Best 13 Basic Shortbread Cookies Recipes

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Are you looking for a classic and delectable treat that will tantalize your taste buds? Look no further than our mouthwatering shortbread cookies! These melt-in-your-mouth cookies are the embodiment of simplicity and perfection, crafted with a harmonious blend of butter, flour, and sugar. Their crumbly texture and buttery flavor make them an irresistible indulgence that will leave you craving more.

Our comprehensive guide provides three enticing variations of this timeless classic: the Traditional Shortbread Cookies, the Chocolate Dipped Shortbread Cookies, and the Lemon Shortbread Cookies. Each variation offers a unique twist on the original, catering to diverse preferences and adding an extra layer of flavor and excitement.

1. Traditional Shortbread Cookies: Experience the essence of classic shortbread cookies with this timeless recipe. This traditional rendition showcases the perfect balance of butter, flour, and sugar, resulting in a melt-in-your-mouth texture and a rich, buttery flavor that will transport you back to your childhood.

2. Chocolate Dipped Shortbread Cookies: Indulge in a delightful combination of shortbread and chocolate with these irresistible cookies. The classic shortbread base is elevated with a decadent coating of rich chocolate, creating a symphony of flavors that will satisfy your sweet tooth.

3. Lemon Shortbread Cookies: Discover a refreshing and zesty variation with our Lemon Shortbread Cookies. These cookies infuse the classic shortbread dough with the bright and tangy flavor of lemon, resulting in a delightful burst of citrus that will awaken your senses.

With step-by-step instructions, helpful tips, and beautiful photos, our guide ensures that you can effortlessly recreate these delectable shortbread cookies in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey as you explore the world of shortbread cookies!

Check out the recipes below so you can choose the best recipe for yourself!

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

SHORTBREAD COOKIES II



Shortbread Cookies II image

Use only butter in these for best flavor.

Provided by Sally

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Yield 12

Number Of Ingredients 4

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
  • Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g

EASY BASIC SHORTBREAD



Easy Basic Shortbread image

This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36 bars

Number Of Ingredients 5

1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour

Steps:

  • Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
  • Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
  • Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES



Buttery 3-Ingredient Shortbread Cookies image

With only a few ingredients, these butter shortbread cookies are so simple to prepare. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 cookies.

Number Of Ingredients 4

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
Confectioners' sugar, optional

Steps:

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

WHIPPED SHORTBREAD COOKIES



Whipped Shortbread Cookies image

A festive melt in your mouth cookie, and very easy to make.

Provided by William Anatooskin

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 5

1 cup butter, softened
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¼ cup red maraschino cherries, quartered
¼ cup green maraschino cherries, quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
  • Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.8 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 36.5 mg, Sugar 2.3 g

BASIC SHORTBREAD COOKIES



Basic Shortbread Cookies image

This is from the 2005 Hallmark Christmas Cookie Book. The key to success with this thick shortbread is baking it slowly so that it doesn't brown.

Provided by Heidi Swanson

Categories     Dessert

Time 1h8m

Yield 1 dozen

Number Of Ingredients 5

1 cup butter, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 1/4 cups all-purpose flour
1/8 teaspoon salt

Steps:

  • Beat butter at medium speed until creamy; gradually add sugar, beating well.
  • Stir in vanilla.
  • Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
  • Roll dough to 1/2 inch thickness on a lightly floured surface.
  • Cut with 2 1/2 inch round cutter or Christmas cookie cutter.
  • Place 2 inches apart on an ungreased baking sheet.
  • Bake at 275 for 50 minutes, or until bottoms begin to brown. Cool 2 minutes on baking sheet; remove to wire rack to cool completely.

Nutrition Facts : Calories 3041.4, Fat 186.9, SaturatedFat 117, Cholesterol 488.1, Sodium 1603.9, Carbohydrate 314.9, Fiber 7.6, Sugar 100.9, Protein 31

SHORTBREAD



Shortbread image

I live in Missouri, but many family recipes come from New Zealand where I was born. My parents moved there when I was a year old, so I have a "Down Under" heritage. This easy shortbread recipe brings back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live! -Allen Swenson, Camdenton, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/2 cup sugar
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt

Steps:

  • In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15x2x1-in. rectangle; chill. , Preheat oven to 325°. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Prick with a fork. Bake 10-12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SIMPLE SHORTBREAD COOKIES



Simple Shortbread Cookies image

Something so simple yet so necessary to daily life. Wonderful dunked in a cup of milky coffee or tea.

Provided by Mirj2338

Categories     Dessert

Time 20m

Yield 24 serving(s)

Number Of Ingredients 3

2 cups flour
1/2 cup powdered sugar
1/2 lb butter (DO NOT use margarine)

Steps:

  • Cream butter and sugar.
  • Add flour, mix well.
  • Roll out and cut into desired shapes, place on a parchment lined baking sheet.
  • Bake at 350°F for 10 to 12 minutes until pale golden.

SHORTBREAD COOKIES



Shortbread Cookies image

Can a cookie that's so tender, so buttery and so delicate really only be 3 ingredients? Yes, it can! This iconic shortbread recipe is as simple as mixing butter, flour and sugar together to create a dough that's not too sweet but oh-so delicious. And, since this shortbread can be made in under an hour, you can have tasty treats for tea parties, birthdays, showers and any occasion in between. Possibly the best part about this recipe is that it's up to you to get creative-keep it simple with classic shortbread or try dipping your finished cookie in melty chocolate for a showstopping finish. But that's not all-you can mix in crushed toffee, chopped dried fruit and nuts for a twist on this timeless favorite.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 3

3/4 cup butter, softened
5 tablespoons sugar
2 cups Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
  • Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
  • Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g

BASIC SHORTBREAD COOKIES



Basic Shortbread Cookies image

Light and flakey,this recipe is a cookie baking staple around my house, with it's minimal ingredients and tasty results. I use it for cut-out Christmas cookies in the winter, and add orange or lemon zest for a cool summer alternative.

Provided by Wildflower5656

Categories     Dessert

Time 25m

Yield 36 serving(s)

Number Of Ingredients 5

1 cup butter
2 cups flour
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla

Steps:

  • Mix all ingredients until dough comes together (will seem very crumbly at first).
  • Roll out and cut into shapes.
  • Bake on a greased pan at 350° until edges are lightly browned (watch carefully, as these cook VERY FAST).
  • Frost if desired.

Nutrition Facts : Calories 85.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 52.6, Carbohydrate 9, Fiber 0.2, Sugar 3.8, Protein 0.8

BASIC SHORTBREAD



Basic Shortbread image

This wonderful recipe for basic shortbread can be used to make Black-and-White Triangles, and Candied Ginger Shortbread Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8 to 10 wedges

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar

Steps:

  • Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
  • Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
  • Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

SUPER-EASY SHORTBREAD (3 INGREDIENTS)



Super-Easy Shortbread (3 Ingredients) image

The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!

Provided by TapestryThreads

Categories     Drop Cookies

Time 55m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 3

1 cup butter, softened
1/2 cup sugar
2 1/2 cups flour

Steps:

  • Preheat oven to 300°.
  • Cream butter and sugar together.
  • Add flour and mix till texture is like clay.
  • Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
  • Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
  • Let stand for 5 minutes, then cut into 24 squares while warm.
  • Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
  • Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
  • Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
  • Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
  • Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

MELT - IN - YOUR - MOUTH SHORTBREAD



Melt - In - Your - Mouth Shortbread image

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

Tips:

  • Use cold butter: Cold butter creates a more crumbly texture. If your butter is too soft, it will spread out too much in the oven and the cookies will be less shortbread-like.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cookies, making them lighter and more tender.
  • Use a light touch when mixing in the flour: Over-mixing will develop the gluten in the flour, making the cookies tough. Mix just until the flour is incorporated.
  • Chill the dough before baking: This will help to prevent the cookies from spreading out too much in the oven.
  • Bake the cookies until the edges are just beginning to brown: Over-baking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing: This will help to prevent them from becoming soggy.

Conclusion:

Shortbread cookies are a classic and timeless treat. They are perfect for any occasion, from a casual snack to a special holiday dessert. With just a few simple ingredients, you can create delicious shortbread cookies that will be enjoyed by everyone. So what are you waiting for? Give this recipe a try today!

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