Classic Homemade Buttery Shortbread Cookies

January 15, 2025

Ready to bake a batch of pure, buttery joy? These classic homemade shortbread cookies are melt-in-your-mouth magic with just a few simple ingredients! Whether you're a baking pro or a newbie, this recipe is foolproof and oh-so-satisfying. Let’s get that oven preheated!

5.0 out of 5 (2 ratings)

Is there anything more comforting than the smell of buttery shortbread wafting through your kitchen? Picture this: it’s a quiet afternoon, a cup of tea in hand, and a plate of melt-in-your-mouth shortbread cookies right by your side. These classic homemade buttery shortbread cookies are like little bites of heaven — simple to make, yet so impressively delicious. If you've never baked your own shortbread before, prepare to be wowed by how a few humble ingredients can transform into something magical. Let’s dive into this timeless treat!

Classic Homemade Buttery Shortbread Cookies Recipe

What makes shortbread so special, you ask? It’s all in the simplicity of the ingredients: just butter, sugar, and flour, yet they come together in perfect harmony. The butter takes center stage, creating a rich, crumbly texture that’s utterly irresistible. Ah, the magic of good butter! And here’s a tip: using powdered sugar instead of granulated sugar gives these cookies a finer, more delicate texture. But don’t let their elegance fool you — shortbread cookies are delightfully easy to make and don’t require any fancy techniques. Just mix, shape, and bake your way to cookie bliss.

Now, let me sprinkle in a few pro tips for shortbread success! First, make sure your butter is at room temperature before you start. Soft but not too melty is the key to achieving that dreamy dough. When rolling out your cookies, a light dusting of flour prevents them from sticking, but be careful not to overdo it — too much flour can mess with the tender texture. And for that extra signature snap and golden look, let your cookies cool on the baking tray for a few minutes before transferring them to a wire rack. This small step makes all the difference.

These little delights are perfect as-is, but you can also jazz them up if you’re feeling adventurous. Dip the edges in melted chocolate, sprinkle a little sea salt on top, or infuse the dough with a touch of vanilla or lemon zest for a twist. They also pair beautifully with tea or coffee, making them an ideal treat for brunches, gatherings, or solo snack time. So, what are you waiting for? Preheat your oven and let the magic begin — trust me, this homemade shortbread will soon become a go-to in your recipe box.

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

Scottish

Ingredients

•1 cup (2 sticks) unsalted butter, softened
•1/2 cup powdered sugar
•2 cups all-purpose flour
•1/4 teaspoon salt
•1 teaspoon vanilla extract (optional)

Instructions

1
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3
Mix in the vanilla extract, if using.
4
Gradually add the flour and salt into the butter mixture, mixing until a smooth dough forms.
5
Turn the dough out onto a floured surface and roll it out to about 1/4 inch thickness.
6
Use a cookie cutter or knife to cut the dough into desired shapes and place the cookies onto the prepared baking sheet.
7
Chill the cookies in the refrigerator for about 10 minutes to help them retain their shape during baking.
8
Bake in the preheated oven for 18-20 minutes, or until the edges are just lightly golden.
9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10
Store in an airtight container for up to a week or freeze for longer storage.

Nutrition Information

Calories

150 calories per cookie

Protein

Carbs

14g

Fat

10g

Frequently Asked Questions

Q: Can I use salted butter instead of unsalted butter in this recipe?

A: Yes, you can use salted butter, but you should omit the 1/4 teaspoon of salt listed in the recipe to avoid making the cookies too salty. The overall flavor may be slightly different, but the cookies will still turn out delicious.

Q: Can I substitute powdered sugar with granulated sugar?

A: It’s not recommended to substitute granulated sugar for powdered sugar in this recipe. Powdered sugar has a finer texture and contains a small amount of cornstarch, which helps create the tender, crumbly texture characteristic of shortbread cookies. Using granulated sugar might make the cookies denser and less delicate.

Q: My dough is too crumbly and won’t come together. What should I do?

A: If your dough is too crumbly, it might be because the butter wasn’t softened enough or the flour was packed too tightly when measured. To fix this, try adding 1-2 teaspoons of milk or water to the dough and gently knead it until it comes together. Be careful not to overwork the dough.

Q: How should I store these shortbread cookies, and how long will they stay fresh?

A: Store the cookies in an airtight container at room temperature for up to one week. To maintain their freshness for longer, you can freeze the cookies in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.

Q: Can I make the dough ahead of time and bake the cookies later?

A: Yes, you can prepare the dough up to 2 days in advance. Wrap the dough tightly in plastic wrap and store it in the refrigerator. When ready to bake, let the dough sit at room temperature for a few minutes to make it easier to roll out, then proceed with cutting and baking as directed.

Q: Why did my cookies spread too much during baking?

A: If your cookies spread too much, it’s likely because the dough wasn’t chilled before baking. Chilling the cookies in the refrigerator for at least 10 minutes before baking helps them retain their shape. Additionally, ensure your butter wasn’t overly softened or melted when mixing the dough, as this can also cause spreading.

Q: Can I add flavors or mix-ins to this recipe?

A: Absolutely! You can add finely chopped nuts, mini chocolate chips, or citrus zest (like lemon or orange) to the dough for extra flavor. If adding mix-ins, keep them finely chopped and avoid overloading the dough, as this could affect the cookies' texture and structure.

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