The BEST Classic Shortbread Cookies

Photo Credit: Jo Cooks

This is the Best Classic Shortbread Cookies recipe that uses only three ingredients to make a batch of lovely cookies that are so often associated with the winter holidays. This is a homemade cookie recipes from scratch that creates shortbread cookies that are soft, tender, buttery and not too sweet. The kind of cookie that can get addictive pretty quickly. But watch the intake because this classic shortbread recipe is loaded with fat and calories. Still, a one cookie indulgence will not add too many calories. It is always better to have a sensible eating plan that accounts for occasional indulgences than to just break the calorie bank and plan on reconfiguring after the fact. Expect that on special occasions you are probably going to want to have the same fun and food that everyone else is also having and so prepare ahead of time for the indulgence. Especially when so many dessert recipes are being made and you want to try a little bit of everything that other people have created. An easy bake cookies recipe like this recipe is sometimes hard to refuse, you just want to bake it for yourself and see how good they come out.

Although this and any other classic shortbread cookies recipe contains only a few ingredients, this cookie recipe is perhaps trickier than many people realize. The blend of the butter and sugar is very important here as it will help to determine just how light and buttery as well as how easily this cookie melts in your mouth once you bite in to it. The bake is also critical to the good outcome of this little cookie. This homemade cookie recipes from scratch needs to be baked just right; that is, the cookie needs to be baked neither too little, nor too much so you really have to mind the time that they are in the oven as well as have the perfect temperature. These two elements will really help to make this classic shortbread cookies recipe work for you and for your family. And once you have made this recipe correctly, and see just differently a well made shortbread cookie tastes, you will work diligently to always get that wonderful and unique combination of a crisp bite followed by a melt in the mouth texture. They are so yummy when they are made perfectly.

This is a great cookie that can also be made up in different shapes and with different finishes. The classic finish to the shortbread cookie made in England is the maraschino cherry, usually the red one, placed in the middle of a round cookie. The cherry is best if at least one half or even a whole cherry cut off the bottom so it sits flat on the cookie is used, rather than just a chintzy little bit of cherry is put in the middle of the cookie. The combination of the cherry and the white shortbread cookie are just so perfect together almost as though they were meant to be. Any way you make them, though, round or rectangular, this is a spectacular cookie that everyone enjoys eating. And these this type of easy bake cookies recipe is particularly good with a steaming hot cup of tea or hot chocolate. Shortbread goes back to the 12th century in Scotland where they made a type of biscuit bread. The Shortbread cookie became a delicacy in Scotland and was also quite expensive so was only made for special occasions like Christmas. There was also a tradition to break a freshly made and decorated shortbread over a newly wed bride's head while standing in the entrance of her new home. Thank you to Jo from Jo Cooks for this great recipe for Classic Shortbread cookies that we can all add to our dessert recipes collection.*

Nutrition Facts for: Best Classic Shortbread Cookies from Jo Cooks
Ingredients: Butter, confectioners' sugar, all-purpose flour.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 20 servings.* Per Serving: Calories 214, Calories from Fat 126, Total Fat 14.0g 22%, Saturated Fat 8.8g 44%, Cholesterol 37mg 12%, Sodium 98mg 4%, Potassium 24mg 1%, Carbohydrates 20.3g 7%, Dietary Fiber 0.5g 2%, Sugars 5.9g, Protein 2.1g, Vitamin A 9%, Vitamin C 0%, Calcium 1%, Iron 5%

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