Introduction
Craving something buttery, simple, and endlessly snackable? Look no further than shortbread cookies! These melt-in-your-mouth classics have only a few ingredients, but their rich flavor and delicate crumb make them unforgettable. Perfect for afternoon tea, holiday cookie boxes, or a cozy baking session on a rainy day.
With just one bowl and no fancy tools, you can whip up a batch of shortbread cookies that taste bakery-worthy—and they’re ready in under 30 minutes!
Ingredients List
Basic Shortbread Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
Optional Add-Ins:
- Lemon zest or orange zest
- Chocolate chips or chunks
- Crushed lavender or rosemary for a herbal twist
Substitutions:
- Vegan: Use plant-based butter
- Gluten-free: Use a 1:1 gluten-free flour blend
- No powdered sugar? Blend granulated sugar to a fine texture
Timing
- Prep Time: 10 minutes
- Chill Time: 10-15 minutes (optional)
- Bake Time: 10-12 minutes
- Total Time: ~25-30 minutes
These are quick, simple cookies with major flavor impact!
Step-by-Step Instructions
Step 1: Cream Butter and Sugar
In a large bowl, beat softened butter and powdered sugar until light and creamy.
Step 2: Add Flour and Salt
Mix in flour and salt gradually. Stir just until combined. Dough should be soft but not sticky.
Step 3: Shape the Dough
Roll into a log and slice, or press into a pan and cut into bars. You can also use cookie cutters for festive shapes.
Step 4: Chill (Optional)
Chilling helps the cookies keep their shape, especially if using cookie cutters.
Step 5: Bake
Bake at 325°F (165°C) for 10-12 minutes. Edges should be just barely golden.
Step 6: Cool and Serve
Cool on the baking sheet for 5 minutes, then transfer to a rack. Dust with powdered sugar if desired.
Nutritional Information
Per cookie (based on 24 cookies):
- Calories: ~150 kcal
- Fat: 10g
- Carbs: 13g
- Sugar: 5g
- Protein: 1g
Low in sugar, these cookies are rich from the butter and super satisfying.
Healthier Alternatives for the Recipe
Want to make your shortbread a bit lighter?
- Use half whole wheat flour for fiber
- Add chopped nuts or seeds for texture and nutrition
- Try coconut sugar or monk fruit sweetener for a lower-glycemic option
Adaptations for Dietary Needs:
- Vegan: Use plant-based butter and check sugar source
- Gluten-free: A 1:1 GF flour blend works great here
Serving Suggestions
These cookies are versatile and beautiful:
- Serve with tea or coffee for a classic pairing
- Dip one side in dark chocolate and let set
- Use as a crust base for layered bars or mini cheesecakes
Add edible flowers or a citrus glaze for an elevated touch.
Common Mistakes to Avoid
- Overbaking: Shortbread should be pale, not browned
- Using cold butter: Room temp butter creams better and keeps dough tender
- Overmixing the dough: Mix just until it comes together to avoid toughness
Storing Tips for the Recipe
- Store in an airtight container for up to 1 week
- Freeze dough or baked cookies for up to 2 months
- Place parchment between layers to prevent sticking
Conclusion
Shortbread cookies prove that simplicity is delicious. With just a few ingredients and steps, you’ll have buttery, crumbly cookies that feel timeless and homemade. Great for gifting, sharing, or keeping all to yourself—no judgment here!
Try them today and don’t forget to pin this recipe for later. It’s one you’ll come back to again and again.
FAQs
Q: Can I use margarine instead of butter? You can, but flavor and texture are best with real butter.
Q: Do I have to chill the dough? Not always, but chilling helps with shape and texture.
Q: Can I make these ahead for a party? Yes, they keep well for several days and freeze beautifully.
Q: What flavors go well in shortbread? Citrus, vanilla, herbs, or spices like cardamom or cinnamon are all great.
Q: Can I use cookie cutters? Absolutely! Just chill the dough first for clean shapes.