I’m talking about a classic, five‑ingredient shortbread cookie: tender, crumbly, and buttery perfection with a subtle vanilla note and delicate sweetness.
Why I’ll Love This Recipe
I really value how straightforward it is—just pantry staples and a quick bake, but the result feels so refined. The generous butter-to-flour ratio makes each bite luxuriously rich and satisfying. Plus, chilling the dough gives me a neat log I can slice as needed, keeping things fuss-free and perfectly portioned.
Ingredients
(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, softened to room temperature
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Powdered sugar (confectioners’ sugar)
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Vanilla extract
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All‑purpose flour
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Kosher salt
Directions
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I cream together the softened butter and powdered sugar until light and smooth, creating a base of pure richness.
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I mix in the vanilla, then add the flour and salt—initially crumbly, and then I knead it gently with my hands into a cohesive dough.
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I shape the dough into a 12‑inch log about 1½ inches in diameter, wrap it tightly, and chill it in the refrigerator for at least 30 minutes (up to a week is fine).
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Once chilled, I slice the log into ¼‑inch rounds and bake them on a cookie sheet in a preheated 350 °F oven for 10–13 minutes—just until the edges barely turn golden. Then I cool the cookies completely before serving.
Servings and timing
Servings: About 36 cookies
Prep time: ~10 minutes
Chill time: At least 30 minutes (more if possible)
Cook time: 10–13 minutes per batch
Total time: Approximately 53 minutes (including chilling)
Storage/reheating
I store fully cooled cookies in an airtight container at room temperature—they stay delightfully crisp for up to one week. If they soften a bit, I bring back the crispness with a few minutes in a low‑heat oven.
FAQs
Why do I need to chill the dough?
Chilling helps the butter firm up, keeping the cookies from spreading too much during baking and ensuring that delicate, crumbly texture I love.
Can I use salted butter instead of unsalted?
Yes—I’m happy to swap in salted butter; I may reduce or omit the added kosher salt depending on my taste preference.
What if my cookies turn out too soft?
If they’re not crisp enough, I bake them a bit longer—just a minute or two more—while watching closely so they don’t burn.
Is powdered sugar necessary?
Using powdered sugar gives the cookies that signature melt-in-your-mouth quality without any gritty sugar texture. I wouldn’t replace it with granulated.
Can I freeze the dough or baked cookies?
Yes! I freeze the shaped, chilled dough log and slice-and-bake as needed, or I freeze baked cookies for up to three months in an airtight container.
Conclusion
I adore how reliable and effortless this recipe is—just a handful of ingredients, minimal prep, and buttery, elegant cookies that feel special yet homey. These shortbread cookies are perfect for gifting, sharing, or enjoying with a cup of tea. I’m already thinking of my next batch, maybe sprinkling sanding sugar before baking or pairing them with tea or hot chocolate.
Print
Classic Shortbread Cookies
- Total Time: 53 minutes (including chill time)
- Yield: about 36 cookies
Description
Simple, buttery, melt-in-your-mouth shortbread cookies crafted with only pantry staples—elegantly crumbly and timelessly delicious.
Ingredients
1 cup unsalted butter, softened
½ cup powdered (confectioners’) sugar
2 teaspoons pure vanilla extract
2 cups all‑purpose flour
¼ teaspoon kosher salt
Instructions
Preheat your oven to 350 °F (175 °C).
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla, flour, and kosher salt. The mixture will become crumbly—use your hands to gently knead it into a cohesive dough ball.
Wrap the dough in plastic wrap and form it into a log approximately 12 inches long and 1½ inches in diameter. Chill in the refrigerator for at least 30 minutes (or longer for easier slicing and better texture).
Once chilled, slice the log into rounds about ¼‑inch thick.
Arrange the cookie slices on a baking sheet and bake for 10–13 minutes, or until the edges are just starting to turn golden.
Remove from the oven and let the cookies cool completely—they’ll firm up with that signature delicate, crumbly texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
