Perfect Shortbread Cookies

Get perfect Shortbread Cookies every time with this buttery, yet sweet Shortbread Cookie Recipe. Just in time for Christmas Cookie exchanges!

Simple yet tasty, Shortbread Cookies are traditionally made by combining one part sugar, two parts butter and three parts flour. I’ve taken this classic recipe and made it even better. Enjoy with chocolate, jam or on their own, either way, you’ll want to make these Shortbread Cookies this Holiday Season.

Shortbread Cookies

This is not my first rodeo with Shortbread Cookies. In fact, I have three others on my website that I’ll link here: Christmas Shortbread Cookies, Vanilla Shortbread Thumbprint Cookies, and Hazelnut Shortbread Wreath Cookies.

All of these cookies are perfect for the holidays, but what sets this cookie recipe apart from the others is its simplicity. This shortbread cookie recipe is meant to be a base that you can customize to your liking while the other recipes on the blog are more specific. So let’s get to it.

Shortbread Cookies Recipe

You’ll first need to gather these 4 ingredients to make the cookies. You probably don’t even need to go to the store to get them either!

• Butter – softened! This is where that delicious buttery taste comes from.
• Powdered Sugar – instead of using granulated sugar, I’m using powdered sugar. This sweetens the cookie and gives it a smoother consistency.
• Vanilla – to flavor the cookies.
• All-Purpose Flour – this gives the cookie the rest of its structure.

How to Make Shortbread Cookies

1. Preheat oven to 325 degrees. Line two lightly colored baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
3. Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired**) and place onto prepared baking sheets. (Kind of like sugar cookies).
4. Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
5. Store in airtight containers for up to 5 days.

Customize

So now that you know how to make this base shortbread cookie you can now customize your next batch however you like. Here are a few ideas to get you started.

Extract. Instead of using vanilla extract try using almond, lemon or even lavender extract if you’re into floral flavors.

Chocolate. Add in mini chocolate chips to the dough, dip in melted chocolate or try making sandwich cookies using Nutella as the filling.

Jam. Jams are always a good idea for these shortbread cookies. Try making a jam dipping bar for these cookies.

Nuts. Chop and mix in nuts for a crunchy texture.

Sprinkles. This add-in always goes over well with my kids. Make it festive and roll in Christmas sprinkles to the top of the dough before cutting and baking. Or, after baking and cooling, spread frosting on them and dip in sprinkles.

More Christmas Cookies to Try This Holiday Season!

• Ultimate Sugar Cookies
• Triple Chocolate Candy Cane Cookies
• Ginger Cookies “Gingerdoodles”
• Lemon Crinkle Cookies

The printable recipe card is below. Make sure you save it so you can make these Shortbread Cookies later. Enjoy!

Shortbread Cookies

Get perfect Shortbread Cookies every time with this buttery, yet sweet Shortbread Cookie Recipe. Just in time for Christmas Cookie exchanges!

• 1 cup butter (softened)
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 1/2 cups all purpose flour

1. Preheat oven to 325 degrees. Line two lightly colored baking sheets with parchment paper and set aside.

2. In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.

3. Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired**) and place onto prepared baking sheets.

4. Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.

5. Store in airtight containers for up to 5 days.

**feel free to scoop and roll shortbread cookie dough into smooth balls and indenting with a fork.

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