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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.
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!