Shortbread Cookies
With only three ingredients, that you undoubtedly already have in your pantry, why wait to make cookies? These traditional shortbread cookies are indeed SO easy to make! Made with only butter, flour, and sugar, this short bread cookies recipe is the real deal! They keep for weeks, or months if you freeze them, so make these cookies well ahead of any occasion. These cookies don't have to be only for Christmas, after all, you can enjoy traditional shortbread any time of the year!
Shortbread cookies are definitely a traditional Christmas cookie. Not sure why, but this shortbread cookie recipe rarely gets baked at other times of the year. I do make a large batch when I do bake these easy shortbread cookies though. So, we actually have this favorite Christmas cookie in the freezer for a few months.
Butter is definitely a necessity for shortbread cookies. This cookie recipe wouldn't be short bread if you use anything other than genuine butter! The sugars can be a blend of half brown sugar and half icing or powdered sugar. Certainly, if you prefer a whiter shortbread cookie, you can use only icing sugar in this shortbread cookie recipe.
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What Type of Cookie is Shortbread?
These shortbread cookies are an icebox cookie or also called slice and bake cookie. Mix the dough, roll it, and bake it right away, after chilling, or freeze the dough rolls, to bake later. The great thing about this method of baking cookies, is that you can slice and bake fresh cookies any time you wish!
This shortbread cookie recipe is not whipped shortbread. Traditional shortbread cookies are a sturdier, nevertheless, melt in your mouth cookie. With a mild sweetness, and equally important, rich buttery flavor, shortbread cookies are a requirement for any Christmas cookie platter!
One of my oldest son's favorite cookies are shortbread cookies. He doesn't have much of a sweet tooth and likes to eat pretty healthy. It's no surprise that buttery shortbread with a mild sweetness is his favorite Christmas cookie.
Why You Will LOVE Shortbread Cookies!
- Buttery, sweet flavor!
- Melt in your mouth goodness!
- Such a beautiful cookie!
- Freezes incredibly!
- Can slice and bake whenever you want!
There are so many variations of shortbread cookies. Everyone has their favorite version. I prefer these tasty cookies with candied cherries on them. Some of my children naturally love the colored sugar or sprinkles on these Christmas cookies. Or, you can eat them plain or dipped in chocolate. For another option, you can mix some mini chocolate chips into the batter for a chocolate chip shortbread cookie!
History of Shortbread Cookies
Shortbread began as what was called "biscuit bread" in medieval days. These biscuits were made from leftover bread that would sometimes be sweetened, but, would always be dried out in the oven. The name shortbread comes from using a large quantity of butter in them, which consequently causes a crumbly texture. Fat added to biscuits and pastries is often called "shortening", hence the name, Short(ening) bread!
Make Some Shortbread for National Shortbread Day on January 6th!!
Ingredients in Shortbread Cookies
- Butter, the short part of shortbread ð¤. Consequently, salted butter is the best for shortbread cookies!
- Sugar, I use half brown sugar and half icing sugar. (or powdered sugar)
- Flour, all purpose works the best for these shortbread cookies.
- Candied cherries and/or red or green sugar.
How to Make Shortbread Cookies
1. Mix the butter, sugar, and flour together well, until it is easy to shape. (I use a stand mixer and it works great)
2. Make 2 rolls, about 1 1/2" in diameter. Wrap with plastic wrap and chill for at least 2 hours. (they can be frozen at this point)
3. Slice thinly.
4. Place on an ungreased baking sheet. You can definitely put a candied cherry piece or colored sugar on top at this point. (If using colored sugar, sprinkle it on the cookie elsewhere before placing it on the baking sheet.)
5. Bake at 325°F (not convection) for 15-20 minutes.
6. Finally, cool on a wire cooling rack!
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Other Christmas Treats to Try!
With only butter, flour, and sugar, these short bread cookies are the real deal! They keep for weeks, or months if you freeze them, so make shortbread cookies well ahead of any occasion. They don't have to be only for Christmas, but you can enjoy traditional shortbread any time of the year!
- 1 lb butter (salted)
- 6 tbsp brown sugar (packed)
- 6 tbsp icing sugar
- 4 cup all purpose flour
- candied cherries (cut up)
- red and green sugar
Mix the butter, sugar, and flour together well, until it is easy to shape. (I use a stand mixer and it works great)
Make 2 rolls, about 1 1/2" in diameter. Wrap with plastic wrap and chill for at least 2 hours. (they can be frozen at this point)
Slice thinly.
Place on an ungreased baking sheet. You can definitely put a candied cherry piece or colored sugar on top at this point. (If using colored sugar, sprinkle it on elsewhere before placing the cookie on the baking sheet.)
Bake at 325°F (not convection) for 15-20 minutes.
Finally, cool on a wire cooling rack!
Servings 51
- Amount Per Serving
- Calories 75kcal
- Calories from Fat 33kcal
- % Daily Value *
- Total Fat 3.7g6%
- Sodium 29mg2%
- Potassium 12mg1%
- Total Carbohydrate 9g3%
- Dietary Fiber 0.3g2%
- Protein 1g2%
- Vitamin A 5 IU
- Iron 3 mg
- Thiamin 7 mg
- Folate 7 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Make the cookie dough logs and freeze them to have cookies handy whenever you want.
- Let the dough warm up just enough to cut it.
- Salted butter produces the best shortbread cookies!
- Mix and knead the dough until it holds together well. I use a stand mixer for this step.
- If using colored sugar, place the sliced cookies on a piece of plastic wrap before sprinkling them. This will make clean up easy, plus, the sugar sticks to the baking sheet if you get any on it. ð¤
