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This classic shortbread cookie recipe is a buttery melt-in-your-mouth treat that is perfect all year long and especially for the holidays.

Pile of shortbread cookies served on a white plate.

Best Loved Shortbread Cookies

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 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.
A stick of butter on a white plate.

Ingredients

  • 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 flourHow to Measure Flour
  • 1 cup sugar
  • 1-2 tablespoons milk

How to Make Shortbread Cookies

  1. PREP. Preheat the oven to 350ยฐF.
  2. 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.
  3. 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.
  4. 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.
  5. 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 it with powdered sugar or lemon zest!

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 ยผ inch thick and use cookie cutters to stamp out shapes. 
Classic shortbread cookies recipe stacked on each other.

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5 from 156 votes

Shortbread Cookie Recipe

By: Lil’ Luna
Just 5 common ingredients to create this classic pressed shortbread cookie recipe – a buttery melt-in-your-mouth treat!
Servings: 48 cookies
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients 

Instructions 

  • Preheat the oven to 350ยฐF.
  • 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 10โ€“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

No cookie press?ย Roll into a 2-inch thick log and use a sharp knife to slice even circles. Or, roll the dough out to about ยผ inch thick and use cookie cutters to stamp out shapes.ย 
Store cookies in an airtight container for 1-2 weeks at room temperature or freeze for 2-3 months.ย 
Store cookie 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.ย 
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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.

Recipe FAQ

How to store?

Store in an airtight container for 1-2 weeks at room temperature or freeze in a freezer-safe container, for 2-3ย months.ย 

How to store the dough?

Wrap it tightly in plastic wrap refrigerate for 3-4 days or wrap it again with aluminum foil and freeze for 4-6 weeks.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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!

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5 from 156 votes (122 ratings without comment)

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85 Comments

  1. Linda Dutson says:

    5 stars
    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 โค๏ธ

  2. Andrea Juneau says:

    5 stars
    Shortbread always reminds me of my Scottish Granny and these are the best!!

  3. Sar says:

    Is there a link anywhere to this cookie press? I can’t find that design anywhere

  4. Lu Ellis says:

    Just wondering if you can use self rising flour?

    1. Lil'Luna Team says:

      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!

  5. Selina says:

    Do you mean icing auger or regular sugar ??

    1. Lil'Luna Team says:

      Just regular white sugar is what we used.

  6. Scott D Coleman says:

    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?

    1. Lil'Luna Team says:

      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!

  7. Michelle Severns says:

    What if you don’t have a cookie press?

    1. Lil'Luna Team says:

      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 ยผ 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.

  8. Cynthia Swenson says:

    5 stars
    Love me some shortbread! These are amazing!

  9. Valeria Graves says:

    5 stars
    Love how simple and delicious this is!

  10. Jessica says:

    5 stars
    Very light, not too sweet I wish they were a little more buttery but overall good and fun

    1. Kristyn Merkley says:

      Glad you think so ๐Ÿ™‚ Thank you!