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    Home » COOKIES

    Modified: 09/27/2023 · Published: 09/06/2023 · by ayacaliva · This post may contain affiliate links

    Shortbread Cookies

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    Try this recipe if you are looking for the best shortbread cookies - It is perfectly buttery, very lightly crispy, and not overly sweet. Simply the best ones I ever had.

    JUMP TO RECIPE VIDEO

    Make it with any shape, size, and thickness, and enjoy it for many occasions!

    homemade shortbread cookies in many shapes

    📌 Table of Contents

    Jump to:
    📌 Table of Contents
    📌 I love this shortbread cookie because:
    📌 You'll learn essential baking tips such as:
    📌 What's In Shortbread Cookies?
    📌 How To Make Shortbread Cookies
    📌 Enjoy Many Variations!
    📌 Uses For Shortbread
    📌 Frequently Asked Questions
    📌 VIDEO: Watch How To Make It!
    📌 Other Cookie Recipes
    📌 Printable Recipe
    Simple Shortbread Cookies
    📌 Pin It!

    📌 I love this shortbread cookie because:

    • It's incredibly light yet crispy - It breaks in a second when you bite.
    • It can hold shapes pretty well - It's perfect for cut-out cookies.
    • It's not overly sweet - just enough sugar is added to enjoy the flavor.
    • It's perfectly buttery - the amazing flavor spreads in your mouth.

    🍪 This is my go-to cookie recipe for various projects besides butter cookies and icebox cookies. Unlike other recipes, this one doesn't contain eggs, making it possible to make the light and crumbly texture!

    📌 You'll learn essential baking tips such as:

    • How to make cookies with the creaming method
    • If we should whip butter and why
    • How to make this cookie with cold butter using a food processor.
    • Tips for cutting the dough with cookie cutters beautifully
    • How to make pressed shortbread cookies using the recipe.
    • How to make chocolate-covered shortbread cookies

    ... and more!

    Let's get started.

    rectangle shortbread cookies piled up and served with milk

    📌 What's In Shortbread Cookies?

    ingredients to make shortbread cookies
    • Unsalted butter
      • It's important to use soft butter for all the ingredients to incorporate well. 
    • Powdered sugar
      • It creates a lighter texture.
    • Vanilla extract
      • Use regular vanilla extract.
    • All-purpose flour
      • It's important to level the surface when measuring it with a cup to avoid adding too much. I recommend using a scale to get the most accurate result.
    • Cornstarch
      • Cornstarch adds such a nice, lighter crispiness. It's possible to make it without it and use all-purpose flour only. But I feel the difference is very noticeable. 
    • Salt
      • The little bit of saltiness makes it taste just perfect!

    📌 How To Make Shortbread Cookies

    Now, let me share detailed tips on each step, which are all crucial for successful shortbread cookies.

    Step 1: Mix butter, powdered sugar, and vanilla extract.

    2 sticks of soft butter in a bowl
    adding powdered sugar and vanilla to butter

    Mix it at low speed initially to prevent the powdered sugar from scattering everywhere, and gradually speed up. Stop as soon as it looks creamy:

    mixing butter, powdered sugar and vanilla to make shortbread cookies
    mixed butter, powdered sugar and vanilla to make shortbread cookies

    You need medium to medium-high speed to break down the powdered sugar and combine them evenly.

    Tips💡:

    1. Use soft butter. Leave it at room temperature to make it soft. It allows all the ingredients to mix easily.
    2. Scrape off the side and bottom of the bowl on the way to remove the powdered sugar attached.
    3. When you continue whipping butter, it contains more air, and the texture of the cookies gets lighter. ...which is fine, but it also spreads more in the oven as a con. Adjust how much you want to whip as you like!

    Step 2: Add all-purpose flour, cornstarch, and salt.

    Mix them at low speed first and gradually speed up until incorporated well:

    adding dried ingredients to the bowl to make shortbread cookies
    shortbread cookie dough in a mixing bowl

    Tip💡:

    Scrape off the side and bottom of the bowl again to remove the flours attached.

    Step 3: Roll the dough.

    One last time, check if it's even and form a ball:

    shortbread cookie dough

    I divide it in half this time to roll it a bit easier.

    rolling shortbread dough
    rolled shortbread cookie dough

    Tips💡:

    1. I am using parchment paper to roll the dough this time - By doing that and not dusting additional flour on the working surface, cookies remain very lightly crispy.
    2. You can decide how thick you want it to be! Just note that:
      • The baking time gets longer when it's thicker.
      • It spreads more in the oven when it's thicker.
      • I rolled it into about one-quarter inch this time.

    Step 4: Cut it with a cookie cutter.

    cutting shortbread cookie dough with a rectangle cookie cutter

    Poke them with a fork, make patterns with cookie cutters or anything you like, and have fun!

    poking shortbread cookie dough with a fork
    adding pretty patterns on shortbread cookie dough with a cookie cutter.
    adding lines on shortbread cookie dough with a fork
    adding wavy lines on shortbread cookie dough with a fork
    adding mesh patterns on shortbread cookie dough with a fork
    adding ruffle patterns on shortbread cookie dough with a cookie cutter
    addingcurved patterns on shortbread cookie dough with a cookie cutter
    adding mesh patterns on shortbread cookie dough with a cookie cutter

    You can collect the left dough and repeat the process!

    cut cookie dough with a cookie cutter

    Tips💡:

    1. You can cut the dough with cookie cutters right after it's made when it's soft but treat it gently. Chill a little bit more if you like!
    2. I often chill the dough completely until it gets firm to cut with cookie cutters. But the dough gets stuck in the cookie cutter I'm using in the image above. It's a struggle to try taking it out! It shouldn't be a problem with cookie cutters the tops are not covered.
    3. You can make about 3 - 4 dozen (with the size and thickness) using one batch of the recipe.
    cut shortbread cookie dough on trays

    Step 5: Bake.

    Tip💡:

    Chill the cut-out dough in the fridge before for about one hour baking them. By doing it, the glutens in flour get rested and create a slightly better texture. And the surface of cookies tends to stay more even, although the difference is not drastic with this recipe.

    Bake at 350 F | 175 C (Preheated) for about 13 - 15 minutes or longer until the edge gets lightly golden brown.

    * Bake longer depending on the thickness and size of the cookies, oven, etc.

    shortbread cookie dough in the oven
    shortbread cookie in the oven
    freshly baked shortbread cookies on a mat
    freshly baked shortbread cookies on a cooling rack
    a close-up of shortbread cookie texture

    📌 Enjoy Many Variations!

    1. Coat It With Chocolate.

    You can dip the cookies in chocolate to make them fancy. Sprinkle any topping you like while the chocolate is wet.

    dipping shortbread cookie in dark chocolate
    sprinkling cacao nib on top of dark chocolate on a cookie
    dipping shortbread cookie in white chocolate
    sprinkling dried cranberries on top of white chocolate on a cookie

    Should we temper chocolate?

    I recommend tempering chocolate when using couverture chocolate since it could not set properly or get fat bloom without tempering.

    It's unnecessary to do it with compound chocolate, such as chocolate chips.

    shortbread cookies coated with chocolate on a plate
    dipping a shortbread cookie in hot coco drink
    a shortbread cookie on hot coco drink

    2. Pressed Shortbread Cookies

    I used half batch of the recipe for the 8-inch (20 cm) tart pan. Add any patterns you like: Cut it and poke it with a fork. The dough will spread in the oven anyway, but use the lines as a guideline to cut later.

    shortbread cookie dough in a tart pan
    adding patterns with a fork to the edge of pressed shortbread cookies
    cutting pressed shortbread cookie dough
    poking pressed shortbread cookie dough with a fork
    pressed shortbread cookie dough in a tart pan

    Bake at 350 F | 175 C (Preheated) for 35 - 40 minutes or longer until the surface gets lightly golden brown.

    cutting baked shortbread cookies in a pan
    removing a tart pan from baked pressed shortbread cookies

    While it's hot, cut and divide them.

    pressed shortbread cookies cut into rectangles

    Tips💡:

    1. Chill the dough for about one hour before baking to let glutens in flour rest.
    2. I recommend cutting it for the first 10 minutes. It gets a little bit harder to cut after that. You can remove it from the pan after it cools enough.
    3. As an option, you can bake it again at 300 F | 150 C for 25 - 30 minutes to make the texture flakier. You can skip it if you don't care for it. without baking it twice, it still has a nice crispy texture. (See the images below.)
    the texture of pressed shortbread cookies before baking twice
    the texture of pressed shortbread cookies after baking twice
    rectangle shortbread cookies on a cake stand

    3. How To Make It With A Food Processor

    Process all the flour, salt, vanilla, and cold cubed butter until it gets doughy.

    adding vanilla extract to dried ingredients in a food processor
    adding butter to dried ingredients in a food processor

    💬 I like to switch on and off with the pulse. I feel it blends more evenly that way!

    processing butter, vanilla, and dried ingredients in a food processor
    shortbread cookie dough made with a food processor

    At last, check if it's evenly incorporated. And everything else is the same as directed earlier.

    shortbread cookie dough on parchment paper

    📌 Uses For Shortbread

    shortbread cookies with and without chocolate coating

    Enjoy the simple shortbread cookies in many ways, such as:

    • A gift: Wrap them nicely in gift bags to share with friends, coworkers, teachers, etc!
    • A cookie box: It is perfect as a holiday cookie box for your family and friends.
    • Tea time snack: It pairs perfectly with milk, tea, hot cocoa, coffee, etc. What's your favorite drink to enjoy with cookies?😊
    • Kids activity: This would be a fun weekend project with your kids. The dough is not too sticky and relatively easy to roll.

    📌 Frequently Asked Questions

    How should I store shortbread cookies, and what's the shelf-life?


    Put cookies into an airtight container (With silica gel if you have it to keep them dried). You can store them at room temperature for about 1 week or about 10 days in the fridge. I usually store them in the fridge if we are not consuming them within 1 - 2 days.

    Can I bake the cookies while they are soft?

    Yes. I tested baking both chilled and soft cookies, and the soft cookies spread slightly more in the oven, but the difference was minor. The difference was bigger with butter cookies, so I'm guessing it may be due to eggs.
    That being said, I still recommend chilling them in the fridge for about one hour before baking to rest glutens in flour. ...If you have time!

    Can I make shortbread cookies without cornstarch?

    Yes, you can - Add the same amount of all-purpose flour instead. I highly recommend adding cornstarch if you love a light crispiness.

    📌 VIDEO: Watch How To Make It!

    To learn how to make shortbread cookies visually and have a deeper understanding of all, watch the video!

    Don't forget to subscribe if you liked it 😉

    📌 Other Cookie Recipes

    • Shortbread cookies
    • Butter cookies
    • 10 fall cookies
    • Icebox cookies
    • Tuiles

    📌 Printable Recipe

    💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family at home.

    shortbread cookies in a various shapes and sizes

    Simple Shortbread Cookies

    Try this recipe if you are looking for the best shortbread cookies - It is perfectly buttery, very lightly crispy, and not overly sweet.
    Author ayacaliva
    Total Time 30 minutes mins
    Course Cookie, cookies
    Servings 3 - 4 dozen (with the size & thickness)
    Print Pin Email

    Equipment

    • Stand mixer
    • Spatula
    • Parchment paper
    • Rolling Pin
    • Cookie cutters The rectangle cookie cutter
    • Fork
    • Baking tray

    Ingredients

    • 8 oz Unsalted butter 2 US sticks
    • 3.1 oz Powdered sugar ¾ US cup
    • 1 teaspoon Vanilla extract
    • 10 oz AP flour 2 ⅙ US cups  *Level the surface.
    • 0.9 oz Cornstarch 3 tablespoon *Level the surface.
    • ½ teaspoon Salt
    Prevent your screen from going dark

    Instructions
     

    • Mix butter, powdered sugar, and vanilla extract:
      Mix them at low speed initially to prevent the powdered sugar from scattering everywhere, and gradually speed up. Stop as soon as it looks creamy.
      Scrape off the side and bottom of the bowl on the way to remove the powdered sugar attached.
      8 oz Unsalted butter, 3.1 oz Powdered sugar, 1 teaspoon Vanilla extract
      mixed butter, powdered sugar and vanilla to make shortbread cookies
    • Add all-purpose flour, cornstarch, and salt to 1 and mix:
      Mix them at low speed first and gradually speed up until incorporated well.
      Scrape off the side and bottom of the bowl on the way to remove the flours attached.
      10 oz AP flour, 0.9 oz Cornstarch, ½ teaspoon Salt
      adding dried ingredients to the bowl to make shortbread cookies
    • Roll the dough:
      Check if it's even and form a ball.
      Roll into your desired thickness. I rolled it into about one-quarter inch this time.
      rolling shortbread dough
    • Cut it with a cookie cutter:
      You can cut the dough with cookie cutters right after it's made when it's soft, but treat it gently. Chill a little bit more if you like.
      Poke them with a fork, make patterns with cookie cutters or anything you like, and have fun!
      cut shortbread cookie dough on trays
    • Bake:
      Let the cut-out dough rest in the fridge for about one hour before baking them.
      Bake at 350 F | 175 C (Preheated) for about 13 - 15 minutes or longer until the edge gets lightly golden brown.
      * Bake longer depending on the thickness and size of the cookies, oven, etc.
      shortbread cookies in the oven

    Video

    Notes

    How to store it:

    Put cookies into an airtight container (With silica gel if you have it to keep them dried). You can store them at room temperature for about 1 week or about 10 days in the fridge. I usually store them in the fridge if we are not consuming them within 1 - 2 days.

    To make pressed cookies:

    Bake at 350 F | 175 C (Preheated) for 35 - 40 minutes or longer until the surface gets lightly golden brown. Adjust the time and temperature depending on the thickness and size of the cookies, oven, etc.
    • Cut and divide it while it's still hot, and let them cool enough before taking them out from the pan.
    • Bake them again at 300 F | 150 C for 25 - 30 minutes if you want the texture to be slightly flakier. (optional)
    • I made a half batch and used an 8-inch (20 cm) tart pan today.
     
    ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

    Nutrition

    Calories: 77kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 157IU | Calcium: 3mg | Iron: 0.4mg
    Tried this recipe?Let us know how it was!

    📌 Pin It!

    Pin it if you love this recipe, and find so many other recipes on my Pinterest page!

    💬 A Sprinkle Of Life

    Rei said, "Is this a cray dough?"

    She tried rolling cookie dough and cut it for the first time! She was so focused❤️ I love watching her focusing on something. So peaceful.

    cutting cookie dough with a vintage cookie cutter.

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