Classic Shortbread Cookies

Delicate, crumbly, and buttery — shortbread cookies are a beloved classic made with just a few pantry staples. Perfect for tea time, gifting, or holiday trays.

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Ingredients (Makes about 20–24 cookies)

• 1 cup (226g) unsalted butter, at room temperature

• 1/2 cup (100g) granulated sugar

• 1/4 teaspoon salt

• 2 cups (240g) all-purpose flour

• 1 teaspoon pure vanilla extract (optional, but adds flavor)

Optional Add-ins:

• 1–2 tablespoons cornstarch (for an extra tender texture)

• 1 tablespoon lemon zest or orange zest

• Dipped in or drizzled with melted chocolate

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Equipment Needed

• Mixing bowls

• Electric mixer or wooden spoon

• Measuring cups and spoons

• Rolling pin

• Cookie cutters or sharp knife

• Baking sheet

• Parchment paper

• Cooling rack

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‍ Step-by-Step Instructions

1. Preheat the Oven

• Set your oven to 325°F (165°C).

• Line a baking sheet with parchment paper or a silicone baking mat for even baking.

2. Cream the Butter and Sugar

• In a large bowl, beat the butter and sugar together using a mixer or wooden spoon until it’s light, pale, and fluffy (about 2–3 minutes).

• This step ensures a tender texture.

3. Add Salt and Vanilla

• Mix in salt and vanilla extract (if using).

• Stir just until combined.

4. Add the Flour

• Gradually add in the flour, mixing slowly.

• The dough will look crumbly, but that’s perfect.

• Mix just until it starts to clump together. Do not overmix.

5. Form the Dough

• Turn the crumbly dough out onto a lightly floured surface.

• Gently knead it with your hands a few times until it holds together.

• If it’s too dry, let it rest for 5 minutes — the butter softens and helps bind it.

6. Roll and Cut

• Roll out the dough to about 1/4 inch (0.6 cm) thickness.

• Use cookie cutters or a knife to cut into classic rectangles, rounds, or shapes of your choice.

Traditional Scottish shortbread is often cut into rectangles (also called “fingers”).

7. Chill (Optional but Recommended)

• Place the cut cookies on the prepared baking sheet.

• Chill them in the fridge for 10–15 minutes. This helps prevent spreading.

8. Bake

• Bake in preheated oven for 15–20 minutes, depending on size and thickness.

• Look for lightly golden edges — not browned tops. Overbaking will dry them out.

9. Cool

• Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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️ Serving Suggestions

• Serve with tea or coffee.

• Dust with powdered sugar for a classic touch.

• Drizzle or dip in chocolate, or sandwich with jam or lemon curd for a twist.

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Storage

• Store cooled shortbread in an airtight container at room temperature for up to 1 week.

• Freeze baked cookies or unbaked dough for up to 3 months. Thaw before baking or serving.

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✨ Tips for Perfect Shortbread

• Room temp butter is key. Cold butter won’t cream properly, and melted butter will make the dough greasy.

• Don’t overbake. The cookies should look pale with barely golden edges.

• Chill the dough before baking for sharper shapes and less spreading.

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Flavor Variations

• Chocolate Chip Shortbread – Add 1/2 cup mini chocolate chips to the dough.

• Lemon Shortbread – Add 1 tbsp lemon zest and drizzle with lemon glaze.

• Espresso Shortbread – Add 1 tsp instant espresso to the dough for a mocha vibe.

• Spiced Shortbread – Add a pinch of cinnamon or nutmeg for warmth.

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Total Time:

• Prep: 15 minutes

• Chill (optional): 15 minutes

• Bake: 15–20 minutes
  Total: ~45 minutes