There’s something irresistible about the first bite of shortbread cookies—the buttery aroma wafting through the kitchen, the delicate crackle under your teeth, and that melt-in-your-mouth crumb. During my earliest trials, chilling the dough for just 30 minutes left the rounds spreading too thin, so I settled on a full hour for reliably clean edges. After several hands-on runs, I’ve fine-tuned every detail so these simple treats always turn out tender with just the right golden hue.
Why You’ll Love shortbread cookies
- Buttery, crumbly texture that practically dissolves on your tongue.
- Minimal ingredients you likely already have in your pantry.
- Long shelf life—perfect for gifting or holiday prep.
- Classic Scottish treat with a history dating back to the 12th century.
A Little Background
My journey with this recipe began when I stumbled on an old family cookbook. As I adapted the method for a busy weekday bake, I discovered that a slow 150°C bake coaxed out a rich, slightly nutty fragrance from the rice flour. Each test taught me more about the simple science of sugar and fat working together to create that signature tender crumb.
Key Ingredients for shortbread cookies
- Unsalted butter (125 g): Provides rich flavor; use high-quality European style for extra creaminess.
- Pure icing sugar (70 g): Yields a silky smooth dough; sift to avoid lumps.
- Vanilla extract (1 tsp): Boosts aroma; feel free to swap with almond extract for a twist.
- Plain flour (185 g): The main structure; spoon and level for accurate measure.
- Rice flour or cornstarch (60 g): Softens crumb; cornstarch makes it extra tender.
How to Make shortbread cookies
- Preheat the oven to 150°C (300°F). Line two large baking trays with baking paper.
- In a stand mixer with paddle attachment, beat the butter on medium-high speed until pale and creamy—about 2 minutes. Add the icing sugar and beat for another 2 minutes until light and fluffy, scraping down the bowl and beaters as needed.
- Add the vanilla extract. Sift in the plain flour and rice flour, then mix on low speed until the dough just comes together. Take care not to over-mix.
- Divide the dough into two equal portions. On a lightly floured surface, roll each into a log about 4 cm (1½ in) in diameter. Wrap each in cling film and chill for at least 1 hour or until firm.
- Unwrap and slice the logs into 8 mm (¼ in) thick rounds. Arrange them 2 cm apart on the prepared trays.
- Bake for 20–25 minutes, rotating the trays halfway through so the edges brown evenly, until the rims turn just golden.
- Leave the cookies on the trays for 10 minutes—they’ll be very soft at first. Transfer to a wire rack to cool completely; they firm up as they cool.
Pro Tips & Troubleshooting
- From testing, I found that an extra 15 minutes of chilling makes slicing a breeze, delivering clean, uniform rounds.
- If your cookies crack at the edges, you’re overworking the dough—mix just until it holds together.
- For a seasonal spin, stir in ½ tsp lemon zest or a dusting of cacao powder before baking.
- Need more or fewer cookies? This recipe scales easily—just double or halve the ingredients, but keep chilling time the same.
- During one bake, rotating the trays mid-cycle produced perfectly even golden rims every time.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container for up to 1 week—always use a clean, dry tin or jar. Freeze cooled cookies in a sealed bag for up to 3 months; thaw at room temp. For dough logs, wrap tightly and freeze for 1 month, then slice and bake straight from frozen, adding 2–3 minutes to bake time. In my storage trials, cookies remained crisp after 5 days when kept out of direct light.
Serving Suggestions
Serve these shortbread cookies alongside a steaming cup of Earl Grey, sandwich with lemon curd, or drizzle with melted dark chocolate. They also pair beautifully with a scoop of vanilla ice cream for an elegant dessert plate.
Frequently Asked Questions
- How long do shortbread cookies last? Kept in an airtight container at room temp, they stay fresh for about 1 week; frozen, they last up to 3 months.
- Why are my shortbread cookies too soft? They need a full 1 hour of chilling; under-chilled logs will spread and stay soft on the tray.
- Can I use butter substitutes for shortbread cookies? You can try margarine, but flavor and texture won’t be as rich; high-fat European butter is best.
- What makes shortbread cookies crumbly? The rice flour (or cornstarch) reduces gluten formation, giving that classic tender snap.
- How do I freeze shortbread cookie dough? Wrap logs tightly in cling film and seal in a freezer bag. Slice and bake from frozen, adding a few extra minutes.
- Can I bake shortbread cookies at a higher temperature? Baking hotter may brown too fast—stick to 150°C (300°F) for even color and tender centers.
Final Thoughts
These shortbread cookies have become my go-to whenever I crave something simple yet satisfying. My favorite way is to sandwich two together with a smear of raspberry jam. I can’t wait to hear how your batches turn out—drop a comment or photo to share your results!
More Recipes You’ll Love
- Raspberry Swirl Cookies – a tangy shortbread twist with jam swirls
- Peanut Butter Cookies – a nutty companion to buttery crumb
- Christmas Gooey Butter Cookies – festive holiday treats alongside classic shortbread
Shortbread Cookies
Ingredients
Main
- 125 g unsalted butter room temperature
- 70 g pure icing sugar sifted
- 1 tsp vanilla extract
- 185 g plain flour spoon and level
- 60 g rice flour or cornstarch
Instructions
- Preheat the oven to 150°C (300°F) and line two large baking trays with baking paper.
- Beat the butter in a stand mixer with the paddle attachment on medium-high speed for 2 minutes until pale and creamy, then add the icing sugar and beat for another 2 minutes until light and fluffy, scraping down the bowl as needed.125 g unsalted butter, 70 g pure icing sugar
- Add the vanilla extract, then sift in the plain flour and rice flour; mix on low speed just until the dough comes together, being careful not to overmix.1 tsp vanilla extract, 185 g plain flour, 60 g rice flour or cornstarch
- Divide the dough into two equal portions and roll each on a lightly floured surface into a log about 4 cm (1½ in) in diameter; wrap in cling film and chill for at least 1 hour until firm.
- Slice the chilled logs into 8 mm (¼ in) thick rounds and arrange 2 cm apart on the prepared trays.
- Bake for 20–25 minutes, rotating the trays halfway through, until the edges are just golden.
- Let the cookies rest on the trays for 10 minutes, then transfer to a wire rack to cool completely.