Shortbread Cookies are so easy to make with just 5 ingredients that you probably already have on hand! They’re soft, crunchy, and have just the right amount of sugar to satisfy your sweet tooth while still being subtle. Make them for your next Christmas party and watch them disappear!
It’s cookie season! Well, if you’re anything like me, cookies can’t be contained to a single season. These shortbread cookies are delicious all year round! They’re so soft, yet firm and have a great chew to them. They’re buttery and have that signature touch of sweetness that hits the spot without being overly sweet. You can always drizzle them with chocolate like I do for added flavor.
Or, you can eat these simple shortbread cookies just the way they are. They’re made simply with just 5 ingredients – flour, salt, butter, sugar and vanilla. There’s a big chance you already have everything you need in your kitchen right now! It’s easy to end up spending way too much money around the holidays. Save yourself a hefty grocery bill by making this budget friendly recipe!
Whether you make them for a cookie exchange or just to leave out for Santa on Christmas Eve, you’ll be so glad you used this stress free cookie recipe. Homemade shortbread cookies are amongst the easiest Christmas cookies and this recipe always yields the very best results! You’ll get classic shortbread cookies you love without any unnecessary frills.
How to Make Shortbread Cookies
Take a quick look at how to make your new favorite Christmas cookie recipe! For more details about ingredients and steps, scroll on down to the recipe card below.
- Whisk. Whisk together the flour and salt in a small bowl and set aside.
- Beat the butter. Use an electric mixer to beat the butter until creamy. Add the sugar slowly until light and fluffy. Stop and scrape as you go. Mix in the vanilla.
- Make the dough. Slowly add the flour to the butter mixture and mix until incorporated.
- Prepare for baking. Coat your 8×8 pan with spray. Line it with parchment paper and allow 2 inches to hang over the side so you can easily remove the shortbread later. Place the dough into the prepared pan and press into an even layer. Use a fork to prick the top of the dough, then score with a knife to create 12 rectangles.
- Bake, then cool. Bake at 325°F for 20 minutes. Let it cool first on a wire rack for 10 minutes, then use the parchment paper to lift the shortbread from the pan. Let it cool to room temperature before slicing and drizzling with chocolate (if desired).
Let’s take a quick look at your little shopping list:
- All Purpose Flour – It’s very important to spoon your flour into the measuring cup. If you dunk the cup straight into the bag, you end up really packing the flour in there. That could easily result in way too much flour.
- Salt – A little kosher salt helps to enhance the other sweet, buttery flavors.
- Butter – It can be salted or unsalted, whichever you prefer. Just be sure to let it fully adjust to room temperature before using.
- Sugar – White granulated sugar is what gives shortbread cookies their deliciously subtle sweetness. Measure with care!
- Vanilla – Try to use pure vanilla extract if possible. Imitation will work in a pinch.
Store shortbread cookies in an airtight container at room temperature for up to 7 days! In the fridge, they’ll last about 8-9 days. They’re truly the gift that keeps on giving.
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Get the Recipe: Shortbread Cookies Recipe
- 2 cups all purpose flour
- 1/8 teaspoon kosher salt
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 square baking pan
- In a smal bowl, whisk together the flour and salt. Set aside.
- In the bowl of an electric mixer, beat the butter on medium speed until creamy. Slowly add the sugar and continue to beat until light in color and fluffy being sure to scrape down the sides of the bowl with a spatula. Add the vanilla and stir to combine.
- Slowly add the flour to the butter and continue to stir on low speed until the flour is incorporated. Scrape down the sides of the bowl, as needed.
- Coat a 8×8 baking pan with cooking spray and lined with parchment with a 2 inch overhang on each side.
- Transfer the dough to the baking pan and press in an even layer. Using a fork, prick the top of the dough and then score with a knife to create 12 rectangles.
- Bake at 325˚F for approximately 20 minutes or until firm.
- Cool on a wire rack for 10 minutes. Remove the shortbread from the pan and cool to room temperature.