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 butter cookies, 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!
- Chocolate Chip Shortbread Cookies – a fun twist on a classic
Note: While this recipe has been made many times as written, measurements have been slightly adjusted to create more consistent results.
Ingredients
- 1 cup unsalted butter softened, see note
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup cornstarch
- ⅛ teaspoon salt
- 1 ½ cups all-purpose 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.
- Cool and then transfer to an airtight container. Store at room temperature at least 24 hours before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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!
How do you measure out your flour? Spoon and level? I’ve never tried with corn starch. Thanks for sharing the recipe.
Yes, I spoon and level.
Can you use almond instead of vanilla? Do a thumbprint cookie and put raspberry jam in thumbprint?
Yes, you can change the flavor of the extract but almond can have a stronger flavor so I would suggest adding a bit less. I haven’t tried these as a thumbprint cookie however they’re quite fragile and crumbly so I’m not sure how it would work.
Thank-you Holly! I have just found my new favourite cookie recipe… My first time using a cookie press also., it worked for the first few and then they did not come out of the press right, more like spagetti (no idea why), I was so discouraged, because they were so pretty.. I ended up finishing the rest as balls. but I am going to give the cookie press one more chance just because they look so pretty, and also try the other suggestions, I read on here..My husband says they remind him of his mother`s To anyone wanting to try this recipe, Just do it! You won`t be sorry. :)
I’m so glad you loved them!
These are so delicious and creamy !
I am so glad you liked the recipe!
I love this recipe. It is definitely bakery quality.
I am so glad you liked this recipe Mary!
I’ve been baking these shortbread for over 40 years with the exception of the vanilla. I got the recipie from my mother. We have them only at Christmas. She had a copper cookie press. She bought me a cookie gun….still have it, still use it!
I love those old cookie presses!
I used another recipe and it tasted like flour hardly butter. Hope these are not like this cuz man that’s not a good taste to have, the recipe was flour egg yolk sugar butter and vanilla and man didn’t taste well.
I’m so excited to finally get this recipe, and can’t wait to make these.
Wish me luck
I tried these with a stand mixer using the paddle attachment. It turned out super loose and wouldn’t work with my cookie press. I tried chilling the dough and it still wouldn’t come out right. I tried freezing, but that didn’t work either. I ended up forming into balls and flattening with a glass. Any ideas on how I can get them to work in the cookie press?
I made these again last night and they seemed to work just fine. If your mixture is too loose, you can add a couple of spoonfuls of cornstarch to get the right consistency.
I know why your cookies. Dough got crumbling. You just have to work it with your hands. I had the same problem. I mixed it with my hand mixer. Hope that helps. They worked out great.
Mmmmmgoood
I just have a crumbley mess that won’t blend into a dough. Any suggestions?
I’m not sure why yours came out crumbly, I’ve made these twice this week and the dough was the right consistency. It does start out a little bit crumbly but as you keep mixing it should all incorporate. Did you use 1 cup of butter?
Mine came out super crumbly too! I halved the recipe to see if I liked it and honestly, I couldn’t even form real balls (no cookie press here) because it was so crumbly. Even after squishing the dough in my fingers, it was impossible to work with.
I think I’m going to try the regular recipe, not halved, and see if it’s any better.
These turned out beautifully. Thank you.
Awesome! :)
I used this shortbread recipe to make my thumbprint cookies. They turned out great. This cookie truly does melt in your mouth. Just wonderful. I will definitely make them again!
I’m wondering if you could use a quality orange flavoring instead of vanilla.
Any thoughts welcome.
I’ve never tried it but I think it would be a nice flavor with these (and it would be great dipped in chocolate too)!
Just made these cookies. WOW! They are wonderful!
I’m so glad you love them Sonya! :)
Did you half the original recipe? I found this recipe a week ago and thought it required 1lb butter. Now that I’m ready to try this recipe it now says 1 cup instead of 1lb.
Yes, due to several requests, the recipe was resized (retested twice and re-photographed) to create a slightly smaller batch. I personally double it and it works perfectly.
Sorry I wanted to know any substitute for cookie press
Hi Ash,
Yes, you can roll these into small balls and press them flat with a fork (like you would a peanut butter cookie). My friend uses the dotted end of her meat mallet to flatten them and it leaves a neat pattern. Enjoy!
HI! these were AMAZING when we made and are planning to make more ASAP! Wondering though are these able to be frozen ok?
Yes, these freeze perfectly!
Hi any substitute to cookie press?
On your recipe for short bread cookies, is the butter salted or unsalted?
I use unsalted butter.