This Shortbread Cookies Recipe is a buttery and tender recipe, which is made with butter and cornstarch. It’s a classic, foolproof recipe, ready in about 1 hour and 5 minutes.
Jump to RecipeShortbread Cookies Recipe Ingredients
- 2 sticks Plus 2 Tablespoons Salted Butter, Softened
- 1 cup Sugar
- 2 cups All-purpose Flour
- 1 cup (scant) Cornstarch
How To Make Shortbread Cookies Recipe
- Prep the Oven: Preheat your oven to 325 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until well combined and smooth.
- Combine the Dough: Sift the all-purpose flour and cornstarch directly into the creamed butter mixture. Using a pastry cutter or your fingertips, cut the dry ingredients into the butter until the mixture comes together into a cohesive, crumbly dough. (If the mixture seems excessively dry and won’t form a ball, add 1 more tablespoon of softened butter).
- Chill the Dough: Gather the dough and form it into a large ball. Wrap it tightly in plastic wrap and refrigerate for 20 minutes to firm up slightly.
- Roll and Cut: On a lightly floured surface, roll the chilled dough out to about ¼-inch thickness. Use a round cookie cutter to cut out cookies.
- Bake: Place the cut cookies on the prepared baking sheet. Bake for 20 minutes. The cookies should not brown; look for a very faint golden tinge on the edges. Let them cool on the baking sheet for a few minutes before moving to a wire rack.
Recipe Tips
- How to get the perfect shortbread texture? The key is to not overwork the dough. A pastry cutter is ideal because it combines the ingredients with minimal handling, keeping the butter cold and resulting in a tender, crumbly cookie. Cornstarch is the secret to that classic melt-in-your-mouth texture.
- Why is my dough so crumbly? A crumbly dough is characteristic of authentic shortbread. Don’t worry if it seems dry. Just keep working it gently until it comes together. Only add the extra tablespoon of butter if it absolutely will not form a ball.
- Can I skip the chilling step? It’s not recommended. Chilling the dough for 20 minutes helps the butter firm up, which prevents the cookies from spreading too much in the oven and ensures they keep their shape.
- How do I know when the cookies are done? Unlike other cookies, you do not want these to brown. The perfect shortbread is pale with only the slightest hint of golden color on the very edges. Check them early if your oven runs hot.
What To Serve With Shortbread Cookies
These simple, buttery cookies are perfect for many occasions.
- With a hot cup of tea or coffee for a classic pairing.
- Alongside a bowl of fresh berries and whipped cream.
- As a base for trifles or other layered desserts.
- Crumbled over ice cream.
How To Store Shortbread Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to a week. Freeze: Shortbread freezes beautifully. You can freeze the baked cookies between layers of parchment paper for up to 3 months. You can also freeze the raw, unbaked dough, either in a disc or as pre-cut shapes.
Shortbread Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 150kcal
- Protein: 1g
- Fat: 9g
- Carbohydrates: 16g
- Sugar: 6g
- Sodium: 85mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Cornstarch inhibits gluten development in the flour, which is the secret to achieving a very tender, delicate, and melt-in-your-mouth texture that is characteristic of classic shortbread.
First, ensure you are using softened, not melted, butter. If the dough still seems excessively dry after working it for a bit, you can add one more tablespoon of softened butter to help it bind together, as noted in the recipe.
Yes, this is a wonderful base recipe. You can add 1 teaspoon of vanilla extract or ½ teaspoon of almond extract with the butter and sugar. Finely grated lemon or orange zest is also a delicious addition.
Try More Recipes:
- Butterscotch Chocolate Chunk Cookies Recipe
- Gingerbread Sandwich Cookies Recipe
- Black & White Cookies Recipe
Shortbread Cookies Recipe
Course: DessertCuisine: BritishDifficulty: Easy24
servings15
minutes20
minutes150
kcalA classic, foolproof recipe for incredibly buttery, tender, and crumbly shortbread cookies that melt in your mouth, made with just four simple ingredients.
Ingredients
2 sticks + 2 Tbsp Salted Butter, Softened
1 cup Sugar
2 cups All-purpose Flour
1 scant cup Cornstarch
Directions
- Preheat oven to 325°F.
- In a large bowl, cream the softened butter and sugar together until smooth.
- Sift in the flour and cornstarch. Use a pastry cutter or your fingers to cut the ingredients together until a dough forms.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
- On a lightly floured surface, roll the dough to ¼-inch thickness and cut into rounds.
- Place cookies on a parchment-lined baking sheet.
- Bake for 20 minutes, ensuring the cookies do not brown. The edges should be just faintly golden.
Notes
- For the most tender, melt-in-your-mouth texture, avoid overworking the dough.
- Chilling the dough is an important step to prevent the cookies from spreading while baking.
- True shortbread should be pale. Be careful not to let the cookies brown in
