Homemade Shortbread Cookies Recipe
These classic homemade shortbread cookies are buttery, crisp, and melt-in-your-mouth tender. Made with just 3 simple ingredients, they’re easy to whip up for holidays, gifting, or everyday treats. Customizable with flavors like lemon, chocolate, or nuts.
Equipment
- Mixing bowl
- Hand or stand mixer (or wooden spoon)
- Measuring Cups and Spoons
- Parchment paper or silicone baking mat
- Baking sheet
- Fork (for docking)
- Knife or cookie cutters
- Cooling rack
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened
- ½ cup (100g) granulated sugar (or powdered sugar for a softer crumb)
- 2 cups (240g) all-purpose flour
- (Optional) 1 tsp vanilla extract, citrus zest, or chopped nuts/chocolate
Instructions
- Cream Butter & SugarIn a large bowl, cream softened butter and sugar together until light and fluffy.
- Add FlourGradually add flour, mixing just until the dough comes together. If using flavorings or mix-ins, add now.
- Chill DoughWrap the dough in plastic wrap and chill for 30–60 minutes to firm it up.
- Shape CookiesRoll out dough to ¼" thickness and cut into shapes, or press into a pan and score into bars or wedges.
- Dock & BakePrick cookies gently with a fork to prevent puffing. Bake at 325°F (160°C) for 18–22 minutes, or until edges are just barely golden.
- Cool & ServeLet cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before storing or serving.
Notes
- For crispier cookies, use granulated sugar; for a tender texture, use powdered sugar.
- Dough can be made ahead and frozen for up to 2 months.
- Try variations like dipping in chocolate, adding lemon zest, or mixing in finely chopped nuts.
- If the dough is crumbly, add 1 tsp softened butter and knead gently to bring it together.
- For clean-cut edges, chill shaped cookies again before baking.