Shortbread cookies don't last long in my house! This is an easy recipe using only 4 ingredients, and you most likely have them at home already! These cookies have a wonderful buttery flavor and melt in your mouth. They look very plain but are delicious, and it's impossible to stop at just one!
My other favorite cookie is this easy three-ingredient peanut butter cookie. Delicious recipes don't need to be complicated or have lots of ingredients in them.
Why this is a favorite cookie recipe
This recipe is easy! These are classic shortbread cookies. They don't require many ingredients, just 4 simple everyday ingredients!
I love the buttery flavor and the melt-in-your-mouth crumbly texture.
These are perfectly appropriate to serve plain. They can be simply decorated by poking a pattern on each cookie with a wooden skewer. If you are making these for a specific holiday theme, add some sprinkles. Red and green are perfect for Christmas!
These aren't fancy cookies. They are traditional, no-fuss cookies originating in Scotland and/or England (depending on which source you are reading). They are called shortbread cookies because there is no leavening (like yeast) and the cookies do not rise. So they are short!
Ingredients
Just 4 simple ingredients.
½ cup sifted powdered sugar (icing sugar)
1 cup (2 sticks) salted butter (softened, room temperature) *
2 cups all-purpose flour
1 teaspoon vanilla extract
*If using unsalted butter, add ¼ teaspoon salt to the recipe and mix it into flour before adding flour to the egg and sugar mixture.
This is not the type of recipe that you would substitute whole wheat flour in. Stick to your tried and true all-purpose flour.
These shortbread cookies are perfect with a cup of coffee. Or, with your afternoon tea (My Canadian background is showing).
Instructions
Preheat oven to 350 degrees Fahrenheit.
Step 1
Cream together softened butter with icing sugar. I use a hand mixer. This smaller recipe makes approximately 2 to 2 ½ dozen cookies. If using a stand mixer, use your paddle attachment so all the sugar and butter are well mixed. You may want to scrape the sides of the bowl to make sure all the butter and sugar are mixed.
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Step 2.
Add 1 teaspoon of vanilla extract and 2 cups of flour. Add the flour and mix until dough comes together.
Step 3.
On a lightly floured surface, shape into a flat disk (about 6 inch diameter), cover with plastic wrap and refrigerate to chill for approximately 20 minutes. This prevents the cookies from spreading when being baked.
Step 4
Remove from fridge and roll out dough with a rolling pin to ⅓ inch thickness. I prefer to roll dough on a lightly floured surface (It's easier if you use parchment paper). If the dough sticks to the roller, lightly coat the rolling pin with flour.
Step 5
Use a cookie cutter or sharp knife to cut shapes. My favorite cookie cutter is roughly 1 inch by 3 inches. I also make these using a round cookie cutter (or biscuit cutter).
Pro tip: Use a cookie cutter that isn't solid on one side so it's easier to push cutout dough out.
Place cutout cookie dough onto an ungreased baking sheet.
Step 6
Bake for approximately 10 minutes, watching closely for when the bottom begins to brown. Remove from the oven as soon as you see that. Thicker cookies may take a minute longer, just as thinner rolled cookies may take less baking time.
How to store these cookies
Place in an airtight container. These are fine in the refrigerator for about a week.
To freeze, either freeze on ungreased cookie sheets and, when frozen, place in a plastic bag. Or, these can be frozen in an airtight container with parchment paper between the layers. Make sure cookies are fully cooled before freezing.
FAQs
Some recipes do use granulated sugar instead of powdered sugar. I have not tested this recipe with granulated sugar so I don't recommend that substitution here.
I would carefully melt the chocolate in a small bowl. When melted spoon it into a plastic bag. Cut the tip of the corner off and you can use it to drizzle across the cookie.
Other Easy Cookie Recipes
Printable recipe for shortbread cookie recipe
Easy Shortbread cookies
Ingredients
- ½ cup confectioners sugar
- ½ lb butter salted, softened at room temperature
- 2 cups flour all purpose
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 Fahrenheit.
- Cream together softened butter with icing sugar.
- Add vanilla and flour then mix until dough comes together.
- Shape dough into a 6 inch disk, cover in plastic wrap and refrigerate for 20 minutes.
- Roll out the dough to about ⅓ inch thickness. It is easier if you roll out the dough on lightly floured parchment paper.
- Use a cookie cutter to cut out your cookies. My cookie cutter is about 1 inch by 2 ½ inches and my baking time is perfect for that. If you don't have a cookie cutter, you can use a sharp knife to cut cookies. If your cookies are smaller, you need a little less baking time. Larger, a little more time.
- Bake 10 minutes, watching closely. Shortbread cookies don't look very different when they are baked. When they just start browning on the bottom, they are done and should be removed from the oven.
- Let cool for a couple of minutes on the baking sheet then remove and put onto a wire rack to cool.
Notes
How to store these cookies
Place in an airtight container. These are fine in the refrigerator for about a week.To freeze, either individually freeze on ungreased cookie sheets and, when frozen, place in a plastic bag. Or, these can be frozen in an airtight container with parchment paper between the layers. Make sure cookies are thoroughly cooled before freezing.
Nutrition (I am not a nutritionist. These are estimates only)
Looking for another super simple cookie recipe? Try these three ingredient peanut butter cookies. Easy, quick and taste wonderful!
How about delicious chocolate and peanut butter squares? Try these no bake Special K bars!
*Originally published December 12, 2016.
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