This post may contain affiliate links. Please read our disclosure policy.

This buttery Shortbread Cookie Recipe is melt-in-your-mouth delicious with only a handful of common ingredients!

We have a recipe for Easy 3-Ingredient Shortbread Cookies that we love for simplicity’s sake, but this Shortbread Cookie Recipe for a more classic version is top-notch! For another cookie with a subtle flavor and crumbly texture, try our Butter Cookies.

Pile of shortbread cookies served on a white plate.


Best Shortbread Cookies!

Aren’t Shortbread Cookies the best?

We love the flavor of Shortbread Cookies – buttery, crunchy, and melt-in-your-mouth amazing. It’s one of the simplest cookie recipes and great to make for any reason!

Something about this 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 in need of a pick-me-up, or for a Christmas cookie spread.

I personally love using a cookie press (this cookie press is our favorite) to get beautiful designs for these yummy bites of heaven, buth you don’t need a cookie press to make these (see my tips below!)

The origin of shortbread dates back to Scotland in the middle ages and the basic ingredients have not changed very much in all the years since.

A classic shortbread uses a ratio of 1 part sugar and 2 parts butter. They can be made into a simple rectangular cookie or have a more intricate design.

Cookie press used to make homemade shortbread cookie recipe.

If you do not have a cookie press you can still make these best 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.

Pipe a design. Use a large piping tip. Put the dough in the bag and pipe it out in a circular motion. Make the size and shape as uniform as possible. 

Placing shortbread cookies recipe on a baking sheet with a cookie press.

How to Make Shortbread Cookies

PREP. Preheat the oven to 350°F.

WET INGREDIENTS. 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, and press to form the cookies.

BAKE. Bake for 10-12 minutes, until very lightly golden on the bottom. Do not overbake! Cool on a wire rack.

Shortbread cookies should snap when broken in half and melt in your mouth.

Best shortbread cookies recipe on a baking sheet.

Recipe Tips

Pressing cookies. Do not grease or line the baking sheet with parchment paper or the cookies won’t stick to the baking sheet when pushed through the cookie press. 

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.

Decorating cookies. The beauty of butter Shortbread Cookies is their simple elegance. The intricate design that a cookie press makes is all that’s needed. If you do wish to decorate them:

  • Add a sprinkle of white sugar or colored sugar sprinkles before baking.
  • For any smooth top cookies, add a drizzle of chocolate or dip a cookie halfway.
  • Dip half of a rectangular Shortbread Cookie in chocolate (dark or white) and then add sprinkles on top.

Butter. If cookies spread out while baking the culprit may be the butter in the dough is too warm. Use softened butter but it should still be cool. If the dough has warmed too much, chill it in the fridge for 15 minutes or so before baking. 

Use high end butter like unsalted European butter. It has a higher milk fat content than other butters, leaving these buttery shortbread cookies with the best flavor.

Chewy cookies. This could be due to using too much sugar or overworking the gluten. Do not use brown sugar as the molasses will give a too-soft texture. 

Dry cookies. If cookies are dry and crumbly, there could be a few factors that cause this: 

  • Not using enough butter, poor quality butter or a butter substitute. 
  • Adding too much flour, or adding dry ingredients like chopped nuts or ground spices. The additional dry ingredients absorb the moisture leaving a dry cookie. 
  • Leaving the dough uncovered for too long can allow the dough to dry out.
Classic shortbread cookies stacked on each other.

Storing Info

STORE in an airtight container for 1-2 weeks at room temperature.

FREEZE 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. 

A stack of classic shortbread cookies next to a glass of milk.
What if I don’t have a cookie press?

You can still use this shortbread cookie recipe and make smooth top cookies, use a cookie cutter to cut shapes, or use a piping dip to pipe a design. See the section “No Cookie Press?” above for details.

Why did my shortbread cookies spread in the oven?

The butter may have been too warm. The butter should be softened, but still cool. If the dough has warmed too much, chill it in the fridge for 15 minutes or so before baking. 

Why did the shortbread cookies turn out dry and crumbly?

It could have been poor quality or not enough butter, too much flour, or leaving the dough uncovered for too long causing it to dry out before baking.

5 from 90 votes

Shortbread Cookie Recipe

By: Lil’ Luna
This buttery Shortbread Cookie Recipe is melt-in-your-mouth delicious with only a handful of common ingredients!
Servings: 48 cookies
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients 

Instructions 

  • Preheat the oven to 350 degrees 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

Make Ahead: Store in an airtight container at room temperature for 1 week or in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for 2–3 months.
Decorating: The beauty of shortbread cookies is their simple elegance. The intricate design that a cookie press makes is all that is needed. If you do wish to decorate them, add a sprinkle of white sugar or colored sugar sprinkles before baking. If you have any smooth-top cookies, you can also add a drizzle of chocolate or dip a cookie halfway in melted chocolate.

Nutrition

Serving: 1cookie, Calories: 122kcal, Carbohydrates: 12g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 1mg, Potassium: 14mg, Fiber: 0.3g, Sugar: 4g, Vitamin A: 236IU, Calcium: 4mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




81 Comments

  1. 5 stars
    Outstanding cookies! I made these for an English Tea in our senior mobile home park and everyone wanted the recipe!

  2. 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

  3. 5 stars
    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.