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!
So happy with your Thumbprint @ Shortbread recipe. Finally found a cookie press recipe. THANKS
I made these today, using my cookie press for the first time. I though they came out tasting pretty good. I need more practice using the press and I’m sure they would look better the next time. Thanks for the easy recipe.
Followed recipe exactly but too soft for cookie press. Tried adding flour a tablespoon at a time and putting dough in the fridge but nothing worked. Gave up and just made normal shortbread with the dough.
Very disappointing as have no problem using the cookie press with the normal spitz recipe – really wanted to make cookie press shortbread
So sorry to hear that Michelle. We have made this recipe many times with great success. If your mixture is too soft, you could try adding a couple of spoonfuls of cornstarch to get the right consistency.
This recipe is by far the BEST shortbread cookie recipe I have ever used. The texture, flavor, and baking height are perfect. It worked flawlessly in my cookie press also.
I do have a question – it there any way to sweeten it up without losing the integrity of the original recipe? Minus icing or decorations, that is. I’m baking for a teenagers who have requested a sweeter flavor *sigh*
Thank you very much!
Yay! So glad you loved it! I have tried tweaking the ratios in this recipe so many times and to be honest, as written works the very best.
You can certainly try adding more sugar but it may change the consistency.
These are the most flavorful, lightest, shortbread cookies ever! Our new favorite. I’ve made 4 batches over the last several weeks and everyone loves them! I don’t have a cookie press, so I just rolled the dough into small balls then tapped them with a meat tenderizing mallet to make square impressions. Or just flatten them with the bottom of a glass with parchment paper on top of the cookie so the glass doesn’t stick. Yummy!
I am so glad you guys loved them Deb! We love making these around Christmas too. That sounds like a great idea in a pinch!
I couldn’t find in the above recipe where/when to add the salt. Not sure it matters??!!
Hi Emma, add the salt at the same time as the flour. Enjoy!
Are there any additional instructons for high altitude for these shortbread cookies? (above 4000 ft)?
As I don’t cook at a high altitude, I can’t say for sure. Hopefully another reader can help you out.
I made these as written at 4000 ft. Turned out wonderful!
So glad you loved them Amelia!
Can a electric cookie press be used. Going make the cookies tomorrow.
I think that should work just fine.
Quick, easy and the most delicious shortbread cookie I have ever tasted. I added fresh raisins to the top of cookie before baking… Wow thankyou for this best ever cookie.
So glad you loved it Julie! They are definitely delicious!
My dough turned out extremely soft. Tried to use my cookie press and it just glooped out (only way to describe it. Lol). Not sure what I did wrong.. maybe my butter was too soft (it was room temp)? Maybe too much gel food coloring? Any suggestions?
You are correct in that the butter should be soft/room temperature. I did make these twice this week and mine worked out perfectly. I think the gel coloring should be just fine. Did you by chance add extra vanilla?
Excellent. Use nonpareils sprinkles not sugar pearls.
These were super easy and tasty however, I made 1 batch and felt it really needed more salt to balance the sweetness. I like my shortbread to have that hint of salt to balance the sweetness. I made another batch and used 1/4 tsp salt and those ones were perfect.
So glad you loved them, thank you for sharing your tip on the salt!
Tips on getting these to stay in their tree shape while using the cookie press? :( I chilled the sheet in the fridge for 10 minutes. They taste good, just look like ugly blobs lol
Oh no, how disappointing! I haven’t had that problem. Do you live in a humid area? Did you use butter (not margarine) and all purpose flour? Did you grease your cookie sheet (or use a non-stick or slippery cookie sheet)?
I really hope chilling the dough helped.
What setting did you use on your cookie press? Thin, medium, thick? Because I want mine to look just like yours. They are beautiful.
My cookie press doesn’t have settings but I would think it was either medium or thick. Here is a link to the video on Facebook, hopefully that helps!
Thank you.
Easy Shortbread Cokies (Cookie Press)
This recipe is missing ingredients. I mixed it as directed and it was so dry there was no way it would form into balls, so I looked up another recipe and added 1 egg. Then it was prefect. I think you need to edit the recipe so others don’t run into this.
I can’t say why you had trouble with this recipe as it works for me as written. Shortbread doesn’t contain egg (Spritz cookies do) so I do not add egg to this recipe.
Did you scoop your flour into the measuring cup from your container or did you measure the flour by sprinkling it into the measuring cup? Scooping the flour can sometimes cause it to be packed into the cup.
Can I make the dough ahead of time n keep it refrigerated ??
I’ve never tried refrigerating this dough. This dough is best used at room temperature, so refrigerating it may make it a bit harder to work with.
Ok, so I just made these with vegan margarine and they turned out great! I was a little worried they would spread using the margarine but they didn’t.
It was my first time using a cookie press too. My first batch I used my practically brand new condition rimless cookie sheet, but it was a little too slippery and some of my cookies didn’t want to stick. My second batch I used a well worn cookie sheet with much better results. Great recipe! Thank you
Great news Leslie, thank you for sharing!
I have recently went vegan. I am going to try to make these with vegan butter, if that doesn’t work I’ll try coconut oil, or a mixture of both. I’ll post my results for anyone looking for a vegan option.
Thank you Leslie :)
What would happen of you used salted butter?
It would change the flavor of the cookies.
You can just leave out the added salt if you want to use salted butter. You can also do both if you want a slightly saltier cookie.
Where can I get the cookie maker?
You can find new ones on Amazon here. You can also find vintage ones (more like the one I have in the video) at consignment stores or on ebay or etsy.
I bought a Wilton one at Canadian Tire for 20$