Shortbread Cookies Recipe (with Video)

Shortbread Cookies Recipe: Shortbread cookies are a classic buttery treat that melts in your mouth. Originating from Scotland, these cookies have gained worldwide popularity due to their simple yet delicious flavor.

With just a few ingredients, you can bake a batch of rich, crumbly, and irresistible shortbread cookies. Whether you’re a beginner or an experienced baker, this step-by-step guide will help you make perfect shortbread cookies every time.

Ingredients for Shortbread Cookies

To make a batch of classic shortbread cookies, you will need the following ingredients:

Basic Ingredients:

• 1 cup (225g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (optional but recommended for flavor)

Optional Flavor Additions:

• ½ teaspoon almond extract for a nutty touch
• 1 tablespoon finely grated lemon or orange zest
• ½ cup chocolate chips or chopped nuts

Essential Kitchen Tools

Before you start baking, make sure you have the right tools:

• Mixing bowls – For combining ingredients
• Hand mixer or stand mixer – Helps achieve a smooth dough
• Measuring cups and spoons – Ensures accurate ingredient quantities
• Rolling pin – For flattening the dough evenly
• Cookie cutters – To shape the cookies
• Baking sheet – Lined with parchment paper
• Cooling rack – To cool the cookies properly

Step-by-Step Instructions to Make Shortbread Cookies

Step 1: Preparing the Dough

1. In a mixing bowl, beat the softened butter and sugar together until light and creamy. You can use a hand mixer or stand mixer for this step.
2. Add vanilla extract (if using) and mix well.
3. Gradually sift in the all-purpose flour and salt, mixing until the dough just comes together. Do not overmix, as this can make the cookies tough instead of tender.
4. If adding flavor variations like zest or chocolate chips, fold them into the dough at this stage.

Step 2: Chilling the Dough

1. Shape the dough into a disc or log and wrap it in plastic wrap.
2. Refrigerate for 30 minutes to 1 hour. Chilling helps firm up the dough, making it easier to roll and cut into shapes.

Step 3: Rolling and Shaping the Cookies

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Lightly flour your work surface and rolling pin. Roll the dough to about ¼-inch thickness.
3. Use cookie cutters to cut out your preferred shapes or slice the dough into rectangles for a traditional look.
4. Arrange the cookies on the lined baking sheet, leaving some space between them.
5. Use a fork to prick small holes in each cookie (optional). This helps release steam and prevents excessive puffing during baking.

Step 4: Baking to Perfection

1. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
2. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
3. Let the cookies cool completely before storing or serving.

Tips for Perfect Shortbread Cookies

• Use high-quality butter – Since shortbread cookies rely on butter for their rich flavor, use unsalted, good-quality butter.
• Avoid overmixing – Overworking the dough can lead to tough cookies. Mix until just combined.
• Chill the dough – This prevents cookies from spreading too much and helps maintain their shape.
• Watch the baking time – The cookies should remain pale with only slightly golden edges. Overbaking can make them too dry.

Flavor Variations and Add-Ons

• Chocolate-Dipped Shortbread: Dip half of each cooled cookie into melted chocolate and allow it to set.
• Citrus Twist: Add finely grated lemon or orange zest to the dough for a fresh, citrusy flavor.
• Nutty Delight: Mix in finely chopped almonds, pecans, or hazelnuts for added texture.

Storing and Preserving Shortbread Cookies

• At Room Temperature: Store in an airtight container for up to 1 week.
• Refrigeration: If you prefer extra freshness, refrigerate them for up to 2 weeks.
• Freezing: Freeze unbaked dough or baked cookies for up to 3 months. Thaw before baking or serving.

Serving Suggestions

• Enjoy with a cup of tea, coffee, or hot chocolate.
• Serve alongside ice cream or fruit compote for a fancy dessert.
• Pack them beautifully in gift boxes for holiday presents.

FAQs about Shortbread Cookies Recipe

1. Why is my shortbread dough too crumbly?

Shortbread dough can be crumbly if there isn’t enough butter or if it’s overmixed. Try adding a bit more softened butter and gently kneading the dough until it holds together.

2. How do I get my shortbread cookies to be perfectly buttery and tender?

The key to tender shortbread is using high-quality butter and not overworking the dough. Chilling the dough before baking also helps maintain the rich, buttery texture.

3. Can I use salted butter instead of unsalted?

Yes, but adjust the salt in the recipe accordingly. If using salted butter, reduce or omit any additional salt.

4. How do I prevent my shortbread cookies from spreading too much?

To keep the cookies from spreading, chill the dough for at least 30 minutes before baking. Also, avoid over-creaming the butter and sugar.

5. What’s the best way to store shortbread cookies?

Store shortbread in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container for up to 3 months.

6. Can I add flavors like vanilla or chocolate to my shortbread?

Absolutely! You can mix in vanilla extract, cocoa powder, citrus zest, or spices for a twist on the classic recipe.

7. Why do my shortbread cookies have a tough texture?

Overmixing or adding too much flour can make shortbread tough. Be sure to mix the dough just until combined and avoid overhandling it.

8. Can I make shortbread cookies without a cookie cutter?

Yes! You can roll the dough into a log and slice it or press it into a baking pan and cut it into squares after baking.

9. What’s the ideal baking temperature for shortbread cookies?

Shortbread cookies bake best at 325°F (163°C) for a slow, even bake that ensures a tender texture without browning too quickly.

10. Can I make shortbread cookies ahead of time?

Definitely! Shortbread dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking.

Enjoy making these buttery, crumbly, and delicious shortbread cookies at home!