These classic shortbread cookies are so easy to make with only 5 ingredients. They are irresistible with tender, butter melt-in-your-mouth texture!

Shortbread cookies on a white plate.

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Classic Shortbread Cookies

These shortbread cookies are the perfect recipe to make when you’re wanting to whip up last-minute Christmas cookies. They are so simple to prepare and made with only 5 ingredients!

The rich buttery flavor and will literally melt in your mouth like Mexican wedding cookies or butter cookies. They’re not overly sweet and you can keep them plain, dip them in chocolate or even make them into Twix cookies!

Why You’ll Love This Recipe

  • These traditional shortbread cookies are a classic cookie recipe for a Christmas dessert board or cookie exchanges!
  • Shortbread is simple and versatile! I always keep the easy 5 ingredient dough on hand for on demand treats. You can add chocolate chips, frosting, dip them and more.

Ingredient Notes

Slicing shortbread cookies.

Find the full printable recipe with specific measurements below.

  • Butter: Soften the butter to room temperature before beating it together.
  • Sugar: You have to have a little sugar in cookie dough! This will add sweetness.
  • Vanilla extract: Always a favorite ingredient in cookie recipes.
  • Flour: Added for the texture and thickness of the shortbread cookie.
  • Sea salt: A sweet and savory cookie! Just a sprinkle will balance out the flavors.

How to Make Shortbread Cookies

Showing how to make shortbread cookies in a 4 step collage.
  • Prep. Preheat oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
  • Cream butter and sugar. Beat the butter, sugar, salt, and vanilla until creamy and fluffy.
  • Mix. Mix in the flour slowly and stir just until combined. Roll into a log and refrigerate.
  • Slice and bake. Slice the cookie dough into rectangles or stamp lightly into flour. I like to add holes with a toothpick on top. Bake for 10 minutes or until the bottom is lightly golden.

Tips and Variations

  • Make sure to use only real butter and vanilla in these shortbread cookies to get the best flavor.
  • Chill the dough for about an hour, or until it’s firm to the touch. This helps the butter solidify so that the cookies don’t spread while baking.
  • Bake them in the oven just until the bottoms are slightly golden.
  • Easy shortbread cookies taste delicious plain, but you could add frosting, glaze, lemon, chocolate drizzle, nuts, chocolate chips, or rolled them in sprinkles.
  • Turn them into black and white cookies by icing them half chocolate and half white!
  • You could even add jam like in a thumbprint cookie or use almond extract for an almond cookie.
  • I love to double the recipe and make one batch plain and the other batch into cranberry orange shortbread cookies. They are so delicious!
Shortbread cookies on a white plate.

Storage

  • Store: These cookies will stay fresh for up to 1 week in an airtight container at room temperature.
  • Freeze: You can also freeze cookies or dough for about 3 months in the freezer.
  • Make ahead: Prepare the dough up to 1 week in advance. Shape into a log and then wrap tightly with saran wrap. Then store in the fridge until ready to bake.
Shortbread cookies on a white plate.

Are you looking for more buttery cookies?! Try these Italian Christmas cookies, cinnamon roll cookies, gooey butter cookies, or brown butter blondies.

More Easy Cookie Recipes

shortbread cookies on plate

Shortbread Cookies

5 from 20 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18
These classic shortbread cookies are so easy to make with only 5 ingredients. They are irresistible with tender, butter melt-in-your-mouth texture!
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Ingredients 

  • 1 cup unsalted butter , 2 sticks at room temperature
  • ¾ cup granulated sugar , or powdered sugar
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon fine sea salt

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream 1 cup butter, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons vanilla on medium speed 3 minutes, or until light and fluffy. Slowly mix in 2 1/4 cups flour and stir just until combined and the dough is smooth.
  • Shape the dough into a log and wrap with plastic wrap. Chill 1 hour, or until firm.
  • Slice the cookie log into 1/4- to 1/2-inch thick slices. Place on the baking sheet.
  • Using a toothpick, prick holes on the top of each cookie to create the look of a traditional shortbread cookie. You could also use a cookie stamp or keep plain if dipping in melted chocolate.
  • Bake 10 minutes, or until the bottoms are barely golden. You don’t want the tops or edges to brown. Let cool on the cookie sheet 1 minute before transferring to a cooling rack.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make ahead: This dough can be made up to a week in advance. Simply wrap the log in the wrap and store in the refrigerator until ready to use.
Best ingredients: Make sure to use only real butter and vanilla in these shortbread cookies to get the best flavor.
Cookie stamps: A little tip if using cookie stamps or cookie cutters. Make sure to dip the stamp into flour BEFORE stamping (preferably after each stamp) to keep the dough from sticking.
Storage: Store in an airtight container for up to 1 week or freeze for up to 3 months. 

Nutrition

Calories: 181kcal, Carbohydrates: 20g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 66mg, Potassium: 21mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 315IU, Calcium: 6mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.