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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.
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