Shortbread Cookie Recipe

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.

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.

No Cookie Press?

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. 

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.

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.

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. 

For more cookie recipes, check out:

• Iced Oatmeal Cookies
• Banana Oatmeal Cookies
• Turtle Thumbprint Cookies
• Caramel Cookies
• White Chocolate Butterscotch Cookies
• No-Bake Cookies
• Italian Christmas Cookies