These classic shortbread cookies are so easy to make and are a must for the holidays! Buttery and crumbly, they are always a hit and are perfect for gifting!
Shortbread Cookie Recipe
Come holiday season, baking is on my mind, and these shortbread cookies are a must have!
So simple to make and they come out perfectly every time. I always like to make a couple of batches to give to friends and neighbours for Christmas.
For more cookie recipes, be sure to try my Soft Sugar Cookies and Chocolate Thumbprint Cookies.
Why you’ll love this Shortbread Cookies Recipe:
- ingredients: This simple recipe only requires sugar, flour, butter and vanilla, meaning you can bake up a batch on a whim!
- Easy: It’s so quick and easy to make these cookies and it’s a great recipe to get the kids to help you with!
- So delicious! This is my go to shortbread cookie recipe each year. Beautiful in their simplicity and they really do melt in your mouth!
How to make shortbread cookies from scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Whip the butter until smooth.
- Whip in the powdered sugar until fluffy.
- Mix in the vanilla.
- Sift in the flour and combine.
- Wrap the dough in a cylinder shape in plastic wrap and chill.
All the Holiday Cookies
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
How long do shortbread cookies keep?
Homemade shortbread cookies have a great shelf life, so be sure to make a double batch! Once the cookies have cooled completely, place them in an airtight container and they will keep well for 2 weeks at room temperature.
Can you freeze shortbread cookies?
You can freeze shortbread cookies, but they can be a little delicate once thawed, they will still taste great though! Place the cooled cookies in freezer safe containers, with the layers separated by parchment. They will keep well for up to 3 months.
Thaw frozen cookies at room temperature for an hour or two before enjoying.
Decorate them!
These cookies are delicious as they are, but if you like, you can frost or ice them to make them super festive. Try adding some red and green sprinkles so that they are super Christmassy!
We have some fun icing ideas on our Christmas Butter Cookies post!
Tips!
- Don’t over mix the cookie dough. If you do your shortbread cookies will turn out chewy. Use the lowest speed on your mixer when you incorporate the flour, and stop when it is just combined.
- Use softened, warm temperature butter to make the cookies. If it is cold, it won’t incorporate well and you will over mix the dough.
- Allow time for the dough to chill. It will help the cookies to keep their shape and the butter will melt more slowly during baking.
More Classic Cookies
These Shortbread Cookies are such a holiday classic. Check out all of our favorites!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Classic Shortbread Cookies
Prep: 10 minutes
Cook: 20 minutes
Total: 3 hours 30 minutes
These classic shortbread cookies are so easy to make and are a must for the holidays! Buttery and crumbly, they are always a hit and are perfect for gifting!
Instructions
Whip the butter with an electric mixer until smooth. Sift in the powdered sugar and whip again until light and fluffy.
Pour in the vanilla extract and whip again until well combined.
Sift in the flour and mix just until combined.
Lay out a sheet of cling wrap and scrape the dough out in the center of it.
Form the dough into a 4-5 inch long cylinder that has roughly a 1 inch diameter.
Wrap the cling wrap around the dough and refrigerate it for 3-4 hours, or until the dough is very hard.
Ten minutes before removing the dough from the fridge, preheat the oven to 300 degrees Fahrenheit and prepare a large baking sheet with parchment paper or spray it with non-stick spray.
Remove the dough from the fridge and remove the plastic wrap.
Cut 15, 2-3 centimeter thick pieces from the dough.
Lay them out on the prepared cookie sheet a half inch apart from each other. These cookies will barely expand, so no need to worry about space.
Bake for 15-20 minutes or until the bottom turns a light golden color.
Remove them from the oven and let them cool before removing them from the pan and letting them cool completely on a cooling rack. Then serve.
Becky’s tips
- Use softened, warm temperature butter to make the cookies. If it is cold, it won’t incorporate well and you will over mix the dough.
- Allow time for the dough to chill. It will help the cookies to keep their shape and the butter will melt more slowly during baking.
Nutrition Information
Calories: 101kcal (5%) Carbohydrates: 10g (3%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 4g (25%) Cholesterol: 16mg (5%) Sodium: 54mg (2%) Potassium: 9mg Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 188IU (4%) Calcium: 3mg Iron: 1mg (6%)
