Looking for a cookie that requires just 4 basic ingredients? Make my Easy Shortbread Cookies! These are better than anything you can buy at the store. The biscuits are slightly sweet, slightly salty, and deliciously dense. And if I can make them, YOU can make them! Here’s the recipe in video and printable formats:
Click the “play” arrow to watch the video recipe. As mentioned in the video, you can shape the cookies any way you like — round, square, or rectangular. Also, you can make them any size you like. Just make ’em, okay? Scroll down for the printable recipe.
Note: These shortbread treats are terrific all on their own. If you need an accompaniment, I recommend either hot dark roast coffee or hot, fragrant Earl Gray tea. Earl Gray has an irresistible citrus-flower scent.
Another note: Use the best butter you can afford (Land O’ Lakes for me). I always start my dough with 8 ounces of UNsalted butter and then add 3/4 teaspoon of kosher salt. This permits total control over the salty/sweet aspect. One never knows just how much salt is in commercial salted butter — the amount can vary from brand to brand.
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Wanna make these cookies when your lavender is in bloom? Check out my Easy Lavender Shortbread Cookies!
More fun treats for Afternoon Tea:
Limoncello Cupcakes (click here for recipe)
Petit Fours with White Chocolate Glaze (click here for recipe)
How to Make Clotted (“Devonshire”) Cream (click here for recipe)
And here, because I love you, is the printable recipe for Easy Shortbread Cookies:
Easy Shortbread Cookies
- A stand mixer outfitted with the paddle (mixing) attachment
- A large baking sheet lined with a silicone mat or parchment paper
- 8 ounces (2 sticks) unsalted butter, softened to room temperature
- 3/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- Put the butter, salt, and sugar in the bowl of the standing mixer. Beat at medium-low speed until thoroughly combined -- about 3 minutes. With the mixing running at low speed, gradually beat in the flour. Beat only until the flour disappears into the butter mixture.
- Scrape the dough onto the prepared baking sheet. By hand or by rolling pin, form the dough into a rectangle that is approximately 9.5 inches long, 4 inches wide, and 1/2-inch-thick. Cover the rectangle loosely with cling film; chill for 45 minutes. About 10 minutes before you are ready to form and bake the cookies, preheat the oven to 300°F.
- Use a bench scraper (or a plastic knife) to slice the dough crosswise into 1/2-inch-wide rectangles.. Arrange the segments 1 to 2 inches apart on the baking sheet. Feel free to cut the rectangular segments into smaller segments. If desired, lightly puncture the tops of the cookies with the tines of a fork. Bake in the preheated oven until the sides of the cookies begin to color -- usually 45 minutes.
- Let the biscuits cool on the baking sheet for 10-15 minutes. Then transfer to a wire rack for further cooling. The cookies will be at absolutely best when cooled to room temperature.