Classic Shortbread Cookies
There’s something magical about the warm, buttery aroma of freshly baked Classic Shortbread Cookies wafting through your kitchen. As you approach the oven, you are greeted by an inviting sight: golden-edged cookies that promise a melt-in-your-mouth experience. When you take your first bite, the delicate texture crumbles softly, releasing rich, creamy flavors that dance on your palate. It’s the kind of treat that makes every day feel like a special occasion, whether it’s chilly autumn evenings or joyous holiday gatherings.
Table of Contents
These cookies remind me of the cozy afternoons spent with my grandmother, her gentle hands expertly shaping the dough while we shared stories about everything under the sun. Each bite of her shortbread was a hug in cookie form, filled with warmth and love. Today, I’m excited to share my twist on her classic recipe with you. So grab your apron, and let’s create some delightful memories with these Classic Shortbread Cookies that are sure to make your kitchen feel just as cozy!
Why You’ll Love This Recipe
- Simple & Quick: You’ll whip these up in just 20 minutes, plus 15 for baking!
- Irresistible Flavor: Buttery, rich, and with a hint of sweetness—these cookies are heavenly.
- Eye-Catching Appeal: The crisp, golden edges and smooth surface make them as beautiful as they are delicious.
- Flexible Serving: Perfect for a snack, afternoon tea, or an elegant dessert platter.
- Diet-Friendly Options: Easily adapt to gluten-free with a simple flour swap.
Ingredients You’ll Need
- 3/4 cup powdered sugar: This sweetener gives our shortbread cookies a smooth texture and delicate sweetness. If you’re out of powdered sugar, you can easily make your own by blending granulated sugar until fine.
- 1/2 teaspoon vanilla extract: Vanilla adds depth and warmth to the flavor, making each bite incredibly inviting. Use pure vanilla extract for the best taste, although imitation vanilla works if necessary.
- 2 1/4 cups all-purpose flour: Proper flour measurement is key! Fluff the flour in the bag before measuring to ensure you don’t end up with dense cookies. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
How to Make Classic Shortbread Cookies Recipe | Easy & Buttery
Preheat and Prepare: Start this delightful baking journey by preheating your oven to 325°F (165°C). While the oven warms up, line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup later. This little preparation will set you up for success and make sure your cookies bake evenly.
Combine Ingredients: In the bowl of a stand mixer, toss in softened butter, the powdered sugar, vanilla extract, and all-purpose flour. Mix on a low speed until the dough comes together, forming a crumbly texture. This dough should feel soft and hold together when you squeeze it in your hand—like a comforting hug for your taste buds.
Shape and Roll: Once the dough is ready, gently shape it into a ball. Place it between two sheets of parchment paper and roll it out to about 1/3 to 1/2 inch thick. This method prevents the dough from sticking to your rolling pin and ensures that it stays neat and tidy. Take your cookie cutter—3-inch circles work great—and cut out your shapes. Lay them neatly on your prepared baking sheets.
Bake to Perfection: Slide those trays into the preheated oven and bake for 12 to 15 minutes. You’ll know they’re just about done when the edges turn a lovely golden hue. The smell in your kitchen will be pure bliss, making it hard to wait for them to cool!
Cool Completely: Allow the cookies to cool on the baking sheets for 5 minutes, which helps them set just a bit. Then, with a shift of your wrist, transfer them to wire racks to cool the rest of the way. With each minute, the anticipation builds—soon, you’ll be ready to enjoy these homemade delights!
Storing & Reheating
To keep your shortbread cookies fresh, store them at room temperature in an airtight container for up to a week. If you’d like to enjoy them over an extended period, refrigerate in an airtight container for about a month. For longer storage, you can freeze the cookies for up to three months; just make sure they’re well-wrapped in plastic wrap or in a freezer-safe container. When it’s time to enjoy, simply reheat them in a 300°F oven for about 5–7 minutes to restore their delightful texture. You might notice slight changes in texture over time, but a quick warmup will refresh their buttery goodness.
Chef’s Helpful Tips
- Make sure your butter is at room temperature for easier mixing. If it’s too cold, your cookies may turn out dense.
- Avoid over-mixing the dough to maintain that delicate crumb texture that shortbread is famous for.
- Watch closely towards the end of baking; while the center may still look pale, the edges should be golden to achieve the best flavor.
- If you’d like to incorporate flavors, consider adding a touch of lemon zest or almond extract for a unique twist on the classic.
- These cookies also make a lovely base for a sandwich cookie; consider adding some jam or chocolate spread in between two cookies for a delicious treat!
There’s something special about crafting your very own Classic Shortbread Cookies. The buttery texture and sweet flavor create a joyful experience, whether you’re enjoying them with tea or giving them as a thoughtful gift. Don’t be afraid to get creative and adjust the recipe to suit your taste too. Try adding different flavorings or even dipping them in chocolate for an indulgent treat. With each batch, you’ll find your favorite variations and spark new memories.
Recipe FAQs
Can I use margarine instead of butter?
Absolutely! Margarin can be swapped for butter, but since butter provides that rich, creamy flavor, your cookies might taste a bit different. Try using a high-quality margarine for the best results.
How do I know when the cookies are done baking?
Look for the edges to take on a subtle golden brown color while the center seems set but still pale. They will firm up as they cool, so don’t worry if they seem a bit soft when you pull them out.
What can I add to the dough for extra flavor?
Feel free to play around! Classic additions include almond extract, lemon zest, or finely chopped nuts. You can also sprinkle a bit of sea salt on top before baking for a sweet-salty experience.
Can I freeze the dough before baking?
Definitely! You can shape the dough into a log, wrap it tightly in parchment paper or plastic wrap, and store it in the freezer for up to three months. When you’re ready to bake, let the dough thaw slightly, slice it, and then bake as directed. Perfect for last-minute treats!
PrintMore Desserts & Appetizers Recipes
- Peppermint Mocha Cookies
- High-Protein Cottage Cheese Bagels
- Sour Cream Sugar Cookies (Soft, Fluffy, Old-Fashioned)
- Melted Snowman Bark
- Sheet Pan Pancakes (Made with Kodiak Mix)
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Classic Shortbread Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy the melt-in-your-mouth goodness of Classic Shortbread Cookies. This easy recipe features just a few ingredients for a delightful treat, perfect for any occasion!
Ingredients
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
Instructions
- Preheat oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a stand mixer, combine softened butter, powdered sugar, vanilla extract, and flour until a crumbly dough forms.
- Shape the dough into a ball, roll it out between parchment paper to 1/3 to 1/2 inch thick, and cut into shapes.
- Bake for 12-15 minutes until edges are golden.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
Ensure butter is at room temperature for easy mixing.
Do not over-mix the dough to maintain the delicate crumb texture.
Add lemon zest or almond extract for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 3g
- Sodium: 10mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
