by Holly
Shortbread Cookies are a soft, crumbly, and classic buttery Christmas cookie that melts in your mouth. These easy cookies are made using a cookie press to create perfect holiday bites.
When I bite into one of these delicious shortbread cookies, it just brings me back to my Grandma’s kitchen filled with Nanaimo bars, sugar cookies, and these beauties.
What Are Shortbread Cookies?
Everyone has that one Christmas cookie that just tastes like the holidays… this is mine!
Shortbread cookies are actually very simple to make and require ingredients you likely already have on hand! They are a butter-based cookie that will literally melt in your mouth! I use a cookie press to make these cookies so they do look similar to a Spritz Cookie. The texture and flavor are different as spritz cookies generally contain an egg while shortbread does not.
One thing to remember is that all of the flavors in these cookies comes from butter and vanilla. This is a good place to splurge and buy a butter you know and love (rather than a store brand), it will definitely show in the flavor of your cookies. I use high-quality vanilla as well.
How to Make Shortbread Cookies
This shortbread cookie recipe is especially close to my heart. I didn’t eat a ton of cookies but I could never resist my Grandma’s shortbread cookies. This recipe has been tested over and over and recently updated to make it easier and for the best flavor!
- Cream butter, sugar, and vanilla.
- Mix the dry ingredients and blend in butter mixture until combined.
- Use a cookie press to press out the dough onto ungreased cookie tray. (Or, if you don’t have a press, follow the recipe suggestion)
To ensure the shortbread cookies don’t turn out too dense make sure to measure the flour properly.
How To Bake Shortbread Cookies
Make sure the oven is preheated to 350°F. I like to line the tray with parchment for perfect cookies every time. However, without parchment, your cookies will still turn out great, just bake them following the recipe instructions below!
I am lucky enough to have an old vintage cookie press that I’ve had for years (check your local thrift shops, they turn up from time to time). It creates the same beautiful cookies from my childhood! But if you don’t have a cookie press, use a fork or alternatively, a glass to press the cookies into a flattened shape about 1/4 inch thick on the tray.
Can You Freeze Shortbread Cookie Dough?
Shortbread dough can be frozen for up to three months. Once you thaw it and bake it, it shouldn’t be refrozen again, so alternatively, try baking the cookies before freezing in tins (there really is nothing quite like the taste of a frozen shortbread cookie!) You can freeze them with or without icing.
Shortbread cookies are a staple at Christmas. The holidays just wouldn’t be quite the same without them!
Delicious Holiday Cookies
- Candy Cane Cookies – perfectly peppermint flavored!
- Easy Chocolate Truffles – moist, rich, & delicious
- Thumbprint Cookies – classic christmas cookie!
- Eggnog Cookies – soft & chewy dessert
- Perfect Gingerbread Cookies – great for decorating!
Note: While this recipe has been made many times as written, measurements have been slightly adjusted to create more consistent results.
Easy Shortbread Cookies
Prep Time 20 minutes
Servings 24 cookies
Ingredients
- 1 cup butter
- ½ cup powdered sugar
- ½ tsp vanilla
- ½ cup cornstarch
- ⅛ tsp salt
- 1 ½ cups flour
Instructions
- Preheat oven to 350°F
- Cream butter until light and fluffy, about 3 minutes. Add powdered sugar and vanilla and mix until combined.
- Mix in cornstarch and salt.
- Add flour a little bit at a time. Beat until just combined.
- Place dough into a cookie press and press onto an ungreased pan. Add sprinkles or colored sugar if desired.
- Bake 9-11 minutes or just until done. Immediately transfer to a wire rack to cool.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
The Best Shortbread Cookie Icing
Of course you can use classic sugar cookie icing to decorate shortbread cookies.
- Or, try serving them up on a platter with chocolate buttercream frosting and a knife for spreading it!
- My kids love to drizzle or dip shortbread cookies in melted chocolate. Mix a cup of chocolate chips with half a teaspoon of oil, and microwave at 10 second intervals, stirring until the chips melt. You can use white chocolate chips for this, caramel, or peanut butter, too!
- Or, the heck with it, just grab a jar of Nutella or make your own and have at it!
Bland flavorless cookies, weird mouthfeel.
Dough so thick that it couldn’t be squeezed through a cookie press.
These are terrible cookies.
As others mentioned, the cookie dough was crumbly and dry. I added some milk to get them to a point where they could form into a cookie. Not good. Did you mean a 1/2 CUP of corn starch? That sounds like an awful lot. It that correct?
Yes, 1/2 cup of cornstarch is correct as written. While the ratios in this recipe are actually from my Grandma’s recipe, it’s also similar to the recipes printed right on the cornstarch package. (Ours contains a bit more butter and flour).
I made these again this week and they turned out perfectly.
When measuring your dry ingredients, did you spoon them gently into the measuring cups? Scooping with the measuring cups can add extra flour. Did you cream the butter 3 minutes before adding the other ingredients? I hope that helps.
Great tasting melt-in-your-mouth shortbread that worked well with my cookie press.
Would you be able to add the weight conversions you use beside the volume measurements of each ingredient for this recipe? (Except for the vanilla, of course.) I find weighing much more accurate than measuring by volume in cups. I would do it myself, but I find there are variations in the conversions depending upon who is writing the recipe so that is why I am asking you if you can post these for us. Thank you.
Hello Michelle, I am unable to provide conversions however there are online converters that may help you.
Hello, I’m interested in trying these, however I’m not sure which step the powered sugar is used in. Is it creamed with the butter initially?
Sorry for the confusion Leanna, the powdered sugar is added in step 2 with the butter.
Love this recipe
Well, I really wanted to love these but they taste like greasy sand.
hi i made theae in my cookie press and they tasted amazing however they baked super thin im not sure how to get them thicker (if you know what i mean
I’d suggest that you lift your cookie press as you pressing the cookies and make sure that you push out enough dough. Make sure to not overbake, as they may start to spread. Hope that helps Zeennie!
Hi! I’ve been looking forever for a cookie press recipe without eggs, or unfortunately dairy. I was wondering if anyone has tried this with a vegan butter or shortening? My boy has severe allergies and my girl LOVES using the cookie press. He’s getting to the age now where he knows someone is eating something he’s not so I’m trying to find a recipe that suits everyone. Thanks!
That is tough Sara. We have not tried this recipe with vegan butter or shortening but I would love to hear how it turns out if you try it!
Is the nutrition information per cookie?
yes it is Emily :)
This recipe is one of the biggest fails I’ve had in baking. Same as a couple of others commented, the dough was crumbly and didn’t come together at all, and yes, I did measure the flour correctly. I tried to add an egg as one of the commenters recommended and although it did bring this together into an actual dough it was a disaster in there cookie press. Normally, I would just scrap the cookie plan and eat the dough, but it tasted so bland I tossed it. I just made a different recipe last week that was a cocoa version and it was much better and this was very disappointing.
Oh no, that’s disappointing Kate. I made this three times this year as written for Christmas and had no problems so I can’t say what went wrong for you.
Fabulous but why the corn starch as it’s in the powdered sugar already? Wouldn’t cream of tartar be better? I know you create recipes so this is not meant as a criticism I really want to know. I appreciate your time thank you for reading
Hi Paige, this is just what we found worked best in this recipe. If you try it with cream of tartar instead I would love to hear how it turns out!
Can you use a pastry bag with large star tip? Also, can you use an egg white wash for the sprinkles to stick? Thank you
You could definitely try a pastry bag Christie, that should work fine. As for the sprinkles we found they stuck to our cookies as is! Have fun baking.
Having a hard time with batter not holding together, very dry. Hard to get into press. No liquid other than vanilla?
Vanilla is the only liquid. When measuring your flour, did you lightly scoop it into the measuring cup?
Great flavor, I used almond & vanilla extracts. But 350 seems low. And my oven tends to run hot. I baked these at 350 for close to 15 mins before they would hold together.
I normally don’t bake but these were easy. Turned out awesome. Will definitely make again
You have some wonderful recipes that I look forward to trying! First up is the shortbread that I can make in my cookie press!
How do I get the press?
Hi Minnie, you can order one, pick one up at your local supermarket, or we have even found some great ones at our local thrift store.