Shortbread Cookies

Shortbread Cookies


After a few weeks of some time consuming recipes, I thought it might be time to take a step back with a super simple one. Don’t get me wrong, I’d eat some of my homemade Pop Tarts every morning, but who’s got time for that? My life is filled with sugar and I (unfortunately) don’t even have time for fresh Pop Tarts every day.  From start to finish, recipe will take you under an hour: all cookies baked and clean up included.



I feel like these posts are becoming a compilation of my secrets of “things I hate that culinary people shouldn’t”.  Shortbread had always been on that list. I love my cookies soft, cakey, and gooey with chocolate, so shortbread has never ever been my go-to. I had a friend who was constantly begging me for shortbread… And after a few weeks, I gave in, and baked some up. I’ll admit – I ate more than a few of them. Shout-out to her for forcing me to give shortbread a second chance. Granted, I’d rather have mine drizzled in chocolate, but it’s still shortbread under there, right?


This recipe is honestly so easy to whip up. The most amount of time is taken up by letting your dough firm up in the refrigerator. And with only five ingredients, you’ll always have everything on hand. When I started off with this recipe, I decided I wanted to pipe cute swirls with the cookie dough. This wasn’t my brightest idea. I placed the dough in a piping bag with a star tip and the first batch went just fine. However, after the dough sat for a few minutes, it was basically impossible to squeeze out of the bag. Two burst bags and a mess later, I gave up. Even though they look adorable, I don’t suggest it.

However, if you happen to have a spritz cookie press on hand, now would be the perfect time to use it. Or you’re welcome to roll out the dough and cut it into shapes. This is what I decided on and it honestly was much quicker and cleaner. If you’re rolling your dough, please do yourself a favor and roll it between two sheets of parchment paper. It’ll save you such a mess and will allow you to easily transport it in and out of the refrigerator.

I chose to use a pizza cutter and cut my dough into squares, but any regular cookie cutter would work in this case. I didn’t want to have to deal with scraps and rekneading mine back into dough, so I stuck with squares. But be careful, the more you work/knead your cookie dough the tougher it will become and it may not bake and hold its shape quite like your first batch.


And of course, I drizzled chocolate over mine. You don’t have to, but I mean come on… who is going to say no to that? Don’t be shy – feel free to dip your cookie in chocolate or even throw some sprinkles on top before they dry. Have some fun with these cookies and share with your friends (I rarely say that, so take note). Test some out for yourself.

Remember – Stay Hungry








Shortbread Cookies

Yield: 2-3 dozen


1 cup butter, softened

½ cup white sugar

1 ½ teaspoons vanilla extract

2 cups all-purpose flour

Pinch of salt

1 tablespoon water



  1. Preheat the oven to 350 degrees
  2. Cream together the butter and sugar for 5 minutes until light and fluffy
  3. Add in the vanilla and salt
  4. Mix in the flour followed by the water
  5. Place your cookie dough between two sheets of parchment paper and roll to ¼”-1/8” thick OR place the dough in a cookie spritz and spritz directly onto a tray lined with parchment paper
  6. If using parchment: place your rolled dough in the fridge until firm, about 15-20 minutes. You’re welcome to place it in the freezer (my preferred method) but only for about 5-7 minutes. Remove the dough and cut with a pizza cutter or cookie cutter, placing directly on a parchment lined tray after each is cut.

If using a spritz: chill your cookies in the fridge for 10 minutes before baking them.

  1. Bake cookies for 12-15 minutes. Once the edges start to slightly brown, you know your cookies are done.