Slice and Bake Shortbread Cookies Recipe
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Slice and Bake Shortbread Cookies make an easy and delicious cookie recipe. Made with just four ingredients, these shortbread cookies are a great make-ahead cookie for all sorts of occasions.
These simple slice and bake shortbread cookies are one of my favorite cookie recipes to prep ahead and keep in the refrigerator. I can whip up a few batches of the shortbread cookie dough, wrap it well and have it waiting in the refrigerator for me to slice and bake for a perfect make ahead sweet treat!
But, you can also make it ahead and keep rolls of it in the freezer for longer term prep ahead! Then, just allow the shortbread cookie dough to thaw for a few minutes as the oven preheats so that they’ll be easier to slice. You may have to add another minute or so to the baking time, but watch them carefully.
Just think, now you can go ahead and get your cookies all prepped for the holidays!
I like to slice them into 1/3-inch slices and then place them onto a parchment lined baking sheet. You’ll then bake them until they are just lightly golden around the edges, about 12 minutes.
More Shortbread Recipes
Here’s my favorite Slice and Bake Shortbread Cookies recipe. Make them soon and then make another batch for the freezer! You’ll be so glad you did!
Slice and Bake Shortbread Cookies Recipe
Ingredients
- 1 cup (226 g) salted butter, , softened
- ¾ cup (85 g) confectioner’s sugar, whisked
- 1 teaspoon (5 g) kosher salt
- 2 cups (240 g) all-purpose flour
Instructions
- Cream together the butter and sugar with an electric mixer until the mixture is smooth and well-combined, but not fluffy, about 3 minutes. Add flour and salt to the butter and sugar mixture and mix until just combined.
- Transfer the dough onto a piece of plastic wrap and roll into a 2 1/2 inch diameter log. Tightly twist each end of the plastic wrap to ensure that the dough is tightly enclosed and airtight. Place in the refrigerator to chill at least 30 minutes.
- Preheat the oven to 375ºF. Place parchment paper onto a baking sheet. Slice the shortbread cookie dough into 1/3-inch slices and place onto the prepared baking sheet. Bake until the edges have turned lightly golden brown, about 12 to 15 minutes. Remove from the oven and allow to cool completely.
Notes
Place wrapped shortbread cookie dough roll(s) into a large, freezer-safe, sealable bag and freeze up to 3 months. To bake from frozen, allow to thaw for a minute while oven preheats to be able to slice more easily. Slice and bake, noting that the baking time may take another minute or two, but watch closely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Could you use this recipe for stamping cookies? Wanted to premake shortbread in log and gift with a christmas cookie stamp… but not sure if this recipe is ideal for stamping…
Andrea, I haven’t used this recipe for stamped cookies but I don’t see why you couldn’t. Maybe someone on here has done this and can tell us how it worked for them.
Excellent but a little salty. I will try using unsalted butter next time. Thank you for the easy and delicious recipe, they will be on my Christmas cookie list.
You can use unsalted butter in these cookies if you prefer, Sue. So happy they are making your Christmas cookie list!
I used this as a base for my pepper cookies this year, they came out great. When I finished whipping he butter and surgar I put about a half tablespoon of fresh cracked pepper and a teaspoon of nutmeg, then when I finish shaping the log I pressed in the some brown sugar around the outside
Sounds delicious Carol! I’m so glad you liked the cookie recipe. xo
Could I substitute almond flour in this recipe, by chance?
I’ve not tried making these with almond flour, Abigail. Thanks!
Thanks so much for getting back to me 🙂 I just have to say, I originally made these exactly according to your recipe and they are oh so good! I have a good friend who is extremely gluten intolerant, hence my question about almond flour (as I was hoping to make some for her) I just wanted to let you know how much your recipes have been enjoyed in my house! Thank you so much for sharing!
I made this cookie as written, except that I added 1 teaspoon almond extract. Everyone to whom I give these cookies loves them. I do too. They are fun to make and I like being able to freeze the rolls and bake them another time. Other things I have done: I now make two rolls instead of one, to get a smaller cookie. Also, I like to dip them (halfway) in melted chocolate (chocolate melts), and then in seasonal-colored jimmies for added interest and flavor. Whenever I share them, folks ask for the recipe.
I’m glad to hear that you like them, Mary! They are so great to freeze for later and fun to add to! Thanks!
These are delicious. Thank you for the wonderful idea of whipping the butter. I have been making shortbread cookies for 30 years, and while this recipe is almost identical, the use of powdered sugar vs. granulated sugar makes such a difference, and your recipe is my new go-to. Letting go of a 30 year old recipe isn’t easy, but my kids love these. Thank you so much!
P.S. I must have cut mine thinner, because my yield was 24-30. Also, an idea came to me– these with orange extract added, plus chocolate drizzled on top = possible Milano dupe! Yum 😉
I’m so happy you enjoy these, Meg – I appreciate you taking the time to let me know how much you like them! Thanks! xo