Shortbread Cookies are rich, buttery, melt in the mouth cookies originated from Scotland. These classic shortbread cookies is made using just 3 main ingredients flour, butter and sugar. Let us learn to make shortbread cookies with step by step pictures and video.
Shortbread cookies always remain a special place in my baking journey because it was one of the first few cookie recipes that I tried and turned out perfect during my initial days of baking. Also these cookies are mittu’s most favorite so make it often for her snack time.
What are Shortbread Cookies?
Shortbread Cookies are rich, melt in the mouth butter cookies made with just 3 main base ingredients flour, butter and sugar. These cookies originated from Scotland and unlike other cookies these do not use any leavening agents like baking powder or baking soda. These cookies are high in fat so the texture is crumbly and tender making it just melt in your mouth.
Shortbread cookies are very easy and simple to make. You can either use a hand whisk or electric mixer. Cream sugar and butter first then add vanilla, flour gather to form a dough, chill the dough, cut into shape and bake them – yes as simple as that.
Its simple, easy and quick to make with no additional baking powder or baking soda too..how cool is that?! It is perfect for your kids too. With just 3 base ingredients, these cookies are amazing I would say.
You can make the dough well in advance and freeze them. On the day of baking you can either cut into slices or shapes and bake them accordingly. These cookies are mildly sweet, tastes delicious and just melts in your mouth – no wonder it is most kids favorite.
Traditionally shortbread cookies were made for holidays Christmas and New year eve but as the popularity gained nowadays this is made throughout the year. These cookies can be made in various shapes and sizes.
The key to perfect shortbread cookies is to use good quality butter as it is one of the main ingredient here. Actually no need to add any additional flavoring here so vanilla essence is also optional. Shortbread is often called as ‘Royal Shortbread’ and it is delicious when served plain or decorated with icing.
You can make cut out shaped cookies or just like icebox cookies using the same dough. For slicing the cookies first make a dough log cling wrap and chill it, then slice and bake.
Video
Why you will love this recipe?
- Just 3 main base ingredients : flour, butter and sugar.
- No leavening agents like baking powder or baking soda.
- Easy, simple and quick to make.
- Rich, buttery and melt in the mouth.
- Perfect as gifting for holidays.
Shortbread Cookie Variations
These cookies have a lot of variations like adding nuts, chocolate, dipping the cookies in melted chocolate, cookies with royal icing, cookies with chocolate glaze, top it with sprinkles and the list goes on. Here is the collection that I’ve tried:
Ingredients
- Flour – All purpose flour or maida is used for this recipe. However you can use wheat flour too, have given the recipe in variations.
- Butter – Butter at room temperature is used but it is okay if it is chilled you can use a whisk to soften it.
- Sugar – Icing sugar is used in these classic cookies. But you can replace it with powdered sugar too.
- Vanilla – Though vanilla essence is optional this gives a mild flavor to the cookies.
- Salt – Use salt if your butter is unsalted, if you are using salted butter then skip salt.
How to make Shortbread Cookies Step by Step
1.To a bowl add 1 cup flour along with 1/4 teaspoon salt. Give a quick mix and set aside. If using salted butter skip adding salt.
2.Using electric mixer beat butter until creamy. If your butter is already at room temperature then you can skip this step.
3.To a sieve add 1/4 cup icing sugar and sieve it well. Icing sugar tends to have lumps so always sieve before using.
4.Cream butter and sugar until light and fluffy then add 1/2 teaspoon vanilla essence.
5.Give a quick whisk then add in the flour mixture.
6.Use the electric beater and whisk for few seconds. Use a deep bowl as while whisking it may easily spill out.
7.Then use a spatula to bring together first.
8.Combine gently with your finger tips. Do not knead.
9.Gather to form a soft dough.
10.Flatten it lightly so that it will easy to roll after chilling. Cling wrap the dough and refrigerate it for at least 30 minutes.
11.After the dough is chilled it will be firm now open the cling wrap.
12.Place it in between 2 parchment papers. Roll it to 1/4 inch thickness.
13.Dip the cookie cutter in flour. This is to avoid sticking while cutting the shape.
14.Cut into shapes. Preheat oven at 180 deg C for 10 minutes.
15.You can use different shapes and sizes as you like it.
16.Remove it carefully.
17.Collect the scraps.
18.Again roll between parchment papers and cut into shapes. Repeat to finish until you are done with the entire dough.
19.Prick with fork this is just for the look.
20.Arrange it in a baking tray lined with parchment paper. You can keep the tray in fridge for 10 minutes before baking for the cookies to harden if they are soft.
21.Bake in preheated oven at 180 deg C for 15 minutes or until the edges starts to turn golden.
22.Shortbread cookies are done. Cool down on a wire rack before storing.
Enjoy shortbread cookies!
Expert Tips
- Flour mix – If adding salt add it along with flour mix it well and set aside.
- Creaming – Always cream butter well if it is chilled. Then cream butter and sugar well until fluffy. Either use hand whisk or electric beater for creaming. You can also use stand mixer.
- Dough – Gather to form the dough with your finger tips, do not knead. Always chill the dough before cutting. If you feel the dough soft and sticking chill it for few more minutes.
- Shaping – You can either cut them into shapes or make a log and slice them. If the cookies are soft they will spread too much while baking so make sure the cookies are chilled and hard before baking.
- Baking – Bake only until the edges turn golden do not over bake. Check after 12 minutes then proceed baking as each oven is different.
FAQS
1.Can I use salted butter?
Yes you can use salted butter but skip adding salt in the flour.
2.How to store shortbread cookies and what is the shelf life of these cookies?
You can store shortbread cookies in a dry airtight jar or in a zip lock cover. These cookies keeps well in room temperature for about 5 days and in fridge for up to 10 days.
3.Can I freeze these cookies?
Yes you can freeze shortbread cookies up to 3 months. Store in an airtight container or zip lock bag with parchment paper placed in between. Thaw the cookies in fridge overnight then serve it. You can slightly warm it up in the oven if you want.
4.How do I know if the cookies are done?
The cookies will start to brown at the edges and the aroma of buttery cookies will be filled. The cookies will soft to touch once out from the oven later after cooling it will harden.
5.Why are they called shortbread cookies?
These cookies are tender, short has a crumbly texture and so named as shortbread cookies.
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📖 Recipe Card
Shortbread Cookies Recipe
Ingredients
- 1 cup flour
- 1/2 cup unsalted butter
- 1/4 cup icing sugar
- 1/4 teaspoon vanilla essence
- 1/4 teaspoon salt
Instructions
-
To a bowl add 1 cup flour along with 1/4 teaspoon salt. Give a quick mix and set aside. If using salted butter skip adding salt.
-
Using electric mixer beat butter until creamy. If your butter is already at room temperature then you can skip this step.
-
To a sieve add 1/4 cup icing sugar and sieve it well. Icing sugar tends to have lumps so always sieve before adding.
-
Cream butter and sugar until light and fluffy then add 1/2 teaspoon vanilla essence.
-
Give a quick whisk then add in the flour mixture.
-
Use the electric beater to just bring it together. Use a deep bowl as while whisking it may easily spill out.
-
Then use a spatula to combine.
-
Combine gently with your finger tips. Do not knead.
-
Gather to form a soft dough.
-
Flatten it lightly so that it will easy to roll after chilling. Cling wrap the dough and refrigerate it for at least 30 minutes.
-
After the dough is chilled it will be firm now open the cling wrap.
-
Take the dough and place it in between 2 parchment papers. Roll it to 1/4 inc h thickness.
-
Dip the cookie cutter in flour. This is to avoid sticking while cutting the shape.
-
Cut into shapes. Preheat oven at 180 deg C for 10 minutes.
-
You can use different shapes and sizes as you like it.
-
Remove it carefully.
-
Collect the scraps.
-
Again roll between parchment papers and cut into shapes.
-
Prick with fork this is just for the look.
-
Arrange it in a baking tray with parchment paper. You can keep the tray in fridge for 10 minutes for the cookies to harden if they are soft.
-
Bake in preheated oven at 180 deg C for 15 minutes or until the edges starts to turn golden.
-
Shortbread cookies are done. Cool down on a wire rack before storing.Enjoy shortbread cookies!
Video
Notes
- Flour mix – If adding salt add it along with flour mix it well and set aside.
- Creaming – Always cream butter well if it is chilled. Then cream butter and sugar well until fluffy. Either use hand whisk or electric beater for creaming. You can also use stand mixer.
- Dough – Gather to form the dough with your finger tips, do not knead. Always chill the dough before cutting. If you feel the dough soft and sticking chill it for few more minutes.
- Shaping – You can either cut them into shapes or make a log and slice them. If the cookies are soft they will spread too much while baking so make sure the cookies are chilled and hard before baking.
- Baking – Bake only until the edges turn golden do not over bake. Check after 12 minutes then proceed baking as each oven is different.
Nutrition
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