Name: Easy Shortbread Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 30 min
Cuisine: Scottish
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 tsp salt; Optional: 1 tsp vanilla extract, 1 tbsp lemon or orange zest, or crushed candy canes for flavor

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These easy shortbread cookies are buttery, crumbly, and melt in my mouth with every bite. I make them with just a handful of pantry staples, and they’re perfect for decorating, gifting, or enjoying with a cup of tea during the holidays.

Easy Shortbread Cookies

Why You’ll Love This Recipe

I like this shortbread recipe because it’s both simple and versatile. It only takes a few ingredients, but the flavor is so rich and classic. I can shape them into festive forms, drizzle them with icing, or keep them plain for an understated treat. They also store well, making them ideal for holiday gifting and cookie swaps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
All-purpose flour
Salt
Optional: vanilla extract, lemon zest, or crushed candy canes for flavor

Directions

I preheat my oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I cream the butter and sugar together until light and fluffy.
I gradually add the flour and salt, mixing until a soft dough forms.
I roll the dough out on a lightly floured surface and cut it into my favorite shapes.
I place the cookies on the prepared baking sheet and bake for about 12–15 minutes, or until the edges are just starting to turn golden.
I let them cool on a wire rack before decorating or serving.

Servings and timing

This recipe makes about 24 cookies, depending on the size of the cutters I use.
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: around 30 minutes

Variations

I sometimes add finely grated lemon or orange zest for a citrus twist, or swap vanilla extract for almond extract. For a festive look, I dip half the cookie in melted chocolate and sprinkle with crushed candy canes. Whipped shortbread is another variation I enjoy for a softer, airier texture.

storage/reheating

I store my shortbread cookies in an airtight container at room temperature for up to 1 week. If I need them to last longer, I freeze them for up to 3 months, layering parchment paper between cookies. I don’t reheat shortbread since they taste best at room temperature.

FAQs

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt in the recipe to balance the flavor.

Why is my shortbread dough crumbly?

If the dough is too dry, I add a teaspoon of milk or water at a time until it holds together.

Can I make the dough ahead of time?

Yes, I refrigerate it for up to 3 days or freeze it for up to 1 month before baking.

How do I keep shortbread cookies from spreading?

I chill the shaped dough on the baking sheet for 10–15 minutes before baking to help them hold their shape.

Can I decorate shortbread with royal icing?

Absolutely! I let the cookies cool completely, then pipe or drizzle royal icing for a festive touch.

Conclusion

These easy shortbread cookies are my go-to holiday bake when I want something classic, buttery, and simple. I love that I can dress them up for Christmas or keep them plain for everyday enjoyment. No matter how I serve them, they’re always a hit.