Shortbread Cookies

These shortbread cookies are buttery, soft, crumbly, and incredibly simple to make. With just four basic ingredients, they create the classic melt-in-your-mouth shortbread that’s perfect for holidays, gifting, or everyday baking.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 40

Total Time 50

Ingredients

▢ 600 g All-purpose Flour
▢ 400 g Unsalted Butter At room temperature
▢ 200 g Granulated Sugar
▢ ⅛ teaspoon Salt Optional

Instructions

Preheat the oven to 320°F (160°C) and line a baking sheet (12" x 10" / 30 x 25 cm) with parchment paper.
In a large mixing bowl, combine the all-purpose flour, unsalted butter, granulated sugar, and salt, then mix until a soft dough forms, about 4–5 minutes.
Transfer the dough in chunks into the baking pan, then spread and flatten it evenly using a small rolling pin or a glass.
Cut the dough into 32 equal rectangular portions using a knife or a cutter, then prick the surface of the dough with a fork.
Bake for 40–45 minutes or until the edges are just lightly golden.
Remove the baking sheet from the oven, then cut along the scored lines with a knife to separate the cookies.
Allow the cookies to cool on the sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

Even Spreading: I like placing the dough in small chunks before flattening—it helps me get an even layer without overworking it.

Clean Cuts: I prefer scoring the dough before baking because the cookies separate so neatly once they come out of the oven.

Better Texture: I let the cookies cool on the tray for the full 15 minutes; it helps them set and keeps the crumb tender.

Smooth Tops: I like to prick the dough lightly so the surface stays flat and doesn’t bubble while baking.

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