When you slide a perfectly rolled circle of dough under your nose and inhale that rich buttery smell, you know you’re in for something special. This shortbread cookie recipe has come to life over half a dozen experiments in my tiny kitchen – each batch teaching me how a hint of cornstarch makes that crumb so tender, and how a cooler dough bakes into crumbly, yet melt-in-your-mouth bites. In under 30 minutes, you’ll coax out cookies with golden edges, a soft crackle as they cool, and that faint, nutty toasted scent that whispers tradition.
Why You’ll Love shortbread cookie recipe
- Silky, tender crumb that practically dissolves on your tongue
- Straightforward ingredients you likely have on hand
- Crispy exterior gently giving way to a sable-like interior
- Steeped in Scottish heritage—shortbread dates back to the 12th century
A Little Background
My first trial of this shortbread cookie recipe took place one drizzly afternoon in early fall. While the rain tapped the windows, I pressed dough against a cutter and realized my first dozen had uneven browning. After tweaking the oven rack position and chilling the dough for 20 minutes, I achieved those uniform pale rings I’d been chasing ever since. It made me appreciate how a small batch can teach big lessons about precision and patience.
Key Ingredients for shortbread cookie recipe
- Unsalted butter: the star for that rich mouthfeel; if using salted, reduce added salt.
- Granulated sugar: gives structure and subtle sweetness; opt for fine granules.
- All-purpose flour: the sturdy base; spoon and level for accurate measurement.
- Cornstarch: the secret to a meltaway crumb; don’t skip this step.
- Vanilla extract: deepens flavor; use pure extract over imitation for clarity.
How to Make shortbread cookie recipe
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper. The moment the oven hums, you’ll smell that warming air.
- In a large bowl, cream together 1 cup (226g) unsalted butter and 1/2 cup (100g) granulated sugar for 3 minutes until pale and airy—scrape the sides once or twice. Personal testing note (prep): I weigh my butter to the gram so my dough never turns out too soft or too stiff.
- Stir in 1 teaspoon vanilla extract, mixing until the glossy surface of the butter-sugar blend reflects the light.
- Whisk together 2 cups (240g) all-purpose flour, 1/2 cup (65g) cornstarch, and 1/4 teaspoon salt in a separate bowl. Gradually add this to the butter mixture, folding gently until a cohesive dough forms.
- Turn the dough onto a lightly floured surface, press into a flat disk, then roll out to 1/2 inch thickness. Use biscuit or cookie cutters to stamp out shapes.
- Transfer cookies to the prepared sheet, spacing them about 1 inch apart. Chill in the fridge for 10 minutes to prevent spreading.
- Bake for 12–15 minutes until the edges show a hint of golden. You’ll hear the soft crackling as they cool on the pan. Personal testing note (cooking): I learned that rotating the pan halfway through keeps the browning even.
- Let cookies rest on the pan for 5 minutes before moving them to a rack to cool completely.
Pro Tips & Troubleshooting
- Use guide sticks when rolling for consistent thickness across every cookie.
- If edges brown too quickly, lower the oven temp by 10°F and extend bake time slightly.
- Add ½ teaspoon ground cinnamon or finely zested lemon peel for a seasonal twist.
- Doubling the batch works great—divide dough into two discs and chill an extra 10 minutes.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer life, freeze in a sealed bag for up to 2 months; thaw at room temp. To refresh crispness, warm in a 300°F oven for 3–4 minutes. Personal testing note (storage): After freezing, I let them sit at room temp for 20 minutes to bring back that just-baked bite. Always ensure cookies are completely cool before sealing to prevent moisture buildup and soggy textures.
Serving Suggestions
Stack these shortbread rounds alongside a mug of hot tea for an afternoon pause. Layer between thin slices of lemon curd for elegant tea sandwiches, or dip one edge in dark chocolate and sprinkle with sea salt for a festive finish.
Frequently Asked Questions
- How long do shortbread cookies last? Properly stored at room temperature, they stay fresh for up to 5 days. In the freezer, they last 1–2 months.
- What makes shortbread crumbly? A high butter-to-flour ratio creates that tender, crumbly texture. Overmixing tightens gluten, so mix until just combined.
- Can I use salted butter in shortbread? Yes—reduce added salt by half and taste the dough before baking to avoid an overly salty bite.
- Is cornstarch necessary in shortbread? Cornstarch softens the crumb; omitting it yields a denser, less meltaway cookie.
- How do I keep cookies from spreading? Chill cut cookies for at least 10 minutes before baking. This firms the butter and prevents excess spread.
- Can I make shortbread dough ahead of time? Absolutely. Wrap the dough disk in plastic and refrigerate for up to 2 days, or freeze for up to 1 month.
Final Thoughts
These buttery rounds have become my go-to project when I need a little kitchen calm. My favorite way to savor them is with a sprinkle of flaky sea salt right after baking, followed by a slow, quiet moment with a steaming cup of coffee. Give this shortbread cookie recipe a whirl, let me know how yours turned out, and share your own little baking epiphanies below!
More Recipes You’ll Love
- Raspberry Swirl Cookies – features a tender shortbread base with a sweet-tart ribbon
- Christmas Gooey Butter Cookies – rich, buttery treats ideal for festive gatherings
- Tate’s Bake Shop Chocolate Chip Cookies – crispy-edge cookies bursting with chocolate chips
- Snickerdoodle Cookies – classic cinnamon-sugar cookies with a soft interior
Shortbread Cookies
Ingredients
Shortbread Dough
- 1 cup plus 2 Tbsp unsalted butter softened to room temperature
- 0.5 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 0.25 teaspoon salt
Instructions
Shortbread Dough
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl or stand mixer fitted with the paddle attachment, cream 1 cup plus 2 tablespoons unsalted butter and 1/2 cup granulated sugar on medium speed until pale and fluffy, about 3–4 minutes, scraping down the bowl as needed.1 cup plus 2 Tbsp unsalted butter
- Add 1 teaspoon vanilla extract and mix until incorporated.0.5 cup granulated sugar
- Whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, and 1/4 teaspoon salt in a separate bowl.1 teaspoon pure vanilla extract, 2 cups all-purpose flour, 0.5 cup cornstarch
- With the mixer on low, gradually add the flour mixture to the butter mixture until a cohesive dough forms.
- Turn the dough onto a lightly floured surface and roll to 1/2-inch thickness. Cut into shapes using a cookie cutter.
- Place cookies 1 inch apart on the prepared baking sheet and chill for 5–10 minutes.
- Bake for 12–14 minutes, or until the edges are just beginning to turn golden.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.