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Classic shortbread cookies in stick shape and shortbread pan shape on a wooden cutting board.
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4.64 from 11 votes

Easy Classic Shortbread Cookies Recipe

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 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Scotish
Keyword: classic, cookies, shortbread
Servings: 16
Calories: 180kcal
Author: Leigh Harris

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

  • Line an 8x8 or 9x9 inch pan with parchment paper. Set aside.
  • Whisk together flour, sugar, and salt in a bowl.
    2 cups all-purpose flour, 3/4 cup confectioners sugar, 1 1/4 teaspoons kosher salt
  • 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.
    1 cup unsalted butter
  • Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
  • Press the dough firmly into the parchment-lined pan. Be sure the dough is evenly spread out. Place a sheet of plastic wrap on the dough, and refrigerate for 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 lightly golden brown and firm in the center, about 35-40 minutes. 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.

Notes

I have recently updated this recipe and reduced the baking time. The previous recipe stated 45 minutes to one hour. That's way too long unless you like an extremely crispy shortbread cookie! All ovens are different so watch the cookies closely starting around the 30 minute mark.
To Make Ahead - Cover the scored (shapes cut) dough in the pan tightly with plastic wrap and refrigerate for up to 2 days.
To Freeze the Dough – Wrap it tightly with plastic wrap, then wrap it with aluminum foil and freeze the dough for up to 2 months. Thaw in the refrigerator overnight before baking as instructed.
Storing - Place the completely cooled cookies in an air-tight container and store them at room temperature for up to one week.
Freezing - Place completely cooled cookies on a parchment-lined baking sheet and freeze until hard, about 1 hour. Place them in a freezer-safe container or bag layered between wax or parchment paper, and freeze for up to 3 months. To thaw the cookies remove them from the container to a baking sheet or plate and thaw at room temperature.

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