There’s something undeniably magical about a perfectly crafted shortbread cookie—crisp, buttery, and melt-in-your-mouth tender. This recipe delivers just that, with a rich, velvety texture and a delicate sweetness that’s impossible to resist. In just 25 minutes of prep and a quick chill, you’ll have a batch of golden, crumbly cookies that feel like a warm hug in every bite.
Each cookie is a tiny masterpiece, offering a satisfying crunch that gives way to a smooth, creamy finish. With only a handful of simple ingredients, these treats are surprisingly easy to make yet feel luxuriously indulgent. Whether enjoyed with tea, shared with friends, or savored solo, these shortbread cookies are a timeless delight that will leave everyone reaching for more.
Ingredients for Perfect Shortbread Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature for easy mixing)
- ¾ cup (95 g) powdered sugar (sifted for smoother texture)
- 1 teaspoon vanilla extract (or substitute with almond extract for a twist)
- 2 cups (250 g) all-purpose flour (spooned and leveled for accuracy)
- 2 Tablespoons cornstarch (helps create a tender crumb)
- ½ teaspoon table salt (enhances flavor)
Step-by-Step Instructions for Shortbread Cookies
- In a large mixing bowl, use an electric mixer to beat the butter until it’s lightened, smooth, and creamy.
- Gradually add the powdered sugar, mixing until the mixture is light and fluffy.
- Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, and salt until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until the dough comes together.
- Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 60 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to a thickness of ⅛”-¼”.
- Use a cookie cutter to cut out shapes, placing them on the baking sheet at least 2 inches apart. Re-roll any scraps to make more cookies.
- Bake on the center rack for 9-11 minutes, or until the edges are just beginning to turn a light golden brown.
- Optional: Melt 1 cup (170 g) of chocolate and dip the cooled cookies. Place them on a wire rack to let the chocolate set before serving.
Creative Toppings and Decorations
Take your shortbread cookies to the next level with fun toppings! After baking, dip the cookies in melted dark, milk, or white chocolate for a decadent treat. For a festive touch, sprinkle with crushed nuts, colorful sprinkles, or edible glitter while the chocolate is still wet. You can also drizzle chocolate or caramel over the cookies for an elegant finish.
Perfect Pairings for Serving
Shortbread cookies are a versatile treat that pairs beautifully with a variety of beverages. Serve them alongside a cup of hot tea, coffee, or cocoa for a cozy afternoon snack. For a dessert platter, arrange them with fresh berries or a dollop of whipped cream. They also make a delightful addition to a holiday cookie tray!
Storage Tips for Freshness
Store your shortbread cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving. If you’ve added chocolate, store them in a cool place to prevent melting.
Time-Saving Tricks
Short on time? Skip the rolling and cutting by pressing the dough into a baking pan, scoring it into squares, and baking as directed. Once cooled, simply break along the scored lines. You can also use pre-portioned cookie dough scoops to skip the rolling step entirely. For quicker chilling, place the dough in the freezer for 20-30 minutes instead of the refrigerator.
Common Questions Answered
Wondering why your cookies spread too much? Ensure your butter is softened but not melted, and chill the dough thoroughly before baking. If your cookies are too crumbly, try adding an extra tablespoon of butter or reducing the flour slightly. For a richer flavor, substitute a portion of the all-purpose flour with almond flour or add a pinch of cinnamon to the dough.
Shortbread Cookie Recipe
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 2 Tablespoon cornstarch
- ½ teaspoon table salt
Instructions
- In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.
- Gradually add sugar, stirring until light and creamy.
- Add vanilla extract and stir well.
- In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.
- Gradually add flour mixture to wet ingredients and stir until completely combined.
- Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
- Once cookie dough is nearly done chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart. Combine any remaining scraps of dough into a ball and re-roll to make more cookies.
- Transfer baking sheet to center rack of 350F (175C) oven and bake for 9-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
- If desired, melt 1 cup/6 oz/170g chocolate and dip completely cooled cookies into chocolate. Place cookies on a wire rack and allow chocolate to set before serving.