Buttery, tender, and delicately crumbly, this Shortbread Cookies Recipe is the kind of bake that turns a quiet afternoon into a little celebration. With just three core ingredients, you get bakery-quality cookies that melt on the tongue and pair perfectly with tea or coffee.
Shortbread Cookies Recipe: Buttery 3-Ingredient Classic
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Hand mixer (or stand mixer with paddle)
- 1 Mixing Bowl
- 1 8-inch baking pan (optional; round or square for pan shortbread)
- 1 Rolling Pin (optional; for cut-outs)
- 1 Knife (for slicing logs or scoring wedges)
- 1 Fork (for docking)
Ingredients
Shortbread Cookies
- 1 cup unsalted butter room temperature
- 0.67 cup powdered sugar or use 1/2 cup granulated sugar for a crisper bite
- 0.5 cup granulated sugar alternative to powdered sugar
- 2 cups all-purpose flour spooned and leveled
- 0.25 tsp fine salt optional, recommended
- 1 tsp vanilla extract optional
Instructions
Preheat and Prepare Pans
- Heat oven to 325 b0F. Line 2 baking sheets with parchment. For pan shortbread, lightly butter an 8-inch round or square pan and line with parchment.
Cream the Butter and Sugar
- In a mixing bowl, beat butter and sugar (powdered for ultra-tender, or granulated for slightly crisper) with a hand mixer or stand mixer fitted with the paddle on medium speed for 1 to 2 minutes until smooth and creamy. Aim for smooth, not fluffy, to avoid spreading.
Add Flour and Bring the Dough Together
- Add flour and salt. Mix on low until the mixture looks sandy with small clumps. Use clean hands to gently press and fold until it forms a soft dough that just holds together; do not overwork.
Choose Your Shape
- Pick one:
- Slice-and-bake: Divide dough in half; roll into 2 logs about 1.5 inches thick. Wrap and chill 30 minutes. Slice 1/4-inch thick.
- Cut-outs: Roll between 2 sheets of parchment to 1/4 inch; peel top sheet, cut shapes, and re-roll scraps as needed.
- Pan-baked wedges: Press evenly into prepared pan, dock with a fork, and score into wedges or bars.
Chill for Clean Edges (Optional)
- For cut-outs or slices, chill formed dough 15 to 30 minutes for the sharpest edges and minimal spread.
Bake Until Pale Golden
- Bake at 325 b0F until edges are just turning light golden. Small cookies: 12 to 16 minutes. Pan shortbread: 28 to 35 minutes. Rotate sheets halfway; tops should look set and matte, not glossy.
Cool, Cut, and Finish
- For pan shortbread, re-cut along score lines while warm for clean edges, then cool on a rack. Optional: sprinkle with superfine sugar while warm or dip cooled cookies in melted chocolate.
Notes
Nutrition
Why You’ll Love This Shortbread Cookies Recipe
- Unfussy pantry ingredients with elegant results.
- Tested ratios for cookies that hold shape yet stay tender.
- Flexible shaping: slice-and-bake, cut-outs, or classic wedges.
- Make-ahead friendly for holidays and gifting.
- Not too sweet, with rich butter flavor that shines.
Shortbread Cookies Recipe Ingredients & Substitutions
- Unsalted butter: 1 cup (226 g), room temperature. Use good-quality butter for best flavor.
- Sugar: 2/3 cup (80 g) powdered sugar for ultra-tender texture, or 1/2 cup (100 g) granulated for a slightly crisper bite.
- All-purpose flour: 2 cups (240 g), spooned and leveled or weighed.
- Fine salt: 1/4 tsp, optional but recommended for balance.
- Vanilla extract: 1 tsp, optional for a gentle vanilla backdrop.
Simple swaps:
- Salted butter: use and omit added salt.
- Gluten-free: use a 1:1 baking blend by weight and rest dough 10 minutes after mixing.
- Brown sugar shortbread: swap half the sugar for light brown sugar for a caramel note.
Yield: about 24 to 30 cookies depending on shape and thickness.
Step-by-Step Instructions to Make Shortbread Cookies Recipe
Preheat and Prepare Pans
Heat oven to 325°F. Line 2 baking sheets with parchment. For pan shortbread, lightly butter an 8-inch round or square pan, then line with parchment.
Cream the Butter and Sugar
In a mixing bowl, beat butter and sugar with a hand mixer or stand mixer fitted with the paddle on medium speed for 1 to 2 minutes until smooth and creamy. Aim for smooth, not fluffy, to avoid excess air that can cause spreading.
Add Flour and Bring the Dough Together
Add flour and salt. Mix on low until the mixture looks sandy with small clumps. Use clean hands to gently press and fold until it forms a soft dough that just holds together. Do not overwork.
Choose Your Shape
- Slice-and-bake: Divide dough in half and roll into 2 logs about 1.5 inches thick. Wrap and chill 30 minutes. Slice 1/4-inch thick.
- Cut-outs: Roll dough between 2 sheets of parchment to 1/4 inch, peel top sheet, cut shapes, and re-roll scraps as needed.
- Pan-baked wedges: Press dough evenly into prepared pan, dock with a fork, and score into wedges or bars for clean slicing later.
Chill for Clean Edges (Optional but Helpful)
For cut-outs or slices, chill formed dough 15 to 30 minutes for the sharpest edges and minimal spread.
Bake Until Pale Golden
Bake at 325°F until edges are just turning light golden. Small cookies: 12 to 16 minutes. Pan shortbread: 28 to 35 minutes. Rotate sheets halfway for even baking. The tops should look set and matte, not glossy.
Cool, Cut, and Finish
For pan shortbread, immediately re-cut along the score lines while warm for clean edges. Cool on a rack. Optional: sprinkle with superfine sugar while warm or dip cooled cookies in melted chocolate.
Tips for Success
- Weigh your flour for accuracy. Too much flour makes shortbread dry.
- Use butter at cool room temp, about 65°F. Too soft leads to spreading.
- Mix just until the dough clumps. Overmixing develops gluten and toughens the cookies.
- Dock thicker shapes so steam can escape and texture stays delicate.
- Bake low and slow. Pull when edges are barely golden to keep that signature tender crumb.
Variations of Shortbread Cookies Recipe
- Chocolate-dipped: Dip half of each cookie in dark or milk chocolate; finish with flaky salt.
- Lemon zest + vanilla: Add 1 to 2 tsp finely grated lemon zest for bright citrus.
- Espresso: Mix 1 tsp instant espresso into the sugar before creaming.
- Rosemary sea salt: Add 1 tsp finely chopped rosemary and a pinch of flaky salt on top.
- Candied ginger or mini chips: Fold in 1/2 cup finely chopped add-ins.
Serving Suggestions: What to Pair with Shortbread Cookies Recipe
- Tea service: Earl Grey, English breakfast, or chamomile.
- Coffee break: Cappuccino or a smooth cold brew.
- Dessert plate: Lemon curd, berry compote, or vanilla ice cream.
- Holiday platter: Mix with truffles, biscotti, and spiced nuts.
Storage & Reheating Instructions
- Room temperature: Store airtight up to 1 week with a small sheet of parchment between layers.
- Freeze baked cookies: Up to 2 months. Thaw uncovered at room temp.
- Freeze dough: Logs or pressed pan dough freeze up to 2 months. Thaw in the fridge overnight, then slice or bake.
- Refresh: If cookies soften, warm on a sheet at 275°F for 5 to 7 minutes, then cool to re-crisp.
Memories Made Around the Table
I learned this ratio from my grandmother, who cut warm shortbread into careful wedges and dusted them with a whisper of sugar. To this day, that first buttery bite tastes like home.
FAQs
Can I use salted butter?
Yes. Omit the added salt and taste the dough. Different brands vary, but this adjustment works well.
Why did my shortbread spread or look uneven?
The butter was likely too soft or the dough too warm. Chill shaped dough 15 to 30 minutes before baking and avoid over-creaming.
How do I make gluten-free shortbread?
Use a 1:1 gluten-free baking flour by weight. Rest the dough 10 minutes after mixing to hydrate, then shape and bake as directed.
Can I double the recipe?
Absolutely. Use two sheet pans and rotate their positions halfway. For pan shortbread, use a 9×13-inch pan and extend the bake time slightly.
Is powdered sugar or granulated sugar better?
Powdered sugar yields a tender, melt-away bite. Granulated gives a slightly crisper, more traditional Scottish-style texture. Both are delicious.
Final Thoughts
With a few simple ingredients and gentle handling, this Shortbread Cookies Recipe delivers timeless, bakery-worthy cookies every time. Keep a batch on hand for gifting, sharing, or those peaceful moments when a perfect bite of buttery goodness is all you need.