Classic Shortbread Cookies are the most delicious, buttery cookies you’ll ever make. Perfect for any holiday or occasion, these are simple & easy for all celebrations.
Today I’m handing over the reigns to my youngest daughter Anya. She helped me make these Classic Shortbread Cookies (straight out of grandma’s old cookbook) that are perfect for just about any occasion. Please give her a nice warm welcome.
Shortbread Cookie Recipe
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Hi everyone! Usually, we love making holiday or seasonal specific cookie recipes. But there are a handful of recipes in our favorites list that really can be enjoyed for any holiday or season because of their versatility. These Classic Shortbread Cookies certainly are perfect for that list. We whipped up a batch – that buttery goodness is like no other.
After we put them on the cooling rack dad came inside, mom told him that he couldn’t eat them yet because she had to take pictures of them still. However, it was not long before we started to notice the number of cookies decreasing.
As it turned out dad didn’t take no for an answer. Every time he came in and out of the kitchen he would slyly snag one or more of our warm, freshly baked, shortbread cookies. The good news about this situation? There were more in the oven, and we devoured them that night. They were just as I remembered my great-grandmother making. So good! You really have to make this super easy cookie recipe. They will disappear quick!
Classic Shortbread Cookies
We hope you love them as much as we did!
Thank you, Anya for sharing this super yummy recipe today!
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Classic Shortbread Cookies
- 4 sticks butter (2 cups) room temperature
- 1 cup confectioners sugar
- 4 cups all-purpose flour - scooped not spooned & leveled
- Preheat oven to 325 degrees
- Line baking sheets with parchment paper & set aside.
- Place all the ingredients in a large bowl & mix until completely combined
- Roll out onto a lightly floured surface
- Cut shapes using your favorite cookie cutters - or go classic with the round.
- Transfer to prepared baking sheets.
- Poke with a fork to prevent cookies from losing their shape
- Bake 20 minutes or until light, golden brown
- Transfer to a wire rack to cool
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.