Shortbread Cookies Recipe
Shortbread Cookies are buttery, crisp, and melt-in-your-mouth treats made with just a few simple pantry ingredients. This classic cookie recipe is easy to prepare and perfect for holidays, afternoon tea, cookie tins, or everyday baking.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring Cups and Spoons
- Rubber spatula
- Whisk
- Baking sheets
- Parchment paper
- Rolling Pin
- Cookie cutter or sharp knife
- Plastic wrap
- Fork or wooden skewer
- Wire cooling rack
Ingredients
For the Shortbread Dough
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
Optional Toppings
- Coarse sugar
- Melted semisweet or white chocolate
- Chopped nuts
- Colored sprinkles
- Flaky sea salt
Instructions
Step 1: Mix the dry ingredients
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- The cornstarch helps create the tender, crumbly texture associated with classic shortbread.
- Set the dry mixture aside while you prepare the butter.
Step 2: Cream the butter and sugar
- Place the softened butter and powdered sugar in a large mixing bowl.
- Beat with an electric mixer on medium speed for 2 to 3 minutes, until smooth and creamy.
- Add the vanilla and optional almond extract. Mix just until combined.
Step 3: Finish and chill the dough
- Add the dry ingredients to the butter mixture in two or three portions.
- Mix on low speed after each addition. Stop when the dough begins forming large, soft crumbs.
- Use a rubber spatula or your hands to gently bring the dough together. Do not knead it for a long time.
- Shape the dough into a flat disk, wrap it tightly, and refrigerate for 30 minutes.
Step 4: Roll and cut the cookies
- Preheat the oven to 325°F.
- Line two baking sheets with parchment paper.
- Place the chilled dough on a lightly floured surface and roll it to about 1/3 inch thick.
- Cut the dough with a 2-inch cookie cutter or slice it into small rectangles. Arrange the cookies about 1 inch apart on the baking sheets.
Step 5: Add the finishing details
- Use a fork or wooden skewer to make a few small holes in the top of each cookie.
- This traditional step helps steam escape and can reduce uneven bubbling.
- Sprinkle the tops lightly with coarse sugar if desired.
- If the shaped dough feels soft, refrigerate the baking sheet for 10 minutes before baking.
Step 6: Bake the cookies
- Bake one sheet at a time for 12 to 15 minutes.
- The tops should remain pale, while the bottom edges should look lightly golden.
- Avoid baking until the entire cookie is brown. Shortbread continues firming as it cools.
Step 7: Cool and decorate
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer them carefully to a wire rack and allow them to cool completely.
- Once cool, serve them plain or dip one side in melted chocolate. Add nuts, sprinkles, or flaky salt before the chocolate sets.