Classic Shortbread Cookies


  • Prep Time25 mins
  • Total Time45 mins
  • Makes34
Classic Shortbread Cookies

(Photo: Sian Richards; food styling: Ashley Denton & Miranda Keyes)

Chatelaine Triple Tested

If you're making one cookie this holiday season, make it a classic. This is our go-to shortbread recipe, with good reason: it delivers that signature, buttery and crumbly texture.


  • 3 cups all-purpose flour, (405 g)

  • 1/2 tsp salt

  • 1 1/2 cups unsalted butter, at room temperature (350 g)

  • 3/4 cup granulated sugar, (150 g)


  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.

  • STIR flour with salt in a medium bowl.

  • BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.

  • ROLL out on a floured counter until 1/4 in. thick. Cut out cookies with various shapes of cookie cutters. Arrange on prepared sheets, 2 in. apart. Cookies will spread as they bake.

  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges are just golden, 12 to 15 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely. Cookies will keep well in an airtight container up to 1 week, or freeze up to 1 month.

Nutrition (per serving)

Calories 132, Protein 2g, Carbohydrates 13g, Fat 8g, Sodium 35mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"