shortbread cookie recipe

Get perfect Shortbread Cookies every time with this buttery, yet sweet Shortbread Cookie Recipe. Just in time for Christmas Cookie exchanges!

Shortbread Cookies

butter (softened)

sugar

vanilla

all purpose flour

Preheat oven to 325 degrees. Line two lightly colored baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.

Form dough into a ball and roll in between parchment paper to 1/3-1/2-inch thick. Cut into small 3-inch circles (or any shape desired**) and place onto prepared baking sheets.

Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.

Store in airtight containers for up to 5 days.

Maraschino Cherry Shortbread Cookies - make these classic shortbread cookies with red bits of Maraschino cherries, and you will get a beautiful Christmas dessert. These colorful Christmas cookies are the simplest recipe to follow, and a sweet way to celebrate with your family!

Christmas Maraschino Cherry Shortbread Cookies

unsalted butter- room temperature

vanilla extract

all-purpose flour

salt

maraschino cherries-chopped(spread cherries on paper towel to drain well or you can use candied maraschino cherries)

chocolate chips

Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla.

Add flour and salt mixture and mix until it starts forming larger clumps.

Mix in chocolate chips and maraschino cherries.

Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.

Preheat the oven to 325 F and line baking sheet with parchment paper.

Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between.

Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)

Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

Yum I love cherries and chocolate! These look very festive too, thanks for sharing!

UPDATE............I made these for the second time because I have never had a cookie defeat me. I altered the recipe a bit. I added more vanilla increased to one teaspoon and cooked the cookies at 350 for 20 minutes. Rotated the cookie sheet at 10 min. Putting the top sheet on the bottom and the bottom sheet to the top. The tops of the cookie don’t turn slightly brown in my opinion. The bottoms do. But don’t see it on the top.  With the addition of more vanilla I still don’t taste vanilla. So two tries with these. Won’t be making them again. :(

I agree with so many of the other reviews.  These were incredibly bland and had an almost off putting aftertaste. Very disappointing because the ingredients seemed so straightforward and the pictures looked like they would have been a home run.  I’ve never left an online review of a recipe before, but felt inclined to do so in this instance because they are just that bad. Save your time and money on the ingredients. Do yourself a favor and skip this recipe.

Ohh, they look fantastic! I rally love de combination of the red cherry and The choclate ☺ These cookies I must do, and serve for my familj On christmas eve in Sweden.  Thank you for idea! ?

Could this dough be frozen as a log, defrosted and then sliced and baked?

I made these cookies last night using jarred maraschino cherries which I chopped, rinsed and dried.  Added them to the shortbread ingredients.  Still turned the dough pink.  After refrigerating for the appropriate amount of time, I baked them.  Probably the worst cookies I ever made.  Very labor intensive,  the chopped cherries also stained everything.  They added nothing to the flavor of the shortbread, actually they detracted from the taste (and I like maraschinos).  Will not make these again.  I also used chocolate chips.

Made these several times, everyone loved them (including me). Used maraschino cherries, chopped and dried between paper towels and did not make cookies pink at all. These are sooooo delicious and pretty too ?

Thought these turned out delicious and very cute.  All I had available was the jarred maraschino cherries, so I drained them, chopped them, then put them on a baking sheet on parchment paper and in the oven at 250 to dry them out.  Worked great.  Also used mini chocolate chips instead of fullsize.  Everyone who has tasted them so far said they are a keeper! Taking them to a cookie swap tonight! :)

I just wanted to let you know I made these for Christmas this year and they were delicious! I refrigerated my dough overnight, I don't know if that helped, but mine turned out very well :D  Thanks

Unfortunately I agree that they are pretty but don’t taste very good.  I am going to make a glaze and color it green and drizzle over them.  1/2 cup powdered sugar isn’t very much.  I also might try almond extract instead of vanilla.  I think it is the lack of sugar that makes them  so bland.

I plan on making these this weekend, will be using dried cherries. I checked the comments and that really helped me to decide the kind of cherries to use. Thank for the recipe and all your help.

They turned out great. I candied my cherries and let them cool overnight in the fridge. Towel dried, dusted with flour and hand chopped. I used semi sweet chips and milk chocolate chips also.  Can’t wait to share these with family! Thank you!

These are so, so good! I made it as directed and already want to make it again!

I’m getting ready to bake these right now.  I used the  candied cherries and I added a little almond extract as well.

This biscuit is really Beautiful,  I have added it to my freeze and slice list, because I live on my own don't want the temptation so when I have friends coming over I let the roll soften just enough to slice so I can put it back in the freezer.  This recipe is right up there with my favourite stickyginfer roll......

Just finished making these and I had some reservations based on the comments but they turned out pretty well.  I used maraschino cherries but chopped and dried out for 15 minutes in the oven which helped and didn’t turn my dough pink. I wish I would have used mini chocolate chips as it was hard to slice through the normal chocolate chips. Other than that, they are very yummy! Excited to serve them up at Christmas!

I just made these and really enjoy them! Thank you for the recipe!

Followed recipe exactly and they turned out perfectly for a cookie exchange. For the people complaining about them veing too crumbky and dry, I wonder how they aee measuring their flour? You should always spoon flour lightly into the measuring cup, then level with a knife - sounds lije they may be scooping the flour into the cup, which packs it in.

These are incredible! I added a 1/2 cup of granulated sugar because of the “not sweet enough” comments, I also used salted butter. I did not have the dough turn pink, and baked these 15 minutes.. they turned out and taste amazing!

Just made these and they came out just like I thought they would! Yummy, simple and festive shortbread cookie! I used dried candied cherries so my dough did not turn pink. My one mistake was that I used ghiradelli dark chocolate chips which are large and kind of hard. I chopped them up before folding them into the dough, but not enough, so it made the dough challenging to slice, but I was able to work around it. Next time, I’ll use mini chips or even chocolate shavings. Great recipe!
I baked for 9 mins at 325 and that was perfect.

Without reading all the comments, a little almond flavor (pure) goes a long way.  Most flavor from maraschino cherries and draining them an extended time goes a long way to reduce color running. Covering the roll in red sugar was an added simple decoration. Baking takes patience, don't give up on this simple and delicious recipe!

With only 4 ingredients, these cookies are sweet, nutty, and delicious!

Brown Sugar Walnut Shortbread Cookies

brown sugar

walnuts (finely chopped)

In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.

Shape cookie dough into a 2-inch wide logs.

Spread chopped walnuts in a rimmed cookie sheet. Press logs into walnuts, rolling to cover each side.

Wrap logs in wax paper or plastic wrap, twisting the ends tightly, and refrigerate for at least 1 hour or overnight.

Once ready to bake, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Slice logs into 1/2 inch cookies and place on the prepared cookie sheet 2 inches apart.

Bake cookies for 8-10 minutes or until edges turn a light golden brown.

Store cookies in an airtight container for up to 1 week.

These Shortbread Thumbprint Cookies are easy to make with just five ingredients and no chilling required. Includes 7 fun and festive ways to decorate making them perfect for your holiday cookie platter!

Shortbread Thumbprint Cookies – 7 Ways

128 g white granulated sugar

cornstarch

217 g gluten-free 1-to-1 baking flour

almond milk

Classic Jam Thumbprints

Hershey's Kisses (- chocolate peppermint

Turtle Thumbprints (- caramel squares heavy cream, pecan halves, melted chocolate and caramel sauce)

Nutella M&M's (- Nutella and mini festive M&M's)

white chocolate crushed candy canes)

Snowman

Rudolph (- pretzels Red Smarties, cut black licorice

Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicone mat. Set aside.

In the bowl of a stand mixer or using a hand mixer on medium speed, cream butter and sugar together until smooth and creamy (about 5-6 minutes). Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer off then slowly add in cornstarch and flour. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too wet - add more flour (1 tablespoon at a time up to 2 tablespoons). If dough is too wet, add 1-2 teaspoons milk. Turn mixer off and gather the dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball. This might take about 2 minutes. The warmth from your hands will soften the dough and form together. Pick off 1&quot; pieces and roll and squish tightly into round cookie dough balls (you can roll them in granulated sugar for an extra crunch and sheen if desired) and place about 1.5&quot; apart onto prepared baking sheets. Make an **indentation with thumb or using a 1/4 teaspoon in the center of each dough ball.Bake in preheated oven until set but still pale &amp; not golden, about 10 - 12 minutes. Be careful not to overbake, as the cookies will continue cooking as they are cooling. Remove from oven and indent center again if necessary. Dough will continue to cook as it cools.

Allow to dry on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely. Fill with your favorite jam or decorate with choices below.

Hershey&#39;s Kisses thumbprints: once the cookies are baked and hot out of the oven, immediately press a Hershey&#39;s Kiss into the center while the cookies are still warm. Do not move and allow to dry. The Hershey&#39;s Kiss will stick to the cookie once it is dry.

Turtle Thumbprints - fill with melted caramel squares and cream filling, top with pecan then drizzle with melted chocolate and caramel sauce. Full recipe can be found HERE

For the Nutella M&amp;M&#39;s cookies: allow baked cookies to dry then fill with Nutella and top with festive mini M&amp;M&#39;s.

For the white chocolate peppermint cookies: Allow baked cookies to dry then fill with melted white chocolate and top with crushed candy canes. Allow to set.

For snowmen cookies: Once cookies are baked and still warm, immediately place a white chocolate melt in the center and bake in the oven for an additional 1 minute just until the chocolate melt sticks to the cookie. Then immediately decorate with blue sprinkles for the eyes, 1 orange jimmies sprinkle for the nose and top with cut black licorice pieces for the eyes and mouth. If the sprinkles and licorice do not stick, place back in the oven for another one minute so they all stick. Remove from oven and allow to dry and set.

**For Rudolph cookies: instead of pressing an indent in the middle when you bake the dough, flatten the dough balls with a glass and then stick on the broken pretzels to form the antlers. Once the cookie is baked, immediately press with a Red Smarties&#39; candy for the nose and cut black licorice pieces for the eyes and the mouth.

If you are searching for easy Shortbread, look no further! My buttery and melt in your mouth soft whipped Shortbread Cookies got you covered.

Whipped Shortbread Cookies

½ Cups Butter (at Room Temperature

Confectioners' Sugar

¼ Cups All Purpose Flour

¾ Cup Cornstarch

¼ Cup Sprinkles (of choice) ((I used non-pareils))

In a large mixing bowl beat butter and confectioners&#39; sugar for 3-4 minutes. Don&#39;t skimp on the beating time for light textured cookies. Add flavorings at this point (if adding) and give it a whirl too.

Next add in sifted flour and cornstarch in the bowl and beat only till combined.

Scoop and roll into 36 equal sized cookie balls. Place cookie dough balls on a pre-lined baking tray or on a large plate (coated with little flour) to avoid the dough balls from sticking to the plate. Press their tops with a cornstarch/flour dipped fork and top with sprinkles.

Now chill the dough balls for about 2 hours in fridge or till they are very firm to touch. Pro Tip: To speed up this process, you may chill the dough balls in freezer until firm.

Let dough balls chill in the fridge/freezer till you preheat the oven. I usually bake 12 cookies on a tray at a time.

When ready to bake preheat oven at 300 deg F and bake cookies for 19-20 minutes. Or till their tops look set.

Allow to cool on the baking tray.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1608063448/rtxakxmg7nvuy9lxddd4.mp4

Buttery and melt in your mouth soft Whipped Shortbread Cookies made with only four ingredients are easy cookies and a Christmas Cookie Tray's necessary addition.

This shortbread cookie recipe makes tender, buttery, classic shortbread cookies that hold their shape in the oven and melt in your mouth. Dipping in chocolate is optional, but highly recommended! Recipe includes a how-to video!

Shortbread Cookie Recipe

unsalted butter (softened)

table salt

In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.

Gradually add sugar, stirring until light and creamy.

Add vanilla extract and stir well.

In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.

Gradually add flour mixture to wet ingredients and stir until completely combined.

Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.

Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.

Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of cough into a ball and re-roll to make more cookies.

Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).

If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.

Absolutely the best shortbread recipe. My kids love these so I make them fairly often.

Made this for a family bbq, half dipped jn chocolate and half were plain and they were a hit!

Tried a few shortbread/cookie recipes in the past and something was always off. I was super excited with the results of these cookies, the texture is crisp but not hard, and the taste is not too buttery, like some recipes I have tried. This recipe is truly perfect! Thanks again, Sam!

This recipe is so good it has become a staple around my house!! Thank You!!!

I prefer a sugar cookie with a light, crispy snap to it and this is that recipe. I tried recipes with egg, leavening and granulated sugar and they all produced a soft and gummy cookie with a bitter taste. For this shortbread cookie, I used half vanilla and half cake batter flavor and refrigerated it for only 20 minutes. It came out perfect.

https://www.youtube.com/watch?v=g3q_4BQZn3o

Sugar Spun Run

This shortbread cookie recipe makes tender, buttery, classic shortbread cookies that hold their shape in the oven and melt in your mouth. Dipping in chocolate is optional, but highly recommended!

Recipe:

Ingredients
1 cup unsalted butter, softened (226g)
¾ cup powdered sugar (95g)
1 teaspoons vanilla extract
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch
½ teaspoon table salt

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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2” Cookie cutter (Affiliate Link):

Instructions
00:00 Introduction
00:16 In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.
01:13 Gradually add sugar, stirring until light and creamy.
01:55 Add vanilla extract and stir well.
02:39 In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.
03:50 Gradually add flour mixture to wet ingredients and stir until completely combined.
04:40 Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
05:40 Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
05:50 Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of cough into a ball and re-roll to make more cookies.
08:40 Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
09:50 If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.

Notes
Number of cookies
This will vary depending on the size of the cookie cutter used and how thick or thin you roll the dough. I use a 2” cookie cutter and get about 44 cookies.
Butter
Upgrade to European-style butter for richer-tasting, more buttery cookies.
Vanilla
Elevate your cookies by substituting 2 teaspoons of vanilla bean paste or the seeds of a scraped vanilla bean for the vanilla extract.
Variations
Make a brown sugar shortbread by reducing the powdered sugar to ½ cup (63g), cream ¼ cup (50g) of brown sugar with the butter, and increase cornstarch to 3 Tablespoons.
Original recipe
Original recipe can be found here:

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Top 6 shortbread cookie recipe recipes from across the web

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Shortbread Cookies

Christmas Maraschino Cherry Shortbr...

Brown Sugar Walnut Shortbread Cooki...

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Whipped Shortbread Cookies

Shortbread Cookie Recipe

The most viewed shortbread cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine