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These homemade Shortbread Cookies are a super simple, buttery and sweet treat, perfect for Christmas time or a cookie exchange! I’ve taken this classic recipe and made it even better. Similar to this Christmas Shortbread Cookies, enjoy these with chocolate, jam or just plain. Either way, you absolutely MUST make these this holiday season!
You’ll Love These Cookies!
There are lot of cookies that are perfect for the holidays, but what sets this cookie recipe apart from the others is its simplicity. This shortbread cookie recipe is a classic one that you can customize (see notes below) or leave plain. Sometimes, simple is best!
You’ll notice in the pictures that sometimes I make these a little smaller with a clean cut round cookie cutter, and other times use a slightly bigger, crinkle edge cookie cutter. Both are great sizes, it just comes down to personal preference.
Three Main Ingredients
All shortbread cookie recipes everywhere call for the same three basic ingredients:
- Butter– use at room temperature and yes, I use salted butter for all my baking.
- Flour– all purpose flour is great. I use unbleached.
- Sugar-I use powdered sugar (confectioner’s sugar) for a softer texture, but granulated can work too!
Pro Tip: I do like to add in a little vanilla extract to make my shortbread that much more flavorful, but if you’re a shortbread purist, you can certainly omit it.
Shortbread Cookies vs Sugar Cookies
Shortbread cookies are more dense than a sugar cookie. Shortbread also has as super short list of ingredients without any leavening (baking soda or powder). Sugar Cookies are lighter and easier to work with for cutting and decorating with icing.
This is not my first rodeo with Shortbread Cookies. In fact, I have three others that I’ll link here:Christmas Shortbread Cookies,Vanilla Shortbread Thumbprint Cookies, andHazelnut Shortbread Wreath Cookies.
How to Make Shortbread Cookies
These classic shortbread cookies are some of the easiest cookies you can make! Just make sure you are using soft, room temperature butter and you are measuring your flour correctly! The finished shortbread dough will be a crumbly texture, but when you start to form it together with your hands, it should come together just fine. (The heat of your hands will help with this!)
Preheat Oven + Prep Pans
Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
Make the Dough
In the bowl of a stand mixer, add inbutter, sugar, vanilla, and flour.Using the paddle attachment, mix ingredients slowly on low speed until a crumbly dough forms. I do not recommend mixing by hand, but you can use an electric hand mixer if you don’t have a stand mixer.
Form Dough, Roll Out + Cut
On a lightly floured surface, roll out your dough. Form dough into a ball androll out with a rolling pin in between parchment paperto 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired*) and place onto the prepared baking sheet.
Pro Tip: *Alternately, you can roll dough into balls and press out with a flat bottomed glass or indent with a fork. If you’re feeling adventurous you can also use cookie cutters for different shapes.
Bake + Cool
Bake12-15 minutes or until the bottoms of the cookies are barely golden brown.Baking time will vary from oven to oven. Let cookies cool for about 5 mins on hot baking sheets before transferring to a wire rack to cool.
Customizing Your Shortbread Cookies
So now that you know how to make this basic shortbread cookie, you can now customize your next batch however you like. Here are a few ideas to get you started.
Extract.Instead of using vanilla extract try using almond, lemon or even lavender extract, if you’re into floral flavors.
Chocolate.Add in mini chocolate chips to the dough, dip in melted chocolate or try making sandwich cookies using Nutella as the filling.
Jam.Jams are always a good idea for these shortbread cookies. Try making a jam dipping bar for these cookies.
Zest. Add some lime, lemon or orange zest to your dough for a boost of citrus flavor.
Nuts.Chop and mix in nuts for a crunchy texture.
Sprinkles.This add-in always goes over well with my kids. Make it festive and roll in Christmas sprinkles to the top of the dough before cutting and baking. Or, after baking and cooling, spread frosting on them and dip in sprinkles.
Storage Directions for Shortbread Cookies
Stored cookies will stay fresh in an airtight container for 5 days on the counter, or up to 10 days in the fridge.
To freeze after baking– allow to cool to room temperature. Place in a freezer safe container and freeze for up to 3 months. Allow to come to room temperature and serve.
To freeze before baking– I would suggest rolling out the dough and cutting into desired shapes before freezing. Flash freeze on a cookie sheet before placing in a freezer-safe, airtight container. When ready to bake, allow to sit out while the oven preheats, then bake as the recipe card indicates.
FAQ and Troubleshooting Shortbread Cookies
I never knew there could be so much trouble with shortbread until I posted this recipe online and the questions came rolling in, ha! Here are my best tips and tricks to helping you get perfect shortbread cookies every time! Because we aren’t weighing the ingredients, this can cause a little differentiation in the finished product.
Why is my shortbread dough so crumbly?
First I would ask, have you tried working the shortbread dough together with your hands? The heat of your hands should help it come together. Also, did you use room temperature butter? That will help the dough come together. If you’re trying to roll it out, the edges will be a little crumbly! Just press the extra dough back into place. When in doubt, roll into balls and press with the palm of your hand or a fork. Works like a charm!
How do you measure your flour?
This can vary from kitchen to kitchen! Did you fluff the flour first? Flour that sits in a canister or bag over time settles and you have to aerate it before spooning it into your measuring cup, leveling the top and adding to your recipe.
Why did my cookies spread too much?
Again, I think this comes down to measuring the flour. Cookies spread because there isn’t enough flour in the dough. Shortbread cookies hold their shape so well because there is a lot of flour! So, they shouldn’t be spreading too much in the oven. The good news is, if your cookies are spreading, add a little more flour into your dough and that will correct the problem.
Why aren’t my shortbread cookies crunchy?
There are a few possible reasons for this. One might be that your shortbread dough was pressed out too thick making it harder for the cookie to bake thoroughly. Another reason could be your oven is too hot- causing the top of the cookie to brown before the bottom of the cookie is fully cooked. Keep in mind shortbread cookies (especially this recipe of mine) isn’t necessarily supposed to be crunchy, but tender, buttery and a little crumbly.
Do I need to refrigerate my shortbread dough before baking?
Not necessarily. Refrigeration for 30 minutes with any cookie helps hold the shape, but it’s not necessary with this particular shortbread recipe. If you’re concerned there is not enough flour, causing these to spread and loose their shape, then by all means refrigerate first, then bake.
More Christmas Cookies to Try This Holiday Season!
- Ultimate Sugar Cookies
- Amaretti Cookies
- Triple Chocolate Candy Cane Cookies
- Gingerdoodles
- Gingerbread Cookies with Royal Icing
- Candy Cane Cookies
- Peanut Butter Blossoms
These are the best shortbread cookies and one of my favorite cookies to make this time of year. The best part is trying different ways to customize them! The printable recipe card is below. Make sure you save it so you can make these Shortbread Cookies later. Have a great day, friends! 🙂
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If you make this recipe, I would really appreciate it if you wouldgive it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
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4.38 from 97 votes
Shortbread Cookies
Get perfect Shortbread Cookies every time with this buttery, yet sweet Shortbread Cookie Recipe. Just in time for Christmas Cookie exchanges!
servings 24 cookies
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Ingredients
- 1 cup butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
US Customary – Metric
Instructions
Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired*) and place onto prepared baking sheets.
Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
Store in airtight containers for up to 5 days.
Video
Notes
*feel free to scoop and roll shortbread cookie dough into smooth balls and indenting with a fork.
Nutrition
Calories: 130kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg
Course: Cookies, Dessert, Desserts
Cuisine: American
Keyword: Christmas Cookies, shortbread cookie recipe, shortbread cookies
