Classic Shortbread Cookies made with only takes 3 ingredients, mouthwatering, buttery and melt in your mouth delicious. A classic holiday cookie, made two ways!
Let the baking begin!
I love this time of year. I get to bake lots of cookies and share it with all my friends and family. Baking around the holidays is so nostalgic for me. I love to bake in my kitchen as I listen to Christmas music. Sometimes the same song over and over, because I have a handful of Christmas songs that I absolutely love or simply watch Christmas movies.
I got this recipe years ago from a friend of mine who got it from her mom, so I know this recipe works as it’s been made over and over again over the years. I, myself, make every single year around the holidays, multiple times and it’s one of my family’s favorite cookie recipes now.
Shortbread Cookies
These shortbread cookies are simply the best around. Your house will smell incredible, I couldn’t wait till they came out of the oven, just desperately needed to put one in my mouth as soon as possible.
These cookies are great with a glass of milk, and I personally love them with my coffee in the morning. That’s my kind of breakfast, a yummy cookie and a good cup of joe.
But let’s face it, who can have just one cookie? You need to have at least a couple cookies, and I usually do.
How to Make Shortbread Cookies
This simple recipe for classic shortbread cookies calls for only 3 ingredients my friends, only 3 ingredients and you get to have the most delectable, buttery and sweet shortbread cookie you’ll ever have in your life. We’re talking butter, sugar and flour, that’s all!
And if you’re really brave, unlike me right now, dip them in some melted chocolate, that’s my husband’s way of eating them. Are you with me?
Or, simply drizzle some caramel sauce, or chocolate sauce, or a light dusting of powdered sugar. And dip, dip in your coffee, or tea, or even hot cocoa. I think I need to go downstairs, I have an appointment with my cookies.
Help me!
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.
Craving More Cookies? Try These:
- Lemon Shortbread Cookies
- Chocolate Sugar Cookies
- Thumbprint Cookies
- Red Velvet Crinkle Cookies
- Chocolate Pecan Pie Cookies
- Peanut Butter Blossoms
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Classic Shortbread Cookies
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)
Instructions
- Preheat oven to 325 F degrees.
- 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.
- 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 rack.
Video
Recipe Notes
- 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.
- I used this shortbread cookie cutter.
- 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.
- This recipe will yield about 36 cookies.
- To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.
I really loved this recipe, nice and easy, but also fun to make. (Also I found out for me pancake powder seems to have the same affect, as all purpose flour. But the all purpose flour, is a better choice in my opinion.)
This recipe is perfect! I made the main dough then split the dough into 3 balls
1 I left plain ,1 I added lemon extract and the 3rd I added almond . All turned out fantastic! This is an amazing keeper recipe. Will add it to my favourites book ! Thank you
Delicious shortbread cookies!
Simple and so so delicious! I used 2 sticks of salted and 1 stick of unsalted…. PERFECT!
Decided to deviate from my recipe for shortbread, of 15 years, to try one without vanilla. These did not disappoint. My new go to for shortbread!
Can this recipe be piped? As through a cookie press, to make the ruffle like little round ones?
I don’t think it will work piped, it’s too crumbly. You can roll it out and then use cookie cutters, but I don’t think piping will work.
This is an excellent recipe. I’ve tired different ones over the years but this is the perfect combination. I think partly the salted butter makes the difference. I made sure to really whip the butter as well – I think that makes a difference too. I rolled out the whole batch and made stars with a little silver ball in the middle.
I make this recipe every year (and sometimes in the summer) it’s amazing I grew up with my gmas shortbread and this tastes just like it its sooooo good gonna bring some around my work this year thank u been using your recipes for years now also love love love ur coke a cola ham recipe
I used this recipe as the base to make cardamom pistachio shortbread cookies and it came out great! The texture was wonderful- it was slightly salty and not too sweet… it hit the spot! Thank you!
So glad you liked it!
I would like to make these without having to buy another cookie sheet. I notice the pan she is using has pretty high sides. Any ideas?
You can use any cookie sheet, I just wanted a thicker shortbread cookie 🙂
This recipe is great. I make it often and I try not to eat it all. Very dangerous! lol I love using icing sugar when making shortbread because it seems to have a better texture than when just using while fine sugar! I like sprinkling fine sugar all over the top of the fingers before baking…like I did in pastry school. I baked these in a 9x 13 for about 12 minutes and they are perfect. Thanks for a keeper 💗
This is my go to short bread recipe. Easy and delicious. Let the cookies cool to firm up if you don’t they will fall apart. I added some lavender to this last batch and they are delicious!
Revising a previous comment. Actually, if I could find my original comment, I would revise it directly. The very fragile shortbread firmed up when I left it in a cool place for a few hours. So no problems, it’s fine now
Loved these shortbread cookies! I added some lemon zest and a drizzle of lemon icing. They were the perfect cookie for an afternoon tea with a friend.
Perfect. It’s got crunch, amazing sandy texture, perfect amount of sweetness, easy to make, and waaaay too easy to eat! Your website is appealing, informative, and easy to navigate.