Classic shortbread balls

Prep 25 min
Total 50 min
Makes 40



3 cups
all-purpose flour, (405 g)
1 tbsp
1 tsp
1/2 tsp
1 1/2 cups
unsalted butter, at room temperature (350 g)
3/4 cup
granulated sugar, (150 g)


  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
  • STIR flour with salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
  • SCOOP dough and roll into 1-in. balls. Arrange on prepared sheets, 1 in. apart. Cookies will spread as they bake.
  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges have set, 15 to 17 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely.
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