Classic Shortbread Cookies

Classic Shortbread Cookies

There is nothing like a buttery shortbread during the holidays or even with your afternoon tea. This cookie is so versatile that it’s no wonder so many people enjoy making them. You can make them sweet or savoury. Add herbs, fruit, chocolate, the possibilities are endless!


I personally like them plain and simple. I have a ravioli cutter that I have now adopted as my cookie cutter and it is my favourite design. Another way I like to dress them up is to drizzle a little chocolate ganache over them, but other than that simple is best. Since this recipe essentially is butter, flour and sugar, make the best of it by using good quality ingredients. I like to use organic sugar and butter, knowing that the ingredients have been less processed. I’m always looking for deals on these key ingredients. It makes a difference!


Classic Shortbread


  • 2 cups of all purpose flour (I like to use Tipo 00)
  • 1 cup of unsalted butter, room temperature ( 2 sticks)
  • 1/2 cup of organic sugar
  • 1 teaspoon of vanilla (I use madagascar)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking powder
  • 1 cup of icing sugar
  • (2 tablespoons of Dutch processed cacao-if you want the chocolate version)


  1. In a mixer, beat butter until fluffy and soft.
  2. Add sugar and mix until it fully combines, it will resemble little butter balls (you will have to scrape down the sides once in a while)
  3. Combine salt and vanilla.
  4. Slowly add flour and icing sugar (it will create a big cloud if you put it all at once)
  5. Once it is all combined, form the dough into a disk. Wrap it and refrigerate for at least 30 minutes (I usually do it the day before and then let it sit for a few minutes before I work with it)
  6. Preheat oven at 350 degrees.
  7. Flour your working surface and with a rolling pin roll the dough to about 1/4 inch thickness.
  8. Using your favourite cookie cutters, place your cookies on a baking tray lined with parchment paper.
  9. Bake in the oven for about 10-15 minutes (At about 8 minutes, start monitoring to make sure they don’t burn. You want the edges to be a golden, not brown.).

Antonietta xo

Antonietta Ferretti
Antonietta Ferretti

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