Easy Shortbread Cookies Recipe | Buttery & Classic Treat
Delicate, buttery shortbread cookies baked to golden perfection. With their melt-in-your-mouth texture and rich flavor, these timeless treats are perfect for holidays, tea time, or everyday indulgence.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Cookie cutters (optional)
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) sugar (granulated or powdered)
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt (if using unsalted butter)
- Optional: 1 tsp vanilla extract or almond extract
Instructions
- Cream Butter & Sugar: In a mixing bowl, beat softened butter with sugar until light and fluffy.
- Add Flour: Gradually add flour and salt. Mix gently until dough just comes together.
- Form Dough: Shape into a ball. Chill for 20 minutes if dough feels too soft.
- Shape Cookies: Roll out to ½-inch thickness. Cut into rounds, bars, or wedges. Place on parchment-lined baking sheet.
- Bake: Bake at 325°F (160°C) for 20–25 minutes, until edges are lightly golden.
- Cool & Serve: Allow cookies to cool before serving.
Notes
- Pro Tip: Use high-quality butter—it’s the star of the recipe.
- Powdered sugar creates a more tender cookie, while granulated sugar gives a crisp bite.
- Chill dough before cutting for cleaner shapes and less spreading.
- Store in an airtight container for up to 7 days.
- Freeze baked cookies for up to 3 months.