Classic Shortbread Cookies

These classic shortbread cookies are made with just 5 ingredients: butter, sugar, flour, vanilla, and a pinch of sea salt. A simple, perfect approach to a beloved Scottish tradition that’s a perfect Christmas cookie.

A stack of star-shaped cutout classic shortbread cookies, lightly dusted with sugar, and a brown takeout container and a gift tag

There are quite a lot of shortbread cookies impostors out there. You know, sugar cookies that are okay but aren’t as tender or delicate or buttery or spectacularly simple as classic shortbread that call for just flour, butter, sugar, vanilla, and salt. Rest assured, this easy recipe is the real deal and, as such, is eminently giftable. Folks are saying lotsa impressive stuff about them. “The easiest cookie recipe you will ever make.” “Precious.”  “These delightful cookies are delicious and only take 5 ingredients and need no mixer!” “The flavor is very simple and met the ‘is this what shortbread tastes like?’ test with my English friends.” Sorta makes you want to try them, eh?–Renee Schettler

Classic Shortbread Cookies

  • Quick Glance
  • (2)
  • 25 M
  • 1 H
  • Makes 18 to 24 stars
5/5 - 2 reviews
Print RecipeBuy the The Family Kitchen cookbook

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Special Equipment: 2-inch (5-cm) star cookie cutter (or substitute another size or shape cutter)

Ingredients


Directions

Dump the flour in a large bowl, add the butter, and use your fingertips to rub them together until the mixture resembles fine breadcrumbs. 

Stir in the sugar, vanilla extract, and salt, if using, and work the mixture with your hands until it forms small clumps. Continue kneading the cookie dough until it’s smooth and the sides of the bowl are clean. It’s okay if the cookie dough is a little crumbly. (You can wrap the dough in plastic wrap and refrigerate for up to several hours although you’ll need to let it warm at room temperature before you’re able to roll it.)

Gently roll out the dough between a couple sheets of parchment paper or plastic wrap to a thickness between 1/4 and 1/2 inch (1/2 to 1 1/4 centimeters). The dough is a little more crumbly and dry than most roll-out cookie doughs, so don’t worry if it cracks or crumbles a little. Carefully transfer the dough to the refrigerator or freezer for at least 15 minutes. (The time spent in the fridge may test your patience, but it helps set the dough so it doesn’t spread into blobs during baking. If you’re impatient and bake the dough without chilling, chances are you’ll end up with some amorphous starfish rather than linear stars.) 

Preheat the oven to 275°F (130°C). Line a baking sheet with parchment paper.

It may be necessary to let the dough rest at room temperature for a little while prior to being able to roll it out. Using a star cutter, cut out the cookies and transfer them to the baking sheet. Roll the scraps and cut out as many more cookies as you can.

Bake the cookies in the preheated oven for 22 to 30 minutes, until very pale gold in color.

Remove the cookies from the oven, let them cool a few minutes on the baking sheet, and then sprinkle with superfine sugar while still warm. Click here for more information on  storing and freezing your cookiese. Originally published November 29, 2015.

Print RecipeBuy the The Family Kitchen cookbook

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Recipe Testers' Reviews

I made these classic shortbread cookies for a holiday party at the last minute and they turned out very well. They were simple to make and the dough is fairly easy to work with—great for getting kids in the kitchen over the holidays.

I was able to roll out my dough immediately after making it and it was fairly pliable. I rolled it between 2 sheets of parchment paper and had no trouble with it, even on the fourth re-roll of the scraps. My dough was rolled out to the thickness of my cutter, which was 1/2 inch high. My star cutter was 2 inches across (measuring from the tips of the widest points), and this recipe made 24 stars of that size.

I loved these—I dipped them in chocolate and sprinkled them with holiday-colored sprinkles. And you could, presumably, make a lot of these and freeze the stars to bake up when you need them, no?

These delightful shortbread cookies are delicious and only take 5 ingredients and need no mixer! Using a star cookie cutter and sprinkling superfine sugar on top really added an elegance to this simple cookie.

The dough isn't too sticky to put in between sheets of plastic or parchment and roll out right away but putting the rolled-out dough in the freezer for at least 15 minutes will help make it easier to cut out the stars. When the dough is too soft, you don't get the sharp lines of the stars and the cookies look more like starfish. I ended up leaving the dough in the freezer for a couple hours, so it ended up freezing solid. It took about 1 hour for the dough to get to a temperature that I could roll the dough. (If I was in a hurry, I'd roll the dough into a log and put it in the freezer for the required hour and then slice the dough into circles. It wouldn't be as pretty as stars but would still taste delicious!)

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Comments

  1. I’d like to give these a go, but not having cookie cutters at all, (and prob not gonna invest) if I were to just do rectangles, approx what size would you suggest to keep the recipe to the baking temp and time in the recipe?

    1. Tina, if you’re going to stick with rectangles, you could try 3-inch by 1-inch bars, which should work well. If you make them, do let us know how they turn out.

  2. I made this recipe and have nothing but good to say about it. I sprinkled sanding sugar on the cutouts before baking with sparkling results! These little stars are welcome to any situation from an after school treat to the most important holiday cookie tray.

    1. Penny, always lovely to hear from you, and especially lovely to learn that you’ve had exceptional results with this recipe! Thank you so much for letting us know how well these always turn out for you. We so appreciate you! Wishing you and yours all the magic of the season…

    1. Hi cr, sorry you had an issue with the dough being crumbly. What size cutter did you use? Sometimes larger cookies crumble more easily.

  3. I have tried dozens of shortbread recipes in my 55 plus years of baking. This is THE VERY BEST. Forget the sugar sprinkle over the top. They don’t need it. These shortbread cookies taste like shortbread should. I used high fat butter (Amish) and rolled them to a quarter-inch. I trashed all my other shortbread recipes. THE BEST.

    1. patricia, you just made our day, our week, our year! Love hearing that you find these shortbread cookies to be so superlative. Nothing makes us happier than this type of response from a reader. Nothing. Because this is exactly why we do what we do. (We test each recipe over and over before deciding whether it’s sufficiently magnificent to share with others. Close to half the recipes we try never make it to the site because they’re simply not perfect.) We so appreciate you taking the time to let us know. Thank you! Wishing you and yours all the magic of the season…

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