Shortbread cookies with salt added to the batter are my favorite way to make shortbread and so delicious. These cookies are easy enough to make for a quick sweet treat and special enough to make during the holidays. Make a bunch because they will go fast.
Nothing is better in the entire world than these salted shortbread cookies! They are seriously the best shortbread cookies (in my opinion) and my tried and true recipe that I have honed over the years. I first made this when I owned my one fresh flour baking company. It was always a hit.
If you have never tried salted cookies, you are in for a real treat. I like adding salt to shortbread to add extra flavor and I find it really enhances the flavor of the shortbread cookies.
They basically taste like an extra buttery shortbread and they just melt in your mouth.
Ingredients
The ingredients are so simple for these cookies.
- All-purpose flour
- Unsalted butter: I use unsalted butter so I can control how much salt is in the cookies.
- Kosher salt: The salt elevates the sweet and buttery shortbread flavors of the shortbread. I always use kosher salt.
- Granulated sugar
- Powdered sugar: Powdered sugar helps improve the texture of the cookies.
- Vanilla Extract
How To Make Salted Shortbread Cookies
This shortbread is very easy to make. Here are the steps (full recipe below):
- Mix Dry ingredients: This is the flour and the salt.
- Cream: Cream the butter, sugars, and vanilla by mixing on low speed with a hand mixer or stand mixer until creamy.
- Combine: Combine the creamy butter mixture with the dry ingredients and mix until a dough forms.
- Chill: The shortbread dough should be chilled for about 30 minutes. You can also make it ahead of time and let it sit out for a little before proceeding to the next step.
- Roll: Roll the dough to about ¼ inches thick.
- Cut out cookie shapes: Using your favorite cookie cutter cut out your shortbread cookies and place them onto a baking sheet.
- Bake: For about 8 minutes or until the cookies just begin to have a little golden color on the edges.
Freezing And Storing
The dough also freezes well so you can slice them up and freeze your cookie slices for when you need a quick sweet. Just follow the recipe the same up until the baking part and instead of baking just freeze them.
When you are ready, just add a few minutes to the baking time since they are frozen and that is it.
You can store the baked cookies in an air-tight container for up to one week on your counter.
FAQS
It is always best to use unsalted butter for shortbread and add the salt on your own so you can control how much salt is in the cookie.
The key to making the best shortbread is to use powdered sugar and granulated sugar. The two different types of sugar make the perfect texture.
Variations And Tips
Feel free to use your favorite add-ins with these cookies like I do with my cardamom shortbread, coconut shortbread or turmeric shortbread cookies. Here are some more tips and ideas:
- Add in nuts: walnuts, pecans, and even almonds make great additions to these cookies. Just mix it into the dough at the end.
- Add spices: I love adding spices to these cookies. Cardamom, turmeric (like what I mentioned above), cinnamon, and nutmeg, all make great additions to these.
- Top tip! Make sure to chill the dough for a bit so the butter has time to harden back up after creaming. This will allow you to roll those cookies with ease.
More Cookie Recipes
If you want some more delicious sweets and ways to enjoy these cookies aside from on their own, here are some ideas:
The Best Salted Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter at room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon kosher salt Using kosher salt is important here. If using regular table salt, make sure to half the amount.
- ¼ teaspoon pure vanilla extract optional
Instructions
- Preheat oven to 350°
- Whisk together flour and salt in a small bowl.2 cups all-purpose flour, 1 teaspoon kosher salt
- In a separate bowl with a hand mixer or stand mixer, add butter, and both sugars and mix on medium speed until pale and fluffy, about 5 minutes.¼ cup granulated sugar, 1 cup unsalted butter, ¼ cup powdered sugar
- Now add vanilla and mix until combined.¼ teaspoon pure vanilla extract
- Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together. This can take a while (about 2-3 minutes) so be patient. I promise it will come together.
- Transfer dough to a clean surface, divide in half and and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
Cutting your cookies into shapes
- On a lightly floured work surface, roll each dough ball out to a ¼-inch thickness. Use your cookie cutter to cut cookies.
- Place cookies on parchment lined baking sheets.
- Bake cookies for 8 -10 minutes, until just browned around the edges.
- Remove from oven and allow to cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Meg says
Thank you for sharing this recipe
Melissa Oleary says
I hope you enjoy it!