Shortbread Cookies are a classic Scottish cookie traditionally made with butter, sugar, and flour. They’re known for their simple ingredients, buttery flavor, and tender, crumbly texture that practically melts in your mouth. Our version adds vanilla and a little milk so the dough is soft enough to use in a cookie press.
Why is it called shortbread? The word “short” refers to the crumbly texture created when plenty of butter coats the flour and limits gluten development. That high butter-to-flour ratio is what gives shortbread its signature crisp, tender bite.
This recipe came from our friend’s mom in Scotland, and we’ve been making it for years. It’s one of Lo’s favorite cookies and one of our go-to holiday recipes because the cookies are simple, beautiful, and perfect for gifting.
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 You’ll Love It + Why It Works:
- Scottish Family Recipe. This recipe came from our friend’s mom in Scotland, and it has been a holiday favorite ever since.
- Only 5 Ingredients. Butter, sugar, vanilla, flour, and a little milk make a simple dough with plenty of buttery flavor.
- Melt-in-Your-Mouth. Plenty of butter and no eggs or leavening give these cookies their classic tender, crumbly texture.
- Cookie Press Makes Them Pretty. The soft dough presses into beautiful shapes that are especially fun for Christmas cookie plates.
- Pale Golden is Perfect. Pulling them when the bottoms are just lightly golden keeps the cookies tender instead of dry.
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.
- Butter should be soft enough to indent with a finger but still hold its shape. Melted or overly warm butter can make the cookies spread.
- Sugar (1 cup): Sweetens and helps the edges set lightly golden.
- Some shortbread recipes use powdered sugar for an extra-delicate crumb. This family version uses granulated sugar, which gives the cookies a little more structure for the cookie press.
- 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.
- Measure flour carefully. Spoon the flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the dough dry or crumbly.
- Salt (1/2 teaspoon, optional): To help balance the sweetness and enhance flavors.
- 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 salt 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.
No Cookie Press?
If you do not have a cookie press try an alternative:
- Slice-and-Bake cookie. Roll into a log and use a sharp knife to slice even circles.
- Use a cookie cutter. Roll the dough out to about 3/8 inch thick and use cookie cutters to stamp out shapes.
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 the cooled cookies with powdered sugar or lemon zest.
Fun Variations
- Chocolate. Dip cooled cookies halfway in melted chocolate or drizzle chocolate over the tops.
- Citrus. Add lemon or orange zest.
- Almond. Swap some of the vanilla for almond extract.
- Nuts. Add finely chopped pecans or pistachios.
- Holiday. Add sparkling sugar or sprinkles before baking.
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.
Classic Shortbread Cookies
Ingredients
- 2 cups unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 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 salt 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
Recipe FAQ
Shortbread dough should be soft but not sticky. If it will not hold together or press cleanly, add milk 1 teaspoon at a time until it reaches a smooth Play-Doh-like consistency.
The butter or dough may be too warm, or too much milk may have been added. Chill the dough or loaded cookie press for about 10 minutes, and add only enough milk for the dough to press cleanly.
Shortbread has a higher butter-to-flour ratio and typically contains no eggs or leavening, giving it a denser, more crumbly texture. Sugar cookies usually contain eggs and leavening and bake up softer or chewier.
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.
How do I ensure the dough coming out as it should on to the cookie sheet?
Should I chill it first? If so, how long?
I gave up making these cookies decades ago because they came out from the oven having spread…
Chilled dough can be too stiff to pass through a cookie press. Make sure the butter is softened but not melted, measure the flour carefully, and press the dough onto a cool, ungreased cookie sheet. Good luck and Happy Baking!
I have tried many short bread cookie recipes, This one is amazing with a lovely butter and sweet flavor. The only problem I have is getting the cookie press to released the cookie , I have placed it in the fridge to chill the dough but it didn’t work , can you help me resolve this problem
It sounds like the dough may have been too stiff or dry to press easily in the first place, and chilling would make it even firmer. Make sure the butter is properly softened and the flour is measured carefully, since too much flour can make the dough difficult to press.
Can I use this recipe for the crust on lemon bars?
it should work as a buttery shortbread style crust. Press it evenly into the pan, bake until lightly golden, then add the lemon filling and finish baking as directed.
So simple. So good. it’s a hit with our family. Hint: I dip about half of each cookie in chocolate for an extra treat for the kids.
I love hearing that! And the chocolate dip sounds like such a fun extra treat.
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.