Buttery Cuban shortbread cookies with a tender crumb. Simple pantry ingredients, easy method, and bakery-style results every time.
These Cuban shortbread cookies are the kind of simple, bakery-style treat that feels special without requiring fancy ingredients or complicated steps. The dough comes together quickly, chills for easy shaping, and bakes into thick, buttery cookies with that classic crumbly shortbread bite.
Why this recipe works
- Uses a high-butter base for the classic “short” (crumbly) shortbread texture
- Chilling firms the dough so cookies hold their shape and bake up thick
- A simple mix method avoids tough cookies from overdeveloped gluten
- A consistent thickness helps the cookies bake evenly without drying out
- Vanilla (and optional almond extract) adds bakery-style aroma and flavor
Common Mistakes when making Cuban-style shortbread (and how to fix it)
- Overmixing after adding flour can make cookies dense or tough
- Skipping the chill, leading to spreading and flatter cookies
- Rolling too thin, which bakes them crisp instead of thick and tender-crumbly
- Overbaking, which dries out shortbread fast; you want edges just beginning to brown
Ingredients (& what each one does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Unsalted butter (room temperature): provides the signature rich flavor and crumbly “short” texture
- Sugar: sweetens and helps create the tender bite and light crispness at the edges
- Pure vanilla extract [paid link]: adds warmth and classic bakery aroma (see note for optional almond extract)
- All-purpose flour: forms the structure of the cookie while keeping it tender
- Salt: balances sweetness and sharpens the buttery flavor
How to Make Cuban Shortbread Cookies
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Cream butter and sugar just until combined to keep the texture tender.
- Add vanilla (and optional almond extract variation noted in the recipe).
- Mix in sifted dry ingredients on low until the dough begins to come together.
- Shape and chill the dough so it’s easy to roll and cut clean circles.
- Roll, cut, and bake until the edges just start to brown.
Recipe Tips and Tricks
- Use true room-temperature butter so it blends smoothly without overmixing.
- Mix the flour in on low speed and stop as soon as the dough starts coming together.
- For thick, bakery-style cookies, keep the dough at about a 1/2-inch thickness.
- Bake until the edges just begin to brown—shortbread dries out quickly if overbaked.
- If the dough feels sticky while rolling, dust lightly with flour and work quickly.
Recipe variations
- Vanilla-Almond Bakery Style: use the note variation (part vanilla + part almond extract).
- Citrus Twist: add lemon or orange zest for a brighter, Cuban-bakery-inspired flavor.
- Cinnamon Sugar Top: lightly sprinkle before baking for a warm, classic finish.
- Chocolate Dip: dip cooled cookies halfway in melted chocolate for a bakery look.
Serving suggestions
- Serve with coffee, café con leche, espresso, or hot tea.
- Pair with fresh berries for a simple dessert plate.
- Add to a cookie tray with molasses cookies, chocolate crinkles, or butter cookies.
New life for leftovers
- Shortbread crumb crust: crush cookies and press into a pie/tart pan with a little melted butter.
- Ice cream topping: crumble over vanilla or coffee ice cream.
- Parfait layers: alternate cookie crumbles with whipped cream or yogurt and fruit.
Storage
- Store cooled cookies in an airtight container at room temperature to keep their texture.
- For the best flavor and texture, keep them sealed away from humidity.
People often ask (FAQs)
Why did my cookies turn out flat?
Most often it’s butter too warm or skipping the chill. Chilling helps the cookies hold shape.
Do these cookies rise or crack?
Shortbread is meant to be tender and crumbly, not puffy. You may see light cracking depending on thickness and chill time.
Can I make smaller cookies?
Yes—smaller cuts will yield more cookies and may bake faster, so watch the edges closely.
Can I freeze the dough?
Yes. Freeze the wrapped dough disk well, then thaw in the refrigerator before rolling and cutting.
How do I keep shortbread from getting dry?
Avoid overbaking. Pull them when the edges just begin to brown.
Final thought
If you’re craving those thick, bakery-style shortbread cookies with a buttery, crumbly bite, this Cuban-inspired version hits the mark with simple pantry ingredients and a straightforward method—exactly the kind of recipe that earns a permanent spot in your cookie rotation.
Cuban Shortbread Cookies
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, room temperature
- 1 cup sugar
- 2 teaspoons pure vanilla extract See Note 1
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 °F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Turn the dough out onto a lightly floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut into 3-inch circles with a cookie cutter (or a glass lightly coated in flour – shaking off any excess). Place the cookies on an ungreased baking sheet.
- Bake for 20 to 25 minutes, until the edges just begin to brown. Allow to cool to room temperature and serve.
Notes
- I like to add a little bit of almond extract to my cookies. You may do this by using 1 1/2 tsp Vanilla and 1/2 tsp almond extract.
Nutrition
More Recipes You’ll Love
If you loved these Cuban Shortbread Cookies, you might also enjoy more recipes from our Dessert & Global-Inspired Collections. Looking for even more ideas? Browse our full set of recipe group boards to find your next favorite meal.
📌 Save this recipe for later
Hi! I’ve tried to make this recipe twice now because they look just like the cookies from my childhood. Mine keep ending up flat, no rise or cracks. What am I doing wrong? Would love to make these well!!!
This cookie is my husband’s favorite. I’ve made it at least five times in the past year yet and he is NOT a person who enjoys sweets. This cookie made him a convert!
Going to make these tomorrow but was wondering how many cookies will this give me?
Hi Shelley – For me, it made a dozen large cookies but if you make smaller cookies you could get a couple of dozen.
In the instructions you say “add vanilla and almond extracts”, but I don’t see almond extract in the ingredient list. Do you use 1 tsp.of almond also? Thanks!
Hi Rachel,
Good catch! I have updated the recipe card to note this variation. At any rate, I like to add a little bit of almond extract to my cookies. You may do this by using 1 1/2 tsp Vanilla and 1/2 tsp almond extract.
Love cuban cookies. Our cuban restairant closed so now I can make them at home.
My grocery sells something like this too – so glad I can make them at home because of 1). they are addictive and 2). a little over-priced at the grocery store for what you get.
I’ve been wanting to make Cuban shortbread cookies for a while and could never find a recipe. These are great! Thanks for sharing.
Thanks, Pascal. I was pretty disappointed when my bakery stopped carrying them. Thanks for taking the time to leave a comment!