Classic Shortbread Cookies
There’s something so special about a classic shortbread cookie. These cookies have a tender crumb and rich, buttery flavor. It’s the kind of simple cookie that never goes out of style and is beyond delicious. All you need are four ingredients and a little bit of time, and you’ll love the result!
Quick Look: Classic Shortbread Cookies
Total Time: About 1 hour 30 minutes (includes chilling)
Ingredients: Butter, powdered sugar, flour, salt
Equipment Needed: Stand mixer, rolling pin, fork
Top Tip: Chill the dough before baking so the cookies hold their shape
I’ve said it before, but I’ll say it again: I specialize in eggless recipes because I want everyone to be able to bake without worrying about eggs. Shortbread is one of my favorite recipes to share for exactly that reason – it’s a naturally egg-free cookie, no swaps required, so you know it’s going to turn out right every single time.
I love making a batch of these to serve at Christmas parties, to tuck into a cookie box for neighbors, or to set out alongside some of my other favorite eggless Christmas cookies, like my eggless molasses cookies and peppermint chocolate cookies without eggs. They hold their shape beautifully, so they always look just as good as they taste.
These shortbread cookies also happen to be the perfect partner for a warm drink – I love dunking one into a cup of coffee, or serving a plate alongside a mug of peppermint hot chocolate or a batch of stovetop wassail. Just remember not to skip the chilling step below – it’s what keeps these cookies from spreading in the oven.
Note from Lexi: Why This Recipe Works
Shortbread is one of the oldest cookie recipes there is, and it’s stayed popular for good reason – the ratio of butter to flour is what gives it that signature crumbly, melt-in-your-mouth texture, and because there’s no leavening or eggs in the mix, there’s really no way to mess up the egg-free part. Chilling the dough before baking firms up the butter so the cookies bake up with clean, sharp edges instead of spreading thin. It’s a simple formula, but every step matters – creaming the butter and sugar properly, not overworking the dough once the flour goes in, and giving it that hour to rest in the fridge.
– Lexi with Our Slice of Home
Ingredients and Substitutions
- Unsalted butter: The star of the recipe – since shortbread is mostly butter and flour, using unsalted lets you control the salt and keeps that rich, buttery flavor front and center. Make sure it’s softened to room temperature so it creams smoothly.
- Powdered sugar: Gives shortbread its signature delicate, tender crumb – it dissolves more easily into the butter than granulated sugar, which is part of what makes shortbread so much more delicate than a typical cookie.
- All-purpose flour: Provides the structure that holds the cookies together. Be careful not to add too much – you want the dough soft, but not sticky.
- Salt: Balances the sweetness and brings out the buttery flavor – don’t skip it, even though it’s a small amount.
How to Make Classic Shortbread Cookies
Make the Dough
Step one: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and powdered sugar. Cream together until light and fluffy, about 1 minute – this is what gives the shortbread its tender texture, so don’t rush it. Scrap down the sides of the bowl as needed.
Step two: Add the flour and salt and mix until just combined. The dough should be soft but not sticky – you should be able to press your finger into it without the dough sticking to your finger. If the dough feels too sticky, add a little more flour and mix until incorporated.
Roll and Shape the Shortbread
Step three: Lightly dust your work surface with flour and place the dough on top. Lightly flour your rolling pin, then roll the dough into a rectangle about ⅛-inch thick. I often reroll the extra scraps from the edges into another rectangle so nothing goes to waste. Measure and cut the dough into 2-inch x 1-inch pieces (rectangle). Use a fork to gently score holes into the top of each cookie – I like to make about 16 holes per cookie
Step four: Move the sliced and scored pieces onto a parchment lined baking sheet. Place the baking sheet into the refrigerator (no need to cover it with anything anything) to chill the cookies for 1 hour. Because this is a butter-based dough, chilling the cookies before baking helps prevent them from spreading
Bake
Step 5: Toward the end of the chilling time, preheat the oven to 350 degrees Fahrenheit. Bake for 5 minutes, then rotate the pan and bake for an additional 5 minutes, or until the cookies are lightly golden on the bottom of the cookie. Allow to cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
FAQ
Chilling firms up the butter in the dough, which helps the cookies hold their shape in the oven instead of spreading out. If you skip this step, you will likely end up with thinner cookies that don’t hold their shape when baked.
You can use an electric hand mixer as well.
Yes! Shape the dough into a flattened disc, wrap it tightly in plastic wrap and place in a freezer Ziploc. Freeze for up to 3 months. Let it thaw in the refrigerator then continue with rolling, cutting, and baking as directed.
Shortbread is made with just butter, sugar, and flour. No leavening agents, which gives it a dense, crumbly texture. Sugar cookies typically include a leavening agent like baking powder, resulting in a softer bite that rises.
Equipment Needed
- Mixing bowl
- Hand mixer or stand mixer
- Rolling pin
- Ruler or bench scraper, for measuring even strips
- Fork, for scoring the top of the dough
- Baking sheet
- Parchment paper
- Cooling rack
Allergy-Friendly Swaps
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Dairy-Free: Use a dairy-free butter stick, not a tub spread, in place of the butter.
How to Store
Storage: Store the shortbread in an airtight container at room temperature for up to 1 week. If you dipped the cookies in chocolate, let the chocolate fully set before stacking them, and place a piece of parchment paper between layers so they do not stick together.
Freeze: Freeze the baked cookies in a freezer safe container for up to 3 months. Separate layers of cookies with parchment paper. When ready to thaw, remove the freezer container and set it on the countertop until fully thawed.
Freeze unbaked dough: Shape the dough into a flattened disc, wrap it tightly in plastic wrap and place in a freezer Ziploc. Freeze for up to 3 months. Let it thaw in the refrigerator overnight then continue with rolling, cutting, and baking as directed.
Tips for Success
Measure your flour correctly, spoon it into the measuring cup and level it off, so the dough does not turn out dry or crumbly. Use butter that is softened but still cool to the touch, not melted, so it creams properly with the sugar. Do not skip the chilling step. It is the most common reason shortbread spreads too much in the oven. Mix in the flour just until combined once you add it, overworking the dough can make the baked cookies tough. Keep an eye on the cookies during the last few minutes of baking. Shortbread should look lightly golden on the bottom, not deeply browned.
Variations
- Cookie cutters: Instead of cutting simple strips, feel free to use any cookie cutter you like – snowflakes, Christmas trees, and ornaments are all fun options. If you use a larger cutter, add a few extra minutes to the bake time and keep an eye on the cookies, since bigger shapes take longer to bake through.
- Icy sugar sprinkle: Before baking, sprinkle the docked cookies with white granulated sugar for a sparkly, frosted look that is perfect for the holidays.
- Chocolate dipped: Once the cookies are completely cool, melt your favorite chocolate (dark, milk, or white) and dip one half of each cookie, letting the excess drip off. Add sprinkles right away, before the chocolate sets, then let the chocolate firm up at room temperature.
- Citrus zest: Add orange or lemon zest to the dough for a bright, fresh twist on the classic flavor.
More Eggless Christmas Cookies
- Eggless Molasses Cookies
- Eggless Peppermint Chocolate Cookies
- Cut-Out Sugar Cookies for Decorating (Eggless)
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Classic Shortbread Cookies
Equipment
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
Make the Dough
- Place softened butter and powdered sugar in the bowl of a stand mixer with a paddle attachment. On low speed, cream the butter and powdered sugar together. This usually takes about 1 minute. Scrape down the sides of the bowl as needed.
- Pour in the flour and salt. Mix together until a soft dough forms. Avoid overmixing as this creates dense cookies. You should be able to press your finger into the dough and nothing stick to it. If the dough sticks to your finger and is too sticky to roll out, mix a bit more flour in.
Roll and Shape the Shortbread
- Lightly dust a working surface and rolling pin with flour. Roll the dough out into a large rectangle with about 1/8-inch thickness.
- Measure and cut the dough into 2-inch x 1-inch pieces (rectangle).
- Use a fork to gently score holes on the top of each cookie. I prefer to do 16 holes on each. Then transfer the rectangle cookie dough to a parchment-lined baking sheet.
Chill and Bake
- Chill the shaped dough in the refrigerator for 1 hour. No need to cover the baking sheet. Just place it straight into the refrigerator.
- Toward the end of the chilling time, preheat the oven to 350 F.
- Bake for 5 minutes, rotate the pan, then bake for an additional 5 minutes, until the bottoms of the cookies are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutrition
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
