Crumbly, buttery, and truly irresistible, Classic Shortbread Cookies are the kind of timeless treat everyone needs in their baking repertoire. These Scottish-inspired cookies shine with just a handful of simple ingredients, yielding tender bites that melt on your tongue and make your kitchen smell like pure heaven. Whether the holidays are around the corner or you’re just craving something nostalgically sweet, this recipe delivers foolproof results and endless cozy vibes every single time.
Ingredients You’ll Need
You only need a few pantry staples to create these Classic Shortbread Cookies, but each ingredient brings something special to the table. The magic happens when butter, sugar, and flour come together, creating that iconic melt-in-your-mouth texture and delicate golden color everyone loves.
- Unsalted Butter (1 cup, softened): Choose high-quality butter for the very best flavor and rich, tender cookies.
- Powdered Sugar (1/2 cup): Powdered sugar adds sweetness and gives the cookies that signature soft, crumbly texture.
- Vanilla Extract (1 teaspoon): A splash of vanilla brings warmth and aromatic depth; try almond extract for a delicate twist!
- All-Purpose Flour (2 cups): Provides structure to the cookies and creates their iconic pale golden crumb.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and elevate all the buttery flavors.
How to Make Classic Shortbread Cookies
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 325°F, ensuring it’s fully heated so your shortbread bakes evenly. Line a large baking sheet with parchment paper—this prevents sticking and helps the cookies turn out perfectly golden on the bottom without overbaking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Use a hand mixer or stand mixer to beat the mixture until it looks light and fluffy—this usually takes about two to three minutes. This step is key for that dreamy, melt-in-your-mouth texture Classic Shortbread Cookies are famous for.
Step 3: Mix in Vanilla
Add the vanilla extract to your fluffy butter-sugar base. Give it a quick mix until the vanilla is fully incorporated. You’ll notice the lovely aroma right away, which will only intensify as the cookies bake!
Step 4: Add Flour and Salt
Slowly sift in the all-purpose flour and salt, mixing gently on low speed or with a sturdy spoon. It might look a bit crumbly at first, but just keep stirring; the dough will come together as you go.
Step 5: Knead the Dough
Turn your dough onto a lightly floured surface. With gentle hands, knead just until it’s smooth and cohesive. Shortbread loves a delicate touch, so be careful not to overwork—it keeps the cookies tender!
Step 6: Shape and Cut the Cookies
Roll the dough to about 1/2-inch thickness. Use your favorite cookie cutters for festive shapes, or go the classic route and slice neat rectangles. Place the cut-out cookies on your prepared baking sheet, leaving a little space between each one.
Step 7: Bake to Perfection
Bake the cookies for 14–16 minutes, watching closely. You want the edges to be just turning golden, while the centers stay pale—this is the hallmark look of Classic Shortbread Cookies. After baking, let them cool on the pan for about five minutes, then transfer to a wire rack to cool completely.
How to Serve Classic Shortbread Cookies
Garnishes
A light dusting of powdered sugar is all you need to dress up Classic Shortbread Cookies with simple elegance. For a more decadent twist, drizzle or dip them in melted dark or white chocolate and sprinkle with festive toppings, like chopped pistachios or edible glitter.
Side Dishes
Shortbread is delightful with afternoon tea or coffee, making it the perfect treat for a relaxing break. Pair them with a pitcher of fresh lemonade in the summer, or nestle a few cookies beside a scoop of vanilla ice cream for an easy dessert.
Creative Ways to Present
Stack your Classic Shortbread Cookies in clear gift bags tied with ribbon for holiday gifts, or arrange them in a pretty tin for a cozy homemade touch. You might even sandwich them with berry jam for a surprise twist—there’s really no wrong way to share these little bites of joy.
Make Ahead and Storage
Storing Leftovers
Keep leftover Classic Shortbread Cookies in an airtight container at room temperature for up to a week. If your kitchen is especially warm or humid, they may last better in the fridge. Their flavor only improves over a day or two as the buttery notes deepen!
Freezing
These cookies freeze brilliantly, either as baked cookies or as raw dough. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to a month. Thaw at room temperature before serving or baking, and enjoy homemade Classic Shortbread Cookies any time the craving strikes.
Reheating
If you love a just-baked feel, place the cookies on a baking sheet and warm in a 300°F oven for 3 to 5 minutes. This revives their crisp, delicate texture without drying them out—perfect for serving to guests or treating yourself on a chilly day.
FAQs
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in the recipe or skip it altogether. This helps maintain that lovely balanced flavor Classic Shortbread Cookies are known for.
Why did my shortbread turn out tough?
Overmixing the dough or working it too much can develop gluten, making the cookies less tender. For melt-in-your-mouth results, gently mix just until combined, and handle the dough with care.
Can I add flavors or mix-ins?
Absolutely! Try mixing in citrus zest, swapping vanilla for almond extract, or adding a handful of mini chocolate chips. Just keep the mix-ins minimal to preserve the signature crumbly texture of Classic Shortbread Cookies.
How do I know when the cookies are done?
Look for slightly golden edges and a pale, set center. They’ll continue to firm up as they cool, so don’t wait for deep browning—Classic Shortbread Cookies should look lightly golden, never dark.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to three days, or freeze for up to a month. This makes Classic Shortbread Cookies a fantastic make-ahead option for busy weeks and spontaneous gatherings.
Final Thoughts
Classic Shortbread Cookies are simple to make, endlessly comforting, and guaranteed to put a smile on anyone’s face. Whether you keep them traditional or put your own twist on them, I hope you’ll take the time to bake a batch and share the buttery magic with family and friends!
Print
Classic Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
- Diet: Vegetarian
Description
These Classic Shortbread Cookies are a buttery delight, perfect for any occasion. With a tender crumb and just the right amount of sweetness, they are a timeless favorite.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add flour: Add the flour and salt, and stir until a soft dough forms.
- Knead and shape: Turn the dough out onto a lightly floured surface and gently knead until smooth. Roll the dough to about 1/2-inch thickness and cut into desired shapes.
- Bake: Place cookies on the prepared baking sheet and bake for 14–16 minutes, or until the edges are just beginning to turn golden.
- Cool and serve: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a more delicate flavor, substitute almond extract for vanilla.
- Dip cooled cookies in melted chocolate for a festive twist.
- Dough can be made ahead and chilled for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
