There is something truly special about homemade Shortbread Cookies. These cookies deliver the perfect combination of a rich, buttery crumb and just the right amount of sweetness. Today I'll walk you through my foolproof method for creating this delicious holiday favorite!
I am a HUGE fan of shortbread. I will choose plain jane shortbread over any dessert any day. The soft, buttery crumb of makes these cookies so irresistible. They're probably the only cookie I prefer not to be chewy. I love them plain, with chocolate, nuts, or any way I can get them. They're that good!
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If you love baking classic cookies from scratch, you're in the right place. Over the years, I've made countless batches of homemade cookie recipes, from buttery Sugar Cookies to soft and chewy Snickerdoodle Cookies.
Key Ingredients & Substitutions
The full ingredient list can be found in the recipe card below.
- Butter - Use real unsalted butter, not butter with added oil. The flavor and texture of the shortbread rely on real butter.
- Powdered sugar - Helps create that delicate, melt in your mouth crumb that shortbread is known for.
- Vanilla Extract - For the best flavor use pure vanilla extract. Vanilla bean paste is also great to use in this recipe.
- Almond Extract (optional) - I love it, but you can leave it out if you are not a fan.
- Egg white & Turbinado Sugar - Optional but great for adding a sparkly, golden edge to the cookies. Granulated sugar can be substituted.
How to Make Shortbread Cookies
Making shortbread cookies from scratch couldn't be easier. Here's how to make it:
1. Combine the softened butter, granulated sugar and powdered sugar. Mix until fully combined.
2. Mix in the salt, vanilla extract and almond extract. Mix until fully combined.
3. Now add in the water and all of the flour, slowly mixing at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.
4. Next lay a large piece of parchment paper out on the counter, dust lightly with flour, and place the cookie dough on it. Gently knead the dough until it comes together and forms a ball. Cut into two equal pieces.
5. Working with one piece, roll into a long log, about 2" wide. If the dough feels hollow in the middle, reshape until it feels solid. Place on a separate piece or parchment paper, roll up, close the ends and place in the refrigerator. Repeat with the other half of the dough. Refrigerate for at least 2 hours.
6. Unroll one of the cookie logs and place the parchment on a sheet tray.
7. Brush with the egg white and roll in the turbinado.
8. Using a serrated knife, slice the dough into ½" thick pieces. Place on the baking sheet and refrigerate for 20 minutes.
9. Place chilled cookies into a 350°F oven and bake for 20-25 minutes. Enjoy!
Slice or Cut-Out Shortbread Cookies
One of my favorite things about this recipe is its flexibility. You can:
1. Roll and slice: Shape the dough in logs, chill, and slice for classic round cookies.
2. Roll and cut: Roll out the dough and use cookie cutters for fun holiday shapes. Either way, the cookies bake up perfectly buttery and crisp around the edges.
These buttery cookies are a simple classic holiday cookie that is worth making from scratch. I hope you enjoy making them and eating them as much as I do!
-Sky🩷
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📖 Recipe
Shortbread Cookies
Ingredients
- 1 ½ cups unsalted butter softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ¼ - ½ teaspoon almond extract optional
- 3 ½ cups all purpose flour
- 2 ½ tablespoons water
- 1 large egg white whisked
- 3-4 tablespoons turbinado sugar
Instructions
- In the bowl of a mixer, combine the softened butter, granulated sugar, and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.
- Mix in the salt, water, vanilla extract and almond extract (if using). Mix until fully combined.
- Gradually add in the flour and water, mixing slowly at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated.
- Turn the dough out onto a lightly floured piece of parchment paper. Gently knead until it forms a smooth ball, then divide in half. Roll each half into a log about 2 inches wide, reshaping if it feels hollow in the middle.
- Wrap each log in parchment paper, twist the ends, and refrigerate for at least 2 hours.
- Unwrap one log and place the parchment on a baking sheet. Brush with whisked egg white and roll in turbinado sugar, if desired. If not using sugar do not brush with egg white.
- Using a serrated knife, slice the dough into ½" pieces. Place on the baking sheet and refrigerate again for 20 minutes.
- Place chilled cookies into a 350°F oven and bake for 20-25 minutes, or until the edges are just lightly golden. Enjoy!
If Making Cut Out Cookies
- After making the dough, cut into two equal pieces, make into a ball, flatten and wrap in plastic wrap. Chill for 1 ½ hours.
- Preheat the oven to 350° F and line a sheet tray with parchment paper.
- Roll the dough out, to ½" thick, cut out with cookie cutters and place on sheet tray. Place back into the refrigerator for 20 minutes.
- Bake for 20-25 minutes. Enjoy!
Anonymous says
I love these shortbread cookies! They are the best I’ve had!
Sky Pilgreen says
Thank you!