Sometimes, all you want is a simple, buttery cookie that melts in your mouth without fuss. These no mixer shortbread cookies are exactly that kind of comfort, made with just a few ingredients and little effort. They’re perfect for when you find yourself craving something sweet but don’t want to drag out every appliance in your kitchen.
I remember one rainy afternoon, the kind where the sky hangs low and the house feels especially quiet. I started mixing these cookies by hand, the soft butter turning creamy as I stirred. The smell of vanilla filled the air, mixing with the faint sound of rain tapping on the window. I wasn’t really paying attention to the time—I think I got distracted by a stray crumb or maybe the way the dough felt just right between my fingers. Baking these cookies felt like a small act of calm, a pause in the day that was all mine. And when I finally bit into one, that crumbly texture felt like a warm hug.
- Simple preparation—no mixer needed, just a spoon and a bit of patience.
- Rich, buttery flavor that’s balanced by a hint of vanilla.
- Delightfully crumbly texture, perfect for dunking in tea or coffee.
- It’s simple—and that’s kind of the point. No complicated steps, just honest ingredients.
If you’re new to baking, or just want to avoid the extra cleanup, these cookies are a nice way to ease in. They don’t require any fancy equipment, and the process feels more like a hands-on moment than a chore.
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No Mixer Shortbread Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
Deliciously buttery and crumbly shortbread cookies made without a mixer. These simple cookies require just a few ingredients and are perfect for a quick homemade treat.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a large bowl, use a wooden spoon or spatula to cream together the softened butter and granulated sugar until the mixture is smooth and creamy.
Add the vanilla extract and mix until combined.
Gradually add the all-purpose flour and salt to the butter mixture. Stir gently until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface and knead it gently a few times until smooth.
Roll the dough out to about 1/4 inch thickness.
Use a cookie cutter or knife to cut the dough into desired shapes and place them on the prepared baking sheet about 1 inch apart.
Prick each cookie a few times with a fork to prevent puffing during baking.
Bake in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Don’t worry about having a stand mixer; a sturdy mixing bowl and wooden spoon are all you need here. I usually roll the dough on a lightly floured surface, but sometimes I skip the rolling pin and just pat it out with my hands—that’s less precise, sure, but it works in a pinch. These cookies go wonderfully with a hot cup of tea or a glass of cold milk. If you want to play around, try adding a sprinkle of cinnamon or a touch of lemon zest to the dough for a subtle twist. I haven’t tried adding nuts, but I imagine chopped almonds would add a nice crunch.
FAQ
Can I use salted butter? You can, but reduce or skip adding extra salt to keep the balance right.
Will these cookies keep well? Yes, stored in an airtight container, they stay fresh for about a week.
Can I freeze the dough? The dough is best baked fresh, but the baked cookies freeze well for a couple of months.
Do I have to prick the cookies with a fork? It helps prevent puffing, but if you forget, they’ll still taste great.
Give these no mixer shortbread cookies a try next time you want a simple sweet fix without the fuss. They’re an easy way to bring a little comfort to your day, one buttery bite at a time.