The good news is that this delicious Shortbread Cookies recipe is egg-free and vegetarian. With some substitutions, it can also be dairy-free, gluten-free, and sugar-free with a sugar substitute.
What sets this cookie recipe apart from the others is its simplicity to prepare and cook. Whether you’re baking these for a holiday treat, a simple snack, or just because they’ll impress the neighbors, it’ll be of no surprise that they’ll fly off the plate before you can even blink.
If you’re a baking enthusiast, you’ll soon realize, though, that these tasty babes are too good for sharing. Hence, if you’ve set your heart on sharing, you definitely need to double up the recipe so you won’t feel so cheated when giving some away or inviting friends around for afternoon tea.
What’s To Love?
💕 These Shortbread Cookies boast a tender, crumbly texture that dissolves effortlessly in your mouth, and pairs well with a cup of hot chocolate or tea.
💕 Doesn’t require any complex cooking skills.
💕 Every ingredient is easy to find in any grocery store, supermarket, or online.
💕 The vibrant red cranberries speckled throughout the cookies make them attractive as they are tasty, and look perfect for gifts.
💕 Tastes as good as they look, making them great for almost any snacky occasion.
💕 With minimal ingredients and an easy-to-follow recipe, these cookies are simple yet sophisticated.
💕 Is a surefire crowd-pleaser that will have everyone coming back for seconds.
Have you already tried these Shortbread Cookies? If so, let us know how they were…we can’t wait to hear all about it!
Origin
Scottish shortbread cookies have a rich history dating back to the 12th century. Originally, shortbread was considered a luxurious treat reserved for special occasions such as weddings, Christmas, and New Year’s celebrations due to the high cost of ingredients, especially butter.
The recipe evolved from medieval “biscuit bread,” a sweetened bread roll enriched with butter to create the crumbly, buttery texture we know today. The most famous early version of shortbread is attributed to Mary, Queen of Scots in the 16th century. She was known to be particularly fond of a type of shortbread called “Petticoat Tails,” which were thin, crisp, triangular-shaped cookies flavored with caraway seeds.
Traditionally, Scottish shortbread is made with just three basic ingredients: flour, sugar, and butter. Over time, shortbread has become popular beyond Scotland. Today, adaptations may include the addition of flavors such as lemon or vanilla.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Butter — for best results, use unsalted pure butter; we love Kerrigold for these cookies.
- Sugar — we prefer caster sugar as opposed to granulated because it incorporates better.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Fruit — use whole or chopped dried cranberries.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Butter — a great alternative is dairy-free butter, but it won’t produce the same results as dairy butter.
- Sugar — removing the refined sugar reduces the carbohydrates to 11g per serving. For best results use equal parts of either erythritol, xylitol, or swerve.
- Flour — brown rice flour or your favorite gluten-free will be great alternatives to regular flour.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Fruit — instead of cranberries use dark chocolate chips or raisins. And, instead of vanilla extract use lemon extract.
Remember that substituting ingredients might differ in taste, texture, and overall result, particularly if you’re substituting many ingredients.
If you have made the shortbread cookies with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Shortbread Cookies are easy to make and are even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ To begin this adventure, prepare your baking tray and parchment paper. Then in a large bowl, soften the butter using a hand mixer. Now add the sugar and mix together until light and fluffy.
▶︎ Add the vanilla extract and mix until well combined. Then, gradually add the flour and salt and combine until the dough starts to come together. Afterward, stir in the chopped dried cranberries throughout the dough and mix well.
▶︎ Turn the dough out onto a lightly floured surface and shape it into a log or flatten it using the palm of your hand or a rolling pin into a circular shape, depending on whether you want to slice the cookies or roll out and cut shapes.
▶︎ Wrap the dough in plastic wrap and refrigerate for at least an hour to firm up, this will help with cutting the cookies. Just before you remove it, preheat your oven to Gas 3, 160°C, 320°F.
▶︎ If you shaped the dough into a log, slice it into 1 cm thick rounds. If you flatten the dough into a disc, roll it out on a floured surface to about 1 cm thickness and cut out shapes using cookie cutters.
▶︎ Place the cookies on the baking tray, leaving a small gap between each one. Then bake for approximately 15 minutes. Once cooked, remove from the oven and let the cookies cool.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Shortbread Cookies? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Cookie Cutter — to cut the cookies.
- Baking Trays — used to place the cookies on before cooking.
- Hand Mixer or kMix – to combine the ingredients together.
- Mixing Bowl — for mixing the dough.
- Rolling Pin (optional)— to roll out the dough.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper — to line the baking trays to prevent sticking.
If you love those gadgets for this recipe, then you’ll love this Kitchenaid frying pan (skillet). It’s our go-to for many of our recipes, and we think every budding chef needs it.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Here are some suggestions and our favorite go-to’s what to eat with Shortbread Cookies:
▶︎ If you love Shortbread Cookies as much as we do, then you’ll love these recipes that ask for them: Creamy Biscoff Mousse — use shortbread cookies instead of Biscoff; it sounds condemning, but the little switch makes the mousse taste a little different. Or, how about this Chocolaty Classic Rocky Road — just omit the cranberries, and wow.
▶︎ The smooth, creamy texture of Vanilla Ice Cream complements the crumbly nature of shortbread and also creates a classic dessert combination.
▶︎ The intense, bold flavor of espresso, a strong cup of tea, hot chocolate, or a glass of ice-cold milk cuts through the richness of shortbread.
▶︎ This might sound odd, but soft cheeses like Blue Cheese, Brie, or Camembert provide a rich, savory contrast to the sweet, buttery flavor of shortbread. It really is delicious.
▶︎ Don’t know what to have for dinner tonight? A delicious meal such as Chicken Chorizo Feijoada or a Reggae Meatloaf With Egg stands out beautifully.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Shortbread Cookies!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Equipment
- Hand Mixer - or kMix
Ingredients
- 250 grams Unsalted Butter - softened, extra for greasing
- 100 grams Golden Caster Sugar
- 1 tsp Vanilla Extract
- 300 grams All-Purpose Flour
- 50 grams Dried Cranberries - finely chopped, or other
- ¼ tsp Himalayan Salt
Instructions
Preparation
- Cut the parchment paper to fit the baking tray. Grease the baking tray lightly and place the parchment paper onto the tray. This will help the parchment paper lay flat.
- Soften the butter in a large mixing bowl using a hand mixer.
- Cream together the softened butter and sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
Dry Ingredients
- Gradually add the flour and salt to the butter mixture, mixing on low speed until the dough starts to come together.
- Stir in the chopped dried cranberries (or other) until evenly distributed throughout the dough.
Shaping
- Turn the dough out onto a lightly floured surface and shape it into a log or flatten it using the palm of your hand or a rolling pin into a circular shape, depending on whether you want to slice the cookies or roll out and cut shapes.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat your oven to Gas 3, 160°C, 320°F.
- If you shaped the dough into a log, slice it into 1 cm thick rounds. If you flattened the dough into a disc, roll it out on a floured surface to about 1 cm thickness and cut out shapes using cookie cutters.
- Place the cookies on the parchment paper, leaving a small gap between each one.
Baking
- Bake in the preheated oven for 15-18 minutes, or until the edges are just starting to turn golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Butter: Shortbread relies heavily on butter for its flavor and texture, so use high-quality unsalted butter. Make sure the butter is softened but not melted for easier mixing.
- Don’t Overwork the Dough: Mix the ingredients until just combined. Overmixing can result in tough cookies because it develops the gluten in the flour. Handle the dough gently to keep the texture tender.
- Chill the Dough: Refrigerate the dough for at least an hour before rolling or slicing. This prevents spreading during baking and makes the cookies easier to handle. The chilled dough holds its shape better.
- Use the Right Flour: All-purpose flour works well for this shortbread.
- Ensure Even Thickness: When rolling out the dough, ensure it’s of uniform thickness (about 1 cm) so the cookies bake evenly. You can use rolling pin guides or place the dough between two sheets of parchment paper.
- Bake Low and Slow: Shortbread cookies benefit from baking at low temperatures. This slow baking process helps them cook evenly and develop their characteristic pale color with just a hint of golden brown around the edges.
- Cut Cleanly: Use a sharp knife or a cookie cutter for clean edges. If you’re cutting shapes, dip the cutter in flour to prevent sticking. If slicing from a log, turn the log slightly after each cut to maintain its shape.
- Cool Properly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They firm up as they cool, which prevents them from crumbling or breaking.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Shortbread Cookies every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
have you already tried this Cranberry Buttery Shortbread Cookies? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!
Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
These cookies are gorgeous! This recipe really brought me back to the many childhood vacations where I first came across them.
We’re so glad you were transported back in time, we can’t think of anything more exciting.
All the best 🥰