Shortbread Cookies Recipe

Melt-In-Your-Mouth Shortbread Cookies

Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles.

40 min. prep time
3 1/2 dozen cookies
656 Ratings


1 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon


Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.




Marbled Slice & Bake Cookies: Omit cinnamon. Melt 2 (1-ounce) squares semi-sweet baking chocolate or 1/3 cup semi-sweet real chocolate chips in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from mixer bowl; set aside. To remaining dough in mixer bowl, add cooled, melted chocolate. Beat at low speed just until mixed (1 to 2 minutes). Divide plain and chocolate doughs into 2 pieces each. Shape each piece into 6-inch log. Press and mold together 1 plain and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 4.5g

Cholesterol: 10mg

Sodium: 40mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: <1g

Recipe #11372©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

can this recipe be used in a cookie press?
Test Kitchen Comment


Hi Mary, we haven't tested this in a cookie press, so it's hard to say. It may be too firm to use in the press, so we'd suggest using one of the spritz recipes on our site. Happy baking!
Posted December 21, 2015
I dont know what I did wrong but mine didnt come out great :( im always trying to attempt this recipe and I just cant and I know these are amazing!
Test Kitchen Comment


I think a key thing to remember when baking shortbread especially is to accurately measure the ingredients. This cookie has relatively few ingredients and so it is important to measure these ingredients carefully.
Posted December 08, 2014
Excellent Cookies!! I made shortbread cookies with other recipes before and they came out very greasy, not the case with these!
I suggest doubling the recipe,as these freeze well.
Great baking activity to do with "interested" grandchildren.
I make this cookies every year and everyone loves it.
We love the pure taste of the cookies without the cinnamon and sugar. This is one of the first cookies that I gave to my children, they all still love them. They are a have to have during the holidays!
i liked the use of brown sugar.

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