These buttery, crumbly shortbread cookies are a timeless treat that melt in the mouth with every bite. Made with just a handful of pantry staples, this classic cookie is perfect for holiday trays, afternoon tea, or a simple indulgence at any time of the year.

Why You’ll Love This Recipe

I love how incredibly easy these shortbread cookies are to make. With only three main ingredients and no need for fancy techniques, I can whip up a batch whenever I want something sweet and comforting. The flavor is rich and buttery, and the texture is perfectly crisp yet tender. I often use this as a base recipe and dress it up with chocolate, citrus zest, or nuts when I feel like switching things up.

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
Optional: vanilla extract, salt

Directions

I start by creaming the softened butter and sugar together until the mixture is light and fluffy. This step really helps the cookies get that perfect melt-in-the-mouth texture.
Then, I gradually mix in the flour until a soft dough forms. If I’m adding vanilla extract or a pinch of salt, I stir those in at this stage.
I shape the dough into a disk, wrap it in plastic wrap, and chill it for about 30 minutes. This helps the cookies hold their shape during baking.
Once chilled, I roll out the dough on a lightly floured surface and cut it into classic rectangles, circles, or fun shapes depending on the occasion.
I place the cookies on a baking sheet lined with parchment paper and bake them in a preheated oven at 325°F (163°C) for 12–15 minutes or until the edges are just starting to turn golden.
I let them cool on the sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe typically makes about 24 cookies, depending on the size and shape I cut them into. From start to finish, including chilling time, it takes roughly 1 hour. The active prep and baking time is around 30 minutes.

Variations

Sometimes I like to dip half of each cookie in melted chocolate and let it set for a more indulgent twist. For a citrusy kick, I add lemon or orange zest to the dough. Chopped nuts or a sprinkle of coarse sugar on top before baking also give a delightful crunch and flavor. During the holidays, I might even add a pinch of cinnamon or nutmeg to the dough.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to a week. They stay crisp and buttery. For longer storage, I freeze the cookies (after baking and cooling) for up to 2 months. I thaw them at room temperature—no need to reheat unless I want a warm treat, in which case a few seconds in the microwave does the trick.

FAQs

How do I know when the shortbread cookies are done baking?

I take them out when the edges are just starting to turn golden. They shouldn’t brown too much—overbaking makes them dry.

Can I use salted butter instead of unsalted?

Yes, I can use salted butter, but I usually skip any added salt in the recipe to avoid it being too salty.

Why is my shortbread dough crumbly?

If my dough feels too crumbly, I add a tiny bit more butter or mix it longer to help it come together. It’s supposed to be soft but not dry.

Can I make the dough in advance?

Absolutely. I often make the dough a day ahead and keep it wrapped in the fridge. I let it sit out for a few minutes before rolling if it’s too firm.

Do these cookies spread in the oven?

Not much. I chill the dough before baking to make sure they keep their shape.

Conclusion

Shortbread cookies are the kind of recipe I keep coming back to. They’re simple, elegant, and endlessly customizable. Whether I’m making them plain or adding a twist, they always deliver that rich, buttery flavor I crave. Perfect with tea, coffee, or on their own—they’re a classic for a reason.