This shortbread cookie recipe creates buttery, melt-in-your-mouth cookies that require just five pantry staples. After making these cookies countless times for family gatherings and holiday parties, I can confidently say this is the easiest and most reliable recipe you’ll find.
These classic Scottish cookies have been a favorite in my kitchen for over a decade. The simple combination of butter, sugar, flour, vanilla, and salt creates cookies with an irresistible crumbly texture that literally dissolves on your tongue.
Essential Ingredients for Perfect Shortbread
The beauty of homemade shortbread lies in its simplicity. You need only five basic ingredients to create these delicious treats:
- 10 tablespoons unsalted butter (room temperature, about 142g)
- 1/2 cup confectioners’ sugar (powdered sugar works best)
- 1/2 teaspoon pure vanilla extract (adds subtle flavor depth)
- 1 1/2 cups all-purpose flour (approximately 180g for accuracy)
- 1/2 teaspoon kosher salt (optional but recommended)
Always use unsalted butter for better control over the final taste. Room temperature butter is crucial for proper creaming and texture. I learned this the hard way when I once tried using cold butter and ended up with dense, tough cookies.
Step-by-Step Baking Instructions
Making butter cookies has never been easier with this foolproof method. Follow these simple steps for perfect results every time:
- Cream the butter. Beat room temperature butter and vanilla extract in a stand mixer until light and fluffy
- Add sugar. Mix in confectioners’ sugar and salt until well combined
- Incorporate flour. Scrape the bowl, then add flour while mixing on low speed
- Shape the dough. Form dough into a rectangular brick shape on a floured surface
- Chill thoroughly. Wrap in plastic and refrigerate for at least one hour until firm
- Slice and bake. Cut into 1/2-inch thick slices and bake at 350°F for 10 minutes
The key to crispy shortbread is not overbaking. Remove cookies when the bottoms just start to turn golden. The tops should remain pale for that classic shortbread appearance.
Pro Tips for Cookie Success
These baking tips come from years of making traditional shortbread for friends and family:
- Make dough ahead. Cookie dough keeps for one week refrigerated or one month frozen
- Quick butter softening. Cut cold butter into slices and microwave at 50% power in 5-second intervals
- Add texture. Mix in toasted nuts or spices for extra flavor and crunch
- Create patterns. Use a fork or skewer to make decorative dots on top before baking
- Proper storage. Store baked cookies in an airtight container for up to two weeks
The rectangular shape makes slicing easier and creates uniform cookies. I always involve my kids in making the fork patterns, which makes baking more fun for the whole family.
Common Questions About Shortbread
How do you know when shortbread cookies are done? The cookies are ready when the bottoms just begin to change color. For extra crunch, bake a few minutes longer until edges turn golden brown.
What’s the difference between shortbread and sugar cookies? Sugar cookies contain eggs and leavening agents, making them lighter and sweeter. Shortbread cookies are denser with a more buttery flavor and crispy texture.
Can you use salted butter? Yes, but omit the additional salt from the recipe. Unsalted butter gives you better control over the final taste.
Storage and Make-Ahead Tips
Proper storage keeps your homemade cookies fresh for weeks. These Scottish shortbread cookies actually improve in flavor after a day or two:
- Room temperature. Store in airtight containers for up to two weeks
- Freezer storage. Wrap dough tightly and freeze for up to one month
- Cookie gift giving. Package in decorative tins for perfect holiday gifts
- Serving suggestions. Pair with coffee, tea, or hot chocolate
I always make double batches during the holidays because these cookies disappear quickly. The simple ingredients and long shelf life make them perfect for gift giving.
Why This Recipe Works Every Time
This easy shortbread recipe succeeds because of the perfect butter-to-flour ratio and simple mixing method. The confectioners’ sugar creates a finer texture than granulated sugar, while the minimal handling keeps the cookies tender.
After testing countless variations, this combination produces consistently perfect results. The cookies have that authentic Scottish shortbread taste with a satisfying crunch that melts into buttery goodness.
Whether you’re baking for afternoon tea, holiday celebrations, or just because you’re craving something sweet, this reliable recipe delivers bakery-quality cookies every single time. The five-ingredient simplicity means you can whip up a batch whenever the mood strikes.
Easy Shortbread Cookie Recipe
Ingredients
Equipment
Method
- In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed and light in texture.
- Add confectioners’ sugar and salt to the creamed butter. Mix on low speed until well combined.
- Scrape down the bowl sides and add flour while beating on low speed. Scrape bowl once more and mix until just combined. Do not overmix.
- Transfer dough to a floured surface and shape into a rectangular prism (brick shape). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
- Preheat oven to 350°F (177°C). Remove dough from refrigerator and use a sharp knife to cut into 1/2-inch thick slices.
- Place slices on a baking sheet lined with silicone mat or parchment paper, spacing them at least 1 inch apart.
- Use a fork or skewer to create decorative patterns on top of each cookie.
- Bake for 10 minutes, rotating the baking sheet halfway through. Cookies are done when bottoms just start to turn golden.
- Transfer cookies to a wire rack to cool completely before serving or storing.