Shortbread Cookies Recipe (Classic & Buttery)
These classic shortbread cookies are simple, buttery, and crisp on the edges with a tender center. Made with just butter, sugar, and flour, they come together fast and chill quickly. Perfect for everyday baking, holiday trays, or customizing with zests, nuts, or chocolate.
Servings: 36 cookies
Equipment
- Clean jar and a small bowl of sugar
Ingredients
- 1 cup softened butter
- ¾ cup sugar
- 2 ¼ cups flour
- ¼ teaspoon salt (if using unsalted butter)
Instructions
- Add your butter and sugar into bowl and mix until the sugar has melted into the butter.
- Add salt if you used unsalted butter. Do not add salt if you used salted butter.
- Add the flour slowly, about 1/2 cup at a time until mixed and stop.
- Cover and place the cookie dough into the fridge for 15-20 minutes until the cookie dough firms up. Do NOT leave it over night.
- Take cookie dough out of fridge, if it's too hard to work with, let it set for 10 minutes, possibly chissel it apart to warm up.
- Preheat oven to 300℉
- If it's now dry, add a tiny bit of water and work it in with your hands to warm up the butter and get things 'normal'
- Use your scoop and get a tablespoon of dough rounded.
- Place the dough onto the cookie sheet where it will bake.
- Take your clean jar, dip in sugar and then press it onto the cookie to smash it down to 1/4" thickness.
- Repeat and fill your cookie sheet.
- Bake for 15-20 minutes until the edges of the cookies are slightly golden on the edges, soft in the middle.
- Remove from heat and let cool before moving off tray.
- Repeat for all cookies.