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.
This recipe calls for way too much flour. I knew I should have trusted my gut. The cookies turned out bland.
Oh no, bland cookies are the saddest cookies. Shortbread can be picky since even a little extra flour makes it dry. If you try again, scoop the flour lightly intothe measuring cup and level it off. Thanks for giving it a go!
Sounds delicious ty for sharing. Will be making these this week. TY
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!!
My husband loves Shortbread cookies. So glad you sent us this one. I love this too. I even like to put icing on them and decorate them. Your recipes are so yummy ❤️
Shortbread always reminds me of my Scottish Granny and these are the best!!
Is there a link anywhere to this cookie press? I can’t find that design anywhere
Just wondering if you can use self rising flour?
I have never tried, but I imagine you could. The texture might be slightly different? You’ll have to let us know how they turn out if you do!
Do you mean icing auger or regular sugar ??
Just regular white sugar is what we used.
these sound great but in all the description not once is there quantities. how much flour? how much sugar? how much vanilla? how much butter? how much Milk?
Hi Scott! If you scroll down to the bottom of the post, the recipe (including quantities) is listed. There’s also a tab at the top of the post that says “Jump to Recipe” that will take you to the measurements as well. Hope that’s helpful!
What if you don’t have a cookie press?
You can still make them! 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.
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.
Love me some shortbread! These are amazing!
Love how simple and delicious this is!
Very light, not too sweet I wish they were a little more buttery but overall good and fun
Glad you think so 🙂 Thank you!
This recipe looks so yummy and easy. Can’t wait to try it
Thank you!! I hope you like them!!
Is “white sugar” granulated sugar or powdered sugar? Thanks!
Granulated 🙂 Enjoy!!
Love this recipe and the way you wrote it up. Makes everything so much easier for us no so great bakers. Thank you
You are so welcome! I Love to hear that! Thank you so much for saying that!
Do you have to use cookie press
No 🙂 Enjoy!
How many per serving
Awesome successful batch, all of the family were very happy how they turned out!
Happy to hear that!! Thank you for trying them & for letting me know!
Just the recipe I was looking for, started the batter and then found out my daughter broke my cookie press….. I was livid!!! So I pressed them out and used a heart shaped cookie cutter….it worked! Still mad about the press!!
LOL..I would be too! Glad it still worked out 🙂 Thank you!!
fantastic!!! Worked peerfectly.
Great!! Thank you so much for letting me know!
Hi Kristyn,
I have to admit, before I baked these cookies the dough was kinda yucky. It smelled strongly of vanilla extract and I had to hold my breath. But after it baked, voila, it was perfect! I could just smell the cookies from the kitchen. Delicious aroma. I couldn’t wait to eat them because of the smell. Biting into one of the cookies was like . . . heaven.
Thank. You. So. Much!
I’ll be sure to make these often.
Thank you!
Maya
Awe, I am so glad you thought they tasted like heaven! Thank you so much!!
Judging by the battter, I forward to enjoying a freshly made proper batch.
Batter tasted good and instructions are very clear and simple.
Sadly my first attempt I read 350degrees I assumed it was celcius (yes I did think it was high, but it was my first time making shortbread biscuits so I didnt question too deeply)
Again, batter was yummy
This is an awesome , easy recipe and turns out delicious.
Thank you for saying that! Glad you like it 🙂
These cookies are delicious. Because of gluten issues, we swapped regular flour for some pulverized pecan meal (couldn’t quite chop it up to a flour consistency) with some almond and chickpea flour.
We also cut a half-cup of butter due to the natural pecan oil. but will add it back in next time. reminded us of pecan sandies when wewere kids!
That sounds perfect!! Thank you for sharing that 🙂 Happy you liked them!
AWESOME
Happy you think so 🙂 Thank you!
Can put chocolate cocoa and food coloring
I have not personally tried, so I am not sure how they would turn out. Worth a try 🙂
The best ever
I’m happy to hear that! Thank you!
Nutritional information does not show how many cookies equals a serving.
I love shortbread cookies!!!
Glad you do! I hope you like these!
salted or uNsalted butter?
I use unsalted when baking 🙂
Interesting to try it, but how many gram is 1 cup of butter? I am always confused with American measuring. Thank you.
You would have to find a measurement converter on google. I don’t know the gram amounts, I’m sorry. Good luck!
These cookies sound delicious.
Thank you! They are 🙂 Hope you try them!
I”ve been looking for an easy recipe like this to make thanksgiving and holiday treats for the grandkids.thank you for posting this one
You are so welcome! Enjoy!!
They are awesome!!!!!!!! I pulsed them up in my food processor and added 1/2 cup of finely chopped pistachio nuts. Best short bread cookies I have ever had. Thank you for this rescipe!
You are so welcome!! Glad you think so 🙂 Thank you for letting me know!
I tried this recipe today and I loved it! The cookies were delicious. Thank you for this recipe, Kristyn!
You are so welcome! Thank you for trying them & for letting me know!
So easy to make. They barely Lasted for 4 days in my house – too moreish.
Thanks for sharing that!
I like short bread cookies, do you hAVE TO PUT THE DOUGH THROUGH A COOKIE PRESS
I don’t think you have to. I hope you try this recipe!
Can inuae while wheat flour in theSe?
I personally have not tried, but I am sure you could.
I love the taste of shortbread cookies! Pure butter that melts in your mouth.
Is that powdered sugar or GRANULATED sugar
Granulated sugar 🙂 Enjoy!
Not only are these beautiful in their simplicity but they Are meant in your mouth delicious!
THESE COOKIES WERE SO SOFT AND BUTTERY! THEY TURNED OUT ABSOLUTELY PERFECT! THANK YOU!!
Looks delicious, I don’t have a cookie press… can I just form them?
You sure could 🙂 Enjoy!
This recipe reminded my kids of those packaged frosted cookies from Walmart that they love so much!! These are delicious and so very easy to make!! Definitely have a little milk handy, just a drizzle worked for me. I also added a pinch of salt and a teaspoon of baking powder. I didn’t have a press, so, I hand formed them. This one’s a keeper!!
Awe, thanks for saying that 🙂 Glad you tried them!
My parents love these! I will have to make these for them. They look easy to make!