Shortbread Cookie Recipe – Shortbread cookies are a favorite for many, appreciated for how rich and buttery, as well as crumbly, they are. Originally from Scotland, the treat is made by mixing just three basic things: butter, sugar, and flour. Butter is the main reason this cookie melts so deliciously in your mouth. Because shortbread is molded into different shapes, you can enjoy it for the holiday season or during an afternoon tea.
You can vary ice cream by adding vanilla, some citrus zest, or by making it chocolatey with dipping. Preparing these cookies is simple, and you can always expect them to taste delicious.
Shortbread Cookie Recipe
Shortbread cookies are recognized for their rich creaminess and the delicious way they crumble when you bite them. As an original Scottish treat, they are a classic cookie that people can’t resist. Because shortbread is made mostly of butter, sugar, and flour, it is melts in your mouth but is still satisfyingly crisp. Many people, young or old, value the shortbread cookie, whether it’s had with tea, presented as a gift, or eaten whenever they want some.
A Shortbread Cookie Recipe stands out because it doesn’t need many steps. You do not need eggs or leavening, and the process is simple. A good technique and good butter make these cookies a piece of cake and truly delicious. If you want, add some vanilla, lemon zest, or chocolate before baking,g which makes them flexible and great for personalizing.
Shortbread cookie Recipe
Equipment
- 1 Mixing bowls
- 1 Hand or stand mixer
- 1 Measuring cups and spoons
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 Cookie cutter
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups purpose flour
- Granulated sugar
Instructions
- The first thing to do is cream the butter and sugar.Mix butter and powdered sugar in a large bowl using a hand or stand mixer at medium speed. Work the mixture until it is airy, soft and smooth. You can usually complete the process in 3–4 minutes.
- If you wish, you can add vanilla.At this step, stir in the vanilla extract if that’s what you want to add. It gives your homemade cookies a slight taste.
- Add the Flour.Add the all-purpose flour and salt little by little.
- Turn on the Oven.As your dough chills, heat the oven to 325°F (165°C). Place parchment paper on a baking sheet before using it.
- Shaping: Put the dough onto a lightly floured surface and roll it until it is about ½ inch high. If you have a cookie cutter, cut the shapes with it or cut the veggies into wedges or rectangles if you don’t have any. Put your cookies on the lined baking sheet.
- Skip this step if you don’t want any sugar, but if you want a sweet taste, you may top it with granulated sugar, keeping it to about a quarter cup.You can give the cookies extra crunch and shine by sprinkling a little sugar on them before they bake.
- Bake the cake when ready.Put the cookies in the oven for 20–25 minutes and then remove them when the edges turn a light gold color. Do not bake your shortbread until it browns; it should still be pale when finished.
- Allow the food to cool.Keep the cookies on the baking sheet for 5 minutes and then carefully take them off and allow them to cool completely on a wire rack
Notes
Shortbread Cookie Nutrition
| Nutrient | Amount |
| Calories | 120 kcal |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 40 mg |
| Total Carbohydrates | 11 g |
| Sugars | 5 g |
| Protein | 1 g |
| Fiber | 0.3 g |
| Calcium | 4 mg |
Flavour Profile of Shortbread Cookie Recipe
The star of the recipe is the delicious, buttery flavor.
1. Some Sweetness – There’s a subtle sweetness that doesn’t take over the flavor.
2. Soft Texture – A light and very pleasant feeling when you eat it.
3. A hint of Nutty – You can often notice a gentle nutty scent in this biscuit after baking.
The vanilla, lemon, or chocolate is optional, but they will blend nicely with the basic flavor of the cake.
FAQs
Q. Is it possible to make my shortbread cookies in advance?
A. You may create the dough and put it away in the fridge or freezer for later. Baked cookies have a good shelf life.
Q. Why is it that my dough keeps falling apart?
A. This usually happens if the butter is too hard or if the dough isn’t quite kneaded together yet. Make it into a ball by softly using your hands.
Q. Is it okay to use butter that’s already salted?
A. You can, but remember not to add any extra salt. It might not be exactly like you remember, but it’s still tasty.
Q. By what signs can I tell that the baking is complete?
A. Cookies bake best when they are only just beginning to turn golden at the edges.
Q. What should I do if I don’t have a cookie cutter?
A. Cutting the dough into squares or rectangles with a knife will do just fine.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.