Classic Shortbread Recipe

Shortbread squares, tied together with a red string and sitting on a small plate.

Timelessly tender and buttery, shortbread is simplicity at its best. Whether you prefer a thick, crumbly bite or a thinner, melt-in-your-mouth experience, this recipe is your ultimate guide.

Course Dessert

Cuisine Scottish

Keyword buttery shortbread cookies, classic shortbread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 217kcal

Ingredients

1 lb salted butter (454 g), softened
1 cup granulated sugar (200 g)
4 ½ cups all-purpose flour (565 g), sifted
1 vanilla bean pod scraped (optional)

Instructions

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 bake 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.
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 Top: 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.

Notes

Recipe Note:

Vanilla bean seeds are the “caviar” scraped from the center of the vanilla bean pod and have a lovely fragrant vanilla flavor in its purest form. You may substitute with ground vanilla, which contains both the seeds and husks.

Playful Variations:

Chocolate-Dipped: Once cooled, dip one end in melted dark chocolate for a "black and white: cookie.

Zesty Lemon: Add the zest of one lemon to the dough for a citrusy twist.

Holiday Sparkle: Use festive-shaped cutters and decorate with powdered sugar or edible glitter post-baking.

Spiced: Mix in a teaspoon of nutmeg for warm, cozy flavors.

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