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
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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!
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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
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candace says
Since this is a doubled recipe, could I cut it in half? I want to make cookies, but not this many.
April Woods says
Absolutely!
Amy says
My dough keeps coming out very sandy and breaks up, what am I doing wrong? More butter??
Linda says
Sound like too much flour. Stir your flour to pirate it and then spoon into your measuring cup and then level with a knife. Stir flour for each cup before spooning into measuring cup. This will make a big difference in how much flour you ate using Also don’t tap your cup as you are measuring
Brian says
Hi can I used margarine instead of butter to make the short bread biscuit can you please let me know thank you Brian
Donna says
Which makes a better cookie: powdered or granulated sugar??
Linda says
No do not put peanut butter in short bread use a peanut butter cookie recipe
Brian butter is the predominant flavor of this cookie … I personally would not want a cookie that tastes like margarine
Donna granulated sugar makes a sander texture, powdered sugar is more crumbly cookie you can add 1/4 cup cornstarch subbing for flour for a more tender cookie
syrenia hilliard says
can i put a little peanut butter in this recipe
Linda says
No do not put peanut butter in short bread use a peanut butter cookie recipe
Brian butter is the predominant flavor of this cookie … I personally would not want a cookie that tastes like margarine
Donna granulated sugar makes a sander texture, powdered sugar is more crumbly cookie you can add 1/4 cup cornstarch subbing for flour for a more tender cookie