Classic Shortbread Cookies

Classic Shortbread Cookies - Tender, buttery, flaky shortbread!

Classic shortbread cookies are a perfect holiday treat! This recipe is tender, buttery, flaky and a close copycat recipe for Walker’s Shortbread.

It’s so easy you will never purchase another plaid tin box again!

Just four ingredients that you should already have in your kitchen.

Try our Peanut Butter Balls!

Classic Shortbread Cookies

Classic Shortbread Cookies - cookie dough in a metal mixing bowl

If you have never made shortbread before you will be extremely surprised how easy it is to whip up.  

Whisk together the all purpose flour, powdered sugar (icing sugar), and salt in a bowl.

Just cream the room temperature unsalted butter until fluffy, slowly add the flour and sugar mixture, then beat until light and fluffy again.

Classic Shortbread Cookies - cookie dough pressed into the pan covered with plastic wrap

Press dough into a parchment paper-lined 9×9 pan. Place a sheet of plastic wrap on the dough.

Refrigerate for about 20 minutes.

Classic Shortbread Cookies - cookie dough cut into servings and holes poked into each

Preheat oven to 300 degrees F, with rack in the upper third.

Remove, cut the dough into your desired shapes and dock all over with a toothpick or wooden skewer.

Try our Pumpkin Muffins!

Classic Shortbread Cookies - baked in the pan on a wire rack

Bake for 1 hour, remove from pan and recut into previous shapes.

I went with the traditional “sticks” and it was a perfect size to have with my afternoon coffee.

Classic Shortbread Cookies stacked on a white plate with red dots

Enjoy these butter shortbread cookies yourself or share with friends.

Check out our Chocolate Orange Shortbread Cookie!

Classic Shortbread Cookie Recipe

Classic Shortbread Cookies - Tender, buttery, flaky shortbread!
Print Recipe
5 from 2 votes

Classic Shortbread Cookies

Classic shortbread cookies are a perfect holiday treat! This recipe is tender, buttery, flaky and a close copycat recipe for Walker’s Shortbread.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Cookie, Dessert
Cuisine: Scotish
Keyword: classic, cookies, shortbread
Servings: 16
Calories: 180kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup confectioners sugar
  • 1 1/4 teaspoons kosher salt
  • 1 cup unsalted butter softened to room temperature (2 sticks)

Instructions

  • Whisk together flour, sugar, and salt in a bowl.
  • Place butter into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of the bowl.
  • Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
  • Press dough into a parchment paper lined 9×9 pan. Place a sheet of plastic wrap on the dough, refrigerate 20 minutes.
  • Preheat oven to 300 degrees, with rack in upper third.
  • Remove plastic wrap. Cut dough into desired shapes with a knife. Using a toothpick or wooden skewer, prick all over at 1/4-inch intervals.
  • Bake until golden brown and firm in the center, about 45 minutes to 1 hour. Remove pan to a wire rack.
  • Recut shortbread into previous shapes; let cool completely.
  • Remove using the parchment as handles and transfer shortbread to an airtight container.

Nutrition

Calories: 180kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 20mg | Fiber: 1g | Sugar: 6g | Vitamin A: 355IU | Calcium: 6mg | Iron: 1mg

Recipe inspired by MarthaStewart

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Comments

  1. Reply

    This sounds and looks so fun to make! Yum! 🙂

  2. Reply

    5 stars
    Your Shortbread Cookies look amazing! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

  3. Reply

    Shortbread cookies are my husband’s absolute favorite. He eats those them like they are going out of style!! These look fabulous, an I love your slicing before and after baking technique! Genius;)

    1. Reply

      Maria, I warn you and your husband these are so addictive! 😉 Thank you for coming by and have a blessed day!

  4. Reply

    My mother, being born in Scotland, always made her shortbread cookies
    With rice flour…It made them not so heavy…

  5. Reply

    5 stars
    This is by far my favorite shortbread recipe!!

    Thanks for all your hard work!

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