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This buttery shortbread cookie recipe is melt-in-your-mouth delicious with only a handful of common ingredients!
We enjoy our Easy Shortbread Cookies for simplicity’s sake, but this version is more classic. It’s also very similar to our Spritz Cookies and Butter Cookies.
Best Loved Shortbread Cookies
Something about this classic shortbread cookie recipe is so comforting.
They are perfect for packing up in a bag or cookie tin and delivering to a friend or neighbor or for a Christmas cookie spread.
Here’s everything we love about them:
- Flavor. We love the flavor of shortbread cookies – buttery, crunchy, and melt-in-your-mouth amazing.
- Ingredients. They only require 5 ingredients that you probably already have on hand!
- Perfect for Holidays. These have always been one of our go-to Christmas Cookies because they’re classic, great for parties and on cookie plates.
It’s one of the simplest cookie recipes and great to make for any reason!
Just 5 Ingredients!
- unsalted butter – While you can use generic brand butter for best results use high-end butter like unsalted European butter. It has a higher milk fat content giving the best flavor and texture. Salted butter works too.
- vanilla extract – Change the taste by using other flavors like lemon, orange, or almond extract.
- all-purpose flour – Be sure to measure accurately by spooning the flour in the measuring cup and leveling it off.
- sugar
- milk
No Cookie Press?
If you do not have a cookie press you can still make these shortbread cookies. Here are a few easy alternatives:
- Smooth top cookie. Roll into a log and use a sharp knife to slice even circles.
- Use a cookie cutter. Roll the dough out on top of a piece of parchment/wax paper. To keep the dough from sticking to the rolling pin, place a second piece of paper over the top of the dough.
- Roll to about ¼ inch thick, then use a cookie cutter to make your shape. A scalloped cookie cutter is particularly pretty, but even a simple round cookie cutter works well.
How to Make Shortbread Cookies
- PREP. Preheat the oven to 350°F.
- WET INGREDIENTS. Use a stand mixer with the paddle attachment or an electric hand mixer. In a large bowl, cream together 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.
Pro Tip
The dough needs to be about the consistency of play dough so it’s easy to press through the cookie press. Add a few tablespoons of milk if needed to make the dough moist enough to press.
Storing Info
- STORE in an airtight container for 1-2 weeks at room temperature.
- FREEZE in a freezer-safe container, for 2-3 months.
- STORE cookie dough. To store the dough to bake later, wrap it tightly in plastic wrap and keep it in the fridge for 3-4 days or 4-6 weeks in the freezer. If freezing the dough, also wrap it with aluminum foil.
For more simple cookieS:
Shortbread Cookie Recipe
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 together 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so delicious!! I used your recipe just as called but I did also add some confectioners sugar to it. Thank you for sharing your experience!
Cookie press did not work .
In the midst off trying to make these cookies.
Very frustrating.
I love your recipe for Shortbread cookies. So easy to make and wonderful to decorate for whatever occasion is coming up on the calendar. This time I piped on some chocolate buttercream frosting and they were a huge hit!
i made other shortbread recipes 3 times, and failed every time the dough was too thin the first 6 cookies came out of the press ok but the rest were all mashed together. yours has more flour in it. i am going to try yours after i recuperate from my failures they also have cornstarch in some recipes
Outstanding cookies! I made these for an English Tea in our senior mobile home park and everyone wanted the recipe!
Oh yay! That makes me so happy to hear!
These are the absolute worst cookies I’ve ever made. They literally taste like a ball of flour.
Thanks for the feedback and for giving the recipe a try!
I want to try this one,Mindoro the 3 ingredient that you refrigerate for 30 minutes or more and they are delicious. However, I wondered if I could make this one and bake them as drop cookies as I do not have a press. Thank You
Bought a cookie press to make these and the press was a dud and had to send it back. Ordered a second one and it arrived broken with cookie dough inside. I used a small glass to press and it worked fine. I used regular unsalted butter and not the European as was suggested. They were delicious! Ordered some pretty cookie stamps with the wooden handles. Now that I’d found the perfect recipe they could also be beautiful. This time I bought the fancy expensive European butter. The dough stuck like crazy to the little presses. Tried everything so finally decided to use the glass method. Stuck horribly to the glass. Chilled the dough, still stuck. I finally was able to get them all in some sort of ugly flat shape to bake. This time they tasted nothing like the first batch. Very bland. The only difference was the butter. I’ll make again because the first time they were so good but I’ll stick to regular Land O Lakes.
Thanks for sharing your experience and what worked for you. Glad you enjoyed the cookies!!