Unveiling the Magic Behind Our Shortbread Cookies:

Originating from a timeless recipe found in a Kraft’s baking/cooking magazine decades ago, I’ve refined it over time.

While lacking a whimsical origin tale, the charm lies in the simplicity and versatility of this shortbread cookie recipe. Begin with the basic trio of butter, sugar, and flour – perhaps a hint of vanilla. What follows is a canvas for creativity, allowing for personalized touches like nuts, chocolate chips, or citrus zest to elevate the flavor and texture. Alternatively, relish the pure pleasure of a simple bake, delivering a rich, buttery indulgence in every tender bite.

Why Choose Our Shortbread Cookies?

Buttery Perfection: Our shortbread cookies are made with butter, ensuring a rich and indulgent flavor that melts in your mouth.
Classic Elegance: Experience the timeless appeal of traditional shortbread. Each cookie is a perfect balance of simplicity and sophistication.
Versatile Delight: Whether paired with a cup of tea, enjoyed as a standalone treat, or used in dessert recipes, our shortbread cookies add a touch of luxury to any moment.
Perfect for Gifting: Share the joy of exquisite flavors by gifting our shortbread cookies. They make for a thoughtful and delicious present for any occasion.
- If you choose to make a few different styles of shortbread, don’t forget to check out my shortbread cookie vault below.

Shortbread Cookie Dough

Print Recipe

Course Dessert

Cuisine American

Equipment

1 Stand or hand held mixer

Ingredients

1 lbs Unsalted butter softened (4 sticks)
1 1/3 cups Sugar
1 tsp Salt
3 Large egg yolks
2 tsp Pure vanilla extract
4 ¾ cups All-purpose flour

Instructions

In a standing mixture fitted with the paddle attachment, cream butter, sugar and salt until light and fluffy, about 3-4 minutes.
Scrape the bowl and with the mixer running on medium-low, add one egg at a time, then vanilla and beat until incorporated. Scrape the bowl.
Reduce mixer speed to low, gradually mix in the flour until combined. Scrape a final time and turn the dough onto a work surface and gently knead to incorporate all remaining flour.
Divide the dough into 2, 6 or 8 equal disks or logs and tightly wrap them up in parchment paper and plastic wrap to be refrigerated or freeze.
Butter cookie dough can be kept in refrigerator up to 3 days or frozen for up to 2 months.
*** Let the cookie dough return to room temperature before continuing with other variations.

Notes

If using salted butter rather than unsalted, decrease the salt in the recipe to ¾ teaspoon. To divide the dough accurately, use a scale.

Keyword cookies, recipe, shortbread

Discover the pleasure of savoring shortbread cookies – a timeless classic that never goes out of style. Treat yourself or someone special to the ultimate shortbread experience.

Shortbread Cookie Recipe Vault

The above butter cookie dough can be transformed into various versions of the same cookies. Below are some variations of butter cookies using the butter cookie dough: