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
Equipment
- A stand mixer outfitted with the paddle (mixing) attachment
- A large baking sheet lined with a silicone mat or parchment paper
Ingredients
- 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
Instructions
- 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.
Tressa says
Can I add grated orange peel and dried cranberries to this recipe?
Kevin Lee Jacobs says
Hi Tressa – You can absolutely add grated orange zest to these cookies. If you want cranberries too, you might like to make my (totally awesome!) Cranberry Orange Bars. Click here for the recipe.
Michelle Collins says
Ok you got me. I’ll be making these today ! My 87 year old mother lives with our family now, this is just the type of recipe she will enjoy working on today. Thanks Kevin!
Ava says
Outdoor I use the Monk Fruit sugar replacement? Love your site, tried winter sowing last year with hollyhocks, can’t wait to try again. Thanks for all you do.
Ava says
Sorry….that was can I use Monk Fruit sugar?
Pam Smith says
Happy New Year, Kevin. You make me smile. My hubby is the chef and he’s looking forward to trying these- he agrees, keep them simple and delicious. We’re sure we’ll adore “Kevin’s Shortbread cookies!”
Cindi N says
Melt in your mouth amazing! I made some plain & some w a few sugar sprinkles. ❤
Maraya says
Hi, Kevin,
A while back, I saved your recipe for lavender shortbread cookies. I just noticed that recipe does not include salt. Is that an oversight or on purpose?
Thanks!
Pam in Virginia says
Hi, Kevin!
How delightful those shortbread cookies are, with such minimal ingredients. Thanks! And thank you also for all of your other posts over so many years. I am going back through them, one by one, house, garden, and cooking. So inspiring, and you – always cheerful and upbeat for us. A wonderful and relaxing and rewarding way to spend one’s time. I can’t thank you enough for all you do.
Pam
Kevin Lee Jacobs says
Hi Ava – If you use monk fruit sugar (I’ve never used it), please let us know how the cookies turn out for you!
Hi Cindi N – So glad you enjoyed these treats!
Hi Maraya – Lavender Shortbread Cookie recipe is correct — no salt!
Hi Pam in Virginia – Likewise, thank you for reading/watching!
Sandy Kasman says
Nothing will top your Blueberry Galette!
Recently made Lemongrass Shortbread. These could be amended with finely cut lemongrass plus I added lime juice and zest and iced with a glaze, lime green with zest on top. Very fresh and light.
Just an idea.
Pam from Pittsburgh says
I love Tressa’s suggestion of adding some orange zest to the recipe. Wondering how much to add. Also, Kevin, could I add some cocoa powder to give them a chocolate taste (along with the orange zest!)? If so, any ideas how much to add?
Thanks, I love your recipes! Been making them for years.
Angela Kuchar says
Kevin, I finally have an opportunity to tell you how much EVERYONE loved the Marveilles!! They were amazing and so easy. Thank you so very much for a new favorite, wonderful cookie! P.S thank you to your wonderful Grandmother!
Rita says
Hi Kevin
I haven’t made these shortbread cookies yet. I do have a similar recipe though that I do make. I was surprised that you have to bake these for 45 minutes. The shortbread cookies that I make bake in about 12 minutes. Why do you bake these so long? Love ya Kevin hope you are doing well. Ree
Kevin Lee Jacobs says
Hi Angela – I’m so glad you enjoyed the Merveilles!
Hi Rita – Some shortbread cookie recipes call for a higher oven temperature/shorter baking time than mine. To achieve the texture I love, I bake the biscuits “low and slow” — 300°F for 45 minutes.
Marcy MacDonald says
Going right now down to the kitchen and making these cookies. No more Christmas cookies with all that sugar, so these will be perfect.
Love your website.
Marcy and Happy New Year
phyllis says
I made your shortbread cookies with some lemon zest and it was amazing. Thank you for such an exquisite simple cookie.
When will you play the piano again?????
Happy , Safe and Healthy New Year again to all of you!!!
Venessa Allegretto says
My husband saw this recipe on our printer and said you’ll need to make these today..He said anything that says “totally addicting” is for me. Lol. They are delicious. And, with Earl Gray tea also ,as you said. Thank you Kevin.
Pam from Pittsburgh says
I made these shortbread cookies yesterday. Was super easy in my stand mixer. I did add 1 teaspoon of grated clementine peel (next time I would add a Tablespoon). Delicious treats for a cold winter afternoon. Thanks, Kevin!
Joanne in Zone 6b says
Just the recipe I needed this week, thank you, Kevin! Perfect and easy, just as you promised I used Kerrygold Unsalted Pure Irish butter (the 8 oz. size) and followed your recipe except for one thing: I need to buy a bench scraper! The plastic knife didn’t give me the sharp edge you got; I have little pillows.
Anyway, the shortbread is fabulous, however you cut it. I plan to have one (or two…) with breakfast this morning; the Earl Grey is steeping as I type.
I’ll end with a special request: More Binky, please!
Kevin Lee Jacobs says
Hi Phyllis – So glad you enjoyed these cookies with the added lemon zest!
Hi Vanessa – Music to my ears!
Hi Pam – Clementine zest — YUM.
Hi Joanne – I love Kerrygold Pure Irish Butter. Bench scraper is terrific for cutting. I only mentioned plastic knife because a regular steel knife might cut into the parchment or silicone sheet beneath the cookie dough. Anyway, so glad the cookies were a success for you!
Michelle says
Kevin, I made these shortbreads and they are delicious yet they did spread out quite flat in the oven. What do you think could have caused that spreading? I had them nice & cool from the fridge & 1/2” thick. I sifted the flour so maybe it ended up being too little flour?? Your thoughts are appreciated. Still butter & sugar make everything taste a-ok! Thank you. Michelle
Ann says
These are THE best! Not only easy easy to make but ingredients are always in my kitchen. I don’t like making cookies very much but these are going to become my specialty .. haha.
Kevin Lee Jacobs says
Hi Michelle – Probably too little flour in your cookies due to sifting. Nevertheless, I’m glad the cookies were delicious for you!
Hi Ann – I’m so glad!!!
Sonja says
Have made shortbread cookies before, but my wonderful husband and I agree…these are the best we’ve ever had! Easy and absolutely delicious!
Thanks for sharing the recipe! Will be making these often.
Kevin Lee Jacobs says
Hi Sonja – I’m so glad!
Shelia says
I have been looking for a simple, old-fashioned and authentic shortbread recipe like my grandmother used to make and this is as close to childhood memories as they come for me. I don’t know where you’ve been all my life but I’m so glad that I found your site. I enjoy your humor and the personality that comes through in your writing. My husband is especially happy that I have found a slaw recipe that I’m willing to make… Yay, kohlrabi!
Ruby says
Kevin Everything you make looks so delicious. I have tried several & all is so good. One thing I would like to know what kind of siran wrap you use. I love the cutter on it. Where can I buy that type.
Mary M says
hi Kevin. … we love shortbread… but I don’t have a mix-master …how would I make it otherwise..?
thanks… love, love, love all your recipes… made some piperade today to freeze…
mary m
Kevin Lee Jacobs says
Hi Ruby – My cling film/plastic wrap comes from a restaurant supply store. Costs about $13 for 2,000 feet of film!
Hi Mary M – You certainly don’t need an electric mixer to make shortbread cookies. A big bowl and stout wooden spoon will do!
SUSAN says
Just made these and oh my goodness, are they wonderful!! So much better than Walkers, which I love, but these are fantastic. Thank you so much for the recipe! I’ve learned so much from you and every recipe I try turns out wonderfully. Huge thank you!
Kevin Lee Jacobs says
Hi Susan – So glad you enjoyed these cookies!
Innkeeper St Francis Cottage says
EVERYTHING you said about this wonderful shortbread recipe is true . . . especially the addicting part! Made these for guests at the B&B and they didn’t last very long (partly because I ate a few.)
Will be using this recipe over and over again. THANK YOU so much for sharing all that you do. MERRY CHRISTMAS and a Blessed New Year!
Kevin Lee Jacobs says
Hi Innkeeper – You made my day. Merry Christmas to you!