Buttery Shortbread Cookies arrive with a whisper of vanilla and a tender, sandy crumb. This classic cookie feels refined because of its pure, high-quality butter and spare ingredients that let texture and aroma shine. For a citrus-kissed contrast, try a companion recipe that brightens the palate at teatime: cranberry orange shortbread.
Why Make This Recipe
- Effortless Yet Elegant: Simple mixing and a short bake deliver a delicate, melt-in-the-mouth cookie.
- Minimal Ingredients: Butter, sugar, flour — each element plays a starring role.
- Impressive Flavor: Rich butter and a hint of vanilla create a deep, lingering aroma.
This version elevates ordinary shortbread by focusing on technique: proper creaming for aeration, precise chilling for clean edges, and careful baking to achieve a pale golden rim while preserving the classic tender interior.
Ingredients:
Base
- 1 cup (225 g) unsalted butter, room temperature (soft but still cool)
- 1/2 cup (100 g) granulated sugar, plus extra for sprinkling (sifted if clumped)
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1/4 teaspoon fine sea salt (omit if using salted butter and reduce to taste)
Optional finishing
- Flaky sea salt or sanding sugar, for dusting (optional)
- Zest of 1 lemon or orange, finely grated (optional)
Precision notes: measure flour by spooning into the cup or weighing for the most consistent texture; butter should be room temperature but not melty.
How to Make Buttery Shortbread Cookies:
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment. (Tip: cool racks allow even baking; rotate once if your oven has hot spots.)
- Cream the butter and sugar: In a bowl, beat the room-temperature butter with the sugar until pale and slightly fluffy, about 2–3 minutes. The mixture should be light in color and hold soft peaks. (Mini-tip: scrape the bowl often to ensure even aeration.)
- Add vanilla and salt, mixing until combined and fragrant. The batter will smell buttery and sweet.
- Fold in the flour: Add the flour in two additions and mix just until the dough comes together — it should feel soft, slightly sandy, and not sticky. Avoid overworking to keep the crumb tender.
- Shape the dough: Turn onto a lightly floured surface, press into a 1/2–3/4-inch thick disk, or roll and use cookie cutters. For shortbread bars, press into a lined 8×8-inch pan for uniform thickness. (Mini-tip: chilling the disk 20–30 minutes firms the butter and prevents spreading.)
- Dock or cut: If making rounds, chill and then dock with a fork or cut into shapes. Transfer to the prepared sheet, spacing cookies about 1 inch apart.
- Bake until edges are just tinged with gold, 12–18 minutes depending on size. The centers will still look pale; the cookies will firm as they cool. (Sensory cue: the aroma will grow intensely buttery; the surface should be set but not browned.)
- Finish: Remove from oven and immediately sprinkle with flaky salt or sanding sugar if using. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. (Mini-tip: for extra depth, brown the butter before creaming for a nutty note — cool it before incorporating.)
How to Serve Buttery Shortbread Cookies:
Serve on a simple white platter or stacked on a wooden board to highlight their golden edges and pale centers. Accompany with a small dish of thinly sliced fruit and a sprig of fresh thyme for aroma contrast. For a tasting trio, pair these plain shortbreads with a citrus variation such as an orange cranberry shortbread to balance the buttery richness.
How to Store Buttery Shortbread Cookies:
Allow cookies to cool completely before storing. Layer in an airtight container with parchment between layers to preserve crisp edges and prevent sticking. At room temperature, they keep well for up to 5 days; refrigerate up to 2 weeks for longer life, bringing to room temperature before serving to revive the texture. To freeze, arrange baked cookies in a single layer on a tray, freeze until firm, then transfer to a sealed bag for up to 3 months. Reheat briefly in a 300°F (150°C) oven for a few minutes to refresh the crispness.
Tips to Make Buttery Shortbread Cookies:
- Weigh ingredients when possible for consistent results; flour volume varies.
- Keep butter cool but pliable — too soft and the cookies spread, too cold and they won’t cream properly.
- Chill shaped dough before baking to preserve clean edges and an even rise.
- Resist overmixing after adding flour to maintain the tender, sandy crumb.
- For deeper flavor, brown the butter and cool before combining with sugar (use sparingly to retain shortbread’s classic look).
Variation (if any):
- Brown Butter & Sea Salt: Brown the butter for a toasted, nutty depth; cool before mixing. Finish with flaky sea salt.
- Citrus-Scented: Add 1 teaspoon finely grated lemon or orange zest to the dough for bright, aromatic lift.
- Chocolate-Dipped: Dip one edge in tempered dark chocolate and cool on parchment for an elegant finish.
- Cut & Sand: Press with a patterned stamp and dust with finely granulated sanding sugar for sparkle.
FAQs:
Can I use salted butter instead of unsalted?
Yes. Reduce or omit the added salt to taste. Unsalted butter gives more control over seasoning, but salted is acceptable.
How do I prevent my shortbread from spreading too much?
Chill the shaped dough before baking and ensure butter is not overly soft. Bake at a moderate temperature and avoid excess sugar that can liquefy the dough.
Can I freeze the dough instead of baked cookies?
Absolutely. Shape and freeze the portioned dough on a tray until firm, then store in a sealed bag. Bake from frozen, adding a minute or two to the bake time.
What indicates the cookies are done?
Look for lightly golden edges while centers remain pale. The surface should be set and slightly firm to a gentle touch; they firm more as they cool.
Conclusion
This Buttery Shortbread Cookies recipe celebrates restraint: a few refined ingredients and careful technique produce a delicate, melt-away crumb and a warm, buttery aroma. Its simplicity invites thoughtful presentation and easy variations — from citrus zest to chocolate dipping — making it a versatile companion for tea, coffee, or a composed dessert plate. For another masterful take on butter-forward shortbread, consider this elegant reference: Buttery Vanilla Shortbread Cookies | Sarah Kieffer. Share your results and styling ideas in the comments; how would you make this dish your own?
Print
Buttery Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicate, melt-in-the-mouth cookies made with pure butter and a hint of vanilla for an impressive flavor.
Ingredients
- 1 cup (225 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon fine sea salt (omit if using salted butter)
- Flaky sea salt or sanding sugar, for dusting (optional)
- Zest of 1 lemon or orange, finely grated (optional)
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment.
- Cream the butter and sugar until pale and fluffy, about 2–3 minutes.
- Add vanilla and salt, mixing until combined.
- Fold in the flour in two additions until the dough comes together.
- Shape the dough into a 1/2–3/4-inch thick disk or press into a pan.
- Dock or cut the dough as desired, then transfer to the prepared sheet.
- Bake until edges are just tinged with gold, 12–18 minutes depending on size.
- Remove from oven, sprinkle with flaky salt or sanding sugar if using, and cool on a rack.
Notes
For extra flavor, brown the butter before creaming. Store in an airtight container for up to 5 days at room temperature or refrigerate for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 4g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg