My shortbread cookie recipe makes tender, buttery, classic shortbread cookies that hold their shape in the oven and melt in your mouth. Dipping in chocolate is optional, but highly recommended! Recipe includes a how-to video!
The Best Shortbread Cookie Recipe
I’m very excited to be sharing my updated shortbread cookie recipe with you today! While I enjoyed the original for years, my old version started to feel more like a sugar cookie. I wanted to make some tweaks for more tender, soft, and melt-in-your-mouth results that still held their shape beautifully. This is true, classic, perfected shortbread.
Why Try This Recipe
- They’re a classic. Everyone should have a good staple shortbread recipe in their repertoire, and now, this is mine. No, it’s not super flashy, but it’s a classic and it’s a good, solid recipe.
- It’s simple. Shortbread uses only 6 ingredients and comes together quickly with just a brief stint in the refrigerator. No, it’s not as flashy as praline cookies or apple pie cookies, but that’s the nature of shortbread.
- It tastes good! It has a buttery flavor and a texture that slightly crumbles beneath your teeth and absolutely melts in your mouth.
- It’s versatile. Include or omit the vanilla extract, or substitute it for vanilla bean paste. Level up the cookies by substituting classic butter for European style. Add chocolate chips or dip in chocolate, and cut them into any shape you’d like (I opted for hearts, but you could skip the cookie cutter and just use a knife to cut into rectangles).
This is the perfect addition to your Christmas cookie tray. I can’t wait to hear how you like this updated version ❤️
What You Need
Classic shortbread is made with just butter, sugar, and flour, but I’ve found a few small adjustments make for even better results. Here’s what you need for my recipe.
- Butter. European butter is a great upgrade here! Since shortbread uses so few ingredients, the quality of each of them can really make a difference in the final outcome. I don’t often splurge for it and you do not have to, but you will have more tender and buttery results if you use European-style butter (this is because it has a higher fat content!).
- Powdered sugar. Similar to my shortbread-esque crust for my fruit tart, we’ll be using powdered sugar in this shortbread cookie recipe. This is also known as confectioner’s sugar, 10x sugar, or icing sugar.
- Flour. Use all-purpose (also often known as “plain”) flour. Self-rising flour will not work here. I highly recommend using a kitchen scale to measure this; if not, you could over-measure and end up with a dry dough.
- Cornstarch. This promotes tender, melt-in-your-mouth results. It also helps prevent the cookies from spreading too much in the oven, so they hold their shape beautifully!
- Vanilla extract. This is not a traditional ingredient and you can leave it out if you’d like; however, I love the way it deepens the flavor of the shortbread. Vanilla bean paste or a scraped vanilla bean would also work!
Note that there is no baking powder or baking soda in this recipe–this is intentional and expected with shortbread cookies!
SAM’S TIP: Add your dry ingredients gradually! This dough is fairly stiff, and if you add them all at once, you will have a very tough time bringing everything together.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Shortbread Cookies
- Cream the butter with an electric mixer until lightened in color and creamy.
- Add the sugar gradually and keep mixing until the mixture is smooth.
- Stir in the vanilla extract until well incorporated.
- Whisk the dry ingredients together in a separate bowl, then gradually add them to the wet ingredients.
- Use your hands to form the dough into a flat disc, then wrap in plastic wrap and place in the fridge to chill for at least an hour.
- Roll the dough out onto a lightly floured surface until it is ⅛-¼” thick.
- Cut shapes with a cookie cutter, making the cuts as close together as possible. Transfer the cookies to a parchment lined baking sheet and space 2″ apart. Re-roll the scraps and repeat this process to make more cookies.
- Bake until the edges are just starting to turn a light golden brown. This is about 9-11 minutes for my 2″ cookie cutter, but can vary depending on the size you use.
SAM’S TIP: If you don’t want to bake your dough right away, you can let it sit in the fridge for up to five days. It might be a bit tough to roll if chilled longer than an hour though, so you may need to let it warm up at room temperature a bit before rolling.
Frequently Asked Questions
Absolutely! I’d recommend mini chocolate chips as regular-sized ones could be too thick and bulky in the dough. I’d probably add around a cup, fold them in using a spatula after adding all the dry ingredients to the dough.
Yes! If you’d like to do this, follow the instructions for cut-out cookies in my how to freeze cookie dough post.
The main difference between these two cookies is the ingredients and the ratios of the ingredients. Sugar cookies typically contain eggs, while shortbread cookies do not. Shortbread also has a higher ratio of butter to flour and are usually more crumbly and tender as a result.
If you’re on the hunt for a great sugar cookie recipe, try my easy sugar cookie recipe!
I’d love to hear how you like this new shortbread cookie recipe, especially if you were a fan of the old one!
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Shortbread Cookie Recipe
Ingredients
- 1 cup (226 g) unsalted butter softened
- ¾ cup (95 g) powdered sugar
- 1 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon table salt
Recommended Equipment
- 2” Cookie cutter
Instructions
- In a large mixing bowl, use an electric mixer to beat butter until lightened, smooth and creamy.1 cup (226 g) unsalted butter
- Gradually add sugar, stirring until light and creamy.¾ cup (95 g) powdered sugar
- Add vanilla extract and stir well.1 teaspoons vanilla extract
- In a separate bowl, whisk together flour, cornstarch, and salt and whisk until combined.2 cups (250 g) all-purpose flour, 2 Tablespoons cornstarch, ½ teaspoon table salt
- 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 cough 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.
Notes
Number of cookies
This will vary depending on the size of the cookie cutter used and how thick or thin you roll the dough. I use a 2” cookie cutter and get about 44 cookies.Butter
Upgrade to European-style butter for richer-tasting, more buttery cookies.Vanilla
Elevate your cookies by substituting 2 teaspoons of vanilla bean paste or the seeds of a scraped vanilla bean for the vanilla extract.Variations
Make a brown sugar shortbread by reducing the powdered sugar to ½ cup (63g), cream ¼ cup (50g) of brown sugar with the butter, and increase cornstarch to 3 Tablespoons.Original recipe
Original recipe can be found here.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Recipe and photos updated 11/30/23. If you’d like the original recipe, you can find it here.
Theresa
Awesome cookies! Thanks for the advice regarding using salted butter. That’s all I had in the fridge. Leaving the salt out of the recipe was just right!
Sam
I’m so glad the shortbread cookies turned out so well for you, Theresa! Thank you so much for commenting, I appreciate it 🙂
Michelle
Delicious
Sam
Thank you so much, Michelle! I am glad you enjoyed the cookies! 🙂
Claire Tchhailo
These were delicious dipped in white chocolate and sprinkled with crushed candy canes. I’d like to try another batch with ground hazelnuts, do you recommend making any adjustments to the recipe? And how much ground nuts do you think it could handle, one cup?
Sugar Spun Run
Hi, Claire! I am so glad that you enjoyed the shortbread cookies. I love the additional crushed candy canes. I think that hazelnuts will do well. I think 1 cup will be enough. Enjoy! 🙂
Denise M Alexander
Hi, is it possible to roll the dough into a log, refrigerate, and then slice and bake the cookies?
Sugar Spun Run
Hi, Denise! I haven’t tried it, but I think it should work ok. Let me know how it turns out. 🙂
Lesia
Very hood recipe. Qhen I made it the dough was crumbs. Ad to improvise to fix it, but that was my fault. The butter was too cold.
Sara
I don’t have a cookie cutter, and I’d like to be able to put a little jam in the middle of these. Do you think it would work to just do a dollop of dough & press an indent in the middle, fill with jam & bake? Thanks!
Nora
Thank you for this recipe. It was a huge success the first time. Your recipe is very easy to follow. The dough is wonderful to work with. You don’t need to fix anything with this recipe. Thanks again.
Sam
Thank you so much for the kind comment, Nora! So glad you enjoyed the shortbread 🙂
Preethi
These are the first cookies I’ve made from scratch. And I had no intention of ever doing such a thing except that I now have a 4-year-old who requested that we make (not buy) shortbread cookies. We didn’t even have cookie cutters! A neighbor solved that. These actually turned out great – even though I clearly missed the 1/4 inch thick part and had a heart attack when the dough became hard as rock overnight in the fridge. (Google helped with that.) Thanks for such a simple, great and perfect recipe!
Sugar Spun Run
Congrats on making your first batch of made from scratch cookies, Preethi! I am so glad that they turned out wonderful and you enjoyed them. Thanks for commenting. 🙂
Carolyn Stevens
Can you make this recipe in an 8×8 pan and just cut into squares? Thanks
Sugar Spun Run
Hi, Carolyn! I haven’t tried it so it’s hard to say. I think that it would do fine. Let me know how it turns out. 🙂
Sherry
Can this be made gluten free by substituting the flour?
Sugar Spun Run
Hi, Sherry! I am not familiar with gluten-free baking so unfortuantely, I can not advise. If you try it, let me know how it turns out. 🙂
Patty
I have salted butter. What would you recommend for the difference as per the salt amount?
Thank you
Sugar Spun Run
Hi, Patty! If you use salted butter, I recommend omitting the 1/2 teaspoon salt listed. I hope you enjoy the shortbread cookies. 🙂
Loretta M Rossi
These are the most buttery and delicious shortbread cookies….I use this recipe only…I also leave some plain, but do drizzle and dip them into a good quality melted chocolate… the best ever…..
Sugar Spun Run
Thank you so much, Loretta! I am so glad that you enjoyed the shortbread cookies. 🙂
Susan Roberts
Katie and Noki 28 now days it’s very confusing when a recipe ask for a stick. I know some stores carry the 1/2 lb butter in stick. I know because I had bought one thinking it was 1 lb with a 4 half cup sticks. But thank goodness I bake long enough to know the difference. Look for the 1 lb weight and it should have 4 half a stick or just buy a solid butter and it normally have how much they are on the side. One pound of butter is a total of 2 measuring cup. I hope this help.
Jamie
Amazing ! Simply wonderful ! Got to try not to eat them all by myself !
Sugar Spun Run
Hi Jamie! I am so glad that you enjoyed the shortbread cookies. I have been known to eat an entire batch myself too. lol Enjoy! 🙂
Katie
I had some trouble with my dough. It is super crumbly and won’t hold together. When you said one cup or two sticks of butter did you mean the big sticks or the little half sticks? I used the little half sticks which is supposed to equal one cup but clearly not??
Sam
Hi Katie, two of the half sticks only would be half a cup, so you would have needed to use 4 of those. Unfortunately that would’ve been the problem 🙁
m
So fix the recipe. I just made the same mistake.
Sam
I’m not sure what to tell you. Unfortunately you used 1/2 cup of butter instead of the 1 cup of butter that the recipe calls for, or two half sticks instead of the two whole sticks that are needed. I would recommend reading the ingredients more carefully next time.
I indicate 1 cup and to try and be helpful I mentioned that this is two sticks of butter… not 2 half sticks. If you are using half sticks then you would need 4 to get to the equivalent of two sticks. The half sticks are labeled as such (“half” sticks, not full sticks, which my recipe calls for).
Noki28
Thank you for sharing the recipe. I look forward to making these. And I will read the recipe. I can read where it says 1 cup butter so I will use that amount. I’ll let you know how they turn out. Thanks again!
Kat
To the person who said ‘so fix the recipe’, measurements in grams is also included in the recipe… grams are always included on the butter packaging.