The Perfect Shortbread Cookies (2024)

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These Shortbread Cookies are made with only 3 ingredients. They’re incredibly mouthwatering, buttery and melt in your mouth delicious. A classic holiday cookie, made two ways!

The Perfect Christmas Cookies

Shortbread cookies are a Christmas favorite, I don’t know a single person who doesn’t love these cookies. Not only are they great at Christmas time, but I love them year round because they’re so simple to make, not to mention perfect with a cup of coffee or tea!

I don’t think there’s another cookie that’s more popular than this one around the holidays. They’re incredibly delicious with a wonderfully flaky and crumbly texture, shockingly easy to make and utterly buttery, and melt-in-your-mouth delicious!

• Butter – You’ll need salted butter that’s at room temperature. It can take anywhere from 30 minutes to 1 hour to bring the butter to room temperature, so make sure you give yourself enough time. If you don’t have salted butter, unsalted butter will also work, simply add about ¼ teaspoon of salt to the cookie dough. The reason the salt is needed is because salt brings out the flavor in the cookies, without it, your cookies will taste bland.
• Icing Sugar – Icing sugar is the same as powdered sugar or confectioners’ sugar. The reason powdered sugar is used is because you’ll get a softer texture in your cookie, a delicate melt-in-your-mouth cookie. For a different version using brown sugar, try my brown sugar Scottish shortbread cookies.
• Flour – You’ll need to use all-purpose flour in these cookies to absorb the moisture of the butter, drying the dough. Without flour we’d just have a buttercream frosting.

As I mentioned, these cookies are incredibly easy to make. I also told you there are 3 ways you can make these cookies.

First add the flour and icing sugar to your food processor and pulse a couple times until combined. Next you’ll need to cut up the butter in smaller pieces and add it to the food processor. All you have to do now is pulse it until the dough comes together. Same idea as making pie crust.

You can use a stand mixer or a hand held mixer. To do so, add the butter to a large bowl or the bowl of your stand mixer and mix it until smooth with your mixer set at medium speed for about 30 seconds.If using a stand mixer, use the paddle attachment.

Next, you’ll want to add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly.

Finally, add the flour and mix at low speed until well blended. The mixture will be crumbled and soft.

Our hands are our best tools. First, you’ll have to add the flour and icing sugar in a bowl and whisk it until combined using a whisk.

Next, add the butter cubes to the bowl. Since your butter is at room temperature, you can start by using a fork to mix in the butter with the flour and sugar. Once the butter is mostly mixed in, you can use your hands to continue kneading the mixture until it’s evenly blended and the dough comes together.

First, you’ll need a well floured work surface. Transfer the cookie dough the floured surface and knead it a couple times so that it comes together, but don’t overwork it. Using a rolling pin, roll the dough until it’s about 1/4 of an inch in thickness.

Next, you’ll need a cookie cutter. I have a really cute shortbread cookie cutter that I use, but you can use your favorite cookie cutter. Cut the cookies with the cookie cutter and place them on a baking sheet lined with parchment paper.

This method is by far the easiest and doesn’t require any fancy cookie cutters or rolling pins. First, you’ll need to prep your baking pan by lining it with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the cookies.

Next, dump the cookie dough in to prepared baking pan and pat it down using your hands or a plastic spatula, until it’s even.

Whether you make the cookies this way, or use a cookie cutter, if you want them to be pretty, you’ll want to use a fork or a toothpick to score them or make your favorite pattern. This not only will it make your cookies look pretty, but it helps for even baking.

Most of the work is done by now. All you have to do is bake them and eat them! You’ll want to first preheat your oven to 325°F. Transfer the cookie sheet to the oven and bake for 12 to 15 minutes, or until just done (slightly golden in color). Do not let them get brown. Remove the baking sheet or pan from the oven. If using a cookie sheet, lift out the cookies from the sheet using the parchment paper and cut into desired shapes immediately. Finish cooling the cookies on a wire rack.

These cookies are great if you want to ice them and decorate them festively or simply dip them half way in melted chocolate. They’re incredible!

How Do I Know When My Shortbread Cookies Are Done

You’ll know your cookies are done baking when they start to slightly turn brown at the bottom, then is the time to remove them from the oven. If you like your shortbread crunchier, go ahead and leave them in for a couple more minutes, but don’t forget that cookies continue to cook while on the baking sheet after you take them out of the oven.

Troubleshooting Shortbread Cookie Dough

If you run into any trouble with this shortbread dough, it’s probably going to be that the dough is too dry. This is especially true if you live in a dryer climate, as I do. If that’s the case, don’t throw out the dough, it’s really easy to remedy the problem.

All you have to do is crumble up the dough again in a bowl if you had rolled it out. Beat an egg and in a measuring cup or something you can easily pour from. Pour a little bit of the egg, start with a tablespoon at a time and mix it in to the dough until the dough comes together. Usually just that extra little bit of moisture will do the trick.

If you have the opposite problem, and the dough is too sticky, simply add a bit more flour, again start small and work your way from there.

Do I Have To Chill The Dough?

No, you don’t have to. If you wanted to slice these cookies by rolling them into a log first, then I would recommend forming the log, wrapping up in plastic wrap and chilling the dough for at least 30 minutes. This will allow the butter to solidify again, therefore setting the dough and making it easier to cut into slices.

You can also chill the dough if not making the cookies right away. You can refrigerate the dough overnight or freeze it for up to 3 months.

Can You Freeze Shortbread Cookies

Yes, absolutely! These cookies freeze incredibly well.To freeze, place shortbread cookies in an airtight container and place in the freezer for up to 3 months.

Other Delicious Cookie Recipes To Try

• Lemon Shortbread Cookies
• Chocolate Sugar Cookies
• Thumbprint Cookies
• Red Velvet Crinkle Cookies
• Chocolate Pecan Pie Cookies
• Peanut Butter Blossoms