Pioneer Woman Shortbread Cookies are the epitome of “less is more.” Ree Drummond relies on this classic Scottish recipe because it requires only three pantry staples to create a cookie that is rich, buttery, and literally melts in your mouth. Unlike chewy chocolate chip cookies, these are tender and crumbly with a delicate snap. They are the ultimate holiday cookie for gifting because they hold their shape beautifully and taste even better after sitting in a tin for a day or two.
Try More Recipes:
- Pioneer Woman Molasses Cookies Recipe
- Pioneer Woman S’mores Cookies Recipe
- Pioneer Woman Thumbprint Cookies Recipe
🧡 Why You Will Love This Shortbread Cookies Recipe:
- 3-Ingredient Magic: You likely have everything you need in your kitchen right now—butter, flour, and sugar.
- Melt-in-Your-Mouth: The use of powdered sugar (instead of granulated) gives these cookies a silky, tender texture that dissolves on the tongue.
- Shape Shifters: The dough holds its shape perfectly, making it ideal for using your favorite cookie cutters, whether it’s holiday stars or simple rounds.
- Buttery Flavor: With no eggs or leavening agents to mask the flavor, the quality of the butter shines through.
🧈 Pioneer Woman Shortbread Cookies Ingredients
- 2 sticks (1 cup) Salted Butter: Softened to room temperature. Note: If using unsalted butter, add 1/4 tsp salt.
- 1 cup Powdered Sugar: Sifted (to remove lumps).
- 2 cups All-Purpose Flour: Plus extra for dusting the surface.
- 1 tsp Vanilla Extract: (Optional) For a classic aroma.
🍪 How To Make Pioneer Woman Shortbread Cookies
- Preheat: Heat your oven to 325°F (165°C). Shortbread bakes at a lower temperature so it cooks through without browning too much.
- Cream Butter & Sugar: In the bowl of an electric mixer (or with a hand mixer), beat the softened butter and powdered sugar until light and fluffy. This takes about 3–4 minutes. Scrape down the sides of the bowl. Add vanilla here if using.
- Add Flour: Add the flour to the bowl. Mix on low speed just until the dough comes together. It will look crumbly at first, but keep mixing until it starts to clump. Do not overmix, or the cookies will be tough.
- Roll: Turn the dough out onto a lightly floured surface. Knead it gently once or twice to bring it together into a ball. Use a rolling pin to roll the dough out to about 1/3 to 1/2 inch thick. (Shortbread should be thicker than a sugar cookie).
- Cut: Use cookie cutters to cut into shapes (stars, rounds, or squares). Place them on a baking sheet (no need to grease, there is plenty of butter in the dough).
- Bake: Bake for 18–22 minutes. Watch them closely—they should be set and pale, with only the very slightest golden color on the bottom edges. You do not want them to brown on top.
- Cool: Allow the Shortbread Cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when hot but firm up as they cool.
💡 Recipe Tips
- Butter Temperature: The butter must be soft but not melting. If it’s too warm/oily, the cookies will spread and lose their shape.
- Chill if Sticky: If your kitchen is warm and the dough gets sticky while rolling, pop it in the fridge for 20 minutes to firm up.
- Decoration: For a Pioneer Woman touch, dip half of the cooled cookie into melted semi-sweet chocolate and add colorful sprinkles.
- Don’t Overbake: Shortbread is meant to be pale. If they turn dark brown, they will taste bitter and burnt.
🍦 What To Serve With Shortbread Cookies?
These are the ultimate “tea time” cookie. Serve them with a hot mug of Earl Grey tea or black coffee. They also pair beautifully with a bowl of vanilla ice cream or fruit sorbet.
How To Store Leftovers Shortbread Cookies?
- Room Temp: Store in an airtight container or cookie tin at room temperature for up to 1 week. They actually taste better on day 2!
- Freezer: You can freeze the baked cookies for up to 3 months. You can also freeze the raw dough discs, wrapped tightly, and bake from thawed.
🎚 How To Reheat Leftovers Shortbread Cookies?
Tip: These Shortbread Cookies are excellent at room temperature, so reheating is optional!
- Oven (Best): Heat at 300°F (150°C) for 3–5 minutes. Restores crispness and warms the butter.
- Microwave: Heat for 10–15 seconds. Quick, but be careful not to melt them.
FAQs
You can, but the texture will be crunchier and slightly grainier (“Scottish style”). Powdered sugar makes them meltingly soft.
It likely needs a little more mixing or the butter was too cold. Squeeze it with your hands; the heat from your palms will help it come together.
No, Shortbread is dense and flat; it isn’t supposed to rise like a cake or soft cookie.
Try More Recipes:
- Pioneer Woman White Chocolate Cranberry Cookies Recipe
- Pioneer Woman Zucchini Cookies
- Pioneer Woman Texas Sheet Cake Cookies
📊 Shortbread Cookies Nutrition Facts
- Calories: ~130 kcal
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 65mg
- Total Carbohydrate: 12g
- Protein: 1g
Pioneer Woman Shortbread Cookies Recipe
Course: Dessert, SnacksCuisine: British, AmericanDifficulty: Easy20
Cookies15
minutes20
minutes130
kcalPioneer Woman Shortbread Cookies are a holiday classic. With just three ingredients—salted butter, powdered sugar, and flour—these cookies are tender, buttery, and melt-in-your-mouth delicious. Perfect for cutting into festive shapes.
Ingredients
2 sticks (1 cup) Salted Butter: Softened to room temperature. Note: If using unsalted butter, add 1/4 tsp salt.
1 cup Powdered Sugar: Sifted (to remove lumps).
2 cups All-Purpose Flour: Plus extra for dusting the surface.
1 tsp Vanilla Extract: (Optional) For a classic aroma.
Directions
- Preheat: Heat your oven to 325°F (165°C). Shortbread bakes at a lower temperature so it cooks through without browning too much.
- Cream Butter & Sugar: In the bowl of an electric mixer (or with a hand mixer), beat the softened butter and powdered sugar until light and fluffy. This takes about 3–4 minutes. Scrape down the sides of the bowl. Add vanilla here if using.
- Add Flour: Add the flour to the bowl. Mix on low speed just until the dough comes together. It will look crumbly at first, but keep mixing until it starts to clump. Do not overmix, or the cookies will be tough.
- Roll: Turn the dough out onto a lightly floured surface. Knead it gently once or twice to bring it together into a ball. Use a rolling pin to roll the dough out to about 1/3 to 1/2 inch thick. (Shortbread should be thicker than a sugar cookie).
- Cut: Use cookie cutters to cut into shapes (stars, rounds, or squares). Place them on a baking sheet (no need to grease, there is plenty of butter in the dough).
- Bake: Bake for 18–22 minutes. Watch them closely—they should be set and pale, with only the very slightest golden color on the bottom edges. You do not want them to brown on top.
- Cool: Allow the Shortbread Cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when hot but firm up as they cool.
Notes
- Butter Temperature: The butter must be soft but not melting. If it’s too warm/oily, the cookies will spread and lose their shape.
Chill if Sticky: If your kitchen is warm and the dough gets sticky while rolling, pop it in the fridge for 20 minutes to firm up.
Decoration: For a Pioneer Woman touch, dip half of the cooled cookie into melted semi-sweet chocolate and add colorful sprinkles.
Don’t Overbake: Shortbread is meant to be pale. If they turn dark brown, they will taste bitter and burnt.
