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Home » Blog » Cookie and Bar Recipes » Classic Shortbread Cookies

Classic Shortbread Cookies

Cathy Roma Published: Jul 2, 2019

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These classic shortbread cookies are tender, buttery squares perfect with a glass of milk or cup of tea. Simple to make and simply delicious!
These classic shortbread cookies are tender, buttery squares perfect with a glass of milk or a cup of tea. Simple to make and simply delicious!

Classic Shortbread Cookies on burlap with a roll of twine, glasses of milk and a white towel.

I’m always trying out new recipes for cookies and cakes, new techniques, tweaks on the standards, but the irony is my family always prefers the simple, most classic recipes. Take these classic shortbread cookies.

They are perfect in their simplicity.

…tender, buttery squares.

…a delicate, almost sandy texture.

…delicious paired with a cold glass of milk or a hot cup of tea.

Perfect.

A stack of classic shortbread cookies on a wire rack tied with twine.

That being said, there are a few things to keep in mind to achieve that perfect cookie. The first and foremost is not to over-mix the dough. I love a to use a food processor for this recipe because we’re using cold butter. The food processor allows you to pulse the butter and sugar just a few times and it’s blended, but not so soft that it will melt when it bakes.

You simply dump in the flour, pulse until the dough comes together, than turn the out the dough and pat together. I use a rolling pin to roll it to even thickness and then cut out squares using my scalloped-edge cookie cutter. I rolled these cookies to 1/4 inch thickness because I wanted a thinner, crisper cookie, but you can keep it thicker if you prefer a heartier, more dense cookie. 

A stack of classic shortbread cookies on a wire rack tied with twine with a glasses of milk.

Be sure to adjust your baking time if you’re making thicker cookies, and obviously your yield will go down. The good news is there’s no right or wrong answer, both are decidedly delicious!

No food processor? No worries. You can beat the butter and sugar together with your stand or hand mixer, or even by hand. The result when using a mixer is a smoother, less crumbly cookie. Still delicious, but again, just a matter of preference. 

Any way your slice it (or cut it), it’s going to be buttery bliss!

The ingredients for Classic Shortbread Cookies on a sheet tray.

Let’s make Classic Shortbread Cookies

Step by step photos showing how to make classic shortbread cookies. Combine the butter and sugar (1), blend together (2), add the dry ingredients (3), blend until it comes together (4).

  1. Combine the sugar, salt, butter (and scraped vanilla bean if using) in a food processor.
  2. Pulse just a few times until blended.
  3. Add the flour.
  4. Pulse until dough just comes together. 

Step by step photos showing how to make classic shortbread cookies. Roll out the dough (5), cut out the squares (6), Place the cookies on a cookie sheet (7), bake the cookies until golden (8).

  1. Roll out your dough to even thickness.
  2. Cut out cookies with a cookie cutter (I like a 2 inch square).
  3. Lay the cookies on a baking sheet, prick with a fork and chill.
  4. Bake until golden and set.

Tips for success

  • Cold butter is key for that sandy, delicate, classic shortbread texture.
  • Don’t over-mix! A light hand means a light bite.
  • Play around with this recipe. Prefer thin and crispy cookies? Roll it thinner. Like a softer, denser texture? Roll it thicker.
  • Don’t grease the pan for these cookies. Instead use parchment paper so the cookies won’t stick or be greasy.
  • I love the fleck of scraped vanilla bean in this recipe. If you don’t have vanilla bean, a tsp of vanilla extract will do or you can even leave it out altogether.
  • Don’t over-bake! A light golden color and we’re good to go!

Classic Shortbread Cookies on burlap with a roll of twine, glasses of milk and a white towel.

More Favorite Cookies

  • Olive Oil Chocolate Chip Cookies
  • Red Velvet Whoopie Pies
  • Kitchen Sink Cookies
  • Peanut Butter and Jelly Sandwich Cookies
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A stack of classic shortbread cookies on a wire rack tied with twine.
Print
Classic Shortbread Cookies
Prep Time
15 mins
Cook Time
15 mins
Chilling Time
20 mins
Total Time
30 mins
 

These classic shortbread cookies are tender, buttery squares perfect with a glass of milk or a cup of tea. Simple to make and simply delicious!

Course: Cookies and Bars
Cuisine: American
Keyword: shortbread cookies
Servings: 36 cookies
Calories: 127 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 12 oz unsalted butter, cold (3 sticks good quality butter)
  • 1 tsp kosher salt
  • 1 cup sugar
  • 3 cups AP Flour
  • 1 vanilla bean, split and scraped (optional)
Instructions
  1. Preheat oven to 300 degrees F and line two sheet pans with parchment paper.

  2. Cut the butter into 1 inch chunks. Add the butter, salt, sugar, and scraped vanilla bean pulp (if using) to a food processor and pulse a few times just until combined.

  3. Add the flour and pulse just until dough begins to come together.

  4. Turn out onto a lightly floured surface and press together. Roll the dough to 1/4 inch thickness (between 2 pieces of wax paper if desired). Use a 2 inch cookie cutter to cut out cookies (as closely as possible) and place on the lined trays, about an inch apart.

  5. Gather the scraps, press together and re-roll. Cut out remaining cookies. Use a fork to press three rows lightly into each cookie (9 dots). Chill cookies on sheets for at least 20 mins before baking.

  6. Bake the cookies for about 15 mins or until just golden and set. Cool on wire racks. Store for up to 3 days in a airtight container. 

Recipe Notes
  • Cold butter is key for that sandy, delicate classic shortbread texture.
  • Don't over-mix! A light hand means a light bite.
  • Play around with this recipe. Prefer thin and crispy cookies? Roll it thinner. Like a softer, denser texture? Roll it thicker.
  • Don't grease the pan for these cookies. Instead use parchment paper so the cookies won't stick or be greasy.
  • I love the fleck of scraped vanilla bean in this recipe. If you don't have vanilla bean, a tsp of vanilla extract will do or you can even leave it out altogether.
  • Don't over-bake! A light golden color and we're good to go!
Nutrition Facts
Classic Shortbread Cookies
Amount Per Serving
Calories 127 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 65mg3%
Potassium 13mg0%
Carbohydrates 13g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 235IU5%
Calcium 4mg0%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
12

Cookie and Bar Recipes, Recipe classic cookies, shortbread cookies, butter, cookies, cut-out cookies, vanilla, shortbread, butter cookies, easy cookies

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

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