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This buttery delicious Shortbread Cookie Recipe is an easy cookie with only five ingredients! These melt in your mouth cookies are perfect any time of year, but especially during the holidays. These are such a classic and you are going to want to make a batch for all your cookie platters!
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Homemade Shortbread Cookie Recipe
Shortbread, or what I like to call little bites of butter heaven, are delicious cookies with a crumbly texture and rich butter flavor. They’re really simple cookies, and the magic is in how you work the dough and butter.
When you’re making shortbread cookie dough, you don’t work it a lot, so the gluten is not developed. This results in a cookie that just melts in your mouth when you take a bite. The crumbly texture is why it’s called shortbread – 3 parts butter to 2 part sugar creates a crumbly texture, which is also called “short.” Hence the name!
I promise, these are better than Lorna Done cookies, Ina Garten’s recipe and Walkers shortbread cookies combined! They’re sure to become one of your favorite Christmas cookies!
5 Ingredient Shortbread Recipe
- Unsalted butter: The shortbread ratio is all about the room temperature softened unsalted butter to the other ingredients.
- Powdered Sugar: I like to use powdered sugar instead of granulated sugar because it gives the cookies a great texture.
- Vanilla: Just a teaspoon of vanilla extract hint gives nice flavor.
- Salt: Because every cookie needs a little to enhance the flavors!
- All purpose flour: be sure to use the spoon and level method for measuring!
How to Make Shortbread Cookies
- Cream the butter and powdered sugar in a stand mixer with the paddle attachment or large bowl with a hand mixer.
- Add the vanilla, salt, and mix until smooth. Slowly add the flour, one cup at a time.
- As you add the flour cup by cup, wait until it’s absorbed into the dough before adding the next cup. The cookie dough comes together easily with a mixer.
- How to Roll Out Short bread Dough: Divide the dough in half and place each piece between two pieces of wax paper or parchment paper. Use a rolling pin to roll each piece out until it’s ¼” thick. Cover the cookie sheets with plastic wrap. Chill the dough for at least two hours or overnight. Don’t skip this step because it allows the dough to rest, and chilling it will also allow the flavors to develop fully.
- Cut the cookies into rectangles and place on pan.
- Press the cookies with the tines of a fork for decoration and then add to a baking sheet lined with silicone or parchment paper. Be sure to preheat your oven and bake until the cookies are light golden brown around the edges.
Shortbread Cookie Recipe FAQ
It depends on the recipe! Some recipes have you score the dough first before you bake it and then slice the cookies as soon as they come out of the oven. Others, like the one I’m sharing, have you cut the dough before baking. I think it’s easier to do before you bake the cookies.
You need to chill the shortbread dough so the butter can firm up before you bake the cookies. If you skip chilling the dough, the cookies will spread too much when they bake. Chilling also helps develop the flavors, so the cookies taste amazing.
The easiest way to tell when the shortbread cookies are done is to check the edges. They should be lightly golden around the edges.
Shortbread freezes great! Allow the cookies to cool and then store them in a freezer-safe container. They will keep in the freezer for up to three months.
Shortbread Cookies Recipe
- 1 ½ cups (339g) unsalted butter softened (3 sticks)
- 1 cup (113g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (372g) all-purpose flour
- In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth.
- Add vanilla and salt, then mix until smooth.
- Add flour, 1 cup at a time, mixing between each addition until completely mixed.
- If dough is too sticky to roll at this point, chill for 20 minutes.
- Otherwise, divide dough in half. Roll each half out to 1/4-inch thick between two pieces of wax paper or parchment paper.
- Chill at least 2 hours or overnight. Chilling the dough lets it rest and adds to the overall flavor of the shortbread.
- Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.
- You can cut your shortbread as desired, using cookie cutters for shapes or circles, but I use a ruler and a pizza cutter to cut squares that are approximately 1-inch by 2-inches. Prick each with the tines of a fork for decoration.
- These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about 14-18 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.
- Store in an airtight container for up to 3 days or freeze for up to a month.
Classic Shortbread Cookies are an easy cookie recipe that is super buttery! You can make these into any shape and they are the perfect shortbread cookie for all year but especially for Christmas.
Last Updated on December 8, 2023