Easy, Melt-in-Your-Mouth Shortbread Cookies

Classic shortbread cookies are crisp at the edges, tender in the center, and melt-in-your-mouth buttery. This shortbread cookies recipe captures everything you love about traditional shortbread while offering a simple way to reduce sugar with Lakanto sweeteners. Whether you’re filling a holiday cookie tray, serving afternoon tea, or baking a cozy treat for coffee, these shortbread cookies are elegant, dependable, and incredibly easy to make. If you’re looking for the best shortbread cookies to share or gift, this shortbread recipe delivers consistent results and the timeless flavor people love.

At Lakanto, we’re dedicated to making better-for-you baking accessible without sacrificing taste or texture. Our monk fruit sweeteners offer clean sweetness with zero calories and a 1:1 sugar replacement, helping you bake the best shortbread cookies while lowering sugar. With trusted quality and versatile options, Lakanto is a leader in sugar-free and low-sugar baking solutions.

Why You Will Love This Shortbread Recipe

Shortbread’s magic is in its simplicity. With a handful of pantry staples, you get a refined, special-occasion cookie without extra steps or complicated techniques. This shortbread cookies recipe stays true to tradition while modernizing sweetness with Lakanto.

• Simple, quick preparation: The method is straightforward: mix and bake. The base dough requires no chilling unless you’re slicing rounds, and the shape is flexible, press into a pan, cut into bars, roll and slice, or stamp with cutters.
• Perfect for any occasion: Shortbread fits seamlessly into holiday assortments, wedding and shower platters, everyday snacking, and gift boxes. It holds its shape beautifully, travels well, and looks polished with minimal effort, ideal for Christmas or any festive cookie tray.
• Rich buttery flavor: Shortbread is all about butter, supported by a touch of vanilla and gentle sweetness. Lakanto lets you enjoy classic flavor with less sugar, keeping the texture you expect in the best shortbread cookies.

Because Lakanto products are designed to work cup-for-cup like sugar, this shortbread recipe preserves the authentic crumb and crisp-tender bite you expect from traditional shortbread cookies.

Key Ingredients for Shortbread Cookies

Shortbread relies on a short list of ingredients, each contributing to the cookie’s signature crumb and flavor. The right balance ensures your shortbread cookies bake up beautifully every time.

• Butter: Use unsalted butter at cool room temperature—soft but not greasy. Butter is the structural backbone and the defining flavor. If you choose salted butter, reduce the added salt in the recipe.
• Flour: All-purpose flour keeps shortbread tender and crumbly. Accurate measuring is crucial: spoon flour into the measuring cup and level it to avoid dry or sandy dough.
• Sweetener: Traditional shortbread uses granulated or superfine sugar. For lower sugar, use Lakanto Classic Monkfruit Sweetener (granulated) for clean sweetness, or Lakanto Powdered Monkfruit Sweetener for a softer, melt-in-your-mouth crumb. Lakanto monk fruit blends measure cup-for-cup like sugar, making swaps seamless for any shortbread cookies recipe.
• Salt and flavoring: A pinch of fine salt sharpens flavor. Vanilla extract is classic; optional additions include citrus zest, almond extract, or warm spices.

Why use Lakanto sweeteners: Lakanto sweeteners are zero calorie, sweetened with monk fruit, and designed for 1:1 sugar replacement. They maintain shortbread’s structure without the cooling aftertaste some alternatives can add, and they deliver the crisp-tender bite shortbread is known for. Using Lakanto can also help reduce glycemic impact compared to sugar-based shortbread cookies.

Substitutions for dietary preferences:

• Gluten-free: Use a high-quality 1:1 gluten-free all-purpose baking blend that includes a binder such as xanthan gum to preserve structure.
• Dairy-free: Choose plant-based butter sticks with higher fat content. Avoid soft tub spreads, which contain more water and can cause spreading.
• Lower sugar or sugar-free: Use Lakanto Classic Monkfruit Sweetener or Lakanto Powdered Monkfruit Sweetener. For a crisper bite, choose Classic; for a more tender crumb, choose Powdered.

With these options, it’s easy to tailor this shortbread recipe to fit your preferences while keeping the hallmark texture of shortbread cookies.

How to Make Shortbread Cookies

These steps produce consistent, reliable shortbread with an ideal crumb and flavor. Follow this shortbread cookies recipe closely for the best results.

1. Prep: Preheat the oven to 325°F. Line a baking sheet with parchment paper. For pan shortbread, lightly butter a 9-inch square pan and line with parchment for easy removal.
2. Cream butter and sweetener: In a mixing bowl, beat 1 cup (2 sticks) unsalted butter until smooth and slightly fluffy, about 1–2 minutes. Add 1/2 cup Lakanto Classic Monkfruit Sweetener (use up to 2/3 cup if you prefer sweeter cookies) or 3/4 cup Lakanto Powdered Monkfruit Sweetener for a more tender crumb. Beat just to combine. Mix in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.
3. Add flour: Add 2 cups all-purpose flour and mix on low until the dough begins to clump. Stop as soon as it comes together. If it looks sandy, use a spatula or your hands to press it into a cohesive dough. Avoid overmixing to keep the texture delicate.
4. Shape: For classic rounds, roll the dough into a log about 2 inches in diameter. Wrap and chill for 20 minutes for cleaner slices. Slice 1/4 inch thick and arrange on the baking sheet. For pan shortbread, press the dough evenly into the prepared pan, prick all over with a fork, and score into bars or wedges to guide slicing after baking.
5. Bake: Bake at 325°F until the edges are pale golden and the tops look set. Cookies typically take 16–22 minutes depending on thickness; pan shortbread takes 28–35 minutes. Avoid deep browning to preserve a delicate texture.
6. Cool and finish: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. For pan shortbread, re-score while warm to maintain clean lines and cool in the pan before lifting out.

Tips for perfect texture: Start with cool room temperature butter (soft, not oily). Cream only until combined to prevent an airy dough that bakes up too crumbly. Measure flour carefully to avoid dryness. If the dough feels too soft for slicing, chill briefly. Lakanto Powdered creates a slightly more tender, melt-in-your-mouth crumb; Lakanto Classic yields a crisper edge with a clean snap. These tips help ensure your shortbread cookies are consistent, whether you’re baking everyday treats or Christmas shortbread for gifting.

Baking time and temperature: Shortbread prefers low-and-slow. Baking at 325°F keeps the color pale and prevents the butter from scorching. Thin cookies bake faster; thicker rounds or pan shortbread need extra minutes. Pull from the oven when the edges set and just begin to turn gold.

Tips for Perfect Shortbread Cookies

Because shortbread is minimalist, small technique details have a big impact. Use these pointers to keep your shortbread cookies recipe reliable.

• Common mistakes to avoid: Overmixing can toughen the dough. Overbaking dries the cookies and darkens the flavor. Very warm butter causes spreading and loss of definition. Over-measuring flour leads to sandy texture. Skipping parchment can cause sticking or uneven browning.
• Achieving the right thickness: For neat rounds, chill the dough log briefly and slice with a sharp knife, aiming for 1/4 inch thickness for a crisp-tender bite. For pan shortbread, press to an even thickness of about 1/2 inch and use a ruler to score uniform bars or wedges.
• Cooling and storage: Let cookies cool completely before storing to maintain crispness. Store at room temperature in an airtight container for up to 1 week. Layer with parchment if stacking. Shortbread improves after a day of rest — flavor deepens and texture stabilizes. For longer storage, freeze fully cooled cookies in a freezer-safe container for up to 2 months. Thaw unwrapped at room temperature to prevent condensation.

These techniques help you achieve the best shortbread cookies every time, ensuring a clean snap, buttery aroma, and elegant finish.

Flavor Variations and Add-Ins

Shortbread is an adaptable base for creative flavors. Keep the core ratio intact and add accents lightly to preserve the signature crumb. Use these ideas to customise your shortbread recipe for the season or occasion.

• Vanilla or citrus: A teaspoon of vanilla extract is classic. For brightness, add 1–2 teaspoons lemon, orange, or grapefruit zest to the dough. A citrus glaze made with Lakanto Powdered Monkfruit Sweetener whisked with fresh juice adds a polished finish without extra moisture.
• Almond or warm spices: Add 1/2 teaspoon almond extract or 1/2 teaspoon cinnamon, cardamom, or chai spice. Scatter sliced almonds on top before baking for delicate crunch.
• Nuts or chocolate: Fold in 1/2 cup finely chopped toasted pecans, walnuts, pistachios, or hazelnuts. For chocolate, stir in 1/3 cup finely chopped dark chocolate or Lakanto mini chocolate chips. Once baked, drizzle with melted chocolate or dip edges and garnish with crushed nuts.
• Tea and floral notes: Mix in 1 tablespoon finely ground Earl Grey tea leaves or a pinch of culinary lavender for a fragrant twist.
• Holiday themes: Use cutters shaped like hearts, stars, or trees. Tint a small portion of dough with natural food color and marble lightly. For fall, add a pinch of pumpkin spice; for winter, try peppermint extract and a chocolate dip; for spring, citrus glaze with candied peel. These make charming shortbread assortments.

Whether you prefer tradition or playful twists, these variations will enhance your shortbread cookies without compromising their signature crumb.

Serving Ideas and Pairings

Shortbread’s clean, buttery flavor pairs well with a range of beverages and accompaniments. Consider these serving ideas to elevate your cookie platter or dessert table. They’re perfect for afternoon tea, coffee breaks, and holiday gatherings.

• Tea and coffee: Serve with black tea, Earl Grey, or herbal blends. For coffee, pair with a medium roast or a cappuccino to complement shortbread’s richness.
• Fresh fruit: Offer slices of citrus, berries, or poached pears alongside for contrast and freshness.
• Chocolate and caramel: Drizzle with dark chocolate or serve with a side of Lakanto sugar-free caramel sauce for a decadent touch.
• Cheese board add-on: Include plain shortbread among nuts, dried fruit, and aged cheeses for a surprising sweet-savory element.

These pairings highlight the versatility of shortbread cookies and make any shortbread recipe feel special and complete.

Make-Ahead, Storage, and Freezing

Shortbread is well-suited to advance prep and long storage, making it ideal for entertaining and gifting. This shortbread cookies recipe supports batch baking and make-ahead planning.

• Dough: Shape into a log or press into a parchment-lined pan, wrap tightly, and refrigerate for up to 3 days or freeze for up to 2 months. If frozen, thaw in the refrigerator until sliceable, or bake pan-pressed dough from chilled.
• Baked cookies: Cool completely and store airtight at room temperature for up to 1 week. For maximum crispness, keep away from humidity and avoid storing with soft cookies.
• Freezing baked cookies: Freeze in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Thaw unwrapped at room temperature to prevent condensation that softens the texture.

These steps ensure your shortbread cookies stay fresh and crisp, making them ideal for gifts, events, and holiday tins of Christmas shortbread.

Nutrition and Ingredient Notes

Using Lakanto can lower the sugar content while preserving traditional texture and flavor. Because Lakanto sweeteners are designed for 1:1 replacement, the dough handles similarly to classic shortbread. Expect subtle differences based on the sweetener type:

• Lakanto Classic Monkfruit Sweetener: Produces a crisper edge and clean, balanced sweetness. Excellent for shaped cookies and slice-and-bake rounds, especially when you want the best shortbread cookies with defined edges.
• Lakanto Powdered Monkfruit Sweetener: Yields a more tender, melt-in-your-mouth crumb with a delicate finish. Great for pan shortbread and cookies where a softer texture is desired.

For gluten-free and dairy-free versions, ensure your alternative ingredients have comparable fat and binder levels to maintain the signature shortbread structure. Avoid high-moisture substitutes that can cause spreading or a cakey texture. With the right swaps, this shortbread recipe remains dependable and delicious.

Troubleshooting: Texture, Shape, and Browning

If your shortbread isn’t behaving as expected, these quick checks help you correct course. Keep them in mind when refining any shortbread cookies recipe.

• Spreading: Butter likely started too warm or the oven ran hot. Use cool room temperature butter and bake at 325°F. If shaping rounds or using cutters, chill the dough briefly before baking.
• Sandy or crumbly: Flour may have been over-measured. Spoon and level flour and avoid overmixing. If dough is very dry, knead gently with clean hands to bring it together without adding liquid.
• Tough texture: Overmixing overdevelops gluten. Mix just until the dough forms clumps, then press together.
• Dark edges: Bake at 325°F and watch closely near the end. Pull when edges are just turning pale gold. Parchment helps promote even browning.
• Dull flavor: Don’t skip the pinch of salt; it sharpens sweetness and enhances the butter’s flavor. Fresh vanilla and optional citrus zest add brightness.

Apply these tips to keep your shortbread cookies light, balanced, and visually appealing—hallmarks of the best shortbread cookies.

Frequently Asked Questions

How do I store shortbread cookies for freshness? Let cookies cool completely and store in an airtight container at room temperature for up to 1 week. Keep them away from humidity, which softens shortbread. If stacking, layer with parchment to protect the delicate surface.

Can I freeze shortbread cookies? Yes. Freeze baked, cooled cookies in a single layer until firm, then transfer to a freezer-safe container or bag for up to 2 months. Thaw unwrapped at room temperature to prevent condensation. You can also freeze dough: shape into a log, wrap tightly, and freeze for up to 2 months. Slice and bake from chilled for clean definition, perfect for prepping Christmas shortbread in advance.

What is the difference between shortbread and other cookies? Shortbread contains no eggs and typically no leavening, creating a dense, crumbly, and tender texture driven by butter. Many other cookies rely on eggs, brown sugar, and leaveners for lift, chew, and moisture. Shortbread is intentionally simple, with a pale color and clean buttery flavor.

Do I need to chill shortbread dough? Not always. The base dough can be pressed and baked right away, especially for pan shortbread. Chilling helps when you’re slicing rounds or using cutters to achieve sharp edges and clean shapes.

Why did my shortbread spread? The butter may have been too warm or the oven too hot. Start with cool room temperature butter, measure flour accurately, and bake at 325°F. For shaped cookies, chill the dough briefly before baking.

Can I make shortbread less sweet? Absolutely. Shortbread is flexible regarding sweetness. Reduce the sweetener or use Lakanto Classic Monkfruit Sweetener for a lightly sweet cookie. For a softer crumb without adding more sweetness, use Lakanto Powdered Monkfruit Sweetener. Both options keep the integrity of your shortbread cookies recipe intact.

Recipe Snapshot

This snapshot makes it easy to plan your baking day, whether you’re making the best shortbread cookies for a party or assembling a platter of Christmas shortbread for gifting.

Shortbread Cookies: Step-by-Step Recap

• Preheat to 325°F; line baking equipment with parchment.
• Cream cool butter and Lakanto sweetener until just combined; add vanilla and salt.
• Mix in flour on low until dough clumps; press together gently.
• Shape as rounds (chill 20 minutes for cleaner slices) or press into a pan and score.
• Bake until edges are pale golden and centers set.
• Cool briefly, then transfer to a rack; re-score pan shortbread while warm.

Follow this recap for a reliable shortbread cookies recipe that works for everyday baking and special occasions alike.

Pro Tips for Batch Baking and Gifting

Shortbread’s durability and refined look make it a standout for gifting and events. These tips help transform your shortbread recipe into polished, sharable treats.

• Uniform sizing: Use a ruler for consistent slices or a small cookie scoop for even portions.
• Decorating: Keep finishes minimal—light drizzle, fine zest, or a sprinkle of finely chopped nuts—so the butter-forward flavor shines.
• Packing: Stack with parchment in tins or boxes. Add a food-safe desiccant pack to prevent moisture if shipping.
• Labeling: Note flavor variations and sweetener used (Lakanto Classic or Powdered) to guide recipients with dietary preferences.

For festive sets like christmas shortbread assortments, include a mix of plain, citrus-zested, and chocolate-dipped pieces to create variety while keeping the classic feel of shortbread cookies.

About Lakanto: Trusted Leader in Better-For-You Baking

Lakanto is a pioneer in monk fruit sweeteners, trusted by home bakers and professionals who want great taste with less sugar. Our mission is to help you enjoy the foods you love— like shortbread cookies —while supporting balanced lifestyles. 

• 1:1 sugar replacement: Lakanto sweeteners measure and bake like sugar, ensuring predictable results in shortbread and other baked goods.
• Zero calorie and low glycemic: Enjoy sweetness without the added calories or the glycemic impact associated with traditional sugar.
• Versatility: Choose Classic for a crisp edge and Powdered for a tender crumb—ideal for shaping the best shortbread cookies and achieving your preferred texture.
• Quality and trust: With high standards and customer-first support, Lakanto provides reliable ingredients that help you bake confidently, whether you’re preparing everyday treats or Christmas shortbread gifts.

From pantry staples to recipe inspiration, Lakanto empowers you to create delicious desserts with less sugar. When you choose Lakanto, you’re choosing a leader committed to quality, taste, and health-conscious baking.

For holiday trays, consider assembling a variety of Christmas shortbread — plain, citrus-glazed, and chocolate-dipped — so guests can sample different finishes. With the dependable structure of this shortbread recipe and the versatility of Lakanto sweeteners, you’ll have the best shortbread cookies ready to share, gift, and enjoy.