Simple Shortbread Cookies

"Something so simple yet so necessary to daily life. Wonderful dunked in a cup of milky coffee or tea."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Lena R. photo by Lena R.
photo by kimphillips_5244794 photo by kimphillips_5244794
photo by reneelarsen1965 photo by reneelarsen1965
photo by Dine  Dish photo by Dine  Dish
Ready In:




  • Cream butter and sugar.
  • Add flour, mix well.
  • Roll out and cut into desired shapes, place on a parchment lined baking sheet.
  • Bake at 350°F for 10 to 12 minutes until pale golden.

Questions & Replies

  1. Can I use cookie cutters for these?
  2. I'm looking to up the protein level. Suggestions. Pecans or almonds.
  3. Can you use salted butter?
  4. why cant margarine be used? Even if its I cant believe its not butter which I believe is made with butter milk?


  1. Delicious, delightful, delicate cookies. I added 1/4 t. salt just because I like a little salt with my sweet. I scooped them with my small cookie scoop, made a dent with my thumb, and filled with raspberry perserves. My whole family loved them.
  2. Excellent. I melted the butter in the microwave, added the powdered sugar, blended, added the flour, waited 20 minutes, and started baking. This is one VERY good cookie!
  3. Delicious and so easy! I made these a little different than stated, because I wanted to use them as a base for a cookie bar I was experimenting around with. I halved the recipe and pressed it into the bottom of a parchment lined 11x7 pan instead of rolling it out and then baked as directed. Thanks for a great recipe, Mirj!
  4. Made this on 3 days in a row because my boys and I couldn't get enough of them! My 6 year old added milk chocolate chips to the recipe and they turned out great! One suggestion that made them formed more evenly, therefore baked much better, was to form the dough into a roll in aluminum foil and let it sit in the fridge for about an hour, then take it out and slice it into 1/4 inch thick cookies. It was much easier than rolling out the dough and getting all the cookies the same size. My Mom even asked for the recipe tonight after experimenting! Thanks!
  5. I just used this recipe in a primary school cooking class. It was a smashing success. If you have a problem with it being too dry (which can happen after rolling out a few times) just add a tiny bit of water and it'll be the perfect consistency. Thanks for a super simple, delecable cookie recipe!


  1. The tweaks I make to this recipe: Add 1 tsp vanilla. Add 1 cup chopped pecans Chill the dough into a log for sliced cookies. For Pecan Sandies, Russian Teacakes, Mexican Wedding Cookies which are basically the same with the above minor ingredient changes in nuts and sugar (Russian Teacakes use granulated sugar), chill the dough and roll into balls. Bake until bottoms are very light brown, remove from baking pan but while warm dredge cookies in a bag of confectioners sugar. When cooled completely, dredge again for a double coating. (A tweak I like for these cookies is to use self rising flour. It makes these cookies diliciously tender and with a very slight taste of salt to cut the sweetness of all that confectioner's sugar.
  2. Added sugar crystals into the mini cupcake pan
  3. Hi, I added 2 TBSP. butter after mixing flour in to give it less breaking while rolling out. I also sprinkle with demerara sugar before going into the oven. Then, once baked and chilled, I dip the edges in melted salted caramel or milk chocolate and freeze until hardened.
    • Review photo by John W.
  4. Added 2 tbsp of vanilla extract, halved the butter, added 2 tbsp of water. Kids had a blast, they came out yummy.
    • Review photo by Anna M.
  5. tweak with review


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