Total TimePrep: 15 min. Bake: 20 min./batch + cooling
Makesabout 4 dozen
- 2 cups butter, softened
- 1 cup packed brown sugar
- 4 to 4-1/2 cups all-purpose flour
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
- Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Test Kitchen Tips
Nutrition Facts1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Jan 28, 2019
I was happy to see my Great-Grandmother's recipe (except hers calls for a pinch of salt). This is always a well-received morsel! A nice alternative for so many treats that call for chocolate.
Jan 3, 2019
I was looking for a good shortbread cookie recipe and this is it! These shortbread cookies are delicious and easy to make. I followed the recipe exactly and would not change anything. These rival the brand of shortbread cookies that are sold internationally. They will definitely be included in my list of cookies that I make every year for Christmas from now on.
Apr 24, 2018
I love shortbread and the fact that it is so simple to make. I added about a teaspoon of vanilla because I think it is a great addition. You can also drizzle chocolate on top to dress it up a bit more.
Dec 26, 2017
I make this recipe every year to put them on gift trays and it’s not uncommon for these to be the favorite on the tray. They are perfectly sweet, and I usually drizzle chocolate on half of them for the kids. If you’ve tried them and they’re not turning out right, I can only assume that you’re not following the directions precisely, or that you aren’t using real butter. The texture and flavor is perfect every time i make these. I just follow the directions. Five stars for sure.
Dec 24, 2017
Exactly what I was looking for. I was worried by the reviews that complain about them being bland, but realized that the recipe (unlike most) has no salt and does not call for unsalted butter. If you're using unsalted, make sure to add some in.
Dec 8, 2017
Wow are these amazing! So buttery and they literally melt in your mouth. I will for sure be adding this recipe to my Christmas cookie baking list. My sons and I added some sprinkles to make them a bit more festive.
Dec 6, 2017
normally i am used to sweet recipes turning out too sweet, so I always use less sugar than the recipe says...not this time, I added much more sugar than the recipe called for and also two tablespoons of maple syrup...and in the end they still did not turn out to be very sweet...also, with all the butter, you'd expect the taste to be much more buttery than it is...so not bad, but rather flat taste...gonna look for a more flavourful recipe ;)
Feb 12, 2017
I had to cook these longer than the recipe called for. I found these to be good but not great. I did add a pinch of salt. I am glad I did. They are not as sweet as I would like.
Dec 23, 2016
This is the easiest shortbread I've ever made and it was unspeakably delicious.I used a medium brown course granulated sugar, which gave it a nice texture. Salted Butter, NoName AP flour - all basics.I have lipped cookie sheets so I simply rolled the dough out inside of them, turned them out on a floured surface and cut scores with a rolling cutter, then pricked with a fork. I didn't separate them, I baked them touching and they came out fine; separated easily without crumbling.But this means no brown edges, so it's a question of presentation. The dough is easily worked and would be ideal for press forming into wooden molds if you have them. They will crumble, though. Don't just throw them higgledy-piggledy into a ziplock bag as I did. You could easily create a block of cookie strips and have an easier time wrapping them.BTW, there were none left over for gifting. I suggest doubling the recipe, at the very least.Keep this in mind as a tart crust! They are definitely sturdy enough, and the base flavor would complement most tart fillings; even a simple jam filling would be wonderful.If I were to vary this at all, I think I'd substitute part of the brown sugar with maple syrup. I'm sure that would be delicious.
Nov 23, 2016
Perfect Shortbread cookie, I love shortbread cookies these are way better than any store bought shortbread cookie. I only added a tsp of vanilla to this exact recipe It's easy and delicious They aren't bland they have the perfect amount of sweetness for a shortbread cookie. I definitely will be making this recipe a lot. I had to drizzle some chocolate on top of some for the kids they really don't like shortbread cookies but will eat these with the chocolate. Oh I also chilled the dough before working it.