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Classic Shortbread Cookies Recipe

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★★★★★

4.7 from 69 reviews

This classic Shortbread recipe offers a buttery, tender, and crumbly cookie that melts in your mouth. Made with simple pantry ingredients like butter, sugar, and flour, the dough is rolled out, chilled, sliced, and baked to a delicate golden perfection. Perfect for tea time, gifting, or festive occasions.

Ingredients

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Shortbread Dough

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt

Instructions

  1. Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with both granulated and confectioners’ sugars until the mixture turns light in color and fluffy in texture, indicating air has been whipped in for a tender crumb.
  2. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution. Gradually add this dry mixture to the creamed butter and sugars, mixing well until a soft dough forms.
  3. Shape and Chill Dough: Roll the dough into a flat rectangle measuring approximately 15 inches by 2 inches by 1 inch thick. Wrap or cover and chill in the refrigerator to firm up the dough, which makes slicing easier and helps maintain shape while baking.
  4. Preheat Oven and Slice: Preheat your oven to 325°F (165°C). Remove the dough from the fridge and cut it into 1/4-inch thick slices. Place the slices on ungreased baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Prick each slice lightly with a fork to prevent puffing.
  5. Bake and Cool: Bake the shortbread slices for 10 to 12 minutes or until the cookies are set but not browned. Remove from the oven and transfer to wire racks to cool completely, allowing them to firm up with a perfectly tender texture.

Notes

  • For best results, use unsalted butter to control the saltiness of your shortbread.
  • Chilling the dough before slicing helps prevent spreading and maintains shape during baking.
  • The fork pricks help release steam and keep the cookies flat and crisp.
  • Store baked shortbread in an airtight container at room temperature for up to a week.
  • Optionally, dust finished cookies with extra confectioners’ sugar for a delicate finish.

Keywords: Shortbread, Butter Cookies, Classic Cookies, Tea Time Cookies, Simple Baking

Find it online: https://www.sanacooks.com/classic-shortbread-cookies-recipe/