch cookie cutter or knife. Transfer to prepared sheets, spacing cookies about 1 inch apart. -
Chill for Crisper Edges
Pop the trays into the fridge for 15 minutes. Chilling firms the butter, so cookies hold their shape and develop crisp edges. -
Bake & Cool
Bake for 15–18 minutes, rotating pans halfway, until edges are just golden. The centers will still look pale. Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Tip: Look for tiny cracks on the surface—that’s your cue they’re perfectly baked.
Servings & Timing (H2)
Yield: Makes 18–20 shortbread cookies
Prep Time: 15 minutes
Chill/Rest Time: 15 minutes
Bake Time: 15–18 minutes
Total Time: About 45 minutes from start to finish
Variations (H2)
• Cinnamon Sugar Sprinkle: Brush cookies with melted butter, then dust with a cinnamon-sugar blend.
• Chocolate-Dipped: Dip half of each cookie in melted dark or white chocolate; let set on parchment.
• Lavender Infusion: Add 1 tsp dried culinary lavender to the dough for a floral note.
• Brown Butter Upgrade: Brown the butter before creaming for a nutty, toasted aroma.
• Vegan Twist: Use vegan butter and a flax “egg” (1 Tbsp flaxseed meal + 3 Tbsp water).
• Citrus Shortbread: Replace zest with ½ tsp finely chopped candied ginger for a spicy-sweet bite.
Storage & Reheating (H2)
Store cookies in an airtight container at room temperature for up to 5 days, layering parchment between batches to prevent sticking. For longer life, freeze in a zip-top bag for up to 3 months—thaw at room temperature. If you like a freshly baked feel, warm cookies in a 300°F oven for 3–4 minutes, or microwave one cookie for 5 seconds. Make-ahead tip: Shape and chill the dough overnight; bake the next day for instant hostess gifts.
Notes (H2)
When I first tested this recipe, my dough was too soft—chilling became my secret weapon. I’ve learned that holding back a tablespoon of flour and adding it as needed prevents dryness. For extra-even thickness, sandwich dough between two sheets of parchment before rolling. And honestly, using a small offset spatula to transfer shapes makes cleanup a breeze.
FAQs (H2)
Q: Can I skip chilling the dough?
A: You can, but cookies may spread too thin and lose their signature snap—chilling does wonders.
Q: Why are my shortbread cookies chewy?
A: That usually means underbaked or overmixed dough; bake until edges show pale gold and avoid heavy mixing.
Q: Is it okay to use salted butter?
A: Sure—just skip the added salt or reduce it to ⅛ tsp to keep sweetness balanced.
Q: How do I get those delicate fork marks?
A: Press tines gently into each dough round before chilling—this adds charm and a bit of texture.
Q: Can I use superfine sugar?
A: Yes, it dissolves faster and yields a smoother crumb—ideal if you have it on hand.
Q: What’s the best way to measure flour?
A: Fluff, spoon into the cup, and level off with a straight edge, or weigh for precision.
Q: How do I make the cookies more pale?
A: Lower oven temperature by 10°F and bake a minute or two longer to avoid browning.
Q: Can I add nuts?
A: Finely chopped pecans or pistachios folded in at step 3 add delightful crunch.
Conclusion (H2)
This Shortbread Cookie Recipe brings together simple ingredients for a timeless homemade treat that’s crispy, buttery, and endlessly adaptable. I hope these cookies fill your kitchen with warm memories and happy smiles. Give them a try, leave a comment below, and don’t forget to explore my other baking favorites—like my sugar cookie cut-outs or lemon bars—for your next sweet adventure!
Shortbread Cookie Recipe
Ingredients
- 113 g unsalted butter softened (use high-quality Kerrygold or Plugrá for richness)
- 55 g granulated sugar substitute light brown sugar for a caramel note
- 170 g all-purpose flour spooned and leveled (for gluten-free, swap 50 g with almond flour)
- 1/4 tsp fine sea salt balances sweetness; reduce if using salted butter
- 1 tsp pure vanilla extract or almond extract for a nutty twist
- 1/2 tsp lemon zest or orange zest for a bright zing
Instructions
- Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or a silicone mat.
- Whisk softened butter and sugar until pale and fluffy. Approximately 2-3 minutes.
- Stir in vanilla extract (and zest, if using) then gently fold in flour and salt with a wooden spoon or spatula.
- Transfer dough to a floured surface, roll to ½-inch thickness, cut shapes, and place on prepared sheets.
- Chill trays in the fridge for 15 minutes to firm the butter.
- Bake for 15–18 minutes. Let rest on baking sheet then cool on wire rack.
