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Shortbread Cookies
Shortbread cookies are deliciously light, crisp, and buttery. These classic cookies are easy to make at home with just five ingredients.
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Shortbread cookies are an easy-to-make classic cookie recipe that creates crispy, light buttery cookies. This recipe is so simple, it’s made with just five ingredients, and the cookies it makes come out of the oven perfectly baked and with a flavor that everyone goes crazy for.
If you are a fan of these beloved cookies then you’ll want to elevate your cookie plate with more of these wonderfully delicious traditional cookie recipes. Try these Molasses Cookies, Peanut Butter Cookies, and Snickerdoodle Cookies that are all full of yummy flavor
Shortbread Cookies Ingredients
You will need:
- 10 tablespoons unsalted butter, softened
- ½ cup confectioner’s sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
Substitutions and Additions
COCOA: To make chocolate shortbread cookies, simply swap out a couple of tablespoons of flour for two tablespoons of cocoa powder. They are absolutely delicious this way.
DRIED FRUITS AND NUTS: Oftentimes, you will see shortbread cookies garnished with dried fruit or nuts. Some ideas are raisins, dried cranberries or apricots, pecans, peanuts, or cashews. Any combination of these can be used!
DIPPED IN CHOCOLATE: Another wonderful variation for these butter shortbread cookies is dipping them in melted chocolate. I love to serve them this way with a steaming cup of coffee.
How to Make Shortbread Cookies Recipe
STEP ONE: In a large bowl, add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
PRO TIP: Make sure to use room temperature butter so that all of the ingredients combine fully.
STEP TWO: Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.
STEP THREE: Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter, and then chill in the refrigerator for 1 to 2 hours.
STEP FOUR: Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a sharp knife to cut ½-inch thick rectangles from the dough, then place the cut cookies on the parchment paper-lined baking sheet.
STEP FIVE: Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking for an additional 6 to 7 minutes or until the cookies are barely starting to brown.
PRO TIP: As each oven is a bit different, it’s important to keep an eye on the cookies while they are baking. You don’t want these cookies brown at all. Take them out of the oven and allow them to set up on the baking sheet if needed.
STEP SIX: Remove from the oven and let cool for 2 to 3 minutes on the baking sheet.
STEP SEVEN: Transfer cookies to a wire rack to cool completely.
PRO TIP: Don’t leave the cookies on the baking sheet to cool fully, as they will continue to bake and get too brown that way.
How to Serve Shortbread Cookies
With a beautiful buttery flavor and crisp, crumbly texture, shortbread cookies are perfect to bring to a cookie exchange, serve at a holiday party, or simply enjoy curled up on the couch. Pair them with a hot cup of tea or coffee for a cozy treat.
Storage
ON THE COUNTER: You can store these buttery shortbread cookies in an airtight container at room temperature for one week.
IN THE FREEZER: To keep longer, store these sweet treats in an airtight container and pop them in the freezer. They will last for 3 weeks to 1 month this way.
Shortbread cookies are just seven steps away with this easy cookie recipe. Who knew it could be so easy to make these scrumptious homemade shortbread cookies? Make these deliciously buttery, crisp shortbread cookies from the comfort of your home with just five ingredients. Friends and family will love these light, crispy, and buttery shortbread cookies
FREQUENTLY ASKED QUESTIONS
Can I freeze the unbaked cookies?
The dough for this shortbread cookie recipe can be made ahead of time and stored in the freezer until you are ready to bake them. Thaw and bake them when you are ready to enjoy them.
Can I use cookie cutters with these cookies?
This shortbread cookie recipe will be too soft to create shapes with cookie cutters. Our no-spread sugar cookies are perfect for cookie cutters.
Do I have to chill the dough?
To achieve soft cookies and prevent these simple shortbread cookies from spreading in the oven, the soft dough needs a little bit of chilling time in the fridge.
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Shortbread Cookies
Shortbread cookies are deliciously light, crisp, and buttery. These classic cookies are easy to make at home with just five ingredients.
Ingredients
- 10 tablespoons unsalted butter softened
- ½ cup confectioner’s sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
Instructions
- In a large bowl, add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
- Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.
- Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter, and then chill in the refrigerator for 1 to 2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Use a sharp knife to cut ½-inch thick rectangles from the dough, then place the cut cookies on the parchment paper-lined baking sheet.
- Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking for an additional 6 to 7 minutes or until the cookies are barely starting to brown.
- Remove from the oven and let cool for 2 to 3 minutes on the baking sheet.
- STEP SEVEN: Transfer cookies to a wire rack to cool completely.
Notes
Make sure to use room temperature butter so that all of the ingredients combine fully.
As each oven is a bit different, it’s important to keep an eye on the cookies while they are baking. You don’t want these cookies brown at all. Take them out of the oven and allow them to set up on the baking sheet if needed.
Don’t leave the cookies on the baking sheet to cool fully, as they will continue to bake and get too brown that way.
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