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Home / Recipes
30 minutes
4.47 from 1018 votes
296 Comments

The Perfect Shortbread Cookies

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  • 2544
by: Joanna Cismaru
12.29.21

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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.

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!

Why Make This Shortbread Cookie Recipe

a stack of shortbread cookies on parchment paper.

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!

Here’s What 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 1/4 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

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

process shots showing how to make dough for shortbread.

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 And Tricks

  1. If you don’t have salted butter, you’ll have to add about 1/4 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.

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

stacks of shortbread on a cooling rack.

Shortbread Cookies

4.47 from 1018 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 36
Print Pin Rate
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!

Equipment

  • 3-inch Shortbread Cookie Cutter

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)
US Customary – Metric

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. 

Video

Recipe 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%)
Course:Dessert
Cuisine:American
Keyword:christmas cookies, shortbread cookies
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Originally shared Dec 3rd, 2013

  • 2544
  • 5

Meet 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.

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Comments

  1. Leslie Z says

    February 25, 2022 at 11:15 am

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

    Reply
  2. Mar says

    December 17, 2021 at 12:22 pm

    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.

    Reply
  3. Cathy laforet says

    December 15, 2021 at 7:49 am

    Can I roll the dough into balls and flatten with a fork to make round cookies?

    Reply
    • Joanna Cismaru says

      December 15, 2021 at 11:11 am

      I’m not sure how easily they would roll in a ball, technically they should. You can also use a round cookie cutter to get round cookies or if you don’t have a cookie cutter, use a glass, just dip it in flour first then use that to cut the dough.

      Reply
  4. Danielle says

    December 14, 2021 at 10:44 am

    5 stars
    Thank you, Jo. This recipe is the best. You literally saved my Christmas baking. I usually use a store bought mix that was not available anywhere this season. Your recipe is easy to follow and blows the Ghirardelli mix out of the water. I tripled the recipe and mixed by hand and my cookies are fabulous. Thank you so much and Happy Holidays!

    Reply
    • Joanna Cismaru says

      December 14, 2021 at 1:42 pm

      My pleasure! Happy Holidays to you and your family too!

      Reply
  5. Christine Paul says

    December 12, 2021 at 9:21 am

    If you use the method of dumping dough into a pan, what size of pan do you use & also is the cook time the same using this method as to making them into cookies?

    Reply
    • Joanna Cismaru says

      December 12, 2021 at 10:05 am

      For the entire dough I would use 9×13-inch pan. Yes, cook time should be the same, maybe a min or two more, but just keep an eye on them.

      Reply
  6. Kris Marie says

    December 11, 2021 at 11:29 am

    Hi Jo, I have the worst luck of my shortbread spreading in the oven. Should after I roll and cut these out, pop them in the freezer for a little while before baking them off? Thank you.

    Reply
    • Joanna Cismaru says

      December 12, 2021 at 10:10 am

      Have you tried this recipe? They don’t spread at all. Usually the dough melts in the oven, so if there isn’t enough flour to hold the butter they will over spread. So my best advice is to properly measure the flour and if you feel the dough is too “wet” add a couple more tablespoons of flour to the dough.

      Reply
      • Lindi says

        February 12, 2022 at 2:20 am

        I also had the dough spread. I measured everything and followed the recipe to the T. I live in a hot climate. Would placing the dough in the fridge first help? also the cookie was good, the only other issue was the bottom was a bit chewy.

      • Joanna Cismaru says

        February 12, 2022 at 9:34 am

        Yes, placing it in the fridge will help a bit.

  7. Pat Leinenbach says

    December 4, 2021 at 1:03 pm

    These shortbread cookies sound great, and I have SUCH good luck with your recipes. Making the ahead of time for Christmas.
    Wondering, why no vanilla?

    Reply
    • Joanna Cismaru says

      December 4, 2021 at 4:04 pm

      You don’t really need it. I’ve always made it this way, just the 3 ingredients. I’m sure adding vanilla wouldn’t hurt it at all. 🙂

      Reply
  8. Leslie Ramsay says

    November 23, 2021 at 9:11 am

    When do you poke the fork holes in? Before or after baking.

    Reply
    • Joanna Cismaru says

      November 23, 2021 at 10:12 am

      Before baking.

      Reply
  9. Marilyn says

    October 30, 2021 at 6:38 pm

    This is very similar to the recipe for Scotch Shortbread that my mom always made and now I make! Her recipe is slightly different amounts and her recipe is made in a jelly roll pan. I will definitely try this recipe!

    Reply
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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.

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