Name: Classic Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Scottish
Ingredients: 1 cup unsalted butter, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ¼ tsp salt

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Classic shortbread cookies are a timeless treat with their buttery, melt-in-my-mouth texture and delicate sweetness. I love how simple they are—just a few basic ingredients come together to make something truly elegant. These cookies are perfect for holidays, tea time, or whenever I want something that’s both cozy and crisp.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and reliable. With no eggs, no leavening agents, and just a few pantry staples, I can whip up a batch anytime. The dough is forgiving, holds its shape well, and bakes into golden, crumbly perfection. I also enjoy how versatile it is—I can leave them plain or dress them up with chocolate, citrus zest, or even a sprinkle of sugar on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
Vanilla extract
All-purpose flour
Salt

Directions

I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I cream the softened butter and powdered sugar together until smooth and fluffy.
I add the vanilla extract and mix until fully incorporated.
I gradually stir in the flour and salt until the dough comes together—it will be crumbly at first, but I press it gently until smooth.
I roll the dough into a log and chill it, or I roll it out flat to about 1/2 inch thick and cut out shapes with cookie cutters.
I place the cookies on the prepared baking sheet and bake for 12–15 minutes, or until the edges just begin to turn golden.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies, depending on the size and shape I cut them. It takes me about 15 minutes to prepare the dough, 30 minutes to chill (if shaping into a log), and 15 minutes to bake, so I usually allow about 1 hour total from start to finish.

Variations

When I want a citrusy touch, I add lemon or orange zest to the dough. Sometimes I dip half of each cookie in melted chocolate and let it set for an elegant finish. I also enjoy adding a pinch of ground cinnamon or cardamom for a warm, spiced version. For the holidays, I like to cut them into festive shapes and sprinkle a little sanding sugar on top before baking.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They also freeze beautifully—I let them cool completely, place them in a sealed container, and freeze for up to 2 months. I let them thaw at room temperature before serving. I don’t reheat them, as they’re meant to be enjoyed crisp and cool.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough in advance and keep it chilled in the fridge for up to 3 days or frozen for up to a month.

Do I have to chill the dough?

Chilling isn’t required but I find it helps the cookies hold their shape better, especially if I’m cutting them with cookie cutters.

Can I use salted butter?

Yes, I’ve used salted butter in a pinch—I just reduce or omit the added salt in the recipe.

What’s the best way to shape the cookies?

I either roll the dough into a log and slice it, or roll it out and use cookie cutters. Both methods work great.

Why are my cookies too soft or crumbly?

If they’re too soft, they may be underbaked. If they’re too crumbly, I gently press the dough together more firmly before baking—it’s naturally a dry dough.

Conclusion

Classic shortbread cookies are one of my favorite go-to recipes for their simplicity, elegance, and unbeatable buttery flavor. Whether I’m making a batch for the holidays, gifting them, or just treating myself, they always bring a little joy in every bite. I never get tired of their timeless charm.