Shortbread Cookies – Only 5 Ingredients!
This easy to make Shortbread Cookies recipe creates the cutest cookies, perfectly sweet and full of buttery flavor. This is just the right cookie to pair with a cup of tea, coffee, or hot cocoa. Dust them with powdered sugar or serve with strawberry or raspberry jam for extra sweetness.
Shortbread Cookies
Shortbread Cookies are such a wonderful classic cookie. They’re not too sweet and have that melt-in-your-mouth crisp texture that makes them really unique. These cookies are baked just long enough to lightly brown around the edges, so they do stay a little softer in the middle. I think you’re going to love these little gems!
For more classic and not-so-classic cookie recipes, don’t miss these: Zucchini Cookies with Cream Cheese Frosting | Dark Chocolate Cookies | Banana Chocolate Chip Cookies | Double Chocolate Pumpkin Cookies | 4-Ingredient Almond Joy Cookies
The Ingredients
Here’s what you’ll need to make the Shortbread Cookie Press Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):
- Butter – use salted butter for this recipe.
- Granulated sugar
- Vanilla extract – because there are so few ingredients in these cookies, the vanilla is key. I recommend you use a good-quality pure vanilla extract.
- All-purpose flour
- Milk – I like to use whole milk for baking, but you can use any milk you prefer.
How to Make Shortbread Cookie Press Cookies
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
Add the flour and mix until the dough comes together, then add the milk and stir until combined.
Scoop the dough into a cookie press. Press the cookies out onto an un-greased, un-lined cookie sheet, leaving about 1-inch between each cookie.
Bake the cookies at 350ºF for about 6 minutes until lightly browned around the edges. Transfer the cookies to a wire cooling rack to cool.
Cookies as Gifts
Shortbread Cookies make a really lovely edible gift. Just pack them into a cookie tin or a large glass jar, attach a small card, and give as gifts for teachers, friends, coworkers, and family members.
How to Store the Cookies
Keep the cookies in an airtight food storage container at room temperature for up to five days, or freeze in a zip-top freezer bag for up to three months.
More Recipes You Will Enjoy
- Apple Blondies with Maple Glaze
- Garlic Butter Smashed Sweet Potatoes
- Brussel Sprouts with Bacon
- Caramel Apple Cider Bourbon Cocktail
- Best Oatmeal Cookies Recipe
Shortbread Cookies
Ingredients
- 2 cups (4 sticks/1 pound) butter softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 tablespoons milk
Instructions
- Preheat the oven to 350ºF.Â
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
- Add the flour and mix until the dough comes together, then add the milk and stir until combined.
- Scoop the dough into a cookie press. Press the cookies out onto an un-greased, un-lined cookie sheet, leaving about 1-inch between each cookie.Â
- Bake the cookies at 350ºF for about 6 minutes until lightly browned around the edges. Transfer the cookies to a wire cooling rack to cool.
These look and sound delicious, and I can’t wait to try them!
Do I have to use a cookie press or can I just shape them gently in my hands and place on the cookie sheet? Also, can I use parchment paper if I want? I just moved to Maui and I haven’t had all of my household items shipped here yet!! Thanks!