Classic Shortbread Cookies Recipe: Crisp, Buttery Perfection

Here is a clear, easy guide on how to make shortbread cookies. These Homemade Shortbread Cookies melt in your mouth with a perfectly buttery, milky flavor. You only need a few ingredients to make these classic, tender cookies.

I enjoy classic cookie recipes. Danish butter cookies, lemon shortbread, or a simple chocolate chip cookie—any of these will put a smile on my face.

Make It At Home

The first time I tasted classic shortbread was at a family friend’s house. The texture and flavor were unforgettable—rich, buttery, and just the right tenderness. Buying them in stores was expensive, so I decided to recreate that same buttery goodness at home.

I developed this simple base recipe for shortbread fingers so I always have a reliable method when a craving hits. The recipe is straightforward and produces consistent results.

Why You’ll Love This Recipe

These cookies are buttery and have a milky flavor, which comes from the butter itself—no milk is needed. They are not overly sweet and have the delicate, melt-in-your-mouth texture that makes shortbread so addictive.

Ingredients for Homemade Shortbread Cookies

This recipe uses only a few basic ingredients, similar to traditional Scottish shortbread—no leavening agents required.

1. Butter. Use salted or unsalted butter. If you use salted butter, omit any added salt. European-style butter with higher fat content works well.
2. Sugar. Icing (confectioners’) sugar is preferred for a finer texture and smooth dough.
3. Plain flour. All-purpose flour is ideal for this shortbread.

For the exact measurements, see the recipe card below.

How To Make Homemade Shortbread Cookies

You can make this dough by hand, with a stand mixer (paddle attachment), or with a hand mixer. Take care not to overmix.

Prep: Line one large or two medium baking trays with parchment paper and set aside.

1: Preheat the oven to 350°F (180°C). Place room-temperature butter and icing sugar in a large bowl.

2: Cream the butter and sugar together until well combined. If using a mixer, start at medium speed.

3: Sift the flour into the bowl and add a pinch of salt if using unsalted butter. If using a mixer, begin on low speed and increase slowly.

4: Mix until the dough comes together. The mixture may feel slightly firm—work it until it holds.

5: Shape the dough into a ball.

6: Wrap the dough in plastic wrap and press it into a rectangle about 1/2 inch thick.

7: Chill the dough in the refrigerator for about 30 minutes so it firms up for shaping. Remove the plastic and use a rolling pin to roll to about 1/4 inch thick. Keeping the plastic on while rolling helps keep your surface clean.

8: Trim the edges into a rectangle and cut the dough into small rectangles about 2–4 inches long, or use cookie cutters for different shapes. Recombine trimmings, chill if they become too soft, then cut more shapes.

9: Arrange the cookies in a single layer on the prepared trays and prick each one a couple of times with a fork to prevent excessive puffing.

10: Bake for about 10 minutes, or until the cookies are lightly golden. Oven times can vary, so watch for a pale golden edge.

Variations

• Decorate: Ice with royal icing or drizzle melted chocolate for a decorative touch.
• Sugar: Sprinkle coarse sugar or brown sugar on top before baking for extra texture.
• Jam: Use a round cutter and add a small dollop of jam to create jam-topped shortbread.
• Edible flowers: Press small edible flowers into the dough using a light wash of egg white to help them adhere.
• Sprinkles: Fold sprinkles into the dough or press them on top before baking.

Expert Tips For Baking Shortbread

• These cookies are perfect year-round and make lovely holiday treats or edible gifts.
• To create uniform cookies, form the dough into a log and slice, or use a cookie press for consistent shapes.
• Add a small amount of vanilla extract or another flavoring for a subtle depth—use sparingly.
• If you don’t have icing sugar, pulse granulated sugar with a bit of cornstarch in a blender until fine (about 1 cup sugar + a couple teaspoons cornstarch).
• You can bake on a silicone mat instead of parchment paper.

Frequently Asked Questions

Watch How to Make Homemade Shortbread Cookies

More Cookie Recipes You’ll Love

• Coconut Chocolate Chip Cookies
• Easy Coconut Macaroons
• Easiest Chocolate Chip Cookies
• Danish Butter Cookies
• Lemon Shortbread Cookies
• Cinnamon Chocolate Chip Cookies

If you make this recipe, please leave a star rating and a comment. I love hearing how your cookies turned out!

How To Make Shortbread Cookies

5 from 4 votes

These Homemade Shortbread Cookies melt in your mouth. They are milky and buttery, not overly sweet, and easy to make with just a few ingredients.

Prep: 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 36 cookies

Ingredients

• 1 cup unsalted butter (225g) it has to be butter and not margarine.
• 2 cups flour (250g)
• 1/2 cup icing sugar
• 1/2 teaspoon salt

Instructions

• Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper and set aside.
• Place room-temperature butter and icing sugar in a bowl and mix until well combined.
• Add half the flour and the salt, then mix. The mixture will be crumbly at this stage.
• Add the remaining flour and combine, using your hands if needed to form a ball of dough.
• Wrap the dough in plastic and shape it into a rectangle about 1/2 inch thick.
• Chill the dough for about 30 minutes. Remove the wrap and roll to about 1/4 inch thick. Cut into rectangles or use cutters for shapes.
• Place the cut cookies on the prepared tray and prick each piece a couple of times with a fork.
• Bake for about 10 minutes until the edges are lightly golden. Allow to cool before moving to a wire rack.

Notes

1. Cookies will be soft when they come out of the oven but will firm as they cool—avoid moving them while very hot.

2. If the dough becomes too soft in a warm kitchen, chill for 10 minutes before continuing to shape and bake.

3. If using salted butter, omit the additional salt.

Nutrition

Calories: 77 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 5 g

Additional Info

Course: Dessert

Cuisine: American

Calories: 77

*This recipe has been updated with new photos, clarified measurements, nutrition, and helpful tips.

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