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.
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 and Substitutions
- 2 cups unsalted butter – 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.
- 2 teaspoons vanilla extract – Try other flavors like lemon, orange, or almond extract.
- 4 cups all-purpose flour – How to Measure Flour
- 1 cup sugar
- 1-2 tablespoons milk
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.
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.
More Like This
Cookies
Holiday Cookies
Easy Meringue Cookies
2 hrs 10 mins
Thumbprint Cookies
23 mins
Snowball Cookies
24 mins
Turtle Thumbprint Cookies
1 hr 26 mins
Collections
This recipe was originally published April 2020.
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.