Classic Shortbread Cookies
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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
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Classic Shortbread Cookies
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 36
Classic Shortbread Cookies made with only takes 3 ingredients, mouthwatering, buttery and melt in your mouth delicious. A classic holiday cookie, made two ways!
Ingredients
- 1 1/2 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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%)
Kat says
I want to try this recipe, but first wondered if you have ever cooked these in a ceramic pan with 8 wedges. I just wanted to make sure the proportions will work.
I was recently gifted a ceramic shortbread pan featuring pretty floral designs and am super excited to try it out. Thanks!
Jo Cooks Team says
Definitely give it a try! We’ve never used one of those pans but it should work out just fine.
Natasha Almeida says
I didn’t think it would turn out so good, but it did! My boys are addicted to the walkers shortbread but it isn’t always on the shelf here in India. I can safely say that they love this more than that. Infinitely grateful for this recipe, much love and God bless you ^_^
Jo Cooks Team says
That’s so sweet! Thank you, Natasha. We’re so glad they loved your cookies 🙂
Mary Tognazzini says
I USE THIS DOUGH FOR MY BASE FOR MY CHEESECAKE AND CHEESECAKE BARS. CAN’T STAND GRAHAM CRACKERS.
Peter Burt says
Hi 🙂 I fancied doing something quick and easy. I used half/half butter and tahina and a dash of vanila. Just made them, my kids woke up to the smell of glorious fresh baked shortbread! Very tasty, but I didnt make enough!!!!
Jo Cooks Team says
Yum what a wonderful morning! Enjoy your cookies 🙂
don Varga says
The video was very good the recipe was also very good
Abbi says
This is a great recipe! It is easy, only 3 ingredients, very delicate and not too sweet.
Theresa says
I’m halving this recipe for My Kiwi husband. Using a round 9 in cake pan pressing dough. Don’t wAnt them too thin. Think it’ll work..cut into wedges??!
jo says
Yeah it should be fine.
William Lambert says
Soooooooo GOOD!!!! I’ve been baking all week for the holidays and this is the best cookie recipe I have found. It’s my new go to cookie.
Kate says
Easy and tasty. I had fun.