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Imagine a cookie that’s delicate, buttery, and so tender it practically melts in your mouth. These Shortbread Cookies combine humble pantry staples with a dash of patience for chilling, resulting in a dessert that’s incredibly easy yet impressively elegant.
These shortbread cookies are one of my favorite cookies of all time. It’s such an easy recipe, just reach into your pantry and find a handful of everyday ingredients waiting to be turned into something special. As you whip them up, you’ll notice how the dough comes together so easily, and before you know it, your kitchen will be filled with that warm, buttery aroma that instantly makes the day feel cozier.
The best part? You get to decide how to enjoy them. Maybe you’ll dip them in hot chocolate, layer them with a bit of jam, or even crumble them over ice cream. I’d love to hear what creative spin you put on these cookies, so don’t be shy—leave a comment and share your sweet ideas. I’m already excited to see what you come up with!
Before You Start
- Use Softened Butter: Let your butter come to room temperature so it blends easily with the sugar. If it’s too cold, it won’t cream properly.
- Don’t Skip the Chill: Give the dough at least 30 minutes to chill. It firms up the butter and makes the cookies easier to cut.
- Adjust Consistency if Needed: If your dough feels too crumbly, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds together.
- Keep it Even: Roll out the dough evenly to about ¼ inch thickness. Consistent thickness helps every cookie bake at the same rate.
- Watch the Oven: Keep an eye on these cookies in the oven. They’re ready when the edges turn lightly golden, so avoid overbaking for that perfect, tender texture.
Ingredients You’ll Need
- Unsalted Butter: Cream it with sugar for that smooth, rich base. If needed, use salted butter and skip the added salt.
- Powdered Sugar: Sweeten the dough and create a fine, delicate texture. If you only have granulated sugar, use that but you might have to mix it with the butter a little longer, until nice and smooth.
- Salt: Balance the sweetness and round out the overall flavor. Adjust the amount if using salted butter.
- All-Purpose Flour: For a slightly lighter bite, try a blend of half cake flour and half all-purpose.
- Pure Vanilla Extract (Optional): Add subtle warmth and complexity. Swap in almond extract for a different aroma.
In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together on medium speed for 2–3 minutes until smooth and creamy.
Mix in 1 teaspoon pure vanilla extract (optional) and ¼ teaspoon salt until fully combined. Then, gradually add 2¼ cups of all-purpose flour, mixing on low speed until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together. If it’s still too dry, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds.
Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Tip: Chilling the dough firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.
Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use your favorite cookie cutter shapes to cut out cookies and place them about 1 inch apart on a lined baking sheet.
Bake the cookies for 15–20 minutes, or until the edges begin to turn a light golden color. Keep a close eye on them near the end to avoid overbaking.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 1 week.
Frequently Asked Questions
How long will these shortbread cookies stay fresh?
They’ll keep their flavor and texture for about 1 week when stored in an airtight container at room temperature. For best results, keep them in a cool, dry spot away from direct sunlight.
Can I freeze the dough before baking?
Yes. Shape the dough into a flat disk, wrap it tightly in plastic, and freeze for up to 2 months. When ready to bake, thaw the dough overnight in the refrigerator, then roll, cut, and bake as usual.
Can I freeze the baked cookies?
Absolutely. Arrange the fully cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
What’s the best way to layer cookies for storage?
If stacking them in a container, separate layers with parchment paper. This extra step helps maintain their shape and prevents them from sticking together.
More Delicious Cookies
- Italian Almond Cookies
- Linzer Cookies
- Snickerdoodles
- Sour Cream Cookies
- Spritz Cookies
- Italian Nut Roll Cookies
Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- ¼ teaspoon salt
- 2¼ cups all-purpose flour
- 1 teaspoon pure vanilla extract optional
Instructions
- In a large mixing bowl, beat the softened butter and sifted powdered sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract (if using) and salt, mixing until well combined. Gradually add the all-purpose flour to the butter mixture, mixing on low speed until the dough comes together. The dough may appear crumbly at first but will form a soft dough as you continue mixing.
- Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to make it easier to handle.
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out the chilled dough to about ¼ inch (6 mm) thickness. Use a shortbread cookie cutter or any desired shape to cut out cookies.
- Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake in the preheated oven for 15-20 minutes, or until the edges are just beginning to turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
- Store any leftovers in an airtight container at room temperature for up to 1 week.
Tips & Notes:
- Cream the butter and sugar thoroughly for a smooth, light dough.
- Work the dough gently to avoid tough cookies.
- Experiment with different extracts or a sprinkle of citrus zest for a personalized twist.
