Buttery and crisp, these Shortbread Cookies hit the spot every time.
Growing up, there were several special times of the year: my birthday, Halloween, Thanksgiving, Christmas, and Girl Scout Cookie season. Every year my mom would buy me my own box of Shortbread Girl Scout Cookies. I loved them. I thought they were so delicious and crispy. Their only drawback was that I could only get them when the Girl Scouts were selling them.
I remember the day I told my mom how disappointed this made me. And when she told me we could make our own, my world got a little wider. Shortbread cookies are so simple and so delicious. The original shortbread cookie comes from Scotland and dates back centuries. They were a preferred cookie of Mary, Queen of Scots. When you eat a shortbread cookie today, you know that the cookie you are eating is the same as the ones eaten all those centuries ago.
While most American cookies aim to be moist and chewy, a shortbread cookie is more akin to a Scottish biscuit: slightly dry, firm, and crisp all the way through, and with a rich, buttery flavor. You always know a shortbread cookie from the way it crumbles in your mouth when you bite it. Like those delicious Girl Scout Cookies that I loved as a child, this shortbread cookie recipe will give you the delicate texture and buttery flavor you have always loved.
Are Butter Cookies and Shortbread Cookies the Same?
This is a common misconception. You’ll even find shortbread cookies and butter cookies sold in similar tins around the holidays—the same tin your grandmother would use to hold her sewing supplies. A butter cookie, however, contains a higher ratio of butter to flour. Shortbread cookie recipes don’t call for eggs as a binding agent while butter cookies do.
Can I prepare my shortbread cookies in advance?
Like many cookies, it is possible to mix your cookie dough in advance. After you have portioned your shortbread into rectangles, tightly wrap your sheet pan in plastic wrap and place it in the freezer. Once your rectangles have frozen solid, transfer them to a Ziploc bag and store them for up to three months. When you are ready, you can bake them from frozen following the rest of the recipe.
Why does my dough look grainy when I mix it?
After mixing your ingredients, your dough should look grainy or crumbly. Don’t let that concern you, when you attempt to shape your cookies, those crumbles will stick together firmly to hold shape.
Are shortbread cookies healthy?
It feels like, with every cookie I make, people ask me if they are healthier than other cookies. I always recommend everything in moderation. While shortbread cookies are lower in sugar content than other cookies, they still have sugar and butter. So while they may seem like a healthy alternative to other desserts, you should still not overindulge.
Serving Suggestions
Shortbread cookies are incredibly versatile and can be paired or elevated in many exciting ways. I like to enjoy them with a tall glass of cold milk. If you’d rather enjoy them with a warm beverage, I recommend a light-roast coffee or a cup of hot tea, preferably English Breakfast or Earl Grey. If you’d like to take your shortbread cookies to the next level, I find that spreading fruit jams or preserves will always give an additional sweetness that brings out the buttery goodness of the cookie. I like to use raspberry or strawberry, as the acid levels of those fruits complement the shortbread. Another fun option is to drop mini chocolate chips atop the dough before baking.
The Best Shortbread Cookie Recipe
Ingredients
- 10 tbsp unsalted butter room temperature
- 1/2 cup confectioners’ sugar
- 1/2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt optional
Instructions
- Cream the butter and vanilla. In a stand mixer with a paddle attachment, beat the butter and vanilla extract until smooth and creamy.
- Add sugar and salt. Mix in the confectioners’ sugar and salt until well combined.
- Incorporate the flour. Gradually add the flour to the mixture on low speed, scraping down the sides of the bowl as needed, until a dough forms.
- Chill the dough. Shape the dough into a rectangular shape, wrap it in plastic wrap, and refrigerate until firm, at least 1 hour.
- Preheat and slice. Preheat the oven to 350°F. Slice the chilled dough into 1/2 inch thick pieces.
- Prepare for baking. Arrange the slices on a baking sheet lined with parchment paper, spaced at least 1 inch apart.
- Decorate the cookies. Press a fork or skewer gently into the top of each cookie to create a decorative pattern.
- Bake to perfection. Bake for about 20 minutes or until the edges are lightly golden, rotating the baking sheet halfway through.
- Cool the cookies. Remove from the oven and transfer the cookies to a wire rack to cool completely.
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