᛫ by Chef Markus Mueller
Oh how we all love shortbread! Small buttery delights decorated or flavored in unlimited ways, shortbread cookies are an iconic Christmas cookie.
Jump to Recipe
In order to make all those wonderful variations and flavor combos though, you need to start with a base recipe. I dug out all my old cookbooks and did some digging to find a foolproof, traditional shortbread recipe that requires no special ingredients, skills, or equipment!
Traditionally a Scottish Christmas cookie, the very oldest recipes simply consisted of one part sugar, two parts butter, and three parts flour. Modern recipes have been altered though to enhance the taste and texture of the cookies. The recipe below has been tweaked to create a traditional shortbread that is buttery, but not overwhelmingly sweet, making it ideal for decorating with chocolate, fruit glazes, or icing.
Some of the links in this post lead to affiliate sites through which Earth, Food, and Fire may earn a small commission should you make a purchase. For more info check theAffiliate Disclaimer.
What Are The Ingredients For Classic Shortbread Cookies?
The beauty of these cookies lies in their simplicity. All you need to make traditional shortbread is:
- ¾ cup room temperature butter
- ½ cup icing sugar
- 2 cups all purpose flour
With only those three simple ingredients, you can make delicious, buttery sweet, shortbread cookies!
You need absolutely no baking experience or specialized equipment. If you have a mixing bowl, measuring cup, cookie sheet, and fork, you can make this traditional shortbread recipe.
Some things such as a rolling pin, parchment paper, wire cooling rack, and off-set spatula will make life easier when making these classic cookies, but in a pinch you can easily do without.
Some recipes call for cornstarch. Do you need to add it?
Cornstarch is sometimes added to reduce the amount of flour in the recipe (and therefor the gluten), making the cookies a little softer. Traditionally cornstarch was not an ingredient used in shortbread, and as long as you don't over knead the dough and 'develop' the gluten (as you do in bread for example), the cookies will come out light and flaky!
Traditional Shortbread Recipe
As mentioned above you need no special equipment, or skills, and only a handful of everyday ingredients. Shortbread is meant to be easy, and as such you shouldn't over work the dough. Simply form the dough until it creates a ball, making sure not to over-knead or work it to much. Otherwise the shortbread will become tough and dense. So let's get to it shall we!
- Cube the butter into small pieces and place them all in a mixing bowl. Add the icing sugar to the butter, and use a fork to completely mix the two. (I like to squish the butter first, and then 'mix' the sugar in.)
- Add the all purpose flour to the bowl, and using the fork, mix the ingredients until they start to clump together. With your hands continue to gently mix (knead) the dough until it forms a smooth ball.
- Roll out the traditional shortbread dough on a lightly floured counter to roughly ¼ " - ½ " thickness. (If you have no rolling pin, use a wine bottle, or simply flatten the dough with your hands...it's that versatile!)
- Cut the shortbread into squares, fingers, or use a cookie cutter to punch out rounds and other varying shapes.
- Place the cookies on a parchment lined or lightly greased cookie sheet, and bake at 325F for 15 minutes.
- Remove the cookies from the oven, and immediately remove from the hot cookie sheet to cool.
- Garnish these classic shortbread cookies to your hearts content and enjoy!
Can You Freeze Shortbread Cookies?
Absolutely! For best results, let the cookies cool completely to room temperature after baking, and then immediately store in an air tight Tupperware or similar container and freeze. The frozen shortbread cookies will last for up to three months, and only need to be thawed, before decorating and serving.
Looking for more Shortbread Cookie Recipes?
- Glazed Lemon Shortbread Cookies
- Vanillekipferl
Tried the recipe? Take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me onInstagram&Pinterest
Recipe
Traditional Shortbread Recipe
Chef Markus Mueller
A traditional shortbread recipe using only three ingredients! No special skills, or equipment needed to create this classic holiday cookie.
4.78 from 22 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American, Scottish
Servings 24 cookies
Calories 2364.1 kcal
Ingredients
- ¾ cup butter softened
- ½ cup icing sugar
- 2 cups all-purpose flour
Instructions
Cube the butter into small pieces and place them all in a mixing bowl. Add the icing sugar to the butter, and use a fork to completely mix the two.
Add the all purpose flour to the bowl, and using the fork, mix the ingredients until they start to clump together and form a smooth ball.
Roll out the traditional shortbread dough on a lightly floured counter to roughly ¼ " - ½ " in thickness.
Cut the shortbread into squares, fingers, or use a cookie cutter to punch out rounds and other varying shapes.
Place the cookies on a parchment lined or lightly greased cookie sheet, and bake at 325F for 15 minutes.
Remove the cookies from the oven, and immediately remove from the hot cookie sheet to cool.
Nutrition
Calories: 2364.1kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Keyword butter shortbread cookies, How do you make shortbread cookies, shortbread cookies
Tried this recipe?Let us know how it was!
More Desserts
- Dairy-Free Maple Pumpkin Ice Cream
- Chocolate Meringue Cookies (With Just 5 Ingredients)
- 1 Ingredient Watermelon Popsicles (No Sugar Added)
- Classic Strawberry Rhubarb Crumble
Reader Interactions
Comments
Debbie
I tried the recipe but found the dough very crumbly. Do you have a suggestion?
Reply
Chef Markus Mueller
Hi Debbie, if you find the recipe to crumbly try mixing in another tablespoon or two of room temp butter. The increased fat content will help soften the dough.
Reply
Samira Gupta
Loved the easy way with which you have explained the steps in the recipe. Cookies too look yummm.
Reply
Chef Markus Mueller
Thanks Samira!
Reply
Tara
I don't like icing sugar/confectioner's sugar. What if I make this recipe with regular granulated sugar? How will it be different?
Thank you.Reply
Chef Markus Mueller
Hi Tara, in theory, yes you can though it will affect the texture of the cookies. Shortbread that uses icing sugar is much flakier as icing sugar contains cornstarch which helps keep the gluten from developing. This helps give them their traditional sandy texture.
Hope that helps,
Chef Markus
Reply
Susan
The recipe here is very like that used by my Grandmother. She used Caster Sugar that was a very fine sugar that blended easily into the butter I can't find that product anymore but if you don't like powdered or icing sugar you can use a product called "fine" sugar that also blends very well into the butter. I would recommend blending the sugar slowly using a pastry blender or two knives until there are only very fine pieces of butter. Then continue blending with your hands A pastry blender comes in handy for blending in the flour until it is of a consistency where you can use your hands to finish blending and roll into a ball. You may want to refrigerate for a few minutes so it won't be too sticky to roll out. Unlike pastry shortbread doesn't mind being worked.
Reply
Alice
It looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!Reply
Chef Markus Mueller
Glad you found the instructions easy to follow Alice, enjoy!
Reply
Natalie
Oldies but goldies. These cookies are on my Holiday table every year. Love your recipe. Cookies look absolutely perfect. I'll give it a try.Reply
Nicole
No one loves shortbread more than I do. I must make these soon!
Reply
Chef Markus Mueller
Do it!! Also take a picture and tag us on social media! (@earthfoodandfire)!!
Reply
Karyl Henry
Wow, I had no idea shortbread cookies only had 3 ingredients! Doesn't get any easier than that. My parents are coming to visit for the holidays, and I think I'm going to need to make these for themReply
Chef Markus Mueller
They are so easy Karyl, I know your parents will love them!
Reply
Renee Gardner
Shortbread is one of my favorites and I'm loving this traditional take on the classic. I may just have to make cookies tonight!
Reply
Chef Markus Mueller
I have been making to many cookies myself....it's my love hate relationship with the holidays! To many cookies, not enough time to eat them all!
Reply
Saima
Oh, wow! Just the recipe I wanted always but which was still not at the forefront of my mind somehow! I love shortbread cookies but they're so expensive. Your recipe gives me the perfect excuse to try them at home! Pinning it.Reply
Chef Markus Mueller
Thanks Saima, they are expensive for how simple they are! Let me know how it goes for you when you make them!
Reply
Jagruti Dhanecha
These are firm family favourites, melt in the mouth, rich and buttery! A perfect recipe for a holiday season.Reply
Chef Markus Mueller
Agreed!
Reply
Sara
Love traditional recipes! Will have to give these a try this season!Reply
Chef Markus Mueller
You'll love them Sara! Let me know how they turn out! You can tag us on social media @earthfoodandfire!
Reply
Sara
I had no idea that shortbread cookies could be so easy. I have to try these as part of my Christmas cookie bundles for friends!!
Reply
Chef Markus Mueller
Shortbread cookies are perfect for christmas gifts or cookie exchanges! Quick, easy, and most importantly delicious!
Reply
Marisa Franca
I've never tasted shortbread cookies although I've always wanted to try to make some. I've been a bit skeptical about some of the recipes I've seen. You've taken all of mystery out of it to make a delicious shortbread cookie. Your tips are wonderful and I'm saving this post to make my own traditional shortbread cookies. Thank you for doing all the work.Reply
Chef Markus Mueller
You've never had shortbread cookies!!!!!!!!!! O My! I hope you love this recipe as much as I do! My personal favorite, I love that anyone can make it and you don't need any special equipment such as a food processor!
Reply
Shirley Wilkinson
Hi Marcus, I made your recipe today. It was very easy to do and follow. Thank you for that! I have always been nervous about making shortbread because I thought they were hard to do. I checked the cookie t 15 mins and they had not browned even slightly on the bottom so I put them back in the oven and cooked another 3 mins. So I have a question for you..... Are then supposed to brown on the bottom?Reply
Chef Markus Mueller
Hi Shirley, The shortbread cookies should start to brown ever so slightly, but I really mean very very little. The middle of the cookie should be fully set and cooked in the middle, and not appear raw or slightly opaque. The reason they may not be browning could be due to your oven, sheet pan used, or even the height the cookies are baked at in the oven (top, middle, bottom rack) etc. As long as the cookies are fully set in the middle I wouldn't worry too much about it.
Reply
Katherine Chase
Nothing to me says Christmas like the classic shortbread cookie. I love it when a recipe like this delivers exactly what it says it will! YUM!Reply
Chef Markus Mueller
Thanks Katherine!
Reply
Anna Hettick
OH I might have to make these! My in-laws LOVE shortbread cookies!Reply
Toaq
Trying to these right now.... I couldn’t resist!
Reply
Shelley
No special ingredients, skills, or equipment? PERFECT! I mean, seriously ... only three ingredients!?! I love that you did so much research to find the ideal base recipe for all sorts of terrific flavor variations - that's a terrific idea, and really great around the holidays when it's super-handy to be able to create several types of cookies from one beginning base. Plus, gorgeous photos and helpful tips - another terrific post! 😀Reply
Chef Markus Mueller
Thank you Shelly! It really is the easiest cookie recipe I can think of! I know you will enjoy it when you bake these!
Reply
Sherri
My husband has a Scottish background and he sure loves his shortbread! Love yours and your tips for making it come out perfectly! Simply scrumptious! 🙂Reply
Anna
Shrotbread is one of my all-time favourite treats, especially during festive period! Your version looks so delicious, wish I've had some in the front of me right now to go with my cuppa!!!Reply
