Shortbread Cookies Recipe: How to Make Shortbread Cookies at Home

Shortbread cookies recipeMaking a shortbread cookies recipe is as simple as making any other cookie recipe; you only need just four most common ingredients that you already have in your kitchen.

Shortbread cookies are mostly sold in supermarkets, and they can be quite pricey which can stop you from buying. However, making your own shortbread cookies is quite fun and you won’t have to spend a dime at the supermarkets to purchase them anymore. One thing I love about these homemade shortbread cookies is that the dough can be prepared ahead of time and placed in the fridge until when needed. Also, the cookies can be made with salted butter or unsalted butter, if you are using salted butter, there will be no need to use salt anymore.

These shortbread cookies are amazingly buttery, crunchy, and melts easily in the mouth. You get to enjoy them as a single snack, with milk tea, iced coffee, or any chocolate drink. You can make your own shortbread cookies for your kids or maybe can give them out as a gift, especially in this Christmas season. All you need for this are butter, flour, sugar, and a little bit of flavor. Just try this recipe out and enjoy them as your Christmas shortbread cookies and let me know what you think.

There are some variants of shortbread cookies such as lemon shortbread cookies, chocolate chip shortbread cookies, and almond shortbread cookies. You can watch the video below on how to make the delicious cookies recipe:

Table of Contents

Shortbread cookies ingredients

  • 8 tablespoons salted butter
  • 1/4 cup confectioners sugar
  • 1/2 cups all-purpose flour
  • 1/2 teaspoon vanilla extract

How to make shortbread cookies at home

  1. In a mixing bowl, add in butter and beat for 10 seconds until it is creamy
  2. Add confectioners sugar and beat until is soft and fluffy, scrape the sides of the bowl, and add in vanilla and beat until it is combined.
  3. Gradually add sifted flour and mix gently until it is combined, mold the dough with your hands into a ball shape.
  4. Transfer to a mold and flatten it out with a spoon into a rectangular prism-shaped dough with an even surface.
  5. Cover with plastic wrap and chill for 30 minutes in the fridge until it is firm.
  6. Take the dough out of the fridge and cut into 1-inch equal rectangular slices. Use a fork to design the top by giving them a few pokes.
  7. Trim the edges neatly to have even shaped cookies, you can join back the small dough to make more cookies.
  8. Arrange on a baking tray lined with parchment paper and bake in the preheated oven at 350oF for 15 minutes or until they are slightly golden.
  9. Transfer your cookies to a drying rack to cool down completely before serving. The cookies will be soft when they come out of the often, don’t mishandle them, or else they break. You can store the leftover in an airtight jar for up to a week.