Shortbread Cookie Recipe

This shortbread cookie recipe is buttery, crisp, and perfectly sweet with a delicate melt in your mouth texture. Made with only a few basic pantry staples, these cookies are simple to prepare and stay fresh for weeks. Whether you are baking for the holidays or just want a timeless homemade treat, this is one of the best shortbread cookie recipes to keep on hand. They pair beautifully with tea or coffee and can be customized in countless ways.

Ingredients

10 tablespoons unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon kosher salt, optional

Directions

• Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a stand mixer fitted with a paddle attachment, beat the butter and vanilla until smooth and creamy.
• Add the confectioners’ sugar and salt if using. Mix until fully incorporated.
• Scrape down the sides of the bowl, then add the flour. Mix on low speed just until combined. Avoid overmixing to keep the cookies tender.
• Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Wrap tightly in plastic wrap and chill for at least 1 hour, or until firm.
• Slice the chilled dough into 1/2 inch thick pieces and place them about 1 inch apart on the prepared baking sheet.
• Use a fork or skewer to gently press a decorative pattern on top of each cookie.
• Bake for 10 to 12 minutes, rotating the pan halfway through, until the bottoms are lightly golden.
• Transfer the cookies to a wire rack and allow them to cool completely before serving.

Preparation Details

Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 20 minutes
Total Time: 35 minutes plus chilling
Servings: 16 cookies
Calories: Approximately 168 per cookie

Variations and Flavor Ideas

For a Scottish style version, skip the vanilla and press the dough into a round pan, then slice into wedges after baking.

For a simple three ingredient version, use only butter, sugar, and flour.

For extra tenderness, replace 1/4 cup of the flour with cornstarch.

For a lemon twist, mix in 1 tablespoon of fresh lemon zest.

For a chocolate variation, add cocoa powder to the dough or dip baked cookies in melted chocolate.

For a nutty flavor, fold in finely chopped toasted pecans.

For a jam filled version, press a small indentation in the center and add jam before baking.

For cookie cutters, roll the dough to 1/4 inch thickness and cut into desired shapes.

For a gluten free option, use a 1 to 1 gluten free flour blend.

For a festive holiday version, add colorful sprinkles or drizzle with white chocolate after baking.

Helpful Tips

The dough can be prepared ahead and stored in the refrigerator for up to one week or frozen for up to one month.

If using salted butter, omit the added salt.

For extra crisp cookies, bake slightly longer until the edges turn lightly golden.

Store cooled cookies in an airtight container for up to two weeks.