Sometimes you just want a cookie and since homemade is best, nothing is easier than these shortbread cookies. These buttery, yet crisp cookies are easy to make and they start with three everyday ingredients that you probably have on hand: flour, sugar, and butter.
For years, I looked for a shortbread cookie recipe that would hold its shape when baked and not spread. Time and time again, the picture promised success. A beautiful square, round or rectangle cookie that had straight sides. But time and time again, despite my best efforts of chilling and freezing the cookie dough the cookie would spread.
This cookie recipe not only holds its shape but it's the base recipe for one of my most popular cookies: Cranberry and Pistachio Shortbread Cookie and one of my favorites: Apricot Pistachio Shortbread Cookie.
Why This Recipe Tastes So Good
Simply put this cookie holds its shape because it's the perfect ratio of flour, butter, and sugar. The amount of flour ensures that the cookie will hold its shape, the butter ensures a buttery cookie and the sugar ensures the right amount of sweetness. Since this cookie has three main ingredients with just a little salt, a good quality butter is important because the taste of the butter is prominent. Bake the cookies at 300F to ensure a pale yellow cookie. The final cookie is tender, slightly crumbly, and absolutely delicious.
Classic Shortbread Cookie Ingredients
The recipe for these shortbread cookies is also known as classic shortbread or 3-2-1 shortbread because it is such a simple recipe. This shortbread recipe has three main ingredients:
- Unbleached All-Purpose Flour. Use all-purpose unbleached flour for this recipe.
- Unsalted Butter. Butter adds flavor and produces a nice tender cookie. You can use salted butter, but don't add the additional salt that the recipe calls for. It's also important to use a good quality butter, such as Challenge Butter or Tillamook butter.
- Sugar. Granulated sugar produces nice crisp edges and helps with the light browning on the bottom edge of the cookie
The 3-2-1 refers to the ratio between flour, butter, and sugar - 12 ounces of flour, 8 ounces of butter, and 4 ounces of sugar. Kosher salt is an optional ingredient, but I like the bump in flavor that the kosher salt brings.
How to Make Shortbread Cookies
Weigh the flour, sugar, and butter to get the best results for this cookie. Maintaining the 3-2-1 ratio is important to get a cookie dough that keeps its shape while baking.
Weigh the sugar, butter, and salt into the bowl of an electric mixer and beat with the paddle attachment on medium speed until the ingredients are combined and the mixture is creamy, about 2 minutes.
Add all the flour and mix on medium-low speed until the flour is mixed in and the dough starts to come together. The dough will initially appear crumbly, but eventually come together into large pieces. Mixing the flour in at low speed is important to prevent the development of too much gluten.
Pour the dough onto a lightly floured surface and use your hands to lightly knead the dough until it forms a uniform mass, then roll out to a 1/2-inch circle.
Use a 2-inch cookie cutter to cut out the cookies and reroll the dough scraps to cut out the remaining cookies.
Chill the unbaked cookies for at least 20 minutes or up to 2 days before baking.
Bake the cookies at 300 degrees F to prevent them from browning. If you want a little color on your cookie, increase the oven temperature to 325 degrees and start checking the cookie after 15 minutes.
The cookies are done when you see a little browning on the bottom edge of the cookies. Remove the cookies from the oven, allow them to cool briefly on the baking pan then move them to a cooling rack to finish cooling.
How to Store Shortbread Cookies
Store the cookies in an airtight container for up to 2 weeks. Shortbread cookies keep remarkable well, so they can be enjoyed for a long period of time. These cookies also ship well if you want to send them to friends and family.
Pro Tips for Making These Cookies
- Weigh the ingredients. The ratio of flour, butter and sugar are the key to the cookies keeping their shape
- Use great tasting butter. The taste of the butter is very prominent once the cookies are baked so make sure your butter tastes great.
- Bake the cookies on parchment paper instead of Silpat. I noticed that the bottom of the cookies flare out just a little bit when baked on Silpat
- When baking multiple batches, don't place unbaked cookies on a warm baking sheet.
How to Freeze Unbaked Shortbread Cookies
You can freeze these cookies. Freezing the dough is a great idea if you only want to bake a few cookies at a time or make the dough in advance for a special event.
Freezing unbaked shortbread cookie dough is a fantastic way to have fresh-baked cookies on demand. The cookie dough can also be frozen for up to 3 months after cutting out the shapes. Here's how to do it:
- Flash Freeze: Place the unbaked cookies on a parchment paper-lined baking sheet in a single layer and freeze for 30 minutes to an hour, or until firm.
- Package in Airtight Container: Transfer the frozen dough to a freezer-safe container or a heavy-duty, zip-lock freezer bag. If using a container and stacking the dough, add a layer of parchment paper between them to prevent sticking.
- Label and Store: Label the container with the date to keep track of when you stored the cookies. Shortbread dough freezes well for up to 3 months.
- Bake from Frozen: Bake the cookies straight from the freezer, but allow an extra 5 minutes of baking time.
How to Freeze Baked Shortbread Cookies
If you have leftover cookies (rare, but it happens) freezing them is a great way to keep them fresh and enjoy longer.
- Cool Completely: Completely cool the baked cookies before freezing. Any residual warmth can cause condensation and lead to soggy cookies. Let them sit on a wire rack for at least an hour if you're freezing them right away.
- Flash Freeze: Place the baked cookies on a parchment paper-lined baking sheet in a single layer and freeze for an hour, or until firm.
- Package in Airtight Container: Transfer the cookies to a freezer-safe container or a heavy-duty freezer bag. To prevent the cookies from sticking to one another or getting crushed, add a layer of parchment or wax paper between the layers of cookies if you're stacking them in a container.
- Label and Store: Label the container with the date to keep track of when you stored the cookies. Shortbread cookies freeze well for up to 2 months.
- Thawing the Cookies: Thaw frozen cookies at room temperature for about an hour before serving.
Follow these steps and you can enjoy my delicious homemade shortbread cookies whenever you crave them.
Shortbread Cookie Variations
I've used this recipe as the basis for several of my favorite cookies on the blog including:
- Strawberry Shortbread Cookies
- Chocolate Cherry Shortbread Cookies
- Chocolate Shortbread Sandwich Cookies
There are multiple variations that you can try on your own and here are just a few:
- Make Vanilla Shortbread Cookies by scraping the seeds from half a vanilla bean and rub the seeds into the sugar with your fingers.
- Add your favorite spice: cinnamon, cardamom or nutmeg
- Add chopped nuts, dried fruit or dark chocolate, like these Chocolate Hazelnut Shortbread cookies.
- Brown Sugar Shortbread Cookies. Replace the granulated sugar with dark brown sugar.
- Dip the cookie in dark chocolate.
The possibilities are endless and this is a great cookie recipe to experiment with. The cookie dough can also be frozen for up to 2 months after cutting out the shapes. Freeze the cookies in a single layer on a baking sheet and then place the cookies in a freezer bag. When baking the cookies straight from the freezer allow an extra 5 minutes for baking.
If you've been looking for a shortbread cookie recipe that produces delicious tasting cookies every time this recipe is the one you've been looking for.
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No-Spread Buttery Shortbread Cookies
Ingredients
- 4 ounces (114 grams) granulated sugar
- 8 ounces (227 grams) unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- 12 ounces (340 grams) all-purpose flour
Instructions
- Place the sugar, butter, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes.
- Stop the mixer, scrape down the bowl and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.
- Turn the cookie dough out onto a lightly floured surface. You can also use a large piece of parchment paper or Silpat.
- Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the dough out to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a parchment-lined board or cookie sheet. Prick each cookie in the center with the tines of a fork. Pricking the cookies will ensure they bake in the center.
- Reroll the cookie dough and continue to cut out cookies until all the dough has been used. You might have a small piece left over.
- Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape while baking.
- While the cookies are in the refrigerator preheat the oven to 300 degrees F.
- Line a half baking sheet with parchment paper. Place 12 cookies on the baking sheet evenly spaced apart.
- Bake the cookies for 25-30 minutes. The bottom of the cookies will be lightly golden brown.
- Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
- If you're using the same baking sheet for the next batch of cookies let it cool completely before placing the next set of cookies on the baking sheet.
Storage
- The shortbread cookies can be stored in an airtight container for up to 2 weeks.
LINDA K PERKI says
I tried a similar recipe only it used powdered sugar. And then I tried one with granulated sugar. The one with powdered sugar was much better. I also added chocolate mini chips to each one. I have not tried this recipe but intend to try to brown sugar one
Cheryl Norris says
Hi Linda
Thanks for writing in. I have seen shortbread recipes with powdered sugar and I'm tinkering with my current recipe to see what happens when I use powdered sugar or replace part of the flour with cornstarch.
Lianne Mcmullen says
Hi is this a non spread shortbread recipe? Many thanks Lianne
Cheryl Norris says
Hi Lianne
Yes, this is no spread shortbread recipe. For the best success make sure you weigh your ingredients and use a good quality butter. If you make these please let me know now how they turn out.
Kristi says
I was craving shortbread cookies and these were perfect! Followed recipe exactly. Super easy recipe and they taste amazing. Thank you!
Cheryl Norris says
Hi Kristi
Thank you so much for trying this recipe. I know you have a lot of choices on the internet, so I really appreciate it. And I'm so glad that you enjoyed it. It's one of my favorite cookies, especially when I want something a little sweet.
Cheryl Norris says
Hi Kristi
Thanks for visiting the blog and making this recipe. I'm so glad you enjoyed these cookies. They're one of my favorite, especially if I want something sweet and quick.
Annie says
Hi Cheryl. I love your blog and love baking for friends. I've become gluten intolerant in the last few years, and have been trying to convert recipes so I can also enjoy them. I like using almond flour when possible. Could you give some guidance? My shortbread, in particular, ends up too crumbly.
One of my favorite combinations is lemon and lavender.
Thanks!
Francesca says
Can I make shortbread bars instead of cut outs?
Cheryl Norris says
Hi Francesca
If by "bars" you mean pressing the cookie dough into a pan, baking it, and then cutting it into bars it should work. However, I've never made this recipe as bars so I can't guarantee success.
Meeea says
Hi...this looks pretty simple one. Got to try it. So if i were to chill the dough, once taken out can i immediately bake? Is it also possible to freeze thr dough and bake after coming to room temp? Pls suggest.
Regards
Meera
Salina says
Hi. Is this recipe suitable for piping?
Cheryl Norris says
Hi Salina
Yes, you can absolutely pipe decorations onto these cookies. They hold their shape, so you can use different shape cookie cutters.
Christine Domingo says
This is a great recipe, just what I was looking for! Thank you!
Cheryl Norris says
Hi Christine
Thank you for visiting the blog and I'm happy to read that you like this recipe. This has become my go-to recipe when I'm asked to bring something to a party and I don't have a lot of time.
Elizabeth Burke says
These were delicious! I love shortbread cookies and found this to be easier and better tasting than all the others I have baked. I halved the recipe but will make more next time to freeze. I’m ready to put the lemon version in the oven now!
Cheryl Norris says
Hi Elizabeth
I'm so glad you enjoyed this recipe. Thank you for making it. This cookie is one of my favorite recipes. I love how the taste of the butter just shines through.
Nicola Stephens says
Thank you for sharing this recipe:)! I love it and was short on time, so I baked mine in a pie plate....so delicious!
Cheryl Norris says
Hi Nicola
Thank you for making this recipe and leaving this comment. I'm so glad you enjoyed them. And thanks for this tip on what to do if you're short on time. I plan to try that.
Kiara says
Hi
Do these cookies freeze well once cooked? Baked the recipie and love them but looking to bulk make some for my sons christening and was hoping to cook and freeze them and then just pull them out to do the fondant the day prior - would this work or would it change the texture/ taste?
Cheryl Norris says
Hi Kiara
I'm so glad you enjoyed these cookies. Yes, you can freeze the baked cookies. I recommend to freeze no longer than 2 months. In my experience the cookies become dry and taste like the freezer if frozen too long. I updated my Lemon Shortbread Cookie recipe with the steps for freezing unbaked and baked cookies. The detailed directions are in the body of the blog post.
Please let me know if you have any other questions.
jodi says
cheryl - thanks for the great recipe.
we were looking for a non-spreading authentic shortbread and your recipe was perfect.
I loved your explanation of the ratios.
the cookies were buttery, short, and delicious!!
CHRISTINE PICKUP says
I found your information very informative also, I am looking forward to having a go at making some of your recipes once I have a kitchen replacement.
Cheryl Norris says
Hi Christine
I'm so glad you find the recipes and blog posts helpful. I strive to write helpful detailed recipes.
Julie says
About how many 2 inch cookies did you get from this recipe?
Cheryl Norris says
Hi Julie
The recipe makes 24 cookies. Let me know if you have any other questions.
Amy says
Best shortbread recipe I've used. I'll make this every time now! Perfect texture for the biscuits, I'm going to try and customise it with different flavours too 🙂
Cheryl Norris says
Hi Amy
Thank you for so much for trying this recipe and for the lovely review. I'm so glad you like these cookies and plan to make these again. Please keep me up to date on your flavor experiments. I would love to know what you come up with.
Marla says
Really really good!
Cheryl Norris says
Hi Maris
Thank you for the compliment. I'm so glad you enjoyed these cookies.
Donna says
Can I make mini cookies? Like one inch
How long would you bake them ?
Cheryl Norris says
Hi Donna
Yes, you can make mini cookies. I would start checking for doneness at about 15 minutes. The cookies should have lost their shine on top.
Anita says
Hi. These look exactly like what I'm looking for. Will try this weekend. One question: I see people suggesting using rice flour for a more tender cookie. What are your thoughts about this. Thanks so much for making this simple.
Cheryl Norris says
Hi Anita
Rice flour will make a more delicate cookie. If you're talking about replacing a portion of the all-purpose flour I haven't tested that and so I can't recommend an amount of guarantee the results. If you do try please let me know how much rice flour you used and the results. I'm interested in learning more.
Jess says
Can confirm! No spreading at all. Had to make very intricate small shapes for a themed party and they held their shape perfectly!
Cheryl Norris says
Hi Jess
Thank you for making my recipe and leaving this kind review. I'm glad the recipe worked for you and if you have any I would love to see pictures of your cookies.😁
LJ says
Much too dry. Falls apart.
Cheryl Norris says
Hi LJ
Was the dough dry or the baked cookies? If the cookies fell apart it sounds like either too much flour was added or the butter not completely mixed in.