If you’re on the hunt for that perfect melt-in-your-mouth cookie, you’re in for a treat with this Buttery Shortbread Cookies Recipe. I absolutely love how these cookies turn out—tender, rich, and just the right amount of buttery goodness. Whether you’re baking for a crowd or just craving a comforting homemade snack, you’ll find that this recipe is straightforward and rewarding. Stick with me, and I’ll share all the little secrets to help you nail these classic delights every single time!
Why You’ll Love This Recipe
- Simple ingredients: You probably already have everything in your pantry for this one.
- Authentic buttery flavor: These cookies boast a rich, buttery taste that keeps everyone coming back for more.
- Perfect texture: Crispy edges with a tender crumb that practically melts in your mouth.
- Versatile finishing touches: Chocolate dipping or a sprinkle of sugar gives you fun options to customize.
Ingredients You’ll Need
The beauty of this Buttery Shortbread Cookies Recipe lies in its simplicity. The ingredients come together to create just the right balance of buttery richness and tender crumb. One tip? Make sure your butter is softened, not melted, to get that perfect texture.
- Unsalted butter: Using unsalted butter lets you control the saltiness, plus you want it softened for smooth mixing.
- Powdered sugar: This adds a delicate sweetness and helps make the dough lovely and tender.
- Vanilla extract: Just a splash brightens up the whole cookie with a warm, inviting aroma.
- All-purpose flour: The base of your dough, giving structure and a nice bite.
- Cornstarch: The secret weapon for that melt-in-your-mouth softness.
- Table salt: Just enough to balance sweetness and emphasize flavors.
Variations
I love how this Buttery Shortbread Cookies Recipe can be so versatile. Over the years, I’ve played around with a few tweaks that add personal flair or make it fit specific dietary needs—feel free to experiment and find your own favorite version!
- Lemon zest: Adding a teaspoon of fresh lemon zest gives a bright twist that my family goes crazy for.
- Chocolate dipped: Melting some good quality chocolate and dipping half of each cookie brings a delightful decadence I recommend trying.
- Gluten-free: Substitute the all-purpose flour with a gluten-free blend; just beware the dough may be a bit more delicate.
- Herbs and spices: For a unique spin, mix in finely chopped rosemary or a pinch of cinnamon for cozy fall feels.
How to Make Buttery Shortbread Cookies Recipe
Step 1: Cream the butter and sugar
Start by placing your softened butter in a large mixing bowl. Using an electric mixer, beat it until it looks light, smooth, and creamy—this usually takes about 2-3 minutes. Then, slowly add in the powdered sugar, mixing until the blend looks fluffy and well combined. This step is crucial because it incorporates air, setting you up for wonderfully tender cookies.
Step 2: Add vanilla and mix dry ingredients
Stir in the vanilla extract for that lovely, inviting fragrance we all love in cookies. In a separate bowl, whisk together your flour, cornstarch, and salt until they’re evenly combined. This helps avoid any clumps when you add the dry ingredients to the butter mixture.
Step 3: Combine wet and dry ingredients
Gradually sprinkle the flour mixture into your butter and sugar bowl. I like to add it in small batches, gently folding with a spatula or wooden spoon until fully incorporated. Don’t overmix here—you want everything just combined to keep your cookies tender.
Step 4: Chill the dough
Once your dough comes together, shape it into a disc, wrap it tightly in plastic wrap, and pop it into the refrigerator for at least 60 minutes. I discovered this chilling step makes rolling easier and prevents the cookies from spreading too much while baking.
Step 5: Roll out and cut
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly flour your work surface and roll the dough out to about 1/8” to 1/4” thickness. Press your favorite cookie cutter right into the dough, placing the shapes close but not touching. Don’t worry about scraps leftover—you can gather them up, re-roll, and cut again!
Step 6: Bake to perfection
Transfer your cut cookies to the prepared baking sheet, making sure they’re spaced at least 2 inches apart. Bake for 9-11 minutes or until the edges just begin to take on a very light golden hue. Keep a close eye near the end to avoid overbaking; the cookies should remain pale but give slightly when pressed.
Step 7: Optional chocolate dip
Once completely cooled, I highly recommend an indulgent step—melting a cup of quality chocolate and dipping half of each cookie for that irresistible combo of buttery and chocolatey. Place dipped cookies on a wire rack and let the chocolate set before enjoying or storing.
Pro Tips for Making Buttery Shortbread Cookies Recipe
- Use softened butter, not melted: I once tried melting my butter first, and the dough turned too loose. Softened butter gives you great texture and makes creaming easier.
- Chill the dough thoroughly: Chilling keeps the dough from sticking and helps maintain cookie shape during baking.
- Watch the baking time closely: These cookies brown very subtly—take them out just as edges start to pale golden to keep the perfect tender crumb.
- Don’t over-handle the dough: Mix just until combined to avoid tough cookies; shortbread is all about that delicate crumb.
How to Serve Buttery Shortbread Cookies Recipe
Garnishes
I usually serve these with a light dusting of powdered sugar or dipped in chocolate, which adds a nice visual and flavor contrast. Sometimes I sprinkle just a pinch of flaky sea salt on the chocolate before it sets—trust me, it’s a game changer.
Side Dishes
These cookies pair beautifully with a hot cup of tea or coffee. For a special occasion, I love serving them alongside fresh berries or a small glass of dessert wine to elevate the experience.
Creative Ways to Present
For parties, I’ve arranged the cookies on tiered serving trays interspersed with sprigs of fresh mint or rosemary—adds a lovely festive look. Wrapping them in clear cellophane tied with a ribbon also makes for perfect homemade gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover shortbread cookies in an airtight container at room temperature, layering parchment paper between to keep them from sticking. They stay fresh for about a week, though they rarely last that long in my house!
Freezing
One of my favorite tricks is freezing the dough disc before rolling it out—makes for quick weekend baking. You can also freeze baked cookies by layering them with parchment paper in a freezer-safe container for up to 3 months.
Reheating
If your shortbread gets a little soft after storing, pop them in a 300°F oven for about 5 minutes to crisp back up. Just watch carefully to avoid any browning.
FAQs
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Can I use salted butter for this Buttery Shortbread Cookies Recipe?
While unsalted butter is preferred so you can control salt levels, you absolutely can use salted butter if that’s what you have. Just skip adding extra salt or reduce it to balance flavors.
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How thick should I roll out the dough?
I recommend rolling the dough between 1/8 inch and 1/4 inch thick. Thinner cookies bake crisper, while thicker ones stay more tender. Adjust based on your preference!
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Can I make these cookies ahead of time?
Yes! Chilling the dough (or even freezing it) in advance works great. Baked cookies also store well in an airtight container for up to a week.
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What’s the purpose of cornstarch in this recipe?
Cornstarch helps give these shortbread cookies that signature soft, delicate, and tender texture—more melt-in-your-mouth than a cookie with just flour alone.
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Is chocolate dipping necessary?
Not at all! The chocolate is just a delicious optional bonus. The cookies themselves are incredible on their own, but dipping adds a lovely extra dimension.
Final Thoughts
This Buttery Shortbread Cookies Recipe holds a special place in my heart—it’s the ultimate comfort cookie with the simplest ingredients and that unforgettable buttery flavor. Once you try it, I’m confident you’ll be coming back to make these time and time again. They’re perfect for sharing with friends, gifting during holidays, or just enjoying a quiet moment with a cup of tea. So grab your mixer and butter, and let’s make some magic happen!
Print
Buttery Shortbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Total Time: 85 minutes
- Yield: 44 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Shortbread Cookie recipe yields tender, buttery cookies with a delicate crumb that melts in your mouth. Made with simple ingredients including unsalted butter, powdered sugar, and vanilla extract, these cookies hold their shape beautifully when baked. Optional chocolate dipping adds a rich finishing touch, perfect for special occasions or everyday indulgence.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon table salt
Optional Chocolate Dip
- 1 cup (6 oz / 170g) chocolate, melted
Instructions
- Beat Butter: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes lightened, smooth, and creamy, which will create the perfect base for your shortbread dough.
- Add Sugar: Gradually add the powdered sugar to the creamed butter, continuing to stir until the mixture is light and creamy, ensuring even sweetness throughout the dough.
- Incorporate Vanilla: Stir in the vanilla extract well to infuse the dough with warm, aromatic flavor that complements the buttery notes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined, which will give your cookies a tender texture.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, stirring continuously until you achieve a fully combined dough. Avoid over-mixing to keep the texture delicate.
- Chill Dough: Form the dough into a disc shape, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes to firm up, which helps maintain cookie shape during baking.
- Preheat Oven and Prepare Baking Sheet: About 10 minutes before the dough has finished chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll and Cut Dough: Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to a thickness between ⅛” and ¼”. Use a cookie cutter to press shapes directly into the dough, placing cookies about 2 inches apart on the baking sheet. Gather scraps, re-roll, and cut more cookies as needed.
- Bake Cookies: Place the baking sheet on the center rack of the preheated oven and bake for 9 to 11 minutes, or until the edges begin to turn a very light golden brown. Timing may vary based on dough thickness and cookie size.
- Optional Chocolate Dip: Once the cookies have fully cooled, dip them completely in melted chocolate, then transfer to a wire rack to set the chocolate before serving. This step adds a wonderful layer of rich flavor.
Notes
- This recipe yields tender, buttery shortbread cookies with a melt-in-your-mouth texture.
- Dipping the cookies in melted chocolate is optional but highly recommended for an indulgent treat.
- The dough must be chilled thoroughly to ensure the cookies hold their shape while baking.
- Roll dough evenly between ⅛ and ¼ inch thick for best texture and baking results.
- Use parchment paper when baking for easy cleanup and to prevent sticking.
- Store cookies in an airtight container to maintain freshness for up to one week.
- This recipe produces about 44 cookies, depending on the size of the cookie cutter used.
Nutrition
- Serving Size: 1 cookie
- Calories: 67 kcal
- Sugar: 2 g
- Sodium: 27 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 11 mg
