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This shortbread cookie recipe is one of the simplest recipes I know. With only four ingredients you can make a delicious light, butter cookie that is perfect for any day.
Shortbread cookies were my mom’s favorite and every time I bake these I think back to the little white recipe card my mom had. They were called “Can Do” cookies on the card and we made them many times together.
For Valentine’s Day, I like to roll them out and make little heart butter cookies, but you can also roll these and cut them into circles using a glass or a round cookie cutter. They are so versatile and you can add a little icing or top them with sprinkles for any occasion.
Hello friends! How is everyone recovering after the big game yesterday? We enjoyed watching it with friends even though it poured rain outside most of the day.
It’s cold, rainy days like these that make me want to bake some fresh hot cookies and enjoy them with a nice hot beverage. These shortbread cookies are buttery and so easy!
Some things to remember about these cookies are that you can double the recipe to make two dozen and you can dipthe finished cookie in melted chocolate for a fun guilty pleasure.
If you’re looking for some other fun Valentine cookies to make be sure to try these other Valentine’s Day cookie recipe ideas:
Valentine’s Day Heart Cookies – A soft cream cheese cookie that is sure to make someone smile.
Easy Valentine’s Day Gift Idea – a fun gift idea for kids to make for family members.
Valentine’s Day Cookie Round up – A whole round up of Valentine’s Day Cookie Recipes.
Don’t forget to pin this recipe for future reference!
Easy Shortbread Cookie Recipe
- 1 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- Heat oven to 375•]
- In a large bowl, mix together softened butter, sugar and vanilla
- Add flour to the mixture about 1/2 cup at a time and mix well.
- Roll dough on lightly floured surface until 1/2 inch thick.
- Use a cookie cutter and place cut cookies onto a greased or lined cookie sheet.
- Bake 13-15 minutes.
- Let cool 5 minutes before removing from cookie sheet.
Shortbread Cookies with Almonds
You can add 1/2 cup of chopped almonds to the dough before cooking for a nice variation of this cookie.
A pastry cutter works well with this recipe, but clean hands are the best way to thoroughly mix the dough.
You can make the dough ahead of time and keep in the refrigerator until ready to roll and cut.
Use parchment paper on the cookie sheet for easy clean up (and in my opinion, a better-baked cookie).
I hope you loved these 4 ingredient shortbread cookies! I am all about EASY recipes.
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This post was presented in partnership with Cookies for Kids’ Cancer. Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!
If you try this recipe or any other recipe on Organized Island, please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! Also, let’s connect on Instagram. Let me know you are following from the blog so I can follow you back. It would bring me much joy!
Check out these other great cookie recipes from friends:
Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage