These classic buttery shortbread cookies are crisp, tender, and melt-in-your-mouth delicious. Made with just 5 simple ingredients, they’re the easiest holiday cookie to bake and share.

Buttery shortbread cookies piled on a white plate.

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Why You’ll Love These Shortbread Cookies

Shortbread cookies are one of the easiest Christmas cookies to make and this classic version comes together with just five simple ingredients. The cookies have crisp edges, a tender center, and a rich buttery flavor that melts in your mouth like Mexican wedding cookies or butter cookies.

They’re a timeless holiday favorite for Christmas dessert boards or cookie exchanges but also versatile enough to enjoy year-round like my pizzelle. I love keeping this simple five-ingredient dough on hand for quick baking or for making other easy treats like my snowball cookie recipe.

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.
  1. Prep. Preheat oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
  2. Cream butter and sugar. Beat the butter, sugar, salt, and vanilla until creamy and fluffy.
  3. Mix. Mix in the flour slowly and stir just until combined. Roll into a log and refrigerate.
  4. 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.
Shortbread cookies on parchment paper on a white plate with a sprig of Christmas greenery.

Recipe Tips

  • Use real butter and pure vanilla for the best flavor and classic melt-in-your-mouth texture.
  • Chill the dough for about one hour, or until firm to the touch, to help the cookies hold their shape while baking.
  • Bake just until the bottoms are lightly golden to keep the centers tender.
  • Shortbread cookies taste delicious plain, but you can also add a simple glaze, a drizzle of chocolate, or roll the edges in sprinkles for a festive touch.
  • Sandwich two cookies together with a jam filling like these imperial biscuits.
Close up of buttery shortbread cookies with classic crisp edges.

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

More Easy Cookie Recipes

Buttery classic shortbread cookies on a white 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.

Variations

FAQs

What type of butter is best to use in shortbread cookies?

Butter is the star in this high-fat dough, so choose one you know you love. Some bakers swear by European-style butter for its higher butterfat and richer flavor, but regular unsalted butter works beautifully too. Use whatever you bake with most often and enjoy the taste of.

Can I make shortbread cookie dough ahead of time?

Yes. Prepare the dough up to one week in advance, shape it into a log, and wrap it tightly in plastic wrap. Keep it in the refrigerator until you’re ready to slice and bake.

How do I store shortbread cookies?

Store baked cookies in an airtight container at room temperature for up to one week. They keep their buttery texture well and stay fresh longer than many other cookies.

Can I freeze shortbread cookies or the dough?

Both work great. Freeze baked cookies or the shaped dough for up to three months. Thaw the dough overnight in the fridge before baking.