• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Desserts Cookies
4.5 from 1027 votes

The Perfect Shortbread Cookies

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/19/22 317 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for shortbread cookies.

These Shortbread Cookies are made with only 3 ingredients. They’re incredibly mouthwatering, buttery and melt in your mouth delicious. A classic holiday cookie, made two ways!

stacks of shortbread on a cooling rack.
Table of Contents Open
  • The Perfect Christmas Cookies
  • Why You’ll Love These Shortbread Cookies
  • Ingredients You’ll Need
  • How To Make Shortbread Cookie Dough
    • Use A Food Processor
    • Use A Mixer
    • Use Your Hands
  • 2 Ways To Shape Shortbread Cookies
    • Roll The Dough And Use Cookie Cutters
    • Pat The Dough Directly In A Baking Pan
  • How To Bake Shortbread Cookies
  • How Do I Know When My Shortbread Cookies Are Done
  • Troubleshooting Shortbread Cookie Dough
  • Do I Have To Chill The Dough?
  • Can You Freeze Shortbread Cookies
  • Expert Tips
  • Other Delicious Cookie Recipes To Try
  • Shortbread Cookies
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Perfect Christmas Cookies

Shortbread cookies are a Christmas favorite, I don’t know a single person who doesn’t love these cookies. Not only are they great at Christmas time, but I love them year round because they’re so simple to make, not to mention perfect with a cup of coffee or tea!

I don’t think there’s another cookie that’s more popular than this one around the holidays. They’re incredibly delicious with a wonderfully flaky and crumbly texture, shockingly easy to make and utterly buttery, and melt-in-your-mouth delicious!

a stack of shortbread cookies on parchment paper.

Why You’ll Love These Shortbread Cookies

  • ONLY 3 INGREDIENTS – Yes, you read that right, these cookies require only 3 ingredients; flour, butter and icing sugar. Ingredients you likely already have in your pantry.
  • UNBELIEVABLY EASY TO MAKE – For such a delicious cookie, you’d think there’s a lot of work required to make them. I’m here to prove you wrong. I’ll show you 3 different ways you can make the dough and 2 different ways to shape them.
  • PERFECT GIFTS – It’s true that when November starts, I go into baking mode. I start baking all sort of cookies, these being a favorite among all and freeze them until Christmas. I then box them up nicely and gift them to my friends and family. Let’s just say that everyone loves them!

Ingredients You’ll Need

overhead shot of ingredients needed for shortbread cookies.
  • Butter – You’ll need salted butter that’s at room temperature. It can take anywhere from 30 minutes to 1 hour to bring the butter to room temperature, so make sure you give yourself enough time. If you don’t have salted butter, unsalted butter will also work, simply add about ¼ teaspoon of salt to the cookie dough. The reason the salt is needed is because salt brings out the flavor in the cookies, without it, your cookies will taste bland.
  • Icing Sugar – Icing sugar is the same as powdered sugar or confectioners’ sugar. The reason powdered sugar is used is because you’ll get a softer texture in your cookie, a delicate melt-in-your-mouth cookie. For a different version using brown sugar, try my brown sugar Scottish shortbread cookies.
  • Flour – You’ll need to use all-purpose flour in these cookies to absorb the moisture of the butter, drying the dough. Without flour we’d just have a buttercream frosting.

How To Make Shortbread Cookie Dough

process shots showing how to make dough for shortbread.

As I mentioned, these cookies are incredibly easy to make. I also told you there are 3 ways you can make these cookies.

Use A Food Processor

First add the flour and icing sugar to your food processor and pulse a couple times until combined. Next you’ll need to cut up the butter in smaller pieces and add it to the food processor. All you have to do now is pulse it until the dough comes together. Same idea as making pie crust.

Use A Mixer

You can use a stand mixer or a hand held mixer. To do so, add the butter to a large bowl or the bowl of your stand mixer and mix it until smooth with your mixer set at medium speed for about 30 seconds. If using a stand mixer, use the paddle attachment.

Next, you’ll want to add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. 

Finally, add the flour and mix at low speed until well blended. The mixture will be crumbled and soft.

Use Your Hands

Our hands are our best tools. First, you’ll have to add the flour and icing sugar in a bowl and whisk it until combined using a whisk.

Next, add the butter cubes to the bowl. Since your butter is at room temperature, you can start by using a fork to mix in the butter with the flour and sugar. Once the butter is mostly mixed in, you can use your hands to continue kneading the mixture until it’s evenly blended and the dough comes together.

2 Ways To Shape Shortbread Cookies

Roll The Dough And Use Cookie Cutters

process shots showing how to cut shortbread cookies.

First, you’ll need a well floured work surface. Transfer the cookie dough the floured surface and knead it a couple times so that it comes together, but don’t overwork it. Using a rolling pin, roll the dough until it’s about 1/4 of an inch in thickness.

Next, you’ll need a cookie cutter. I have a really cute shortbread cookie cutter that I use, but you can use your favorite cookie cutter. Cut the cookies with the cookie cutter and place them on a baking sheet lined with parchment paper.

Pat The Dough Directly In A Baking Pan

process shots showing how to make shortbread cookies in a baking pan.

This method is by far the easiest and doesn’t require any fancy cookie cutters or rolling pins. First, you’ll need to prep your baking pan by lining it with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies.

Next, dump the cookie dough in to prepared baking pan and pat it down using your hands or a plastic spatula, until it’s even.

Whether you make the cookies this way, or use a cookie cutter, if you want them to be pretty, you’ll want to use a fork or a toothpick to score them or make your favorite pattern. This not only will it make your cookies look pretty, but it helps for even baking.

How To Bake Shortbread Cookies

side by side shots of shortbread cookies before and after baking.

Most of the work is done by now. All you have to do is bake them and eat them! You’ll want to first preheat your oven to 325°F. Transfer the cookie sheet to the oven and bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove the baking sheet or pan from the oven. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes immediately. Finish cooling the cookies on a wire rack. 

These cookies are great if you want to ice them and decorate them festively or simply dip them half way in melted chocolate. They’re incredible!

How Do I Know When My Shortbread Cookies Are Done

shortbread cookies fresh out of the oven on a baking sheet.

You’ll know your cookies are done baking when they start to slightly turn brown at the bottom, then is the time to remove them from the oven. If you like your shortbread crunchier, go ahead and leave them in for a couple more minutes, but don’t forget that cookies continue to cook while on the baking sheet after you take them out of the oven.

Troubleshooting Shortbread Cookie Dough

If you run into any trouble with this shortbread dough, it’s probably going to be that the dough is too dry. This is especially true if you live in a dryer climate, as I do. If that’s the case, don’t throw out the dough, it’s really easy to remedy the problem.

All you have to do is crumble up the dough again in a bowl if you had rolled it out. Beat an egg and in a measuring cup or something you can easily pour from. Pour a little bit of the egg, start with a tablespoon at a time and mix it in to the dough until the dough comes together. Usually just that extra little bit of moisture will do the trick.

If you have the opposite problem, and the dough is too sticky, simply add a bit more flour, again start small and work your way from there.

Do I Have To Chill The Dough?

No, you don’t have to. If you wanted to slice these cookies by rolling them into a log first, then I would recommend forming the log, wrapping up in plastic wrap and chilling the dough for at least 30 minutes. This will allow the butter to solidify again, therefore setting the dough and making it easier to cut into slices.

You can also chill the dough if not making the cookies right away. You can refrigerate the dough overnight or freeze it for up to 3 months.

shortbread cookies cooling on a cooling rack.

Can You Freeze Shortbread Cookies

Yes, absolutely! These cookies freeze incredibly well. To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.

Expert Tips

  1. If you don’t have salted butter, you’ll have to add about ¼ teaspoon of salt to the cookie dough, otherwise your cookies will taste really bland.
  2. Bake your cookies on the middle rack of your oven and only one cookie sheet at a time, for even baking.
  3. Traditionally shortbread cookies are very pale in color, you don’t want them golden brown. In order to do this, we have to use a low oven temperature, which is why we bake these cookies at 325°F.
  4. Piercing the shortbread with a fork is not only for decoration, but it’s meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking.
  5. Notice I’m using powdered sugar here. You’ll see lots of shortbread recipes using granulated sugar. Because I’m using powdered sugar, there’s no need to cream the butter and sugar for a long time, plus it gives us extra buttery, melt-in-your mouth cookies. If you only have granulated sugar, you can still use it, just make sure you mix it with the butter for as long as 10 minutes, until creamy and smooth.
stacks of shortbread on a cooling rack.

Other Delicious Cookie Recipes To Try

  • Lemon Shortbread Cookies
  • Chocolate Sugar Cookies
  • Thumbprint Cookies
  • Red Velvet Crinkle Cookies
  • Chocolate Pecan Pie Cookies
  • Peanut Butter Blossoms

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

stacks of shortbread on a cooling rack.
Print
4.48 from 1027 votes

Shortbread Cookies

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Rate Recipe
These Shortbread Cookies are made with only 3 ingredients. They're incredibly mouthwatering, buttery and melt in your mouth delicious. A classic holiday cookie, made two ways!
36

Ingredients

  • 1 ½ cups butter (salted and softened at room temperature (3 sticks or 12 oz))
  • 1 cup icing sugar (same as confectioner sugar or powdered sugar (4.4 oz))
  • 3 cups all-purpose flour ((13.2 oz))

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 325°F. 
  • Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds. 
  • Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. 
  • Add flour and mix at low speed until well blended. The mixture will be crumbled and soft. 
  • Pat dough into an ungreased cookie sheet, lined with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies. Alternatively you can roll out the dough so that it's about 1/4 of an inch in thickness, you can knead it a bit just so that the dough comes together, but don't overwork it, then cut into your desired shape. Pierce the shortbread with a fork.
  • Bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove from the oven. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes. Finish cooling the cookies on a cooling rack. 

Equipment

  • 3-inch Shortbread Cookie Cutter

Video

Notes

  1. Because I’m using salted butter there’s no need to add salt to the recipe, if you only have unsalted butter, add about 1/4 tsp salt to the recipe.
  2. I used this shortbread cookie cutter.
  3. For the video I divided the dough in half and used one half in an 8×8 inch baking pan lined with parchment paper, and rolled the rest to use with the cookie cutter.
  4. This recipe will yield about 36 cookies.
  5. Bake your cookies on the middle rack of your oven and only one cookie sheet at a time, for even baking.
  6. Traditionally shortbread cookies are very pale in color, you don’t want them golden brown. In order to do this, we have to use a low oven temperature, which is why we bake these cookies at 325°F.
  7. Piercing the shortbread with a fork is not only for decoration, but it’s meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking.
  8. Notice I’m using powdered sugar here. You’ll see lots of shortbread recipes using granulated sugar. Because I’m using powdered sugar, there’s no need to cream the butter and sugar for a long time, plus it gives us extra buttery, melt-in-your mouth cookies. If you only have granulated sugar, you can still use it, just make sure you mix it with the butter for as long as 10 minutes, until creamy and smooth.
  9. To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.

Nutrition Information

Serving: 1cookieCalories: 118kcal (6%)Carbohydrates: 11g (4%)Protein: 1g (2%)Fat: 7g (11%)Saturated Fat: 4g (25%)Cholesterol: 20mg (7%)Sodium: 67mg (3%)Potassium: 13mgSugar: 3g (3%)Vitamin A: 235IU (5%)Calcium: 4mgIron: 0.5mg (3%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

stacks of shortbread on a cooling rack.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!

Originally shared Dec 3rd, 2013

  • 2786
  • 5
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

317 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Rosie
Rosie
Posted: 1 month ago

5 stars
Awesome Recipe! I added some lemon zest and dried lavendercame out delicious!

0
Reply
Michele D.
Michele D.
Posted: 1 month ago

5 stars
Delicious and so super easy!! I did cook mine for a tad longer but mine were a bit thicker as well. So good!

0
Reply
Carol
Carol
Posted: 1 month ago

Foolish question. I’m trying to reduce my sugar intake, so can I replace the sugar with part or all allulose. It has the same texture as confectioner’s sugar.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol
Posted: 1 month ago

I’m not sure, never tried it myself. I’m sorry but I’m not familiar with that sugar.

0
Reply
Debbie
Debbie
Posted: 1 month ago

Absolutely easy and awesome!!!! Thank you

0
Reply
Andrea J.
Andrea J.
Posted: 1 month ago

5 stars
These were great! I’ve been looking for a long time for a good shortbread cookie recipe and these are a keeper! What I like is that they are not overly “sweet” so when I decorate them, the frosting gives them a nice sweetness without being too much.

2
Reply
Jody
Jody
Posted: 1 month ago

I misplaced my recipe for shortbread, which is exactly the same as yours, I just could not remember the quantities, thank goodness I found your site! They are fantastic, just as I remember. I have made many different versions of shortbread but always come back to this tried and true recipe, highly recommended, to all you shortbread lovers out there, cheers. Just a cooking note, I live in Ecuador where the temperature at this time of the year is 28C, no AC in my Kitchen, so I pop the cookie tray into the freeze to firm them up before putting the in the oven!

2
Reply
Rita
Rita
Posted: 1 month ago

5 stars
Great recipe, quick and easy!

1
Reply
Amy Gardiner
Amy Gardiner
Posted: 1 month ago

Is this plain flour.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amy Gardiner
Posted: 1 month ago

Yes!

0
Reply
Bonnie
Bonnie
Posted: 1 month ago

5 stars
Hi Jo. I’ve made shortbread for years (always use confectioner’s sugar). Your site here, instructions, comments, suggestions and tips are superb. You’ve shown how easy (and scrumptious) shortbread is. Your tip on putting the entire layer inside a square pan and cut into finger sizes was super helpful for me. Everyone reading, her recipe and instructions are the best!

5
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bonnie
Posted: 1 month ago

Thank you, Bonnie, so glad you’re enjoying my recipes.

1
Reply
Carolyn McNeely
Carolyn McNeely
Posted: 2 months ago

How much gf flour would you need? Plus the proportion of all the different kinds that make up an all purpose gf flour.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carolyn McNeely
Posted: 2 months ago

I’m not sure, I’m not an expert on gluten free recipes, but you can try using 1-to-1 gluten-free flour that has xanthan gum in it and see if that works.

0
Reply
Nadine
Nadine
Posted: 2 months ago

5 stars
Can I use baking butter? (High fat content margarine).

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nadine
Posted: 2 months ago

I haven’t tried it myself, so I can’t be sure, but I don’t really see why you couldn’t.

0
Reply
Nancy Stein
Nancy Stein
Posted: 2 months ago

I have measured out my flour twice. My 3 cups weighs over 15 oz. Did you pre-sift the flour?
Do you think I should I go with the weight to match your 13.20 oz or go with the 3 cups? I am leaning toward the weight.. I checked back in comments. Couldn’t find anyone else that had issues with this.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nancy Stein
Posted: 2 months ago

I don’t pre-sift the flour and I’ve always made this by just using 3 cups of flour and not weight.

1
Reply
Nancy Stein
Nancy Stein
Reply to  Joanna Cismaru
Posted: 2 months ago

Thank you SO much for responding! Thanksgiving dessert table SAVED !!!

0
Reply
Dorothy Dickinson
Dorothy Dickinson
Posted: 4 months ago

Hello….This is great. How much would adding any type of chopped nuts alter the texture of the cookie?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dorothy Dickinson
Posted: 4 months ago

You can safely add about 3/4 cup of chopped nuts without altering the texture of the cookies.

1
Reply
Leslie Z
Leslie Z
Posted: 11 months ago

5 stars
Awesome Recipe! I added some lemon zest and dried lavendercame out delicious!

0
Reply
Mar
Mar
Posted: 1 year ago

5 stars
This was so easy and the cookies are so good. I made one batch this morning and have another one ready to go right now. They melt in your mouth. I rolled out the dough and used a small snowflake cookie cutter. Super cute and great for Christmas.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz