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Shortbread Cookies Recipe
4.9 from 84 votes

Shortbread Cookies Recipe

Classic Shortbread Cookies made with cold, diced unsalted butter and granulated sugar deliver a crumbly, tender texture with a gentle buttery flavor. The simple dough is enriched with vanilla extract and balanced by a pinch of salt. Chilled before baking, the cookies hold their shape and bake to a pale golden hue, with optional additions of chocolate, nuts, or spices providing customization. Their crisp edges and delicate crumb make them suitable for tea time or festive occasions.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 30
Course: Dessert
Cuisine: Scottish

Ingredients

  • 1 cup (226g) unsalted butter cold, diced into tiny cubes
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 3/4 cups (248g) all-purpose flour scoop and level to measure, unbleached
  • 8 oz. semi-sweet chocolate chopped (optional

Instructions

    Cup of Yum
  1. Add butter and sugar to bowl of electric stand mixer. Sprinkle salt around into bowl. Set mixer on medium-low speed and blend until combined.
  2. Add vanilla and blend mixture until well combined (butter should be evenly blended in), scrape down bowl as needed.
  3. Pour in flour and mix until combined.
  4. On a floured surface, roll dough out 1/3-inch thick. Cut into squares or rectangles (using a cookie cutter or knife. I did about 3 by 1-inch rectangles here).
  5. Transfer to ungreased baking sheets spacing 1-inch apart. You can dust of excess flour from scrapes, compress together and re-roll.
  6. Transfer baking sheets to refrigerator and chill 30 minutes. Halfway through preheat oven to 350 degrees.
  7. Bake one sheet at a time in center of oven until cookies are just set about 13 - 16 minutes. Tip: around 9 minutes if your cookies are spreading uneven on edges you can remove from oven and use a butter knife to scoot spread portion back in and even out their edges.
  8. Let cool on baking sheet 15 minutes. Then transfer to a wire rack to cool. Repeat with second baking sheet.
  9. If opting to use optional chocolate finish: Place chocolate in microwave safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
  10. Dip cooled cookies about halfway into chocolate, lift cookie then run bottom side of cookie along inside bowl edge to remove excess chocolate. Transfer to parchment paper lined baking sheets then refrigerate to set.

Notes

  • Use cold, diced butter for proper dough texture and crumbly cookies.
  • Chilling the dough before baking prevents excessive spreading and maintains cookie shape.
  • Customize flavors by adding citrus zest, spices, nuts, chocolate chips, or decorating with icing or chocolate dips.
  • If cookies spread unevenly during baking, use a butter knife to nudge dough back into shape while baking.
  • Pricking cookies with a fork gives a classic shortbread look and helps prevent puffing.