There’s something beautifully simple yet globally beloved about shortbread—crisp, buttery, and melt-in-your-mouth like the sablés I tasted in a tucked-away Parisian bakery. At its core, it’s a lesson in restraint: just butter, sugar, and flour, yet the texture speaks volumes.
In Scotland, where this cookie’s heritage runs deep, bakers embrace “short” dough for its crumbly bite, a technique echoed in French pâte sablée. I love introducing a dash of sea salt or citrus zest, a little culinary passport that travels the world without leaving your kitchen.
Whether you cut them into classic rounds or rustic wedges, shortbread invites experimentation—dipping edges in chocolate, dusting with lavender sugar, or even pressing patterns inspired by global motifs. It’s a canvas for creativity, grounded in tradition yet open to your own culinary story.
What’s So Great About This Dish?
- I first made these during a rainy afternoon in Edinburgh, and now every bite reminds me of cozy café windows and warm tea—perfect for readers seeking nostalgic comfort.
- Over time, I started adding lemon zest or cardamom for subtle flavor twists, showing how adaptable these cookies are for anyone wanting to make the recipe their own.
- These cookies keep beautifully in an airtight tin, making them my go-to for gifting or last-minute entertaining—a practical perk for busy schedules.
- Surprisingly, I found they pair wonderfully with savory elements like a cheese board, expanding their role beyond dessert and offering a playful, elegant touch.
- And honestly? They just taste so good—rich, buttery, and effortlessly satisfying in every crumb.
Shortbread Cookies Recipe
Equipment
- Electric mixer
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Cookie press
- Two ungreased cookie sheets
- Oven mitts
Ingredients
- 2 cups butter, softened
- 4 cups all-purpose flour
- 2 tsp vanilla extract
- 1 cup white sugar
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, beat the softened butter and sugar together with an electric mixer until the mixture is light and fluffy.
- Stir in the vanilla extract, then add the flour and mix until fully combined.
- Fill a cookie press with the dough and form cookies onto two ungreased cookie sheets, spacing them about 1 ½ inches apart.
- Bake in the preheated oven for 10 to 12 minutes, until the edges are just starting to turn golden brown.
- Remove the cookie sheets from the oven and set them on a wire cooling rack for a few minutes.
- Then transfer the cookies directly to the rack to cool completely.
Notes
- Make sure the butter is fully softened for easy creaming and smooth dough.
- If the dough feels too soft to press, chill it briefly in the refrigerator
| Nutrition | Value |
| Calories | 490kcal |
| Carbohydrates | 49g |
| Fibre | 1g |
| Fat | 31g |
| Protein | 5g |
| Cholesterol | 81g |
Tips To Ease Your Job!
- Use parchment under the cookie press: Placing parchment paper on the counter can help stabilize the cookie sheet while pressing, so the dough sticks better.
- Warm the cookie press slightly: If the dough is hard to press, running warm water over the cookie press barrel (then drying it) can make it easier to push the dough through.
- Scrape the bowl sides well: Periodically scrape down the sides of the bowl while mixing to ensure all the butter and flour are fully incorporated.
- Test a few presses first: Practice pressing a few cookies on a plate to get the feel for the press before working directly on the baking sheet.
