Made with only four ingredients, this classic shortbread cookie recipe is buttery and crisp at the same time and simply delicious. It's my favorite cookie recipe and I think it will become your favorite as well.
You'll have a hard time sharing this easy cookie recipe once you take the first bite! These cookies really do melt in your mouth!
You only need four ingredients to make this Classic Shortbread Cookie Recipe.
These cookies are great all year round to bake and enjoy. There are so many different ways you can enhance them for many celebrations.
Table of Contents
- Shortbread Cookies
- Can you Freeze Shortbread Cookies
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Instructions
- Do you have to poke holes in Shortbread Cookies?
- Before You Begin!
- Variations
- Christmas Shortbread Cookies
- How to Store Shortbread Cookies
- Can you Freeze Shortbread Cookie Dough
- How to Freeze Shortbread Cookies
- Top Recpe Tip
- 📖 Recipe Card
- 💬 Comments
Shortbread Cookies
Here are a few other types of shortbread cookies you can find here on the blog:
Raspberry Shortbread Thumbprint Cookies are filled with raspberry jam and a sugary glaze drizzled on top. You could also fill them with melted chocolate or Nutella.
The very first time I made Heart Shaped Shortbread Cookies was probably 30 years ago? They are so easy and I love dipping half of them in melted chocolate. Make sure you check out the Slice and Bake Shortbread Cookies for easy freezing tips!
Can you Freeze Shortbread Cookies
Flash freeze the cookies on a baking tray and then once frozen, place in an airtight container or in large plastic freezer safe bags. These cookies will last in the freezer for up to a month or two. These cookies will last in the freezer for up to a month or two.
Helpful Kitchen Tools
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!
- Butter - make sure it's softened, but not melted.
- Confectioner’s sugar - better known as powdered sugar. This will help give the cookie a smoother consistency.
- Vanilla - for flavor.
- All-purpose flour - to pull it all together.
Step-by-Step Instructions
Step 1 | Combine the Ingredients
- 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.
- Add the flour, a little at a time until all is added. Then mix on low speed until the dough starts to come together.
- You’ll know the dough is ready when you can make a small disc in your hands with the dough and it doesn’t fall apart.
- Form the dough into a disc, wrap in plastic wrap and refrigerate.
Step 2 | Stainless Steel Cookie Cutters
- On a floured surface, roll dough out ⅓ inch thick.
- Using a rectangle stainless steel cookie cutter, cut out shapes.
- Transfer baking sheets to refrigerator and chill for 30 minutes.
Baking Tip: Placing the cut outs in the refrigerator before baking will help chill the butter in the dough so they keep their shape while baking.
Do you have to poke holes in Shortbread Cookies?
To make these a classic shortbread cookies, use a fork, toothpick or a bamboo skewer to poke holes evenly throughout the surface of the cookie dough. This will make sure the cookies are evenly cooked.
Step 3 | Baking Instructions
- Bake shortbread slices in a 350°F preheated oven for 8 to 10 minutes or until edges of slices are golden.
- Remove shortbread from baking sheets, and place on wire racks.
- Let cool completely before serving.
Before You Begin!
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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.
- 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.
Christmas Shortbread Cookies
This recipe is great all year long, but especially during the holidays. They make great cookie gifts for teachers, neighbors or a hostess gift. There are cute holiday gift tags available for purchase in the WOS Shop to use when giving cookies as a gift.
How to Store Shortbread Cookies
- 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
This is a great cookie recipe to prep ahead and freeze to bake at a later time.
- After you have cut out the shapes, place them on a baking tray that's been lined with parchment paper.
- Place the baking tray in the freezer to flash freeze the cookies for about 20 to 30 minutes.
- Once frozen, remove the cookies from the tray and place them in a freezer safe container with parchment paper layered in between.
- The unbaked frozen cookie dough slices can be frozen for up to two months.
How to Freeze Shortbread Cookies
- Place the cookies in a single layer on Parchment Baking Sheets to flash freeze them for about 60 minutes.
- Once the cookies are frozen, store them in a freezer-safe plastic bag. Make sure you label and date the cookies.
- Properly stored frozen baked cookies can remain in the freezer for up to two months.
Top Recpe Tip
- 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.
📖 Recipe Card
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Classic Shortbread Cookie Recipe
Ingredients
- 3 sticks of butter softened 1 ½ cups
- 1 cup confectioner’s sugar
- 1 tablespoon vanilla extract
- 3 cups flour
Instructions
- 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.
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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