Shortbread Cookie Recipe
If butter had a fan club, this shortbread cookie recipe would be its president. These cookies are the gold standard of comfort food, crispy on the outside, melt-in-your-mouth soft inside, and dangerously easy to eat by the dozen. Whether you want a classic batch or something fancy like lemon shortbread cookies or chocolate chip shortbread cookies, this recipe covers it all.
What Are Shortbread Cookies
Shortbread cookies are buttery biscuits made from flour, sugar, and butter. They originated in Scotland and became a global favorite for their rich flavor and tender texture. The magic is in the simplicity, no eggs, no baking soda, just pure buttery goodness.
Why You’ll Love This Recipe
This shortbread cookie recipe is part of the Easy Cookie Recipes family. It’s great for beginners, holiday baking, or when you need Homemade Cookies fast. You can make endless variations like pecan shortbread cookies, cranberry shortbread cookies, rosemary shortbread cookies, or even vegan shortbread cookies if you swap butter for a plant-based alternative.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt (optional, if using unsalted butter)
Kitchen Tools Needed
- Mixing bowl
- Electric mixer or spoon
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper
- Wire rack
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Servings: About 20 cookies
Nutrition (per cookie)
- Calories: 120
- Fat: 8g
- Carbohydrates: 11g
- Protein: 1g
- Sugar: 4g
How to Make Shortbread Cookies
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, beat butter and powdered sugar until creamy.
- Add flour (and salt if needed). Mix until dough forms.
- Roll the dough into a 1/2-inch sheet on a floured surface.
- Cut into shapes or slices. For fun, try circles for strawberry shortbread cookies or rectangles for almond shortbread cookies.
- Chill the cookies for 10 minutes before baking.
- Bake for 15–18 minutes until the edges turn light golden.
- Cool completely on a wire rack.
Flavor Variations
- Lemon shortbread cookies: Add 1 tsp lemon zest.
- Chocolate shortbread cookies: Mix in 2 tbsp cocoa powder.
- Cranberry pistachio shortbread cookies: Add 2 tbsp chopped cranberries and pistachios.
- Raspberry shortbread cookies: Press a thumbprint in the center and fill with raspberry jam.
- Pecan shortbread cookies: Stir in 2 tbsp chopped pecans.
- Gluten free shortbread cookies: Replace flour with a gluten-free blend.
- Vegan shortbread cookies: Use vegan butter instead of regular butter.
FAQs:
Can You Freeze Shortbread Cookies
Yes. Store baked cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
How to Store Shortbread Cookies
Keep cookies in a sealed container at room temperature for up to 1 week.
How Long Do Shortbread Cookies Last
At room temperature: about 7 days. In the fridge: up to 2 weeks. In the freezer: up to 2 months.
Are Shortbread Cookies Healthy
They are a treat, so enjoy in moderation. You can make them lighter by using almond flour or reducing sugar.
This shortbread cookie recipe proves that butter and sugar are a love story worth celebrating. Whether you make chocolate shortbread cookies, almond shortbread cookies, or cranberry pistachio shortbread cookies, they will disappear faster than you can say “just one more.”
Shortbread Cookies
Pure melt-in-your-mouth magic—golden, buttery, and irresistibly crumbly. Each bite delivers a silky, velvety texture that dissolves like sweet butter on your tongue. They’re rich, tender, and so deliciously addictive that one cookie turns into five before you even realize it.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt (optional, if using unsalted butter)
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet.
- Beat butter and sugar until creamy.
- Add flour (and salt) and mix into a soft dough.
- Roll out 1/2 inch thick on a floured surface.
- Cut into shapes or slices.
- Chill 10 minutes.
- Bake 15–18 minutes until edges are light golden.
- Cool on a wire rack.
Notes
- Use room-temperature butter for best texture.
- For extra flavor, add a teaspoon of vanilla extract or a sprinkle of lemon zest.
- Dip the edges in melted chocolate for a fancy twist
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving:Calories: 120Total Fat: 8gCarbohydrates: 11gSugar: 4gProtein: 1g
