Classic Shortbread Cookies are the most delicious, buttery cookies you’ll ever make. Perfect for any holiday or occasion, these are simple & easy for all celebrations.
Today I’m handing over the reigns to my youngest daughter Anya. She helped me make these Classic Shortbread Cookies (straight out of grandma’s old cookbook) that are perfect for just about any occasion. Please give her a nice warm welcome.
Shortbread Cookie Recipe
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Hi everyone! Usually, we love making holiday or seasonal specific cookie recipes. But there are a handful of recipes in our favorites list that really can be enjoyed for any holiday or season because of their versatility. These Classic Shortbread Cookies certainly are perfect for that list. We whipped up a batch – that buttery goodness is like no other.
After we put them on the cooling rack dad came inside, mom told him that he couldn’t eat them yet because she had to take pictures of them still. However, it was not long before we started to notice the number of cookies decreasing.
As it turned out dad didn’t take no for an answer. Every time he came in and out of the kitchen he would slyly snag one or more of our warm, freshly baked, shortbread cookies. The good news about this situation? There were more in the oven, and we devoured them that night. They were just as I remembered my great-grandmother making. So good! You really have to make this super easy cookie recipe. They will disappear quick!
Classic Shortbread Cookies
We hope you love them as much as we did!
Thank you, Anya for sharing this super yummy recipe today!
Looking for more great cookie recipes?
Quarter Pound Chocolate Chip Cookies
More Shortbread Cookies
Chocolate Peppermint Shortbread Cookies Holiday Shortbread Elf Bites Potato Chip Cookies Peppermint Shortbread Kiss Cookies Christmas Shortbread Cookies Whipped Shortbread Cookies
Classic Shortbread Cookies
Ingredients
- 4 sticks butter (2 cups) room temperature
- 1 cup confectioners sugar
- 4 cups all-purpose flour - scooped not spooned & leveled
Instructions
- Preheat oven to 325 degrees
- Line baking sheets with parchment paper & set aside.
- Place all the ingredients in a large bowl & mix until completely combined
- Roll out onto a lightly floured surface
- Cut shapes using your favorite cookie cutters - or go classic with the round.
- Transfer to prepared baking sheets.
- Poke with a fork to prevent cookies from losing their shape
- Bake 20 minutes or until light, golden brown
- Transfer to a wire rack to cool
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar Strauss-Benjamin says
Yum!!
Jess says
YUMMY!!!!!! PINNED!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Svetlana says
4stick of butter is not 1 cup ,it’s two ?
Gina Kleinworth says
Obviously a typo
Jan says
Not sure if I understand your recipe. Is it 1 cup of butter or 1 lb.?
Recipe says 1 cup but then 4 cups of flour, seems like a lot of flour for the amount of butter.
Gina Kleinworth says
Hi Jan. Thanks for letting me know. Yes, there is a typo. It should be 4 sticks (2 cups) of butter with the 4 cups of flour (+ the 1 cup of confectioners sugar) OR 2 sticks of butter with 2 cups flour & 1/2 cup confectioners sugar. I have updated the recipe.
Sam says
I’m having a bit of an issue, It seems that everything is a bit too dry when I mix it together, I used two sticks of butter, 1/2 cup of sugar, and 2 cups of flour
Gina Kleinworth says
The mixture should be crumbly but form together when pressed into the pan. Does it stick together? If not, this could be the result of how the confectioner’s sugar and flour were measured. Did you scoop it or spoon into the measuring cup & then level off? Because those ingredients are so light and airy, they can easily be over scooped. To counter this try beating in additional butter, 1 tablespoon at a time until the mixture can stick together. Keep in mind this dough will not be the same consistency as a regular cookie dough. It will be dry and look like wet sand but will hold shape when pressed into the pan.
Dana Mykytyn says
Do you use salted or unsalted butter?
Gina Kleinworth says
I prefer salted – but it is really a personal choice. You can you whichever one you like.