This is my classic shortbread recipe, which is intensely buttery and subtly sweet, easy to make, and stores well for packing into holiday cookie boxes. I make these cookies every year – they are a family favorite, and my mom has been known to smuggle them out of my house in her purse, only to bring them home and freeze them, eating one every day until she runs out.
Shortbread does not use any leavening, and is known for its “short” or crumbly texture. The shining ingredient is of course, butter. I have quite a few recipes for shortbread and sables in my books; all of them quite similar in nature, and all of them well-loved by my family.
I like to use both granulated and confectioners’ sugar and a good bit of salt, and also add an egg yolk to add both a little color and richness.
Tips for Making Shortbread Cookies:
Butter is the major ingredient here, so make sure to use a brand of butter that you love.
I prefer to use unsalted butter so I can control how much salt I put into the cookie, but if you have a salted butter you love, you can use that instead; taste the finished dough before adding more salt. Make sure that the dough is completely combined, and use a spatula to scrape down the sides of the mixer.
A Twist Shortbread Variation
I love different versions of half-and-half cookies, like my White Chocolate Raspberry Sugar Cookies. Two flavors in one bite, and the distinct colors are beautiful. So I did that with these cookies as well, half chocolate shortbread, half vanilla. They taste like a twist cone, but in cookie form. The recipe notes to make them are included below.
More Shortbread Recipes:
Buttery Vanilla Shortbread Cookies
Ingredients
- 1 cup [2 sticks or 227 g] unsalted butter at room temperature
- 2/3 cup [130 g] granulated sugar
- 1/3 cup [40 g] confectioners' sugar
- 1 teaspoon fine salt
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 cups [284 g] all-purpose flour
- ½ cup [100 g] sanding sugar or other coarse sugar for sprinkling
Instructions
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and confectioners' sugar and salt, and beat again on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl and add the egg yolks and vanilla, and mix on low speed until incorporated. Then add the flour and mix on low speed until just combined.
- Transfer the dough to a workspace and pat the dough into a 4 by 6 in [10 by 15 cm] rectangle. Cut the rectangle in half vertically, so it is now 2 in by 6 in [5 by 15 cm]. Roll and form each half into a log about 2 in [5 cm] wide and 6 or 7 in [15 or 16 cm] long. Place the log on a large piece of plastic, a few inches longer than the log. Sprinkle about a teaspoon of sanding sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands. Wrap the log in the plastic wrap and refrigerate until firm, about 2 hours, or overnight.
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
- Sprinkle some more sanding sugar over each side of the log, if desired. Slice the chilled log into ½ in [12 mm] thick rounds. Space the rounds about 2 in [5 cm] apart on the sheet pans. Bake one pan at a time, rotating halfway through baking. Bake until the edges are light golden brown but the centers are still pale, 14 to 16 minutes. Move the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days.
Notes
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast. 
18 Comments
Kris
Thursday, December 12, 2024 at 11:09 amThe recipe makes a good cookie but the yield needs to be corrected. The directions tell you to make two logs 15-16 cm long. The directions also tell you to slice the cookies approximately 12 mm thick. At best you will get 32 cookies. If you need/want the approximate 50 cookies this recipe indicates you won’t. It’s a good cookie, but adjust the recipe if you are expecting more cookies.
Grace
Wednesday, December 11, 2024 at 12:47 pmEasy recipe and makes a lot of cookies pretty quickly! I got about 40 cookies approximately two inches across. They held their shape well and were easy to bake!
If you want to make more, I recommend NOT doubling the batch and instead just making two separate batches of dough. This ensures the dough gets mixed evenly and no tiny spots of the butter/sugar/egg mixture don’t mix with the flour and then seep out during baking.
I’m sure lots of various flavor additions would be great but we also like the base recipe as-is for a simple buttery vanilla cookie.
Meg
Saturday, November 2, 2024 at 6:58 pmOutstanding. Even got a bit of a Carmel flavor. Used cheap butter and was spot on.
Jill Lustig
Friday, November 1, 2024 at 12:37 amHello Sarah and bakers, I made these and added zest of one orange and a restrained 1/2 C of chopped no added sugar dried cranberries. I wanted a whiff of cranberry and not my usual overdo. Big, big hit and success! I even stamped with a ceramic shortbread stamp. I rolled in sugar first and found success with a damp stamp and multiple mid-bake stamp refreshers. Great recipe, Sarah!
Paula Campos
Thursday, March 14, 2024 at 7:11 amIf I didn’t want to roll in logs, how thick would I need to roll the dough? I was thinking of using this recipe for the Williams Sonoma stamps..
Tracy
Sunday, March 10, 2024 at 10:27 amHi Sarah,
First let me say, I’m a huge fan! I have tried and loved so many of your recipes, including this one. I look forward to each new recipe. That said, my favorites are the shortbread cookies. I was wondering if you’ve got a recipe for chai shortbread. I’ve seen several versions online but they don’t seem to be the same quality you provide.
Fingers crossed!
Tim Phillips
Wednesday, January 31, 2024 at 2:32 pmGreat and easy recipe…. Thank you the cookies are delicious. I plan to try the chocolate ones too. ?
Randy Heyl
Monday, January 15, 2024 at 6:57 pmGreat recipe. Question on the quantity? I got about 25 out of the recipe using the instructions. How small would they have to be to make 50? Seems they would be very very small!
Trish Pines
Monday, December 18, 2023 at 9:38 amI love these cookies. They are so delicious and full of a lovely butter flavor. They fit perfectly with the other cookies I baked for holiday treat boxes.
Cathy
Friday, December 15, 2023 at 11:31 amI am making cookies to send to California. All I have found say they will last 3 to 5 days. DO you have a shortbread that will be good for longer than 3 to 5 days, like for 2 weeks?
Thank you.
Maria
Sunday, December 3, 2023 at 11:20 amI love shortbread and found this recipe so delicious! Sadly I only had one stick of butter, so I could only make a half batch. Will definitely be making this recipe again and would love to make the vanilla/chocolate combo as well.
Victoria
Sunday, April 16, 2023 at 9:10 pmI followed the directions and then added dried chopped cherries that I had first sifted in sugar. One of the best cookies I’ve ever made! Thank you for a delicious and fancy-but-easy recipe!
Sarah Kieffer
Monday, April 17, 2023 at 7:43 amglad you enjoyed the shortbread!
Rachel
Tuesday, December 20, 2022 at 4:54 pmThese tasted great even though I got distracted and added the egg yolks before the sugar! I decided to just push through and see what came out of the oven and I was not disappointed. Looking forward to making them the right way, lol!
Phoebe
Saturday, December 17, 2022 at 8:23 amHi, can I check if the oven temperature is for fan forced? Thank you.
Lauren
Tuesday, November 15, 2022 at 9:49 amThese are amazingly delicious and so easy to make. I love the crunch of the sugar around the edges as well. I am eating one made two days ago with my coffee and somehow the flavor today is even better than it was yesterday.
Sarah Kieffer
Tuesday, November 15, 2022 at 10:21 amSo glad you liked them!
Maria
Sunday, November 6, 2022 at 5:12 pmHello, I was curious if anyone knows how to make this shortbread recipe using a shortbread pan? I was gifted one made by Nordic Ware but I’ve never used it! Do you press the dough into the pan? I’m sure this is a dumb question but I am learning and love trying new things. Thank you! M.Fay