There's nothing quite like a classic shortbread cookie recipe. They're buttery, crumbly, and melt-in-your-mouth delicious.
With just a few ingredients, you can have a batch of these delicious baked in no time. They're also very versatile. You can enjoy them plain, or you can dress them up by dipping in melted chocolate!
You'll have a hard time sharing this easy cookie recipe once you take the first bite because they really do melt in your mouth!
Recipe at a Glance
Prep: 10 min | Cook/Bake: 12 min | Difficulty: Easy
What it is: A classic shortbread cookie recipe made with simple ingredients that deliver a rich, buttery flavor and tender, crisp texture. These cookies are perfect on their own or lightly finished with sugar.
Why you’ll love it: This recipe is quick to prepare and uses pantry staples, making it great for everyday baking or holidays. The dough is easy to work with and bakes consistently every time.
How to make it: Mix the butter and sugar just until combined, then add the flour to form a soft dough. Shape, chill if needed, and bake until the edges are lightly golden.
Check out a few favorite variations of this easy recipe with my Raspberry Shortbread Thumbprint Cookies, and my Slice and Bake Shortbread Cookies.
Table of Contents
- Recipe at a Glance
- Why Poke Holes in Shortbread?
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Expert Cookie Baking Tips
- Stainless Steel Cookie Cutters
- Kitchen Tool Spotlight
- Do you have to poke holes in Shortbread Cookies?
- How long to Bake Shortbread Cookies at 350?
- How to Store Shortbread Cookies
- Can you Freeze Shortbread Cookie Dough?
- More Easy Cookie Recipes to LOVE
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Why Poke Holes in Shortbread?
Those little holes in shortbread aren't just for decoration! Here's why they're important:
- Thick, buttery shortbread can bake unevenly. Those little holes help the heat reach the center, so you get a perfectly crisp cookie without any soggy spots or burnt edges.
- The holes let steam escape as the butter melts, so your shortbread bakes flat and even.
- Use a bamboo skewer, toothpick or even the back of a fork to create the holes.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
More InformationMore InformationMore InformationMore Information
![Rayze Baking Sheet Pan [2 Sheets + 2 Racks], Heavy Duty Warp Resistant Stainless Steel Cookie Sheet Baking Pan Tray with Cooling Rack, Size 16 x 12 x 1 inch](https://m.media-amazon.com/images/I/5186bxkogTL._SL500_.jpg)
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Melted Chocolate - dip the cooled, baked cookies in melted chocolate.
- Chocolate Shortbread Cookies - add ½ cup unsweetened cocoa powder to the dough.
- Kid Friendly - roll out the dough and then let the kids use fun cookies to cut out shapes to place on the baking tray. Check out my Christmas Tree Cutout Cookies for tips on using cookie cutters.
- Other Variations - try adding chopped nuts or finely chopped chocolate.
- Different Flavors - swap out the vanilla extract for lemon extract. Add lemon orange zest to the dough as well.
Want to try this recipe as a cutout cookie? Try my Christmas Shortbread Cookies.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Using a mixer, combine the butter, confectioners' sugar, and vanilla. Gradually mix in the flour until a dough forms—it should hold its shape when you press it together. Shape into a disc, wrap it up, and pop it in the fridge.
Expert Cookie Baking Tips
- Make the sure the butter is room temperature. Remove it from the refrigerator a few hours before you start preparing the cookies.
- If the butter is too hard, it will result in an overworked dough.
- For best results, give your cut-out cookies a quick chill in the fridge before baking. This helps prevent them from spreading and ensures they keep those lovely shapes.
Stainless Steel Cookie Cutters
Step 2: Roll the dough to ⅓ inch thick on a floured surface, cut into rectangles using a stainless steel square cookie cutter, and chill on baking sheets for 30 minutes.
Kitchen Tool Spotlight
These fluted cookie cutters add a beautiful touch! They created the lovely scalloped edges that give the cookies a classic look.
Do you have to poke holes in Shortbread Cookies?
Step 3: Yes! To achieve that classic shortbread texture, use a fork, toothpick, or bamboo skewer to poke holes evenly across the surface of the dough. This ensures your cookies bake evenly and come out perfectly crisp.
How long to Bake Shortbread Cookies at 350?
Step 4: Bake at 350°F for 8-10 minutes, until golden. Cool completely on wire racks before serving.
How to Store Shortbread Cookies
Pantry: Allow the cookies to cool completely to room temperature before storing in an airtight container at room temperature for up to one week. Make sure you layer the cookies between parchment paper so the cookies don't stick to each other.
Can you Freeze Shortbread Cookie Dough?
Freezer: Arrange cookies in a single layer on baking sheets lined with parchment paper. Freeze for about an hour, then transfer to a freezer-safe bag. Don't forget to label and date! Your cookies will stay fresh in the freezer for up to two months.
More Easy Cookie Recipes to LOVE
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📖 Recipe Card
Classic Shortbread Cookie Recipe
Ingredients
Equipment
Video
Method
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, confectioner’s sugar and vanilla until they are just combined and fluffy.
- Add the flour, a little at a time until it is all combined.
- Remove the dough from the bowl onto a floured surface and shape into 2 flat discs. Wrap in plastic and chill for 30 to 60 minutes. At this point, you could chill the dough overnight or freeze it.
- Roll out the dough on a floured surface into ½ inch thickness. Using a rectangle cookie cutter, begin to cut out shapes. Place the cut out shapes onto a parchment-lined cookie sheet.
- Transfer baking sheets to refrigerator and chill 30 minutes.
- Right before baking, use a toothpick to poke 9 holes in the cookies as seen in the photos.
- Bake in a preheated 350 degrees for 8 to 10 minutes or until the edges are beginning to brown slightly.
- Remove shortbread from baking sheets, and place on wire racks.
Nutrition
Notes
- Allow the cookies to cool completely to room temperature before storing in an airtight container at room temperature for up to one week.
- Make sure you layer the cookies between parchment paper so the cookies don't stick to each other.
- If it's warm in your house, the cookies should be stored in the refrigerator so the chocolate doesn't melt.
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