These classic cookies have a buttery flavor and crumbly texture.
Make them into cut-outs, slice and bakes, or wedges the choice is yours.
Simply Recipes / Mark Beahm
Shortbread is a crisp-crumbly butter cookie.
Simply Recipes / Mark Beahm
The centuries-old cookie is famously Scottish but now loved around the world.
Its most popular around the holidays, but just as welcome dipped in coffee on a Sunday afternoon.
At its most basic, shortbread is a cookie made from flour, butter, and sugar.
Simply Recipes / Mark Beahm
The cookie gets its name from its “short” texture.
However, this dough can be a bit sticky, especially when warm.
Look for a brand that has at least 82% butterfat.
Simply Recipes / Mark Beahm
Kerrygold is my personal favorite.
The best shortbread cookies have a playful balance between salt and sweet.
They have a noticeable sparkle of saltiness, but theyre still fundamentally a sweet cookie.
Simply Recipes / Mark Beahm
The amount listed in this recipe is for Diamond Crystal Kosher Salt and unsalted butter.
If youre using Maldon, table salt, or salted butter, reduce the amount to 1/4 teaspoon.
If you prefer a crisper, buttery cookie, why not try shortbreads instead?
Simply Recipes / Mark Beahm
Luckily, shortbread cookies are simple to make with many opportunities to pause and start back up later.
Perfect for Freezing
Shortbread cookies are excellent for freezing.
Once frozen, transfer them into a freezer bag.
Simply Recipes / Mark Beahm
Baked shortbread cookies can be stored in the freezer for up to 1 month.
If using Morton Kosher Salt or table salt, reduce the amount to 1/4 teaspoon.
Add the flour and mix on low speed until it forms a stiff dough.
Simply Recipes / Mark Beahm
Stop mixing as soon as it comes together.
For cut-out cookies:Place a large piece of plastic wrap on the counter.
Scrape the dough out of the mixing bowl onto the plastic wrap.
Simply Recipes / Mark Beahm
Shape the dough into a disk about 1-inch thick.
you’re able to use the plastic to help shape the dough without it sticking to your hands.
For slice-and-bake cookies:Place a large piece of plastic wrap on the counter.
Simply Recipes / Mark Beahm
Scrape the dough out of the mixing bowl onto the plastic wrap.
Shape the dough into a log about 2 1/2-inch in diameter.
you’re free to use the plastic to help shape the dough without it sticking to your hands.
Simply Recipes / Mark Beahm
Simple Tip!
To bake shortbread wedges, you’re free to even skip chilling the dough.
Divide the dough between two parchment-lined 8-inch round cake pans, compressing the dough into an even layer.
Simply Recipes / Mark Beahm
Bake for about 30 minutes at 325F.
Let the shortbread cool in the pan for 10 minutes, then use the parchment to lift it out.
Slice the shortbread while still warm.
Simply Recipes / Mark Beahm
Arrange racks in the lower and upper thirds of the oven.
Preheat the oven to 350F.
Line two baking sheets with parchment paper.
Simply Recipes / Mark Beahm
For cut-out cookies:Dust your work surface generously with flour.
Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions.
Lift and rotate a bit after every few strokes and dust with flour as needed to discourage sticking.
Simply Recipes / Mark Beahm
Cut out cookies using a 2 1/2-inch round cookie cutter.
Space the cookies about 1-inch apart on parchment-lined baking sheets.
The scraps can be gathered a couple more times to roll and cut out more cookies.
Simply Recipes / Mark Beahm
For slice-and-bake-cookies:Use a sharp knife to slice cookies about 1/4 to 1/2-inch thick.
Space the cookies about 1-inch apart on parchment-lined baking sheets.
The middle of the cookies should look matte and feel dry to the touch.
Simply Recipes / Mark Beahm
The baking time will depend on how thick the cookies are.
For larger cookies you may need more time, start with an extra 5 minutes.
Shortbread cookies can be stored in an airtight container on the counter for up to 1 week.
Its hard to believe they get even better, but the buttery flavor actually improves over time.
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