Our Favorite Shortbread Recipe

This is my favorite shortbread recipe! It’s very simple, and the cookies are strong enough to keep for a few days (if not weeks, it cools for weeks). Just a few ingredients are needed without a mixer! All you need is AA bowl and spoon.

I love these shortbread! They are very simple, proving that sometimes the most basic recipes are indeed the best. They have a classic buttery flavor that reminds me of the Scottish shortbread I like to grow up (like Walker’s shortbread). They are incredible.

While the basic recipe only requires three ingredients, I like to add a hint of vanilla and a hint of orange peel. The dough takes some cold time, but I really appreciate it! These cookies are perfect for making ahead of time, which is always a plus, especially during the holidays. Definitely one of my favorite cookie recipes! These cookies also inspire the crust of our lemon sticks with crispy crust.

Key Ingredients

• flour: I stick with all-purpose flour from these cookies. While some recipes use corn starch for extra tenderness, regular flour keeps them in perfect balance – but tighten.
• sugar: Pure sugar is what you need! It sweetens the dough and I like to sprinkle a little on top, which will make the cookies glitter.
• butter: Unlike many shortbread recipes that start with soft butter, this requires melted butter. This means no need for a mixer (a big win in my book!). This recipe uses salty butter, but feel free to replace unsalted butter and add 1/4 teaspoon of fine salt. I also use melted butter to make my favorite oatmeal cookies.
• Vanilla and Orange: Believe me. Vanilla extract and orange peel are game-changers! These simple additions really make these cookies unique. I also added orange zest (and lemon zest) to these simple butter cookies!

How to make shortbread cookies

This shortbread recipe is my absolute favorite. This is very easy and provides excellent results! You only need a bowl and a spoon to mix the dough (no mixer required!).

The secret to these tender cookies is to inject sugar. Just rub sugar with vanilla extract and orange peel with your fingers. When rubbed, the oil in the orange peel perfume in sugar creates an incredible aroma and flavor, which infuses the cookie dough.

Next, stir the melted butter while still warm and gently mix the flour until a soft dough forms. Don’t worry about the butter being a little shiny, that’s exactly what you want!

Now, here’s the key: let the dough sit on the counter for a few hours, or even better. This allows the flour to completely absorb all the flavors of butter and infused sugar. I use the same still method on my blog, like our Snickerdoodles or these chocolate chip cookies.

We will use Alice Medrich’s brilliant, twice-baked approach to achieve this perfect crisp, melted mouth texture. First, bake the cookies in a pan until they are solid and light golden. Then, remove them from the oven, cut them into separate cookies, and bake for another 15 minutes until they are crispy.

Trust me, this extra step is worth every step! It differs in texture and provides you with the most delicious classic shortbread cookies!