Classic Shortbread Recipe

This classic shortbread recipe delivers buttery, melt-in-your-mouth cookies that are simple to make and perfect for any occasion. Whether you’re baking for the holidays or enjoying a cozy afternoon treat, these cookies are always a crowd-pleaser.

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YOU WILL LOVE THESE BUTTERY SHORTBREAD COOKIES

This classic shortbread is a recipe you'll cherish for its irresistible buttery flavor and delicate crumb. Incredibly versatile, it can be customized with flavors like Pistachio Rose, Sesame, Cardamom, Lavender, or even classic chocolate, making it a treat that suits every taste and occasion. SEE RECIPE MODIFICATIONS BELOW

INGREDIENTS FOR THIS CLASSIC SHORTBREAD RECIPE

I'm honored to share my favorite childhood cookie recipe with you. This recipe was passed down from my grandmother Janet Goodliffe Mowen. I remember sneaking many buttery squares from the pan every holiday season.

• Butter: The star of the show, butter creates the signature rich flavor and crumbly texture that makes shortbread so iconic. Feel free to use unsalted for better flavor control, but be sure to add a ¼ teaspoon of salt into the dry goods. 
• Granulated Sugar: Sweetens the dough just enough while contributing to the cookie’s tender bite.
• All-Purpose Flour: The foundation of the recipe, giving structure and balance to the cookies. Sifting ensures a smooth, cohesive dough.
• Vanilla Bean Pod (optional): Adds a subtle floral note that elevates the flavor profile of the cookies. The tiny seeds also create a speckled, gourmet look.

HOW TO MAKE BUTTERY SHORTBREAD COOKIES

Prep Your Tools:
Preheat your oven to 275°F (135°C). For a classic look, use a half-sheet pan for thinner cookies or a quarter-sheet pan for thicker ones. Line your pan with parchment paper for easy release.

Mix the Dough:
In a large mixing bowl, cream together the butter, sugar, and vanilla bean (optional) until light and fluffy. Gradually add the sifted flour, mixing until a soft, cohesive dough forms.

Shape Your Cookies:
For a classic bar look: Press the dough evenly into a baking sheet or 9” x 13” pan. For cut-out cookies: Roll out the dough to your desired thickness on a lightly floured surface and use cookie cutters for fun shapes. Place the shapes on a parchment-lined baking sheet, in the same way you would cut and bake homemade graham crackers

Pre-Score or Bake:
If pressing the dough into a pan, pre-score into bars or squares for clean cuts after baking. Alternatively, cut immediately after pulling from the oven while still warm.

Sugar: I prefer sugared shortbread cookies.  You can sugar before baking with standard granulated sugar, or immediately after with a fine castor sugar. 

Bake to Perfection:
Bake for 60-70 minutes for thick cookies or 50-60 minutes for thinner ones. For drier, crispier cookies, extend the baking time by 5-10 minutes.

Cool and Serve:
Let the cookies cool slightly in the pan before transferring them to a wire rack. Sprinkle with sugar, if desired, for a sparkly finish.

THE VERSATILITY OF THIS CLASSIC SHORTBREAD RECIPE

Shortbread’s charm lies in its buttery richness and incredible versatility. Whether it’s a holiday centerpiece or an everyday indulgence, this timeless cookie never fails to delight. Below, you’ll find more creative ways to elevate the same simple recipe, ensuring there’s a version to suit every occasion and craving.

Pistachio Rose Shortbread Cookie

• Use basic recipe, add:
• 2 teaspoon Rose Water
• ½ c clean dried rose petals
• ¾ c chopped pistachios
• Dust with vanilla bean sugar by tossing scraped vanilla beans to sugar and blending by hand. 
• Press prepared dough evenly onto the bun pan.  Bake 60-70 minutes on 275° I like to use a fluted biscuit cutter to create round or square shapes to show off ingredients.

Cardamom Vanilla Bean Shortbread Cookie

• Use basic recipe, add:
• 1 tbs Cardamom
• ½ teaspoon scraped vanilla bean seeds
• Dust with a fine raw turbinado sugar or a brown sanding sugar before baking (or dip bottoms in dark chocolate after baked and fully cooled). 
• Press prepared dough evenly onto bun pan.  Bake 60-70 minutes on 275° I like a thicker cookie cut into fluted squares using a fluted biscuit cutter. 

Lavender White Chocolate Shortbread Cookie

• Use basic recipe, add:
• 1 Tbs Dried Lavender Buds.  Lavender is very strong, add less for a less floral bouquet. 
• Dip half of fully cooled cookies in white chocolate.
• Orson Gygi sells a variety of very nice white chocolates that can be tempered in a home microwave.

Toasted Sesame Shortbread Cookie

• Use basic recipe, add 2Tbs Toasted Sesame Oil
• Toss ¾ cup sesame seeds in sesame oil (non-toasted oil) or spray lightly with cooking oil such as olive or avocado oil, toast in oven until light brown on a bun pan lined with parchment.
• Press prepared dough evenly onto bun pan that has toasted sesame seeds.  Bake 70 minutes on 275°

Elegant Gift Giving!

For an elegant and easy friend or neighbor gift, simply roll in parchment and wrap up with instructions to share with those you adore.

If you are looking for an amazing chocolate cookie recipe and more great ways to make creative versions of giftable treats, try making these delicious dark chocolate graham cracker cookies.

 Equipment

• 5 Qt Mixing Bowl: A large mixing bowl for creaming the ingredients.
• Mixer: A stand mixer with a paddle attachment to cream the butter and sugar until light and fluffy or a sturdy hand mixer that can handle stiff dough.
• Baking Pan: A quarter-sheet bun pan for thicker cookies or a 9” x 13” pan for thinner bars.
• Parchment Paper: Essential for lining pans or baking sheets to prevent sticking and ensure easy cleanup.
• Rolling Pin and Cookie Cutters (Optional): If making cut-out cookies, use a rolling pin for even thickness and cookie cutters for fun shapes.
• Knife or Dough Scorer: For pre-scoring the dough in the pan or for cutting cookies into bars immediately after baking.

History of Shortbread

Shortbread’s story begins in medieval Scotland, where it evolved from a humble "biscuit bread" crafted from leftover dough that was dried and baked. This early version was a far cry from the buttery indulgence we know today, as sugar and butter were rare luxuries. By the 16th century, shortbread underwent a royal transformation, thanks to Mary, Queen of Scots. She is credited with refining the recipe and introducing the iconic triangular “petticoat tails,” a nod to her era’s elegant style.

As shortbread grew in popularity, it became a symbol of celebration and prosperity in Scottish culture. Its rich, crumbly texture—referred to as "short" in baking terms—was a hallmark of its high butter content, making it a coveted treat for holidays like Christmas and Hogmanay. Over the centuries, this once-exclusive delicacy became a global favorite, carrying the flavors and traditions of Scotland to tables worldwide.

Shortbread vs. Butter Cookies Answered

The primary distinction between butter cookies and shortbread cookies lies in their ingredient ratios and baking methods:

Shortbread Cookies

Shortbread boasts a higher butter-to-flour ratio and is baked at a lower temperature, resulting in its iconic crumbly, tender texture. These cookies are typically denser, less sweet, and richer in buttery flavor. Traditionally made without leavening agents like baking powder or baking soda, shortbread originated in Scotland and is often baked in a pan before being cut into shapes.

Butter Cookies

Butter cookies, also known as Danish butter cookies, have a higher sugar-to-butter ratio and are baked at higher temperatures. This gives them a sturdier structure and allows them to hold their shape well. Originating in Denmark, butter cookies are sweeter and lighter in texture compared to shortbread.

While both are beloved classics, shortbread emphasizes buttery richness, while butter cookies offer a balance of sweetness and structure

DIET CATEGORIES FOR SHORTBREAD COOKIES

• EF = Egg-Free: there are no eggs in this recipe.
• NF = Nut-Free: there are no nuts in this recipe.