These easy shortbread cookies are buttery, crisp, and melt in your mouth the perfect treat for holiday cookie boxes or cozy afternoon tea. Tested twice for foolproof texture, these cookies keep their signature snap while staying soft in the center. You’ll only need 4 ingredients and about 30 minutes to make them.
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Easy Shortbread Cookies 2025
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth shortbread cookies that bake up crisp at the edges and tender in the center. Just 4 ingredients and 30 minutes—perfect for holiday tins or tea time.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cream butter and powdered sugar until light and fluffy, about 2 minutes.
- Mix in flour, vanilla, and salt just until a soft dough forms—do not overmix.
- Roll 1/4-inch thick, cut shapes, and bake at 325°F (165°C) for 18–20 minutes. Cool on a rack.
Notes
Tested twice; best texture at a 10-minute chill before rolling. For gluten-free, use a 1:1 blend with xanthan gum. For dairy-free, use unsalted plant butter. To refresh, warm at 275°F (135°C) for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: easy shortbread cookies, buttery cookies, holiday treats, Christmas cookies, 4-ingredient cookies, no eggs
Ingredients
Yields: about 24 cookies
- 1 cup (226 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- ½ teaspoon vanilla extract
- Pinch of salt
Optional
- 2 tablespoons granulated sugar (for sprinkling)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use plant-based butter | Choose unsalted vegan butter for same texture |
| Gluten-free | Use 1:1 gluten-free flour blend | Ensure it contains xanthan gum for structure |
| No alcohol/pork | Not applicable | Recipe is naturally alcohol- and pork-free |
| Pantry substitute | Use cornstarch blend if out of powdered sugar | Replace 1 cup powdered sugar with ¾ cup granulated sugar + 1 tbsp cornstarch |
Step-by-Step Instructions
- Cream butter and sugar In a large bowl, beat softened butter and powdered sugar until light and fluffy (about 2 minutes).
- Add flour and vanilla Mix in flour, vanilla, and salt until dough just comes together. Do not overmix.
- Shape and bake Roll dough to ¼-inch thickness, cut shapes, and bake at 325°F (165°C) for 18–20 minutes until edges are pale golden. Cool on wire rack.
Pro Tips & Variations
- Chill dough 15 minutes before rolling to prevent sticking.
- For lemon shortbread, add 1 teaspoon lemon zest.
- Dip cooled cookies halfway in melted chocolate for a festive look.
- Use a fork to prick holes before baking for classic shortbread style.
- Add 1 tablespoon cornstarch for an extra tender crumb.
- Store baked cookies in airtight tins for up to 2 weeks.
Serving Suggestions
- Stack and wrap with ribbon for edible gifts.
- Serve with hot tea, cocoa, or coffee.
- Crumble over ice cream for a quick dessert topper.
- Add to holiday cookie trays alongside sugar and ginger cookies.
Storage & Reheating
Refrigerate: Up to 10 days in airtight container.
Freeze (baked): Up to 2 months; thaw at room temperature 15 minutes.
Freeze (dough): Up to 3 months; slice and bake directly from frozen +2 minutes.
Reheat: Optional warm at 275°F (135°C) for 5 minutes to refresh.
Food safety: Keep butter-based dough under 40°F (4°C) before baking.
FAQs
Q1: Why are my shortbread cookies crumbly?
A1: Overmixing or too much flour can cause crumbling. Mix just until the dough forms.
Q2: Can I use salted butter?
A2: Yes, but skip the added pinch of salt.
Q3: How do I keep the shape from spreading?
A3: Chill the cut cookies 10 minutes before baking to set the butter.
Nutrition (per serving)
Calories: 120; Protein: 1 g; Carbs: 12 g; Fat: 8 g