You just can’t beat a classic shortbread cookie during the holiday season. Our family is especially obsessed (it’s one of Lo’s favorite cookies) and mostly because these are so delicious and butter-y that they melt in your mouth!
Not only do these cookies look like a work of art (one of the prettiest cookies in our opinion), but they are also perfect to wrap up and gift to your friends, family and neighbors. Plus, the recipe is from our friend’s mom straight from Scotland, and we’ve been obsessed ever since we tried them.
We enjoy our Easy Shortbread Cookies recipe for simplicity’s sake, but this version has everything you would expect from the classic favorite. It’s also very similar to our Spritz Cookie Recipe and Butter Cookies. All favs for the holidays!
Why we think you’ll love it:
- Tender and delicious. We love the flavor of shortbread cookies – buttery, crunchy, and melt-in-your-mouth amazing.
- Just 5 ingredients. They only require 5 ingredients that you probably already have on hand!
- Perfect for holidays. These have always been our go-to Christmas Cookies because they’re classic, great for parties, and on cookie plates.
Shortbread Cookie Ingredients
- Unsalted butter (2 cups, softened): Provides rich flavor and that classic melt in your mouth crumb. For best results use high-end butter like unsalted European-style butter. It has a higher milk fat content giving the best flavor and texture. Salted butter works too.
- Sugar (1 cup): Sweetens and helps the edges set lightly golden.
- Vanilla extract (2 teaspoons): Adds warm bakery aroma that complements the butter. Try other flavors like lemon, orange, or almond extract.
- All-purpose flour (4 cups): Gives structure so cookies press and hold sharp details.
- Milk (1–2 tablespoons, as needed): Brings the dough to a smooth, Play-Doh like consistency that presses cleanly.
How to Make Shortbread Cookies
PREP. Preheat the oven to 350°F.
WET INGREDIENTS. In the bowl of a stand mixer with the paddle attachment (or an electric hand mixer) cream the butter and sugar until light and fluffy. Add the vanilla extract and mix well to combine.
DRY INGREDIENTS. Add the flour and mix until the dough comes together. Add milk as needed until the dough reaches the consistency of play dough.
PRESS. Scoop the dough into a cookie press. Hold the cookie press down on an ungreased, unlined baking sheet, (otherwise the dough won’t stick to the pan) and press to form the cookies.
BAKE. Bake for 10-12 minutes, until very lightly golden on the bottom. Do not over-bake! Cool on a wire rack.
- Add sprinkles if desired (before baking). We like to use white sparkling sugar sprinkles. You could also top this best shortbread cookies recipe with powdered sugar or lemon zest!
No Cookie Press?
If you do not have a cookie press try an alternative:
- Smooth top cookie. Roll into a log and use a sharp knife to slice even circles.
- Use a cookie cutter. Roll into a 2-inch thick log and slice with a knife, or roll the dough out to about ¼ inch thick and use cookie cutters to stamp out shapes.
Kristyn’s Recipe Tips
- Cream butter and sugar until light and fluffy for the most tender crumb.
- Add just enough milk to make the dough cohesive, too much can cause spreading.
- Use an ungreased, unlined light colored sheet so pressed shapes grip and bake evenly.
- If the dough softens, chill the loaded press 10 minutes for cleaner impressions.
- Bake until bottoms are pale golden, then cool on the sheet a few minutes before moving to a rack.
Shortbread Cookie Recipe
Video
Ingredients
- 2 cups unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1-2 tablespoons milk, as needed
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream butter and sugar with a hand mixer until light and fluffy. Add vanilla and mix well to combine.
- Add flour and mix until the dough fully combines. Add milk as needed until the dough reaches the consistency of Play-Doh.
- Scoop the dough into a cookie press. Hold the cookie press down on an ungreased, unlined baking sheet and press to form cookies.
- Bake for 10–12 minutes, until very lightly golden on the bottom.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container for 1-2 weeks at room temperature or freeze in a freezer-safe container, for 2-3 months.
Wrap it tightly in plastic wrap refrigerate for 3-4 days or wrap it again with aluminum foil and freeze for 4-6 weeks.
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This recipe was originally published April 2020.
Absolutely delicious! I made half the quantity and still cranked out over 50 cute little cookies.
Love this recipe, I’ve made it twice now!
What is the best way to soften the dough after refrigerating it for a day? I just took it out and it’s roughly at room temperature but it’s kind of stiff.
Shortbread dough gets stiff because the butter firms up in the fridge. Once the butter softens again, the dough should relax. Just give it a little more time at room temp and it should be good to go.