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
Hi Robyn
This recipe looks awesome!! Can I substitute cake flour for all purpose flour as we don’t have a specific brand of all purpose flour here in South Africa. If so will the measurements change?’Also can I add some color funfetti to the dough?
Thanks a mil! I can’t wait to try it.
Hi Mita,
You can use cake flour instead of all purpose if you wish. I’ve not added funfetti to these cookies, but I think it will be fine. Enjoy! Thanks!
These have become my tumbprint cookie dough I add pecan crumbs to the flour before mixing with the butter and sugar mixture
Sounds delicious, Connie! Can’t wait to try them that way – thanks so much for sharing that with me! xo
I made 2 batches which you will need the whole pound of butter. The shortbreads turned out beautifully with 12 minutes of cooking at 375 degrees F. Your recipe Robyn is a keeper for me. Merry Christmas!
I’m so happy you enjoy the cookies! Thanks so much, Isabella! Merry Christmas! xo
My mom used to keep the rolls in the fridge not freezer. Up to a couple weeks. Would this work?I lost her recipe but this sounds similar. In the fridge was just easer to slice than frozen
Hi Carrie –
These rolls of cookie dough can be kept in the refrigerator for up to 7 days. Thanks!
Wow! Perfect timing. I just rec’d a Nordic Ware heavy cast shallow pan specifically for shortbread. It has beautiful indentions in the bottom of the pan of snowflakes and has ridges to use for cutting guide to separate the cookies. The pan makes 9. Would this recipe adapt so I can use my pan rather than slicing them? Any suggestions are appreciated, and as always, keep those great recipes coming!
Hi Mary Anne – I think you’ll be happier with this Shortbread Recipe for your special shortbread pan. It’s delicious! Thanks so much! xo
Thanks so much. I’ve printed it out and will give it a try!
I love shortbread cookies! So happy you provided such a quick and easy recipe! Look out Keeper, lol, you now have competition! If I want to add finely chopped nuts or almond, vanilla or any other flavoring, this recipe would still come out, well . . . perfect, right? Mmmm dipped in chocolate and finely chopped nuts sound pretty good, too! I can’t wait to make such a versatile cookie! Thank you!
I hope you enjoy them, Dixie! Shortbread cookies are so versatile and are such favorites in my family as well! Thanks so much! xo
Absolutely! I have those coming up soon, too! 🙂
Can they be baked right away after making the dough?
Hi Barbara,
I recommend chilling the dough before slicing and baking to prevent the cookies from spreading too much. I hope you enjoy them!
I remember coming home from high school and my mom wrapping cookie dough in plastic wrap. Put this in the freezer honey. What? You are not making them? Later honey.
Aren’t those the best memories?
Yes ! Very busy people friendly ! Nice looking, too ! Thank you! have a pleasant day !
Thanks so much! I hope you enjoy them!