These buttery, melt-in-your-mouth shortbread cookies are a timeless treat you’ll crave all year long. With only six pantry staples, this shortbread cookie recipe delivers rich flavor and perfect crumbly texture every time. Whether you’re baking for Christmas cookie swaps, gifting to friends, or simply treating yourself, these cookies never disappoint. They’re simple, elegant, and endlessly versatile — perfect plain, dipped in chocolate, or sprinkled with sugar.
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Why You’ll Love This Shortbread Cookie Recipe
This Shortbread Cookie Recipe is all about simplicity and flavor. You’ll love how the butter and vanilla combine to create a soft, crumbly bite that melts instantly on your tongue. Because it uses just a few common ingredients, it’s both beginner-friendly and a trusted classic for experienced bakers. The dough handles easily, holds its shape for cut-outs, and bakes up evenly every time. Also, it freezes beautifully, so you can prepare batches ahead for the busy Christmas season.
What You’ll Need (Ingredients & Tools)
Key Ingredients
Butter is the heart of this recipe, giving that signature rich, tender texture. Powdered sugar keeps the dough soft and smooth, while flour provides structure. Cornstarch adds lightness for that melt-away bite, and salt balances the sweetness perfectly. Vanilla extract ties everything together with warm aroma. You can use vanilla bean paste for a more intense flavor or European-style butter for a richer result.
Recommended Tools
A hand or stand mixer makes creaming easy. You’ll also need a rolling pin, cookie cutters, and a parchment-lined baking sheet. A cooling rack helps cookies cool evenly and stay crisp on the edges.
How to Make Shortbread Cookies Step-by-Step
Cream the Butter and Sugar
Start by beating softened butter until light and creamy. Then, gradually mix in powdered sugar until smooth and fluffy. This step ensures your cookies turn out light instead of dense.
Add Vanilla and Dry Ingredients
Add vanilla extract next. In another bowl, whisk flour, cornstarch, and salt. Slowly add this mixture to the butter base while mixing gently. Gradual mixing keeps the dough tender and prevents it from turning tough.
Chill the Dough
Shape your dough into a flat disc and wrap it in plastic. Refrigerate for at least one hour so the butter firms up. Chilling not only improves texture but also helps cookies hold their shape while baking.
Roll and Cut
On a lightly floured surface, roll chilled dough to about ⅛–¼ inch thick. Use a 2-inch cookie cutter to cut your favorite shapes. Re-roll scraps gently to make more cookies without overworking the dough.
Bake to Perfection
Place cookies two inches apart on a parchment-lined sheet and bake at 350°F (175°C) for 9–11 minutes, until edges turn just golden. Let them cool on the sheet for a few minutes before transferring to a rack. Once cooled, you can dip them in melted chocolate or drizzle with icing for a festive finish.
Tips for Perfect Shortbread Cookies
Always let the chilled dough soften slightly before rolling so it doesn’t crack. Add dry ingredients gradually to keep the texture crumbly and light. Use high-quality butter for the best flavor, and avoid overbaking since they firm up as they cool. You can refrigerate the unbaked dough for up to five days or freeze it for later use.
Variations and Add-Ins
Try brown sugar shortbread by swapping part of the powdered sugar with brown sugar for a caramel note. Fold in mini chocolate chips for a playful twist. You can also dip half the baked cookies in melted chocolate or decorate with sprinkles for a holiday touch. They’re wonderful in gift boxes during Christmas baking season.
Storage and Freezing
Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze either the unbaked dough or baked cookies. To freeze, layer cookies between parchment paper in a freezer-safe container and thaw before serving.
Frequently Asked Questions
What is the secret to making good shortbread?
Use high-quality butter, avoid overmixing, and chill the dough before baking for the best crumbly texture.
What is the 3 2 1 method for shortbread?
It refers to the traditional ratio: three parts flour, two parts butter, and one part sugar for ideal balance.
How to make 3 ingredient shortbread cookies?
Simply mix butter, sugar, and flour until combined, form a dough, chill, cut, and bake until golden.
Is there a difference between shortbread and butter cookies?
Yes. Shortbread uses more butter and no eggs, giving it a crumbly, tender bite, while butter cookies are sweeter and crispier.
Other Recipes You May Enjoy
- Chewy sugar cookies for the holidays
- Peppermint brownies rich fudgy Christmas treat
- Thumbprint cookies for Christmas treats
- Best toffee ever easy homemade Christmas candy
- Classic beef bourguignon for your Christmas dinner
- Gingerbread cheesecake cookies holiday dessert idea
Conclusion or Final Thoughts
This classic Shortbread Cookie Recipe brings buttery joy to every occasion. Whether you gift them in a holiday tin or serve them with tea, their tender texture always delights. Try different add-ins or decorate with chocolate for extra fun, and don’t forget to share your batch — they disappear fast! For more baking inspiration, visit my Pinterest page.
Shortbread Cookie Recipe
Equipment
- Mixer Hand or stand mixer for creaming butter and sugar
- Rolling Pin To roll the dough evenly
- Cookie cutters 2-inch cutters for fun shapes
- Baking sheet Lined with parchment paper
- Cooling rack To cool cookies evenly
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
Instructions
- Beat softened butter with a mixer until creamy and light. Gradually add powdered sugar, mixing until smooth.
- Mix in vanilla extract. In a separate bowl, whisk flour, cornstarch, and salt. Slowly combine dry ingredients with butter mixture until blended.
- Shape dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll dough to 1/8–1/4 inch thick on a lightly floured surface. Cut into shapes using a 2-inch cutter.
- Bake at 350°F (175°C) for 9–11 minutes or until edges are lightly golden. Let cool before serving or decorating.
