Shortbread Cookies

This shortbread cookies recipe is simple, with just five ingredients and seven steps to the instructions. It makes for light and crispy shortbread cookies that everyone went crazy for! 

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This scrumptious shortbread cookies recipe makes for crispy, light shortbread cookies. They require just five simple ingredients that you likely have in your cupboards, like butter, sugar, and flour. And with just seven steps in the instructions, who knew it could be so easy to make delicious homemade shortbread cookies? 

Be sure to try out these other traditional and delicious cookie recipes. These Soft Gingerbread Cookies and Pumpkin Spice Jello Cookies are full of flavor, just like our Shortbread Cookies recipe. We know you’ll love them! 

MORE COOKIES RECIPES:
Lemon Sugar Cookies | White Chocolate Chip Cookies

SHORTBREAD COOKIES INGREDIENTS

You will need: 

• 10 tablespoons unsalted butter, softened 
• ½ cup confectioners’ sugar 
• 1 teaspoon vanilla extract 
• ½ teaspoon almond extract 
• 1 ½ cups all-purpose flour 

SUBSTITUTIONS AND ADDITIONS 

Cocoa: To make chocolate shortbread cookies, simply swap out a couple of tablespoons of flour for two tablespoons of cocoa powder! They are absolutely delicious this way. 

Dried Fruits and Nuts: Oftentimes, you will see shortbread cookies garnished with dried fruit or nuts. Some ideas are raisins, dried cranberries or apricots, pecans, peanuts, or cashews. Any combination of these can be used! 

Dipped in Chocolate: Another wonderful variation for shortbread cookies is dipping them in chocolate. I love to serve them this way with a steaming cup of coffee. 

HOW TO MAKE THIS SHORTBREAD COOKIES RECIPE

STEP ONE: In a large bowl add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined. 

STEP TWO: Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined. 

STEP THREE: Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter and then chill in the refrigerator 1 to 2 hours. 

STEP FOUR: Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a sharp knife to cut ½ inch thick rectangles from the dough, then place cut cookies on the parchment paper lined baking sheet. 

STEP FIVE: Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes, and then rotate the baking sheet in the oven. Continue baking an additional 6 to 7 minutes, or until the cookies are barely starting to brown.

PRO TIP: As each oven is a bit different, it’s important to keep an eye on the cookies while they are baking. You don’t want these cookies brown at all. Take them out of the oven and allow them to set up on the baking sheet if needed! 

STEP SIX: Remove from the oven and let cool for 2 to 3 minutes on the baking sheet. 

STEP SEVEN: Transfer the cookies to a wire rack to allow them to cool completely. 

STORAGE

IN THE FRIDGE: You can store your shortbread cookies in an airtight container at room temperature for one week. 

IN THE FREEZER: To keep longer, store shortbread cookies in an airtight container and pop them in the freezer! They will last for 3 weeks to 1 month this way. 

I never knew that it could be so easy to make light and crispy shortbread cookies from the comfort of home. This recipe is simple, with just five ingredients and seven steps to the instructions. It makes for light and crispy shortbread cookies that everyone went crazy for! 

MORE RECIPES YOU’LL LOVE

• Chocolate Chip Shortbread Cookies
• Chocolate Chip Cheesecake Bars
• Pumpkin Roll
• Cinnamon Roll Cookies

Shortbread Cookies

5 from 1 vote

This shortbread cookies recipe is simple, with just five ingredients and seven steps to the instructions. It makes for light and crispy shortbread cookies that everyone went crazy for! 

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 1 hour 27 minutes

Servings 12

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Ingredients

  

1x2x3x

• 10 tbsp unsalted butter softened
• 1/2 cup confectioners' sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/2 cup all-purpose flour

Instructions

 

• In a large bowl, add butter vanilla extract and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
• Using a rubber spatula, scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined.
• Shape the dough into a rectangle block the same width as you want your cookies to be. Wrap in plastic wrap, then firm up your edges by pressing the rectangle block on the counter and then chill in the refrigerator 1 to 2 hours.
• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a sharp knife to cut ½ inch thick rectangles from the dough, then place cut cookies on the parchment paper lined baking sheet.
• Use a fork to make the hole pattern on the top of the cookie. Bake for 6 minutes and then rotate the baking sheet in the oven. Continue baking an additional 6 to 7 minutes or until the cookies are barely starting to brown.

  TIP: Keep an eye on the cookies while they are baking. You don’t want these cookies browned at all. Take them out of the oven and allow them to set up on the baking sheet if needed.
• Remove from the oven and let cool 2 to 3 minutes on the baking sheet.
• Transfer cookies to a wire rack to cool completely.

Nutrition

Calories: 143kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Calcium: 5mg | Iron: 1mg

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