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Shortbread Cookies


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • I teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Optional: 1/2 teaspoon vanilla extract for added flavor


  1. Preheat Oven: Preheat your oven to 350'F (175'C). Line a baking sheet with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. If using, add the vanilla extract and mix well.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
  5. Form Cookies: Roll the dough into I-inch balls or use cookie cutters to form shapes. Place them on the prepared baking sheet, spacing them about an inch apart.
  6. Chill (Optional): For firmer you can chill the dough for 15-20 minutes before baking.
  7. Bake: Bake for 12-15 minutes or until the edges are lightly golden.
  8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve and Enjoy: Once cooled, serve the cookies as they are or dust them with powdered sugar for an extra touch.
Shortbread Cookies
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