There’s something undeniably comforting about a buttery, melt-in-your-mouth shortbread cookie. This recipe keeps it simple and classic, with just four ingredients—butter, powdered sugar, flour, and salt—coming together to create the perfect balance of richness and crispness.
Whether you enjoy them with a cup of coffee, as an afternoon treat, or as part of a holiday cookie platter, these buttery delights are always a hit.
Making shortbread cookies is all about simplicity and quality ingredients. The butter does all the work here, giving the cookies their signature crumbly texture and rich flavor.
With no eggs or leavening agents, they rely on just the right proportions of flour and sugar to achieve that light, tender bite. And the best part? They’re incredibly easy to make—just mix, shape, and bake!
Why I Love This Recipe?
- Only four ingredients—simple pantry staples create the best cookies.
- Rich, buttery flavor—pure, classic shortbread taste in every bite.
- Perfect texture—crumbly, tender, and melt-in-your-mouth.
- Easy to make—no chilling required, just mix and bake.
- Versatile—enjoy as-is or dip in chocolate for a fun twist!
Shortbread Cookie Recipe
Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream butter and powdered sugar until smooth.
- Gradually add flour and salt, mixing until a dough forms.
- Roll out dough to 1/4-inch thickness and cut into shapes.
- Place cookies on the baking sheet and bake for 10-12 minutes.
- Let cookies cool on the sheet for a few minutes.
- Serve the delicious cookies.
Nutrition Info:
| Nutrition | Value |
| Calories | 120kcal |
| Carbohydrates | 10g |
| Protein | 1mg |
| Fat | 8g |
Tips that Will Surely Help!
- Use high-quality butter – Since butter is the star here, go for a good European-style butter with a higher fat content. It makes a world of difference in flavor and texture.
- Don’t overwork the dough – Once the flour is mixed in, stop stirring. Overworking leads to tough cookies instead of that perfect melt-in-your-mouth texture.
- Chill if needed – If your dough feels too soft or sticky, pop it in the fridge for 15-20 minutes before rolling. This helps with clean cuts and prevents spreading.
- Dust your rolling pin – A light dusting of powdered sugar (instead of flour) keeps the dough from sticking and adds a touch of extra sweetness.
- Watch the edges – These cookies don’t brown much, so look for slightly golden edges as a sign they’re done. Overbaking dries them out!
- Flavor boost – Add a splash of vanilla or almond extract for an extra layer of depth. Even a little citrus zest can brighten them up beautifully.
- Double baking sheets – If your cookies tend to brown too much on the bottom, stack two baking sheets together to slow the heat transfer. This helps with even baking.
- Store them right – Keep in an airtight container at room temp for a few days, or freeze them for later. They stay fresh longer than you think!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
