Why You’ll Love Shortbread Cookies Recipe

I like this recipe because it’s incredibly simple yet delivers rich flavor and a delicate texture. I enjoy how the butter truly shines and how the dough is easy to shape into logs, rounds, or cut-out cookies. It’s a dependable, no-fuss recipe I always come back to.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Base Recipe
1 cup (2 sticks) unsalted butter – softened to room temp
½ cup powdered sugar
2 cups all-purpose flour – sifted

Optional Enhancements
¼ cup cornstarch – for extra tenderness
1 teaspoon vanilla extract – pure
¼ teaspoon fine salt – omit if using salted butter
2 tablespoon granulated sugar – for sprinkling

Variation Add-Ins (Optional)
1 teaspoon almond extract – for almond shortbread
2 tablespoon brown sugar – caramel notes
1 lemon zest – one lemon

Directions

I cream the softened butter and powdered sugar together until pale, light, and fluffy. If I’m using vanilla or salt, I add them at this stage.
I add the sifted flour and cornstarch if using, gently pressing everything together just until a soft dough forms. I’m careful not to overmix.
I shape the dough into a log, disk, or press it into a pan, depending on how I plan to bake it. I chill the dough for about 20 to 30 minutes.
If I’m making bars, I dock the dough with a fork.
I bake the cookies at 325°F until the edges are lightly golden while the centers stay pale.
I let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

I usually get about 24 cookies from this recipe. Prep time takes around 15 minutes, chilling takes about 20 minutes, bake time is roughly 12 minutes, and the total time comes to about 47 minutes.

Variations

I sometimes add almond extract for a subtle nutty flavor. When I want a citrus twist, I mix in fresh lemon zest. I also enjoy sprinkling the tops with granulated sugar before baking for extra crunch.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. They don’t need reheating, but I enjoy letting them sit at room temperature so the butter flavor really shines.

FAQs

Why use powdered sugar instead of granulated sugar?

I find powdered sugar creates a softer, more tender texture.

Do I need to chill the dough?

I chill it so the cookies hold their shape better while baking.

Can I use salted butter?

I can, and I simply omit the added salt.

How do I know when they’re done?

I look for lightly golden edges with pale centers.

Can I make slice-and-bake cookies?

I often shape the dough into a log and slice it after chilling.

Can I freeze the dough?

I freeze it well-wrapped and thaw slightly before slicing and baking.

Are these cookies very sweet?

I find them lightly sweet, with a rich buttery flavor.

What flour works best?

I stick with all-purpose flour for consistent results.

Can I dip them in chocolate?

I love dipping cooled cookies in melted chocolate for a treat.

Are these good for gifting?

I think they’re perfect for gifting because they travel well and keep nicely.

Conclusion

I keep these Shortbread Cookies in my baking rotation because they’re simple, classic, and always satisfying. With their buttery flavor and tender crumb, they’re the kind of cookie I never get tired of making or sharing.