This Martha Stewart Shortbread Cookies Recipe is a buttery and crisp treat, which includes simple pantry staples and pure vanilla extract. It’s a classic, foolproof recipe, ready in about 1 hour and 55 minutes.
Martha Stewart Shortbread Cookies Recipe Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
How To Make Martha Stewart Shortbread Cookies Recipe
- Prep pans and mix dry ingredients: Line two rimmed baking sheets with parchment paper. In a small bowl, whisk together flour and salt.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy, 3 to 5 minutes. Add the sugar and continue beating until pale and fluffy, about 2 minutes, scraping down the sides as needed.
- Add vanilla and flour: Beat in vanilla. Add flour mixture and mix on low until just combined and dough holds together when pressed with fingers.
- Form and chill dough: Turn out dough and divide into two disks. Wrap each in plastic wrap and refrigerate for at least 1 hour until firm.
- Roll and cut cookies: Preheat oven to 325°F. Roll out one disk to 1/4-inch thickness on a lightly floured surface. Cut out shapes using your favorite cookie cutter. Reroll scraps. Repeat with second disk.
- Chill and bake: Transfer cookies to prepared baking sheets and refrigerate for at least 30 minutes. Bake 13 to 15 minutes, or until firm and golden. Let cool completely on a wire rack.
Recipe Tips
- What’s the best way to shape shortbread cookies?
Use metal cookie cutters for clean edges and chill before baking to help them hold their shape. - Why chill the dough before baking?
Chilling prevents spreading and keeps the cookies tender. - Can I add flavors to this shortbread?
Yes! Try lemon zest, almond extract, or finely chopped rosemary. - Can I dip them in chocolate?
Absolutely. Let cookies cool, then dip in melted chocolate and chill until set. - Can I freeze the dough?
Yes, wrap disks tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before rolling.
What To Serve With Shortbread Cookies
These cookies pair beautifully with cozy beverages or fresh accompaniments:
- Hot tea or coffee
- Hot chocolate
- Lemon curd or berry jam
- Whipped cream or vanilla ice cream
- Fresh berries
How To Store Shortbread Cookies
Room Temperature: Store in an airtight container for up to 1 week.
Freeze Cookies: Place in a single layer with parchment between layers in an airtight container. Freeze for up to 2 months.
Freeze Dough: Wrap well and freeze up to 2 months. Thaw in fridge before rolling.
Shortbread Cookies Nutrition Facts
- Calories: 150
- Fat: 10g
- Carbohydrates: 14g
- Sugar: 5g
- Protein: 1g
- Sodium: 70mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use salted butter?
Yes, but reduce added salt by half.
Why is my shortbread too crumbly?
It may be under-mixed or need to chill longer to firm up.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
What’s the difference between shortbread and sugar cookies?
Shortbread is more buttery and less sweet, with no leavening.
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Martha Stewart Shortbread Cookies Recipe
Description
Classic buttery shortbread cookies made with just five ingredients—perfectly crisp, melt-in-your-mouth treats.
Ingredients
Instructions
- Line baking sheets and whisk flour with salt.
- Beat butter until fluffy, then add sugar and beat until pale. Mix in vanilla.
- Add flour; mix until dough forms. Divide into two disks and chill 1 hour.
- Roll dough, cut shapes, and chill again for 30 minutes.
- Bake at 325°F for 13–15 minutes. Cool completely.