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4.9 from 99 votes

Classic Shortbread Cookies

These classic shortbread cookies are made with just 5 ingredients: butter, sugar, flour, vanilla, and a pinch of sea salt. A simple, perfect approach to a beloved Scottish tradition that's a perfect Christmas cookie.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 18 to 24 stars
Calories: 84 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 1 1/4 cups all-purpose flour plus more for the work surface
  • 7 tablespoons (3 1/2 oz) unsalted butter cubed and softened
  • 1/4 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery) plus more for finishing
  • 2 drops vanilla extract
  • Pinch fine sea salt (optional)

Instructions

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  1. Dump the flour in a large bowl, add the butter, and use your fingertips to rub them together until the mixture resembles fine breadcrumbs.
  2. Stir in the sugar, vanilla extract, and salt, if using, and work the mixture with your hands until it forms small clumps. Continue kneading the cookie dough until it's smooth and the sides of the bowl are clean. It's okay if the cookie dough is a little crumbly. (You can wrap the dough in plastic wrap and refrigerate for up to several hours although you'll need to let it warm at room temperature before you're able to roll it.)
  3. Gently roll out the dough between a couple sheets of parchment paper or plastic wrap to a thickness between 1/4 and 1/2 inch (1/2 to 1 1/4 centimeters). The dough is a little more crumbly and dry than most roll-out cookie doughs, so don't worry if it cracks or crumbles a little.
  4. Carefully transfer the dough to the refrigerator or freezer for at least 15 minutes. (The time spent in the fridge may test your patience, but it helps set the dough so it doesn't spread into blobs during baking. If you're impatient and bake the dough without chilling, chances are you'll end up with some amorphous starfish rather than linear stars.)
  5. Preheat the oven to 275°F (130°C). Line a baking sheet with parchment paper.
  6. Using a star cutter, cut out the cookies and transfer them to the baking sheet. Roll the scraps and cut out as many more cookies as you can. It may be necessary to let the dough rest at room temperature for a little while prior to being able to roll it out.
  7. Bake the cookies in the preheated oven for 22 to 30 minutes, until very pale gold in color.
  8. Remove the cookies from the oven, let them cool a few minutes on the baking sheet, and then sprinkle with superfine sugar while still warm.

Notes

  • Make-ahead--The cookie dough can be stored in the fridge for up to 1 week or in the freezer for up to 1 month before baking.
  • Freezing--Baked shortbread cookies can be stored in the freezer for up to 3 months.
  • Slice-and-bake variation--To make slice-and-bake cookies, shape the cookie dough into a log, wrap it in plastic, and chill until firm. Slice the cookies, place them on a parchment-lined baking sheet, and bake until pale golden.

Nutrition Information

Serving 1cookie Calories 84kcal (4%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Monounsaturated Fat 1g Trans Fat 1g Cholesterol 12mg (4%) Sodium 1mg (0%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 18to 24 stars

Amount Per Serving

Calories 84

% Daily Value*

Serving 1cookie
Calories 84kcal 4%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 12mg 4%
Sodium 1mg 0%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.