Classic Shortbread Cookies are truly a treat that never goes out of style. With their irresistibly buttery crumb and delicate sweetness, these time-honored cookies melt in your mouth and always seem to conjure up nostalgia for family gatherings, afternoon teas, and joyful holidays. Whether you’re baking up a batch to share with friends or simply indulging your own cravings, the satisfying simplicity of this recipe is sure to win you over, one perfect bite at a time.
Ingredients You’ll Need
What makes Classic Shortbread Cookies so magical is how a mere handful of pantry staples, when combined just so, yield something far greater than the sum of their parts. Each ingredient brings its own special quality: some for richness, some for tenderness, others for just a touch of sweetness.
- Unsalted butter (1 cup/2 sticks, softened): The heart of shortbread, butter is responsible for that melt-in-your-mouth texture and rich, creamy flavor.
- Powdered sugar (1/2 cup): Gives the cookies a soft structure, fine crumb, and that subtle, airy sweetness.
- Salt (1/4 teaspoon): Just the right pinch to balance the sweetness and bring out all the flavors.
- All-purpose flour (2 cups): Forms the foundational structure, keeping the cookies tender yet sturdy enough to hold their shape.
- Vanilla extract (1 teaspoon, optional): Adds a whisper of warmth and rounds out the buttery notes—optional, but delightful!
How to Make Classic Shortbread Cookies
Step 1: Preheat Your Oven
Before you get started, set your oven to 325°F (163°C). This moderate temperature ensures that Classic Shortbread Cookies bake evenly and develop their signature pale, golden color with just a hint of browning at the edges. While you’re waiting, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture looks fluffy and pale. This step is crucial—creaming incorporates air, giving your Classic Shortbread Cookies a delicate, tender texture that’s never dense. Take your time here and scrape down the bowl as needed.
Step 3: Add Salt and Vanilla
Sprinkle in the salt and drizzle in the vanilla extract if you’re using it (I highly recommend it for a lovely, nuanced flavor!). Mix just until both are fully combined with your creamed butter and sugar, ensuring every bite of your cookies tastes perfectly seasoned.
Step 4: Incorporate the Flour
Gradually add the flour, about half a cup at a time, gently mixing on low speed or by hand with a sturdy spatula. At first, the dough will look crumbly, but it will quickly come together into a soft, cohesive mass. Avoid over-mixing, as that can make the cookies tough instead of tender.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface and gently roll it out to about 1/2-inch thickness. Use your favorite cookie cutters for festive shapes, or slice the dough into classic rectangles or simple rounds. Have fun with this step—the rustic charm of Classic Shortbread Cookies means that they don’t have to look perfect to taste amazing!
Step 6: Bake to Golden Perfection
Arrange the cookies on your prepared baking sheet, leaving a little space between each. Slip them into the oven and bake for 18 to 20 minutes, or until the edges are just barely tinged with gold. Keep an eye out as shortbread can go from beautifully pale to overly brown quickly. Once baked, let them cool on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely.
How to Serve Classic Shortbread Cookies
Garnishes
Dress up your Classic Shortbread Cookies with a simple dusting of powdered sugar, a dip in dark or white chocolate, or a scattering of sparkling coarse sugar before they head into the oven. For special occasions, a drizzle of citrus glaze or a sprinkle of crushed edible flowers can make them truly show-stopping.
Side Dishes
These cookies pair beautifully with afternoon tea, rich hot chocolate, or a steaming cup of coffee. For a festive occasion, consider serving them alongside fresh berries, tangy lemon curd, or even a small scoop of vanilla ice cream for an irresistible dessert plate.
Creative Ways to Present
Classic Shortbread Cookies look timeless stacked in a pretty tin, tucked in cellophane bags for gifting, or arranged on a vintage platter for holiday gatherings. For a playful twist, thread ribbon through a hole in shaped cookies and hang them as edible ornaments, or use them as the finishing touch on a cookie board brimming with seasonal treats.
Make Ahead and Storage
Storing Leftovers
Once cooled, Classic Shortbread Cookies keep brilliantly well in an airtight container at room temperature for up to a week. Be sure the cookies are completely cool before storing to prevent any unwanted moisture that could compromise their trademark crispness.
Freezing
You can freeze the dough, well-wrapped, for up to three months; just thaw overnight in the refrigerator and proceed with rolling and baking. Baked cookies themselves also freeze beautifully—layer them between sheets of wax paper in a tin or airtight box for up to a month.
Reheating
If you love that fresh-baked taste, warm leftover Classic Shortbread Cookies in a 275°F (135°C) oven for about 2 to 3 minutes. They’ll emerge just as invitingly crisp and aromatic as when you first baked them.
FAQs
Can I make Classic Shortbread Cookies without a mixer?
Absolutely! While an electric mixer makes things quicker and creamier, you can use a sturdy spoon or spatula and some good old-fashioned muscle to bring the dough together. Just be sure your butter is softened to make the job easier.
Why do my shortbread cookies sometimes spread too much?
This usually happens if the butter is too soft or the dough hasn’t had a chance to chill. To prevent this, especially on warm days, you can pop the shaped cookies onto the baking sheet and refrigerate for 10 minutes before baking.
How do I know when Classic Shortbread Cookies are done?
These cookies should remain pale with just the faintest golden edges. If they’re deeply browned, they’ve baked too long. Start checking at 18 minutes and remove them as soon as you spot a hint of color at the edges.
Can I add other flavors or mix-ins?
Definitely! Classic Shortbread Cookies are wonderfully adaptable. Try stirring in citrus zest, finely chopped herbs like rosemary, or even a handful of mini chocolate chips or toasted nuts to switch things up.
Is it necessary to use parchment paper?
Parchment paper makes removing the cookies a breeze and prevents any chance of sticking, but you can also bake on a lightly greased baking sheet if that’s what you have on hand. Just take care when lifting the warm cookies, as they’re pretty delicate.
Final Thoughts
If you haven’t given Classic Shortbread Cookies a whirl in your own kitchen, now is truly the time. With just a few simple ingredients and a little patience, you’ll create a cookie that’s both timeless and unbeatable in flavor and texture. Pour yourself a cozy cup of tea and enjoy every buttery bite—you deserve it!
Print
Classic Shortbread Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Classic Shortbread Cookies are buttery, crumbly delights that melt in your mouth. Perfect for the holiday season or any time you crave a simple, yet delicious treat.
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C).
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Combine Ingredients: Mix in the salt and vanilla extract, if using. Gradually add the flour, mixing until a soft dough forms.
- Roll and Cut: Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness. Cut into desired shapes using cookie cutters or slice into rectangles or rounds.
- Bake: Place cookies on a baking sheet lined with parchment paper. Bake for 18–20 minutes, or until the edges are just lightly golden.
- Cool and Enjoy: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, you can dip the cooled cookies in melted chocolate or sprinkle with coarse sugar before baking.
- Dough can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
