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Buttery Shortbread Cookies

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x


  • 1 cup (2 sticks) good quality salted butter, room temperature 
  • 1/2 cup brown sugar, packed
  • 2 cups all-purpose flour 


  1. Preheat oven to 325 degrees. 
  2. In the bowl of an electric mixer, cream together softened butter and brown sugar on medium speed until smooth.  
  3. Add all-purpose flour and then mix on low speed until fully incorporated and a dough forms.  Do not over mix.
  4. Scoop dough out and place on a piece of plastic wrap.  Place another sheet of plastic wrap on top of the dough.  Roll the dough out into a 6 by 8 inch rectangle, 1/2 inch thick.  Use the sides of a ruler to make crisp edges.  
  5. Cut the dough with a sharp knife or pizza cutter into (24) 1 by 2 inch rectangles, using the ruler to make even cuts.  
  6. Place the rectangles of dough on a baking sheet (all 24 will fit on a half sheet pan) and use a fork to poke holes into the top of the dough.  
  7. Bake for 20-23 minutes at 325 degrees.  The edges should just be turning golden brown.  Remove the baked cookies and transfer them to a cooling rack.  
  8. Store in an airtight container for 3-5 days, or freeze for up to 3 months.  


  • Serving Size: 1 Cookie
  • Calories: 120
  • Sugar: 3.7g
  • Sodium: 62mg
  • Fat: 7.7g
  • Saturated Fat: 4.9g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0.3g
  • Carbohydrates: 12g
  • Fiber: 0.3g
  • Protein: 1.2g
  • Cholesterol: 20mg