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–+ servings
freshly baked shortbread cookies on a gray plate.
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5 from 1 vote

Shortbread Cookies

Shortbread Cookies are buttery, delicate treats that melt in your mouth with every bite. They use simple ingredients to create a classic cookie that pairs perfectly with coffee or tea.
Prep Time15 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Cookies, Dessert
Cuisine: American
Servings: 24
Calories: 126kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 cup unsalted butter softened
  • ¾ cup powdered sugar
  • ¼ teaspoon salt
  • 2¼ cups all-purpose flour
  • 1 teaspoon pure vanilla extract optional
US Customary - Metric

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.
    process shots showing how to make shortbread cookies.
  • 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.
    process shots showing how to make shortbread cookies.
  • 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.
    process shots showing how to make shortbread cookies.
  • 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.
    process shots showing how to make shortbread 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.
    process shots showing how to make shortbread cookies.
  • Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

  1. Cream the butter and sugar thoroughly for a smooth, light dough.
  2. Work the dough gently to avoid tough cookies.
  3. Experiment with different extracts or a sprinkle of citrus zest for a personalized twist.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg