Rich buttery shortbread cookies

I rolled my first batch too thin once, and they shattered like glass the second I tried to lift them. Now I know that quarter-inch makes all the difference. These butter cookies taught me patience, precision, and the satisfaction of a dough that behaves exactly as it should. They smell like childhood and taste like every holiday table I've ever loved.

My neighbor once asked me to bake two dozen for her daughter's birthday party, and I panicked because I'd never made that many at once. But the dough rolled out so smoothly, and every single cookie came out golden and even. She texted me a photo of the kids decorating them with rainbow icing, and I realized these cookies aren't just dessert, they're an event.

Ingredients

• Unsalted butter, softened: This is the soul of the cookie. Let it sit on the counter for an hour so it creams properly, or you'll end up with lumps and uneven texture.
• Granulated sugar: It dissolves into the butter and creates that tender, melt-in-your-mouth crumb without weighing the dough down.
• Egg, at room temperature: Cold eggs don't blend as smoothly and can make the dough grainy, so I always leave mine out while I gather everything else.
• Pure vanilla extract: Use the real stuff. Imitation vanilla tastes flat and won't carry the warmth you want in every bite.
• All-purpose flour: The structure. Too much and they're stiff, too little and they spread, so measure carefully or weigh it if you can.
• Baking powder: Just a touch to give them a little lift without puffing them into cake.
• Fine sea salt: Balances the sweetness and makes the butter flavor pop. Don't skip it.
• Royal icing or glaze: Optional, but this is where you get to play. I keep mine simple with powdered sugar and milk, but you can go wild.
• Sprinkles or sanding sugar: For when you want them to sparkle, or when kids are involved and everything needs to be covered in color.

Instructions

Cream the butter and sugar:

Beat them together until the mixture is pale and fluffy, about two to three minutes. This is where air gets trapped, so don't rush it.

Add the egg and vanilla:

Crack the egg in and pour the vanilla right after, then beat until everything is smooth and cohesive. The dough should look glossy.

Mix the dry ingredients:

Whisk the flour, baking powder, and salt together in a separate bowl so the leavening distributes evenly. This step prevents pockets of baking powder in your dough.

Combine wet and dry:

Add the flour mixture gradually, stirring just until it disappears into the dough. Overmixing makes tough cookies, so stop as soon as it comes together.

Chill the dough:

Divide it in half, flatten each piece into a disk, wrap tightly in plastic, and refrigerate for at least an hour. Cold dough rolls cleanly and holds its shape in the oven.

Preheat and prep:

Set your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. This keeps the bottoms from browning too fast.

Roll and cut:

Work with one disk at a time, keeping the other chilled. Roll to a quarter inch on a floured surface, then cut your shapes and gather scraps to re-roll once.

Arrange on sheets:

Space cookies about an inch apart. They don't spread much, but you want airflow around each one for even baking.

Bake until golden:

Ten to twelve minutes, watching for the edges to turn the palest gold. The centers will still look soft, and that's exactly right.

Cool in stages:

Let them sit on the sheet for five minutes to firm up, then move them to a wire rack. If you rush this, they'll crack.

Decorate when cool:

Once they're completely cool, flood them with icing or dust with sugar. Warm cookies will melt everything, so be patient.

Add to Pinterest

One December, I made a batch with my niece and she insisted every single cookie be a star. We rolled and cut for an hour, and by the end the kitchen smelled like a bakery and her hands were covered in flour. She ate three warm ones before dinner and told me they tasted like magic. I think about that every time I pull out the cookie cutters.

How to Store Them

Undecorated cookies stay crisp in an airtight container at room temperature for up to a week. If you've iced them, let the icing dry completely first or they'll stick together. I layer mine between sheets of parchment to keep them from chipping. For longer storage, freeze baked cookies in a freezer bag for up to three months, and they'll thaw in minutes on the counter.

Flavor Variations I Actually Use

Swap a quarter cup of the flour for cocoa powder and you get a deep, chocolatey version that pairs perfectly with peppermint icing. Add a teaspoon of almond extract instead of vanilla for a subtle, elegant twist. I've also stirred in lemon zest before chilling the dough, and it makes them bright and summery. The base recipe is so sturdy you can play with it endlessly.

What to Serve Them With

I love these alongside a strong cup of coffee in the morning, or with black tea in the afternoon when I need something sweet but not heavy. They're also perfect with dessert wine, especially a late-harvest Riesling or a tawny port. If you're making them for a party, set out bowls of icing and let people decorate their own.

• Serve them on a simple white platter so the colors and shapes stand out.
• Pair with vanilla ice cream if you want to turn them into a plated dessert.
• Box them up in clear bags tied with ribbon, they're the best homemade gift I know.

Add to Pinterest

These cookies have become my go-to whenever I need something reliable, beautiful, and completely from scratch. They've never let me down, and I hope they do the same for you.

Recipe Questions & Answers

→ How does chilling the dough affect the final texture?

Chilling firms the dough, preventing spreading and resulting in a tender, crisp texture after baking.

→ Can I customize the flavor of these shortbreads?

Yes, adding cocoa powder or different extracts can create variations without altering the base texture.

→ What is the best way to decorate these cookies?

Use royal icing or glaze after cooling, and add sprinkles or sanding sugar for visual appeal and subtle sweetness.

→ Why is it important not to overmix the dough?

Overmixing can develop gluten, making the cookies tough rather than tender and crisp.

→ How should these cookies be stored to maintain freshness?

Keep them in an airtight container at room temperature for several days or freeze for longer storage.