Butter Shortbread Cookies
Sink your teeth into the timeless taste of butter shortbread cookies, a simple yet irresistible treat that’s as versatile as it is delightful. These cookies strike the perfect balance between a rich, buttery flavor and a crispy yet crumbly melt-in-your-mouth texture, making them a favorite for all occasions. Whether you’re pairing them with a cup of tea or serving them as a sweet holiday gift, these classic cookies are easy to make and love.
Shortbread is a cookie I’ve always loved. My grandmother Bena used to eat shortbread cookies dunked in her coffee, which means we used to eat shortbread cookies dunked in coffee. The flavor was outstanding and talk about delicious.
She used to make a classic shortbread cookie by using plastic wrap, a rolling pin, and a cookie cutter, but I’ve taken some shortcuts to make it easier, and where her cookies were a little more crumbly, my cookies have a nice crisp, which I love because I dunk them in coffee. Christopher dunks them in his tea!
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Helpful tips
- Take the butter out at least an hour before you start on the cookies. You want it to be room temperature.
- I use salted butter, but if you prefer, use unsalted butter instead.
- Don’t overmix the cookie dough, this is important. Just mix it until it is just combined.
- Use good quality chocolate to dip the cookies into. I use 60% Ghirardelli chocolate chips.
- These cookies freeze well and make great gifts during the holiday season. Place them in an airtight container like a gallon freezer bag and place them in the freezer for up to 6 months. I sometimes separate the layers of cookies in the bags with parchment paper.
- Bake times may varies as all ovens are different.
- Once the cookies get slightly brown around the edges, they are done.
How to make butter shortbread cookies
Pre-step
Preheat the oven to 350 degrees Fahrenheit. Place the oven racks in the middle of the oven. Get out your stand mixer and place the paddle attachment on it and cookie sheets.
Step one
Gather the ingredients – butter, flour, sugar and vanilla extract. (A)
Step two
Place the butter and confectioner’s sugar in the mixer and mix on medium until combined. Add flour and vanilla and mix until just combined. Don’t overmix.
Step three
Take a scoopful of cookie dough in your hand, roll it into a ball, and place it on the baking sheet. Repeat until all the balls are rolled. (B)
Step four
Take your palm and press the dough down so it flattens. (C)
Step five
Bake for 18 – 20 minutes.
You can remove the cookies off of the cookie sheets right way as they are crispy cookies and not floppy or delicate. Place the cookies on a wire rack to cool.
One of the things I love about these cookies is dunking them into chocolate, or dribbling chocolate over them. There can’t be too much chocolate in the world. Still, I leave half of the batch plain for peeps like Christopher.
Boring peeps.
Oops, I mean, peeps who like their cookies plain.
But let’s see the chocolate ones.
Time to plate some and take a bite.
I hope you enjoyed this butter shortbread cookies recipe! They are perfect at Christmas time.
Other popular cookie recipes
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
And as always, may all your dishes be delish!
Butter Shortbread Cookies
Ingredients
- 1 cup butter softened (take out at least an hour before)
- 3/4 cup confectioner’s sugar
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Chocolate coating
- 1/2 cup chocolate chips melted
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place butter and sugar in stand mixer and mix until combined1 cup butter, 3/4 cup confectioner’s sugar
- Add flour, salt, and vanilla and slowly mix until just combined. Don't overmix the cookie batter.2 cups all purpose flour, 1/4 teaspoon salt, 1 teaspoon vanilla
- Take a small amount of dough and roll a ball of it between your palms and place each ball on the cookie sheets – 16 balls maximum on a sheet.
- Take hand and press down on each ball flattening it somewhat.
- Place cookie sheet in oven and bake for 15 minutes until golden around the edges.
Chocolate coating
- Place the chocolate chips in a small saucepan and melt them on low stirring them all the while. Dip some cookies into the melted chocolate. You can also drizzle some of the chocolate over the cookies or leave them plain.1/2 cup chocolate chips
- Smile
- Enjoy
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Helpful tips
- Take the butter out at least an hour before you start on the cookies. You want it to be room temperature.
- I use salted butter, but if you prefer, use unsalted butter instead.
- Don’t overmix the cookie dough, this is important. Just mix it until it is just combined.
- Use good quality chocolate to dip the cookies into. I use 60% Ghirardelli chocolate chips.
- These cookies freeze well and make great gifts during the holiday season. Place them in an airtight container like a gallon freezer bag and place them in the freezer for up to 6 months. I sometimes separate the layers of cookies in the bags with parchment paper.
- Bake times may varies as all ovens are different.
- Once the cookies get slightly brown around the edges, they are done.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
Love your photos! You are an artiste of the first order.
Chris,
Thanks so much!
I love the simplicity of shortbread – I think they must be my all time favorite cookie – and a little chocolate never hurts, either!
Lisa! So true. Everything is better with chocolate. Now to convince my hubby!
These little gems contain all my basic food groups: flour, butter, sugar and chocolate! LOL.
I’m right there with you! 🙂
These cookies remind me of my childhood! I will have to try them soon, look easy and quick to make too, which is a plus! 🙂
Neli,
They are super delish. Just like my grandmother made. I hope you do get to try them.
These cookies remind me of shortbread cookies that my Mum used to bake when I was a child! Simple and delicious. And I love your photography 🙂
Thanks Diana! That means a lot!
I love the buttery taste of shortbread cookies! It’s so easy for me to eat an entire tin of them if I’m not careful. These homemade ones dipped in chocolate would be perfect for gifting, but I’m afraid they’ll never make it out of the kitchen! Haha.
Luci! I hear you! It was hard not to eat them before I photographed them. My hubby keeps sneaking in the freezer to get them. 🙂
This is definitely favourite cookie and like Chris, I am a boring peep. I like them plain.
Laura, you are anything but boring 🙂
Shortbread cookies are my all time favorite! You’re Nana sounds like my kind of girl! Love dunkin my cookies!
Mine too, Beth! Thank you.
How good is shortbread?! It’s something I haven’t had for a while but your post makes me want to make them again so I will! On a side note…. I had no idea cream was put in coffee until we traveled in the USA! We have milk in our coffee here. The things you learn ?
Thanks, Gabby! I love shortbread!! And funny about milk and not cream.
Yum! These shortbreads look delicious and I agree with you, leave the plain ones to the boring people, we are not like that! 🙂
Thanks so much, Patty!
Don’t know what I did wrong but my perfect slightly smashed dough balls melted into a puddle of yum, the next batch I put in muffin tins and delish buttery cookies.
That’s weird Susan. I’ve always had them come out like cookies and not melted. I’ll have to remake them this holiday. But I’m glad you liked the cookies (in the muffin tins). Thanks for letting me know.