Classic Shortbread Cookies

These Classic Shortbread Cookies are the perfect mix of buttery and sweet. They are also perfect for decorating for the holidays or just enjoying with a cup of coffee at dessert.

Let’s get started!


– 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

TOTAL Time: 39 Min


White Scribbled Underline

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. You can use cookie cutters or even a glass cup or pizza cutter to make the shapes you want.



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.



Leave the cookies as they are or dip them in melted chocolate and garnish with chopped pistachios for an extra fancy look.