These Classic Shortbread Cookies are the perfect mix of buttery and sweet. Drizzled with melted chocolate and sprinkled with chopped pistachios, these are the perfect cookies for the holidays.
If you love these cookies, you should try our festive Raspberry Linzer Cookies and Chocolate Pecan Thumbprint Cookies.
Table Of Contents
Recipe Details
I love these Classic Shortbread Cookies because they are delicious and really versatile. You can shape and decorate them to fit your mood or the occasion and they look beautiful on holiday cookie platters and make great gifts!
- TASTE: These are so buttery and yummy. If you want a cookie that’s not as sweet as a sugar cookie, but still makes your sweet tooth happy, this is it.
- TEXTURE: These cookies are delicate and crumbly and decorated with gooey chocolate and crunchy pistachios.
- TIME: This recipe takes less than 40 minutes to make.
- EASE: Shortbread is really easy to make and uses only a few simple ingredients. This is the perfect recipe to break out for the holidays.
What You’ll Need
Ingredient Notes
- Butter- This is a major component of these cookies, so use softened unsalted butter, as we are adding salt in the recipe.
- Powdered sugar- This adds sweetness as well as a fine texture to the cookies.
- Chocolate chips- Semi-sweet is a delicious mix of bitter and sweet, which is perfect for these sweet cookies.
Add-ins and Substitutions
- Add chocolate dip/drizzle- As you can see, I chose to dip these shortbread cookies into melted chocolate, which looks gorgeous on a cookie platter.
- Add icing- If you’re making holiday cookies, icing and sprinkles are perfect for bright and cheerful designs.
- Make them with jam- These cookies also go really well with jam. A coating of your favorite jam or preserves (try this Strawberry Jam) on top gives them a pop of color and burst of flavor.
- Change their shapes- Traditional shortbread is “forked,” with holes poked into the top. You can also shape them into circles, rectangles, or any other cookie cutter shape you like.
How to Make Classic Shortbread Cookies
- Beat the butter, vanilla, and sugars. Using an electric hand mixer, beat together the softened butter, vanilla, powdered and granulated sugars in a large mixing bowl on high speed. It takes about 1-2 minutes for the butter to become lightly whipped.
- Add in the flour and salt. Add the flour and a pinch of salt to the butter mixture, then mix it together on low until it comes together. It will be a little crumbly, but you can still form it with your hands.
- Roll out the dough. Form the cookie dough into a ball and place it on top of a sheet of parchment paper. Then press it down and put another piece of parchment paper on top. Now roll it out with a rolling pin to about 1/4-1/2 inches thick.
- Cut out shapes. Remove the top parchment paper sheet and begin cutting out circles or any other desired shape.
Pro Tip: You can use cookie cutters or even a glass cup or pizza cutter to make the shapes you want.
- Bake. Preheat the oven to 325°F and bake the shortbread cookies for about 12-14 minutes. Let them cool on the baking sheet for about 5 minutes before transferring them to the cooling rack.
- Decorate. Leave the cookies as they are or dip them in melted chocolate and garnish with chopped pistachios for an extra fancy look.
Recipe Tips
- Don’t scoop the flour- Scooping packs too much flour into the measuring cup, so instead spoon the flour in and level it off with a knife for a more accurate measurement.
- Use parchment paper for rolling- Wrapping the dough in parchment paper before rolling it out makes this step so much easier. No dough sticking to your rolling pin!
- Let them cool- Don’t try to move the cookies to a cooling rack right out of the oven or they will fall apart. They are delicate, so let them cool for 5 minutes before transferring.
- Don’t scorch the chocolate- If you are adding chocolate, then melt it in 10-20 second intervals in the microwave, taking it out when it is almost entirely melted. Mix it and the hot parts will melt anything still solid.
FAQs
Butter is very important to a shortbread cookie recipe so make sure you are using softened butter, not melted. Too cold and it won’t mix, too melted and the cookies won’t hold up and will flatten.
Common mistakes when making shortbread cookies are adding too much flour, which is why you should spoon and level the measuring cup not scoop it, and overworking the dough, which is why you should stop when it’s incorporated and little crumbly.
Serving Suggestions
These Classic Shortbread Cookies are a scrumptious dessert that tastes great with other sweet treats. Serve them with other cookies on a cookie tray, with cake, chocolate, or your favorite hot drink.
- Cookies: Make up a cookie tray with these shortbread cookies and some Pecan Shortbread Cookies, Cookies And Cream Cookies, Chewy Oatmeal Raisin Cookies, or Chewy Ginger Molasses Cookies.
- Cakes: Serve them alongside a slice of Chocolate Honey Cake (Spartak Cake), Tiramisu Cake (VIDEO), Pumpkin Cheesecake (VIDEO), or Easy Napoleon Cake Recipe (VIDEO).
- Chocolate: Pair these buttery cookies with some Chocolate Covered Dates, White Chocolate Creme Brulee, Coffee Chocolate Mousse, or Chocolate Caramel Pretzels Bars.
- Beverages: Enjoy them with a Pumpkin Spice Latte, Hot Chocolate, Iced Matcha Latte, or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: You can make the dough for these cookies ahead of time and store it covered in the refrigerator. When you’re ready, let it come to room temperature before shaping and baking.
Storing: To store these delicious Shortbread Cookies, you can leave them at room temperature in an airtight container for about 1 week. If you prefer to refrigerate them, then they will last for about 10 days.
Freeze: Just wait until the cookies are completely cooled, then wrap them in plastic wrap and foil and place them in a ziplock freezer bag. They will last for about 3-4 weeks.
More Festive Cookies!
Full Recipe Instructions
Classic Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- Pinch of salt
- 1 cup semisweet chocolate chips for drizzling/dipping
Instructions
- Place 1 cup softened unsalted butter, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar into a large mixing bowl and beat it on high speed using an electric hand mixer. Mix until the butter becomes light and whipped (about 1-2 minutes)
- Now add in 2 cups all-purpose flour, and a pinch of salt. Mix the cookie dough together on low speed until it begins to come together. It will look crumbly but should form shape once your hands compress it
- Form the shortbread dough into a ball and place it on top of a sheet of parchment paper. Then press it down and place another sheet of parchment paper on top.
- Now use a rolling pin to flatten out the dough to about 1/4-1/2 inches thick.
- Remove the parchment paper from the top and begin cutting out circles or desired shape. If you don’t have a cookie-cutter, you can use a glass cup to cut out the circles.
- Preheat your oven to 325°F and bake the shortbread cookie for about 12-14 minutes. Allow the cookies to cool on the hot baking sheet for about five minutes before transferring to a cooling rack. 
- You can leave them as they are or dip them in melted semisweet chocolate and garnish with chopped roasted salted pistachios. This makes them look extra fancy and looks great on a cookie platter.
Notes
Nutrition
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Gokcen Bucholtz says
I have made your shortbread cookie recipe so many times. Every time they come out amazing. They are the most tastiest shortbread cookies. Thank you!
Dina says
You are too kind Gokcen! 🙂 It really makes my day to hear my shortbread cookies are the tastiest you have ever tried! Thank you so much for you kind review and your support. 🙂
Donna says
The dough is so easy to work with, they baked perfectly and are delicious! Thanks for the recipe.
Dina says
You are very welcome Donna! 🙂 Awesome to hear these shortbread cookies turned out perfect! Thank you so much for your feedback and support! 🙂
Jan says
Absolutely great shortbread cookies! I’ve been using my grandmother‘s (straight from Scotland)shortbread recipe for years and thought I would try a new one. They are wonderful! My gram’s recipe uses a pan similar to a jelly roll pan to bake the shortbread. You pat the dough into the pan – prick it and bake. Easier than rolling and cutting! Have you tried baking the dough all at once rather than cutting?
Dina says
Hi Jan, I am so glad you found my recipe! I am intrigued by the “bake first and then cut” method! I have never tried it, but I would love to test it out! Thank you for sharing 🙂
Stephanie says
Will the powdered sugar make the cookies overly sweet?
Dina says
Hi Stephanie 🙂 If you are worried about these cookies being overly sweet then you can do a light dusting. Let me know how it goes! 🙂
Michelle says
My dough seems too dry and crumbled when I started rolling
Dina says
Hi Michelle, try adding 1 tbsp of ice-cold water. That should help 🙂
Justine says
Hii, trying this recipe but my cookies spread out too much :/ any suggestions?
Dina says
Hi Justine 🙂 Sorry to hear that. It sounds like it may need a little more flour. If the liquid/dry ratio is off then the cookies can spread like that. I have noticed that different brands of flour sometimes require different amounts of flour to get the same consistency. I hope that helps clarify 🙂
Linda says
It was the best recipe I think I’ve ever made thank you so much for posting it.
Dina says
Thank you so much for your kind feedback, Linda!
Cynthia says
You dont use eggs in this recipe?… curious as to why 😊
Dina says
Hi Cynthia, that’s a great question. If you add eggs to shortbread cookies, they won’t have that crisp, crumbly texture that distinguishes a classic shortbread cookie. I hope that helps answer your question.
Renee says
Awesome recipe! Dough was easy to work with and baked up exactly as described, perfect mix of buttery and sweet.
Dina says
Renee I am so happy to hear that you loved this shortbread recipe! 🙂
Jen says
Would I be able to use a cookie cutter on this cookie? Sometimes the dough is so soft they fall apart.
Dina says
Hi Jen, I haven’t tried to use any cookie cutters other than a round one so I am not too sure how they will hold up their shape.
Chris says
What is the reason for using 2 different sugars? Usually it is just powdered sugar or granulated sugar. After the cookies are baked, is it a more firmer cookie?
simplyhomecooked says
Hi Chris, great question. I use powdered sugar to make the cookies more melt-in-your-mouth 🙂