There’s something utterly comforting about a buttery, melt-in-your-mouth shortbread, isn’t there? This Homemade Shortbread Cookies Recipe has been a favorite in my kitchen for years—simple ingredients that come together for a classic treat that’s as perfect for cozy afternoons as for gifting during the holidays.
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Why You'll Love This Recipe
Making shortbread from scratch is surprisingly easy, and this recipe nails that perfect balance of crisp edges and tender centers every time. I love how it fills the house with the warm scent of vanilla and butter—pure nostalgia in every bite.
- Buttery Goodness: The generous amount of salted butter ensures each cookie is rich and deeply flavorful without being greasy.
- Simple Ingredients: You probably have everything you need in your pantry already—no fancy extras required.
- Perfect Texture: Thanks to cornstarch and powdered sugar, these cookies are crisp yet tender, with that classic shortbread crumb.
- Great for Gifting or Snacking: They keep well and are easy to package, making them a thoughtful homemade gift or a sweet everyday indulgence.
Ingredients & Why They Work
Each ingredient plays a vital role here—no shortcuts needed. Butter, sugar, and flour team up beautifully, and a touch of vanilla brings it all home. European-style butter is a personal must-have here; it’s richer and makes a noticeable difference in flavor and texture.
- Salted butter: Adds deep, creamy flavor and moisture—helps balance the sweetness perfectly.
- Granulated sugar: Sweetens and creates a subtle crunch on the top when sprinkled before baking.
- Vanilla bean paste or extract: Gives a warm, fragrant note that complements the butter.
- All-purpose flour: The structure builder; spoon and level it so you get the right amount without packing.
- Powdered sugar: Helps with the tender crumb texture since it dissolves quickly into the dough.
- Cornstarch: Keeps the cookies crumbly and light rather than dense.
- Salt: Enhances all the flavors, especially important if you’re using unsalted butter.
Make It Your Way
I love to keep my shortbread classic, but I’ve also experimented with a few twists to make it my own. Don’t hesitate to tailor your batch to what you enjoy most—it’s so forgiving that a little creativity goes a long way!
- Lemon zest version: Adding the zest of one lemon to the dough adds a bright fresh flavor that’s a lovely change, especially in spring.
- Chocolate-dipped edges: Once cooled, dipping half the cookies in melted dark chocolate always gets rave reviews from family and friends.
- Spiced shortbread: A pinch of cinnamon or cardamom can warm up the flavor and add festive charm during the holidays.
- Gluten-free tweak: Swapping all-purpose flour with a gluten-free blend works well, though you might want to chill the dough just a touch longer to prevent crumbling.
Step-by-Step: How I Make Homemade Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by mixing the softened salted butter, granulated sugar, and vanilla bean paste in a large bowl. I like to use a stand mixer for this, but a hand mixer works great too. Cream them together for about 2 minutes until the mixture is light and fluffy—this step is key for that tender texture.
Step 2: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, powdered sugar, cornstarch, and salt until everything is evenly distributed. This ensures your cookies bake uniformly, with no surprise salty or overly sweet bites.
Step 3: Gently Mix Dry Ingredients into the Butter Mixture
Add the flour mixture in three batches to the creamed butter mixture, stirring just until combined after each addition. It's normal for the dough to look crumbly here—don't overmix! Overworking the dough can make your shortbread tough.
Step 4: Press Dough Into the Pan & Chill
I line my 9×13-inch metal pan with parchment paper, then press the dough evenly into it using my hands or the back of a spoon. Once smooth, prick the surface all over with a fork to let steam escape during baking. Chill it in the fridge for 30 minutes—this helps the butter firm up and controls spreading.
Step 5: Bake and Sprinkle With Sugar
While the dough chills, preheat your oven to 325°F. Bake the shortbread for 40 to 45 minutes, until the edges just start to turn golden. Pull it out and immediately sprinkle the top generously with granulated sugar—that tiny crunch on top is pure magic.
Step 6: Cut and Cool Completely
While still warm, use a sharp knife to cut the shortbread into squares right in the pan. Be gentle to avoid scoring the parchment or warping your pan. Let the shortbread cool fully in the pan before lifting out—you want those edges to set so they don’t crumble when you handle them.
Top Tip
This recipe has been a go-to for me through many baking adventures, and these little tricks can really up your game for the perfect homemade shortbread cookies.
- Softened, not melted butter: Make sure your butter is just softened—too warm and your dough will be too loose to work with.
- Don't overwork the dough: Mixing too much develops gluten, resulting in tougher shortbread, which we definitely want to avoid.
- Chill before baking: This step is crucial to keep your shortbread from spreading too thin and ensures a nice thick bite.
- Cut warm, cool completely: Slicing right after baking prevents cracking, but cooling fully before removing from the pan keeps shapes intact.
How to Serve Homemade Shortbread Cookies Recipe
Garnishes
I often sprinkle a bit of coarse sugar or flaky sea salt just after baking to add an extra layer of texture and flavor. For special occasions, a light dusting of powdered sugar or a drizzle of melted chocolate is always a crowd-pleaser.
Side Dishes
These cookies pair wonderfully with a hot cup of tea or coffee. I like to serve them alongside a simple fruit salad or a creamy custard if I’m aiming for a more indulgent dessert spread.
Creative Ways to Present
For gift-giving, I like to stack the shortbread squares in pretty boxes with parchment paper layers. Another favorite is skewering them on sticks dipped in chocolate to create festive shortbread “lollipops” — kids (and adults!) absolutely love them.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store leftover shortbread in an airtight container at room temperature. This keeps them crisp and tasty for up to a week, though they rarely last that long around here!
Freezing
I’ve freeze-baked shortbread dough before and it freezes beautifully. Wrap the dough tightly in plastic wrap and freeze for up to 2 months. When you want fresh cookies, thaw overnight in the fridge and bake as usual.
Reheating
If your shortbread loses a bit of its crispness, a quick pop in a 300°F oven for 5 minutes brings back that lovely texture and warmth perfectly, just like fresh from the oven.
Frequently Asked Questions:
Yes! If you opt for unsalted butter, I recommend adding an extra ¼ teaspoon of salt to the dough to balance the flavors.
Cornstarch helps create a tender, crumbly texture by softening the gluten in the flour, making for that melt-in-your-mouth shortbread feel.
Chilling the dough for at least 30 minutes is important to firm it up and prevent the cookies from spreading too much in the oven.
Yes, you can substitute the all-purpose flour for a gluten-free flour blend, but I suggest chilling the dough a bit longer to help keep it from crumbling during baking.
Final Thoughts
This Homemade Shortbread Cookies Recipe is truly a classic that never goes out of style. I always find that sharing these cookies sparks conversations about family memories and favorite traditions. I hope you enjoy making and savoring them as much as I do—it’s the kind of recipe that feels like a warm hug from the inside out.
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Homemade Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic shortbread recipe yields buttery, tender, perfectly crumbly cookies with a subtle sweetness and a hint of vanilla. Made with simple ingredients including salted butter, sugar, and flour, these shortbread cookies are easy to prepare and ideal for any occasion. The dough is chilled before baking to ensure a delicate texture and a golden-brown finish, topped with a light sprinkle of sugar for added crunch.
Ingredients
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare the pan: Line a 9×13-inch metal baking pan with parchment paper to prevent sticking and set it aside for later.
- Cream butter and sugar: In a large mixing bowl, cream together 2 cups of softened salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste or extract for 2 minutes. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Mix dry ingredients: In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until well combined.
- Combine dough: Add the flour mixture to the butter mixture in three parts, mixing gently after each addition just until incorporated. The dough will appear crumbly but should come together when pressed.
- Press dough into pan: Transfer the dough to the prepared baking pan and press it evenly to cover the bottom of the pan fully.
- Prick dough surface: Use a fork to prick the surface of the dough all over to allow steam to escape during baking and prevent air bubbles.
- Chill dough: Place the pan in the refrigerator and chill for 30 minutes to firm up the dough, which helps maintain shape during baking.
- Preheat oven: With 15 minutes remaining of chilling, preheat your oven to 325°F.
- Bake: Bake the shortbread for 45 minutes or until the tops and edges are just turning golden brown and the shortbread is set.
- Add sugar topping: Immediately upon removing from the oven, sprinkle 2 tablespoons granulated sugar evenly over the top for a sweet, crunchy finish.
- Cool and cut: Transfer the pan to a wire rack to cool slightly. While still warm, gently score the shortbread into 24 squares using a sharp knife without cutting through the parchment to prevent damage.
- Final cooling: Allow the shortbread to cool completely in the pan before lifting out and serving to ensure clean cuts and proper texture.
Notes
- If using unsalted butter, add an additional ¼ teaspoon salt to the dry ingredients to balance the flavor.
- For the best flavor and texture, use high-quality European-style butter such as Kerrygold or Finlandia.
- Pricking the dough thoroughly before chilling prevents bubbles and helps the shortbread bake evenly.
- Cut the shortbread while warm for easier slicing without cracking or breaking the pan’s parchment lining.
- Store leftover shortbread in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
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