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Shortbread Cookies
Deliciously buttery, crisp shortbread cookies are not only a beloved classic, but also one of the simplest cookies to make with just five ingredients.
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Deliciously buttery, crisp shortbread cookies are made with just five ingredients. Elevate your cookie plate with these wonderfully easy-to-make traditional cookies.
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Shortbread Cookies
Melt in your mouth shortbread cookies are not only a beloved classic, but also one of the simplest cookies to make. Made with just 5 ingredients, these simple cookies are delightful on their own, but also easy to customize with garnishes or toppings.
With a beautiful buttery flavor and crisp, crumbly texture, shortbread cookies are perfect to serve at an elegant holiday party or enjoy curled up on the couch. Add them to a tray of holiday cookies and pair them with a hot cup of tea or coffee.
These delicately delicious classic shortbread cookies are more flavorful than store-bought versions and will only take you 15 minutes of prep time. A treat that everyone enjoys, make a batch of homemade shortbread cookies to take to a cookie exchange or give as an edible gift. Of course, you may also want to keep them all for yourself.
Shortbread Cookies Ingredients
- Butter - unsalted butter
- Sugar - confectioners' sugar
- Vanilla extract
- Almond extract
- Flour - all-purpose flour
Shortbread cookies can easily be flavored with dried fruit, nuts, or cocoa powder. Dried cranberries, apricots, raisins, pecans, peanuts, or cashews are all crowd-pleasing additions to a shortbread cookie recipe. Swapping out a couple of tablespoons of flour for two tablespoons of cocoa powder is a fun way to turn these cookies into chocolate shortbread cookies.
Another popular way to garnish shortbread cookies is by dipping them in chocolate. Dip them in dark, semi-sweet, or white chocolate. You could even add sprinkles to the chocolate before it cools.
You don’t want these cookies browned at all, you want them to be a pale golden, so it’s important to keep an eye on the cookies while they are baking. If needed you can cool cookies on the hot baking tray before transferring to cooling racks to allow them to finish setting up.
How to Make Shortbread Cookies
FIRST STEP: In a large bowl, add butter vanilla extract and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
SECOND STEP: Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.
THIRD STEP: Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter, and then chill in the refrigerator for 1 to 2 hours.
FOURTH STEP: Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a sharp knife to cut ½ inch thick rectangles from the dough, then place cut cookies on the parchment paper-lined baking sheet.
FIFTH STEP: Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking an additional 6 to 7 minutes or until the cookies are barely starting to brown.
TIP: Keep an eye on the cookies while they are baking. You don’t want these cookies browned at all. Take them out of the oven and allow them to set up on the baking sheet if needed.
SIXTH STEP: Remove from the oven and let cool 2 to 3 minutes on the baking sheet.
SEVENTH STEP: Transfer cookies to a wire rack to cool completely.
How do you know when shortbread cookies are finished baking?
The bottom of the cookies will just be starting to change color when they are ready to take out of the oven. Let the cookies cool for 2 to 3 minutes on the baking sheet before transferring to a wire rack to allow them to finish setting up.
What can I add to my cookies?
Dried fruit, nuts, or cocoa powder can all be added to your shortbread cookies. Dried cranberries, apricots, raisins, pecans, peanuts, or cashews are all popular additions. Try making chocolate shortbread cookies by swapping out a couple of tablespoons of flour for two tablespoons of cocoa powder. You can also dip cookies into chocolate or add sprinkles to the top.
Can I freeze shortbread cookies?
Cookies can be stored in the freezer for up to 1 month.
How to Store Shortbread Cookies
IN THE FRIDGE: Store leftover cookies in an airtight container at room temperature for up to one week. Cookies can also be stored in the refrigerator.
IN THE FREEZER: For longer storage, place shortbread cookies in an airtight container or freezer-safe resealable bags in the freezer for 3 to 4 weeks. Defrost in the refrigerator before serving.
Shortbread Cookies
Deliciously buttery, crisp shortbread cookies are not only a beloved classic, but also one of the simplest cookies to make with just five ingredients.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings 12 servings
Ingredients
- 10 tbsp unsalted butter, softened
- ½ cup confectioners sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1½ cup all-purpose flour
Instructions
- In a large bowl, add butter vanilla extract and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
- Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.
- Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter, and then chill in the refrigerator for 1 to 2 hours.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a sharp knife to cut ½ inch thick rectangles from the dough, then place cut cookies on the parchment paper-lined baking sheet.
- Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking an additional 6 to 7 minutes or until the cookies are barely starting to brown.
- Keep an eye on the cookies while they are baking. You don’t want these cookies browned at all. Take them out of the oven and allow them to set up on the baking sheet if needed.
- Remove from the oven and let cool 2 to 3 minutes on the baking sheet.
- Transfer cookies to a wire rack to cool completely.
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 2mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Calcium: 5mg | Iron: 1mg
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