Shortbread Cookies

445 Ratings
  • 5 89
  • 4 144
  • 3 132
  • 2 52
  • 1 28

Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with a fruity topping, or use this recipe to make our monogrammed Hanukkah cookies.

Martha Stewart Living, December 2009

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Recipe Summary

Yield:
Makes 12 to 14 large cookies
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Ingredients

Directions

  • Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

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  • Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.

  • Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

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Reviews (9)

445 Ratings
  • 5 89
  • 4 144
  • 3 132
  • 2 52
  • 1 28
Martha Stewart Member
11/19/2018
Best shortbread recipe I've tried! The dough is easy to make and handle also a great for add-ins. This cookie is flaky with just the right snap. I added strawberry jam to the cookie and it worked out great!
Martha Stewart Member
12/24/2016
Followed the recipe exactly and it came out great!
Martha Stewart Member
12/22/2016
This is an AWESOME recipe. I was looking for a simple shortbread recipe due to the fact I had never made shortbread cookies before. I followed recipe exactly and it turned out wonderful. Cookies were light with a little bit of crisp and melts in your mouth. I will be making these year round!
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Martha Stewart Member
12/19/2016
this tasted like FLOUR. I was very disappointed. I wanted to give to people for xmas but they were awful.
Martha Stewart Member
08/01/2015
I found this recipe some time ago and it's a keeper, my wife loves them and so do her friends, now I have to make 5 -10 dz every week as she has her friends over and our grandkids, have added pecans, chopped dates and almonds and they come out great.
Martha Stewart Member
01/01/2014
I was a bit dubious about the salt, but made them 'as is' and they were delicious!!! And so easy! A beautiful, buttery shortbread. A keeper.
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Martha Stewart Member
04/22/2013
i added 1 large egg and half a teaspoon of baking powder and it was delicious my whole family loved it especially my little kid :)
Martha Stewart Member
12/24/2012
This is the BEST shortbread recipe I've ever tried – and I've tried many. The dough is smooth and easy to work with and not at all crumbly, which makes for easy rolling and cutting. And the texture is slightly crispy, yet buttery smooth and just sweet enough. Have used with cookie sprinkles on top and they're amazing, and addictive!
Martha Stewart Member
04/18/2010
Martha thank you for all you do, you never cease to amaze me. I love all your recipes, garden tips, and household helpers. Respectfully, Cami
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