Classic Shortbread Cookie Recipe

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!

This recipe proves that sometimes, less is more. Just four ingredients create a buttery, melt-in-your-mouth treat that you can enjoy year-round.

Perfect for dipping in chocolate for Christmas cookies or using with cookie cutters year-round, these cookies are as versatile as they are delicious!

They make wonderful Christmas gifts, especially since they stay fresh for weeks, perfect for sharing holiday cheer! Check out the adorable holiday gift tags available in the WOS Shop.

Check out a few favorite variations of this easy recipe with my Raspberry Shortbread Thumbprint Cookies, and my Slice and Bake Shortbread Cookies.

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.

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Main Ingredients Needed

Step-by-Step Instructions

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.

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.

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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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Lois

Classic Shortbread Cookie Recipe

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Made with only four ingredients, this classic shortbread cookie recipe is buttery and crisp at the same time and simply delicious.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 48 cookies

Course: Desserts

Cuisine: American

Calories: 89

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 sticks of butter softened 1 ½ cups
• 1 cup confectioner’s sugar
• 1 tablespoon vanilla extract
• 3 cups flour

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Equipment

• Baking Trays
• Non-Stick Parchment Paper

Method

 

1. 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.
2. Add the flour, a little at a time until it is all combined.
3. 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. 
4. 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.
5. Transfer baking sheets to refrigerator and chill 30 minutes.
6. Right before baking, use a toothpick to poke 9 holes in the cookies as seen in the photos.
7. Bake in a preheated 350 degrees for 8 to 10 minutes or until the edges are beginning to brown slightly. 
8. Remove shortbread from baking sheets, and place on wire racks.

Nutrition

Serving: 1ServingCalories: 89kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 46mgSugar: 2g

Notes

1. Allow the cookies to cool completely to room temperature before storing in an airtight container at room temperature for up to one week.
2. Make sure you layer the cookies between parchment paper so the cookies don't stick to each other.
3. 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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