This is my favorite shortbread cookie recipe! It’s super easy and the cookies are firm enough to keep for days (if not weeks when refrigerated). There are only a few ingredients needed and no mixer! You only need a bowl and a spoon.
I love these shortbread cookies! They are very simple, which proves that sometimes basic recipes really are the best. They have a classic buttery flavor that reminds me of the Scottish shortbread (like Walker’s) that I enjoyed growing up. They are amazing.
While the base recipe only calls for three ingredients, I like to add a touch of vanilla and a hint of orange zest. The dough needs time to chill, but I actually appreciate that! These cookies are perfect for making ahead, which is always included, especially during the holidays. Definitely one of my favorite cookie recipes! These cookies also inspire the crust of our lemon bars with shortbread crust.
Key Ingredients
- Flour: I stick to all-purpose flour for these cookies. While some recipes use cornstarch for extra softness, plain flour gives them the perfect balance – tender but with a little crunch.
- Sugar: Plain granulated sugar is all you need! It makes the dough sweet, and I like to sprinkle a little extra on top, which makes the cookies shiny.
- Butter: Unlike most shortbread recipes that start with softened butter, this one calls for melted butter. This means no mixer is needed (a big win in my book!). The recipe uses salted butter, but feel free to substitute unsalted and add 1/4 teaspoon fine salt. I also use melted butter to make my favorite oatmeal cookies.
- Vanilla and Orange: Trust me on this. The vanilla extract and orange zest are a game changer! These simple additions make these cookies truly special. I also add orange zest (and lemon zest) to these easy butter cookies!
How to Make Shortbread Cookies
This shortbread cookie recipe is my absolute favorite. It’s incredibly easy and delivers great results! You only need a bowl and a spoon to mix the dough (no mixer required!).
The secret to these tender cookies is added sugar. Simply use your fingers to rub the powdered sugar with the vanilla extract and orange zest. As you rub, the oils from the orange zest infuse the sugar, creating a wonderful aroma and flavor that infuses the cookie dough.
Next, stir in the melted butter while it’s still warm and gently mix in the flour until it forms a soft dough. Don’t worry if it looks shiny in the butter—that’s exactly what you want!
Now, here’s the key: let the dough sit on the counter for a few hours, or even better, overnight. This allows the flour to fully absorb all the flavors of the butter and added sugar. I use the same recipe for other cookies on the blog like our snickerdoodles or these chocolate chip cookies.
We’ll use Alice Medrich’s ingenious, double-baked method to achieve that crispy, melt-in-your-mouth texture. First, bake the cookies in a pan until firm and slightly golden. Then, remove them from the oven, cut them into individual cookies, and bake them for another 15 minutes until crisp.
Trust me, this extra step is worth every second! It makes a huge difference in texture, giving you the most delicious shortbread cookies!
Our Favorite Shortbread Cookies
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We love these rich and buttery shortbread cookies. The recipe is simple and the cookies are firm enough to keep for days (if not weeks when refrigerated). There are only a few ingredients needed and no mixer! You only need a bowl and a spoon.
Makes 16 cookies
You will need it
5 tablespoons (60g) of granulated sugar, and more sprinkles
1 ¼ teaspoon vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon fine sea salt
12 tablespoons (170g) unsalted butter, melted and still warm
1 ½ cups (195g) all-purpose flour
Directions
1Line an 8-inch square pan with aluminum foil, leaving an overhang on two opposite sides (this helps remove the baked cookies from the pan later).
2Place the butter in a small saucepan and heat on low until melted. Or, add to a microwave safe bowl and heat until melted.
3While the butter is melting, use your fingers to rub the sugar, vanilla, and orange zest together in a medium bowl.
4Add warm melted butter. Then, add the flour and mix until combined. It will look shiny all over the butter.
5Press the dough evenly into the foil-lined pan and let it rest at room temperature for 2 hours or overnight (no need to refrigerate).
6Place a rack in the lower third of the oven and preheat the oven 300°F (149°C).
7Bake the shortbread until it is set and almost golden around the edges, 40 to 45 minutes.
8Remove the pan from the oven, but leave the oven on. Lightly sprinkle the top of the shortbread with sugar (a tablespoon should do it). Let the shortbread cool in the pan for 10 minutes.
9Carefully remove the shortbread (using the hanging sides of the foil), and place it on a cutting board. Cut the shortbread into squares or triangles using a sharp or thin knife. (I get 16 squares or 32 triangles.)
10Line a baking sheet with parchment paper or extra foil. Then, place the shortbread cookies on them, leaving a little space between them. Bake for 15 minutes, then cool on a wire rack.
Tips from Adam and Joanne
- To save: Store cookies in an airtight container at room temperature for up to a week (or freeze for 1 month).
- We researched several recipes before coming up with this recipe. The most interesting we got was from Alice Medrich. We love her method of baking cookies twice. That’s what makes these cookies so close to store-bought Scottish shortbread. You can find her recipe for Shortbread Cookies in her cookbook, Pure Dessert. We also learned a lot from Fine Cooking’s shortbread cookie tips.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1 cookie
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Calories
135
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Proteins
1g
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Carbohydrate
13 g
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Dietary fiber
0g
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Total Sugar
4g
/
Perfect Oils
9g
/
Saturated Fats
5g
/
Cholesterol
23 mg
/
Sodium
74 mg
