Shortbread cookies made with just flour, butter, and sugar are melt in your mouth classic delicious perfection!
Classic shortbread cookies are made with a doubling recipe where each of the three ingredients doubles the one before it. Simple to make but so incredibly delicious. Try them with a mug of hot peppermint mocha or as a sweet treat after your ham croissant lunch!
Shortbread Cookies
Shortbread Cookies Recipe
Click the button above to save this recipe!
Shortbread Cookies Ingredients
- Flour – Regular all purpose white flour.
- Butter – Salted butter is my personal preference, but unsalted works too.
- Sugar – Confectioners sugar (also called powdered sugar). Granulated or brown sugar will also work!
How do you make shortbread cookies? (Step-by-step)
⭐ First, cream together sugar and butter, then slowly beat in flour.
⭐ Next, roll out the dough and slice or form balls, then flatten with your hand or a fork.
⭐ Then, bake until just starting to turn golden.
⭐ Finally, allow to cool on a wire rack.
Preparation
Can you make shortbread dough ahead of time?
You can make the dough up to 24 hours in advance and keep it in the refrigerator or 3 – 4 months in advance if kept in the freezer. Make sure the dough is wrapped in plastic wrap or freezer paper before storing for best results.
Should you chill shortbread before baking?
Shortbread doesn’t spread much when baking, but if you’d like it to keep its shape exactly then chill the dough in the refrigerator or freezer for at least 30 minutes before baking.
What kind of sugar for shortbread cookies?
The cookies pictured are made with powdered sugar (also sometimes called confectioners sugar).
You can also use brown sugar or granulated sugar – they will give you a different texture and flavor (but still delicious). Try them all and see which one you like best!
Storage and Leftovers
How long do short bread cookies last?
They will keep for up to four weeks if kept in an airtight container. The cookies do not require refrigeration, but can be kept chilled if that’s your preference!
What’s the best way to store shortbread cookies?
Keep shortbread in a sealed airtight container at room temperature, or chilled.
Can you freeze baked shortbread cookies?
If you make extra or have leftovers, they can be stored in the freezer for several months. Thaw in the refrigerator or at room temperature.
Frequently asked questions
Why shortbread is called shortbread?
Shortbread cookies are named after their texture, meaning it they have a short crumb. The crumbly texture (as opposed to a more chewy texture like in other cookies) is due to the lack of egg.
What does shortbread taste like?
Shortbread cookies are buttery, sweet, slightly crumbly, and melt in your mouth in the very best way.
Tips, tricks, and frequently asked questions
🟢 You can cook shortbread cookies from frozen. Slice the frozen dough thinly and add 2 – 3 minutes of cook time.
🟢 Try dipping your shortbread in melted chocolate after it’s baked.
🟢 Add a teaspoon or two of cinnamon for cinnamon shortbread!
🟢 Make them with different types of sugar and see what version you like best!
More delicious cookie recipes
- Peanut butter and jelly cookies
- Flourless oatmeal cookies
- Raspberry cheesecake cookie recipe
- Ginger molasses cookies
- See all our easy cookie recipes!
More easy dessert recipes
- Spice mix carrot cake
- Poke cake with strawberry jello
- Peach dump cobbler
- Snickers stuffed brownies
- Fruit popsicles
- Two ingredient raspberry dumplings
- See all our simple dessert recipes!
Suggested tools
- Silicone baking mats – Nothing sticks to these! Whaaaa?! Perfect for baking sugary cookies, or cheesy croissants. You know why? Because nothing sticks to these!!!
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Make Shortbread Cookies
Shortbread Cookies
Ingredients
- 4 cups flour
- 2 cups butter softened/room temp
- 1 cup sugar confectioners/powdered
Instructions
- Cream together butter and sugar, then slowly beat in flour.
- Roll out thinly onto a parchment or silpat lined baking sheet, you can leave in a single sheet or slice and separate slightly. Alternatively, you can form into small balls and then press down onto a lined baking sheet.
- For a classic shortbread look you can make intermittent fork holes on rolled out dough.
- Bake at 350F for 10 - 12 minutes until turning a slight golden brown around the edges.
- Remove from the oven and if you’ve baked the cookies in a single sheet, use a pizza cutter or sharp knife to cut into your preferred shape (I’m partial to rectangles) while they're still soft.
- Allow cookies to cool on a wire rack, and enjoy!
Video
Notes
Nutrition
Shortbread Cookies Recipe
Click the button above to save this recipe!
Chris says
These sound delicious! I was wondering if I could use a cookie press for them? Thanks!
April Woods says
Yes, absolutely!
Mary says
Thank you!
Mary says
I don’t see any information about whether or not the butter is softened prior to mixing with other ingredients. Maybe I missed it but if not, please clarify.
April Woods says
Yes, softened butter. Sorry about that, just added it! 🙂
Katie says
I LOVE shortbread cookies! One of my favorites!
Carrie Robinson says
Shortbread cookies are one of my favorites! These look perfect. 🙂
Melissa says
These c cookies are amazing! Our new favorite cookie recipe! Thank you so much!
Alicia says
Do you think you could use shortening instead of butter. I have a ton of it, and no butter.
April Woods says
I haven’t tried it, but my worry is that butter is a major flavor component of the cookies. If you use shortening, I would probably add some cinnamon or vanilla to give them a little extra flavor. Definitely come back and let us know if you try! 🙂
Diane says
Could I put the dough in a mold?
April Woods says
I don’t see why not 🙂
Jacquie says
Thanks for sharing. Question, can gluten free flour be used? Like King Arthur 1 to 1?
April Woods says
I haven’t tried this substitution, but if you give it a go, please come back and let us know how it went!
Helga says
Hello, this looks delicious… Can I substitute flour to almond flour and sugar to erythritol sweetener? Would you know how much erythritol sugar should I use? My mom is diabetic and I’m starting Keto diet. it’s my first time to bake and I think your recipe is really simple. Just asking if you would know. Thank you 😊❤️
April Woods says
I haven’t tried these substitutions, but if you give it a go, please come back and let us know how it went!
Sandra CUNNINGHAM says
You might be surprised that my experience is that these cookies (portion controlled) often do not jack up blood sugar like traditional sugar cookies. (Of course, you can’t eat 4-5!)
April Woods says
thanks for the tip!
Deb says
Could brown rice flour be used?
April Woods says
I haven’t tried this substitution, but if you give it a go, please come back and let us know how it went!
Mary Drotar says
I live at 9000 ft in elevation, would you suggest any alterations. Everything is an experiment at that elevation.
April Woods says
I’m sorry, I can’t say I’ve tried to make this at 9k elevation before. Would love to hear how it goes if you try the recipe!
Stacy says
Hi you have multiple types of sugar that can be used. Which is best/preferred? Regular sugar?
April Woods says
Good question… I think my personal favorite is probably powdered sugar. 🙂
Marcia chapman says
carbs?
April Woods says
lots
Donna says
Easy to make and mouth watering yummy!
robert hohman says
Can i use this for a crust for strawberry shortcake? Thank you.
April Woods says
classic strawberry shortcake is made with biscuits, but you could use this as a crust for a strawberry shortcake style dessert if you wanted 🙂
VIRISILA VAKASUKALECA says
yummy….so delicious, absolutely worth craving for.
Cathy says
Can you add food dye to make different colors
April Woods says
i don’t see why not 🙂
Jessica says
DELICIOUS! We put red and green sugar on them and left them out for Santa on Christmas Eve!
Portia McGuire says
The video shows 2 packs of butter but 2 cups of butter is 4 sticks. Is the recipe correct
April Woods says
I believe we double the recipe in the video. The recipe as written is correct 🙂