Classic Shortbread Cookies - Buttery and Delicious

Name: Classic Shortbread Cookies - Buttery and Delicious
Total time: 1 h 25 min
Ingredients: 225g (1 cup) unsalted butter, room temperature; 60g (1/2 cup) powdered sugar; 1/2 teaspoon salt; 240g (2 cups) all-purpose flour

Servings: 24 cookies
Total time: 1 hour 25 minutes

These classic shortbread cookies are everything you love in a buttery cookie: tender, crumbly, and melt-in-your-mouth good. Made with simple ingredients, this easy recipe will quickly become a favorite for any occasion.

What Makes These Shortbread Cookies Great

Perfect texture: These shortbread cookies are buttery, crumbly, and soft without being dry.
Simple ingredients: Only butter, powdered sugar, flour, and salt – no eggs, no baking powder.
Easy to make: The dough comes together quickly with just a few steps.
Ideal for any shape: Roll out the dough and cut it into your favorite designs.
Delicious for days: These cookies stay fresh for up to a week when stored properly.

Why Shortbread Cookies Are Special

Shortbread cookies are known for their rich buttery flavor and melt-in-your-mouth texture. They are different from other cookies because they do not contain eggs or leavening agents. Their high butter content gives them their signature tenderness and delicate crumb.

Shortbread is a traditional treat often enjoyed during the holidays, but it's perfect for any time you want something simple yet luxurious.

How to Make Shortbread Cookies

Making classic shortbread cookies at home is easy and fun.

Cream the butter: Beat room temperature butter until smooth and creamy.
Add sugar: Mix in powdered sugar until fluffy.
Incorporate flour: Gradually beat in sifted flour and salt to form a smooth dough.
Chill the dough: Wrap the dough in cling film and refrigerate for at least 30 minutes.
Roll and cut: Roll out the dough to about 6–7 mm thick. Cut into shapes with cookie cutters.
Bake: Bake at 180°C (350°F) for 13–15 minutes until the edges are just lightly golden.
Cool and enjoy: Let the cookies cool before serving for the perfect melt-in-your-mouth experience.

Close up of a beautiful shortbread cookie

Recipe Details & Tips

Pro Tips

Room Temperature Butter:
If the butter creams too fast, there’s a chance that the butter was too warm. The perfect temperature for butter is around 18°C (65°F) - it should be soft but cool to the touch.
Avoid Overmixing:
Mix the dough just until it comes together. Overmixing can develop gluten in the flour, making the cookies tough instead of tender and crumbly.
Use Powdered Sugar:
Do not use granulated sugar in this recipe. Powdered sugar creates a smooth, melt-in-your-mouth texture. Granulated sugar can result in a grainier cookie. If you don’t have powdered sugar, you can try making your own by grinding some granulated sugar in a food processor.
Bake Carefully:
Do not overbake these cookies! The goal is a pale, golden cookie, not a brown one.

Creative Ideas for Shortbread Cookies

Want to make your shortbread cookies even more special? Here are a few easy ideas:

Dip in Chocolate: Half-dip your baked cookies in melted dark chocolate. They will look and taste even better!
Add Flavors: Mix a little citrus zest, almond extract or warm spices like cardamom into the dough.
Decorate with Sugar: Sprinkle coarse sugar on top before baking for some sparkle and crunch.

Common Questions About Shortbread Cookies

Why did my shortbread cookies spread too much?

If your cookies spread, the butter was likely too warm or the dough was not chilled enough. Make sure to use butter that is soft but cool to the touch, and always chill the dough long enough.

What is the best way to roll out shortbread dough?

Roll the dough between two sheets of lightly floured baking paper to prevent sticking. Keep the thickness even for consistent baking.

Should shortbread cookies be soft or crisp?

Shortbread cookies should be tender and crumbly, not crispy. They should melt in your mouth but still hold their shape.

How do I know when shortbread cookies are done baking?

Shortbread cookies should stay very pale. They are ready when the bottom edges show just a hint of golden color, usually after 13–15 minutes at 180°C (350°F).

Recipe for Classic Shortbread Cookies - Buttery and Delicious

Ingredients

225g (1 cup) unsalted butter, room temperature
60g (1/2 cup) powdered sugar
1/2 teaspoon salt
240g (2 cups) all-purpose flour

Round Cookie Cutter

€3,00

Instructions

In a large bowl, beat room temperature butter with a mixer until creamy and smooth, about 2 and a half minutes.
Add powdered sugar. Beat on low speed for about 10 seconds, then increase to medium speed and mix until fully combined and fluffy.
Gradually add the sifted flour and salt, beating on low speed until the mixture forms large, crumbly dough pieces. Scrape down the sides and bottom of the bowl with a silicone spatula, then mix again until you achieve a smooth dough.
Shape the dough into a ball and wrap it in cling film. Refrigerate for 30 minutes to firm up.
Preheat your oven to 180°C (350°F) without a fan. Line two baking trays with baking paper.
On a lightly floured surface, roll out the cooled dough to an even thickness of about 6-7 mm. Use your favorite cookie cutters to cut out designs, then transfer them to a baking sheet using a thin metal spatula.
Gather the remaining dough, roll it out again to the same thickness, and cut out more shapes.
Bake in the preheated oven for 13-15 minutes, one tray at a time, in the bottom half of the oven. The cookies should remain pale in color, with a very light tan only on the bottom edges.
After baking, let the cookies cool on the tray for 4-5 minutes before transferring them to a wire rack to cool completely. Enjoy their melt-in-your-mouth goodness with every bite.

Storage & Serving

Store in an airtight container at room temperature. Undecorated cookies will stay fresh for up to 7 days.

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