This simple classic shortbread recipe calls for 5 ingredients, does not require a food processor, and yields a super delicious, rich, and buttery cookie, perfect for gifting (or eating) all season long!
Adapted from this rosemary shortbread recipe via Melissa Clark.
Notes:
If you wish to use a food processor, you’ll want your butter to be cold. Follow this method: Pulse together flour, sugar, and salt. Add butter, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. Then skip to step 2 below.
Recipe by Alexandra Stafford on December 18, 2021
Prep time: PT10M
Cook time: PT35M
Total time: PT45M
Rating
5 stars ( reviews)
Keywords
simple, classic, shortbread, Ted Lasso
Ingredients
1 cup (227 g) unsalted butter, room temperature
1 teaspoon (5 g) kosher salt
2/3 cup (134 g) granulated sugar
1.5 teaspoons vanilla, optional
2 cups (256 g) all-purpose flour
sparkling sugar, superfine sugar, or granulated sugar, for sprinkling, optional
Categories
Dessert
Cuisine
American
Steps
Heat oven to 325ºF. If your butter is not very soft, melt two tablespoons of it. Place the remainder in a large bowl. Pour the melted butter into the bowl; then stir with a wooden spoon to combine or until the butter is the texture of mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla if using; then stir again to combine. Finally, add the flour and stir just until the flour is absorbed — the dough will still be lumpy.
Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Sprinkle with a tablespoon or two of sparkling, superfine, or granulated sugar, if using.
Reviews
McKenzie on 2026-01-17 (5 stars): I have made these several times the last few weeks, adding chocolate chips once, and now making a lemon version. They are so good in every form! To make lemony shortbread, I rubbed zest into the sugar ahead of adding to the butter. I also added some lemon juice and lemon extract to the dough. After letting cool for a bit, I topped with a lemon glaze of icing sugar and lemon juice. So good. My friends have loved each iteration and I always direct them right back to your blog.
lisa beth linden on 2026-02-07 (5 stars): So easy and delish! I made it as is, next time I will try different flavors!
I will be using this as the go to recipe!
Victoria Coad on 2026-02-14 (5 stars): Love these cookies, they are a family favorite, make them almost every holiday. Thank you for all the wonderful recipes. I often share links to them with friends.
Meredith on 2026-05-02 (5 stars): I am a sucker for classic shortbread - really good, classic shortbread. It's always so expensive when you buy a good one and I happen to love to bake, so I looked for a simple (but traditional!) recipe! I am obsessed. I have made this 4 times in the few weeks since I found this particular recipe. As far as I am concerned, this is as basic and as simple as it gets, but the results are SO delicious! I use salted butter and it comes out very well - 3 ingredients, people!! My new guilty pleasure is a piece of this shortbread and a cup of tea after I put my kids to bed!
