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Shortbread Cookies

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By Betty Crocker Kitchens
Updated Dec 4, 2023
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Can a cookie that’s so buttery tender and delicate really be only 3 ingredients? Yes, it can! This iconic shortbread cookie recipe magically mixes flour, sugar, and butter together for a not-to-sweet cookie that’s irresistible! Customizable for any holiday or occasion, you can change the shape or flavor, with our easy-to-follow tips.

What Are Shortbread Cookies?

Classic tender and buttery shortbread cookies are more dense and less sweet than most cookies. The dough was traditionally pressed into a round earthenware mold with a decoration carved into it. After being baked, the shortbread was turned out of the mold and cut into wedges.

How Do You Make Shortbread Cookies?

For the best shortbread cookies, be sure your butter is at room temperature but not so soft that any has melted. With our shortbread cookie recipe, sugar is mixed into softened butter first before adding the flour, to help the mixing go faster and easier. The dense dough is rolled and cut into shapes with a knife or cut with cookie cutters, so you don’t need to buy a special mold just to make these delicious, not-to-sweet cookies.

How Can I Customize Shortbread Cookies?

Try any of our flavorful stir-ins (see the Tips below) or change the shapes to fit the occasion by changing the shape you cut them in or the cookie cutters you use.

More About This Recipe

  • Shortbread cookies are now widely made year-round, but it started as just a Christmas cookie or Scottish New Years cookie. If you’re a shortbread fan, like we are, check out this shortbread recipe collection for loads more yummy ways to enjoy shortbread cookies.

Frequently Asked Questions

Why is the dough hard to mix?

Be sure your butter is room temperature (let it sit on the counter for at least 30 minutes) before making our shortbread cookie recipe. This dough is stiffer than most rolled cookie doughs, so we have you mix the sugar into the butter before adding the flour. Follow our measuring guide to be sure you’re adding the right amount of flour.

Why do my shortbread cookies taste floury?

For the best shortbread cookies, it’s important to scoop and fill your measuring cup, rather than dipping your measuring cup into the flour. (See Tips for How to Measure Flour above). We’ve had many kitchen experts try dipping the measuring cup into the flour and then weighing it. The weight can range quite drastically—you can be a light measurer or a heavy measurer—and it really can impact your baking. By using the spooning method, you can more accurately and consistently measure flour. Shortbread cookies are not as sweet as most cookies. If you are not a fan of plain shortbread, try one of our delicious variations in the Tips section.

Shortbread Cookies

  • Prep Time 20 min
  • Total 40 min
  • Servings 24
  • Ingredients 3
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Ingredients

  • 3/4 cup butter, softened
  • 5 tablespoons sugar
  • 2 cups Gold Medal™ all-purpose flour
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
  • Step 
    2
    Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining 1 tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart.
  • Step 
    3
    Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition

100 Calories
6g Total Fat
1g Protein
11g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
45mg
2%
Potassium
15mg
0%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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