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5 from 7 votes

Easy Shortbread Cookies

My tried-and-true version of the classic treat. The cookies are slightly sweet, slightly salty, and -- I'm sorry to say -- totally addicting.
Prep Time8 mins
Cook Time45 mins
Chilling time:45 mins
Course: cookies
Cuisine: French
Keyword: cookies, easy
Servings: 24


  • 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.