Buttery, tender, and perfectly crisp at the edges, this Shortbread Cookies Recipe is my go-to for a timeless treat with tea or coffee. With just a handful of pantry staples, you will be amazed how much flavor comes from such simple ingredients.
Shortbread Cookies Recipe: Buttery, Crisp and Simple
Equipment
- 2 Baking Sheet lined with parchment
- 1 hand mixer or stand mixer
- 1 Fork for docking
- 1 Wire rack
- 1 Parchment Paper
Ingredients
Shortbread Cookies
- 1 cup unsalted butter room temperature
- 0.5 cup granulated sugar or 2/3 cup powdered sugar
- 2.25 cup all-purpose flour
- 0.5 tsp fine sea salt
- 2 tbsp cornstarch or rice flour optional, for extra tenderness
- 1 tsp vanilla extract optional
- 1 tbsp sparkling sugar optional, for topping; use up to 2 tbsp
Instructions
- Line 2 baking sheets with parchment. Preheat the oven to 300 F (150 C). Soften butter until just pliable, not greasy.
- In a mixer or with a handheld mixer, beat the butter with the sugar for 60 to 90 seconds until smooth and satiny. You want it homogenous, not fluffy, to prevent spreading.
- Whisk flour, salt, and optional cornstarch. Add to the bowl and mix on low until it looks sandy with small clumps. Stop and press the dough together with clean hands until it holds.
- Divide dough in half. Roll each half into a 2 inch diameter log, or pat between two sheets of parchment to about 1/4 inch thick. Chill until firm, 1 hour in the fridge or 25 minutes in the freezer.
- For logs, slice 1/4 inch thick rounds. For sheeted dough, cut shapes. Arrange 1 inch apart. Lightly prick each cookie with a fork to help even baking and, if you like, sprinkle with a little sugar.
- Bake 18 to 22 minutes until edges are just turning pale golden and surfaces look matte. Cool 5 minutes on the sheet, then transfer to a rack to cool completely. Shortbread should not deeply brown.
Notes
Nutrition
Why You’ll Love This Shortbread Cookies Recipe
- Classic bakery-style texture with a delicate snap and melt-in-your-mouth crumb.
- Only 4 main ingredients, no eggs, and barely any equipment required.
- Foolproof method with weights and cups for consistent results.
- Make-ahead friendly – chill, slice, and bake when you are ready.
- Endlessly customizable with citrus, chocolate, or warm spices.
Shortbread Cookies Recipe Ingredients & Substitutions
Here is what you need for a small-batch that yields about 24 cookies.
| Ingredient | US | Metric |
|---|---|---|
| Unsalted butter, room temp | 1 cup (2 sticks) | 227 g |
| Sugar | 1/2 cup granulated or 2/3 cup powdered | 100 g granulated or 80 g powdered |
| All-purpose flour | 2 1/4 cups | 270 g |
| Fine sea salt | 1/2 tsp | 3 g |
| Cornstarch or rice flour (optional for extra tenderness) | 2 tbsp | 16 g |
| Vanilla extract (optional) | 1 tsp | 5 ml |
| Sparkling sugar for topping (optional) | 1 to 2 tbsp | 12 to 24 g |
Simple Swaps
- Salted butter: use it and reduce the added salt to a tiny pinch.
- Gluten-free: use a quality 1:1 baking blend and add the optional cornstarch for tenderness.
- Sugar: powdered sugar makes a more tender, short crumb; granulated yields a slightly crisper bite.
- Flavor: swap vanilla for almond extract or add 1 tbsp finely grated citrus zest.
Step-by-Step Instructions to Make Shortbread Cookies Recipe
Step 1: Prep and Preheat
Line 2 baking sheets with parchment. Preheat the oven to 300 F (150 C). Soften butter until just pliable, not greasy.
Step 2: Cream Butter and Sugar
In a mixer or with a handheld mixer, beat the butter with the sugar for 60 to 90 seconds until smooth and satiny. You want it homogenous, not fluffy, to prevent spreading.
Step 3: Add Dry Ingredients
Whisk flour, salt, and optional cornstarch. Add to the bowl and mix on low until it looks sandy with small clumps. Stop and press the dough together with clean hands until it holds.
Step 4: Shape and Chill
Divide dough in half. Roll each half into a 2 inch diameter log, or pat between two sheets of parchment to about 1/4 inch thick. Chill until firm, 1 hour in the fridge or 25 minutes in the freezer.
Step 5: Slice, Dock, and Sugar
For logs, slice 1/4 inch thick rounds. For sheeted dough, cut shapes. Arrange 1 inch apart. Lightly prick each cookie with a fork to help even baking and, if you like, sprinkle with a little sugar.
Step 6: Bake and Cool
Bake 18 to 22 minutes until edges are just turning pale golden and surfaces look matte. Cool 5 minutes on the sheet, then transfer to a rack to cool completely. Shortbread should not deeply brown.
Tips for Success
- Measure by weight for the most consistent texture. Shortbread depends on precise ratios.
- Do not over-aerate the butter. Cream just until smooth to keep the cookies from spreading.
- Chill thoroughly. Cold dough holds neat edges and bakes with a fine crumb.
- Bake by visual cues. Pull them when edges are pale golden and tops no longer look shiny.
- If dough seems crumbly, squeeze and knead it once or twice in the bowl. It will come together.
Variations of Shortbread Cookies Recipe
- Pan Shortbread: Press dough into a parchment-lined 8 inch square pan, dock, score, and bake 28 to 35 minutes at 300 F. Cool, then cut into fingers or wedges.
- Lemon or Orange: Add 1 tbsp zest and finish with a citrus glaze.
- Chocolate Dipped: Dip cooled cookies halfway in melted dark chocolate and sprinkle with flaky salt.
- Earl Grey or Lavender: Pulse 2 tsp loose tea or 1 tsp culinary lavender with sugar before mixing.
- Brown Sugar Shortbread: Use 1/2 cup packed light brown sugar for a gentle caramel note.
Serving Suggestions: What to Pair with Shortbread Cookies Recipe
- Afternoon tea or coffee and a bowl of fresh berries.
- Lemon curd, raspberry jam, or orange marmalade for dipping.
- Crumbled over vanilla ice cream or layered in parfaits.
- Holiday cookie trays or edible gifts tied in cellophane bags.
Storage & Reheating Instructions
- Room Temp: Store airtight up to 1 week with a sheet of parchment between layers.
- Freeze Baked: Freeze up to 2 months. Thaw uncovered at room temp for best crispness.
- Freeze Dough: Wrap logs tightly and freeze up to 2 months. Slice from frozen and add 1 to 2 minutes to bake time.
- Re-crisp: If cookies soften, bake at 275 F for 5 to 7 minutes, then cool on a rack.
Memories Made Around the Table
My grandmother kept a tin of shortbread on the counter for surprise visitors. The quiet ritual of slicing neat rounds and pricking each one with a fork still takes me right back to her kitchen.
FAQs
Why did my shortbread spread? Likely the butter was over-creamed or the dough was too warm. Cream just until smooth and chill until firm before baking.
Can I use salted butter? Yes. Reduce the added salt to a tiny pinch and taste the dough. Salt levels vary by brand.
Granulated vs powdered sugar? Granulated yields a slightly crisper cookie. Powdered sugar makes a more tender, very short crumb. Both are delicious.
My dough is crumbly. Did I do something wrong? Shortbread dough should look sandy. Press and knead it briefly by hand until it holds together.
How do I make them gluten-free? Use a 1:1 gluten-free baking blend and include the optional cornstarch or rice flour for tenderness. Chill well before baking.
Final Thoughts
With its rich butter flavor and elegant simplicity, this Shortbread Cookies Recipe proves that less can be more. Keep a chilled log on hand and you are never more than a few slices away from a beautiful treat.