I finally perfected my Best Shortbread Cookie Recipe, and I’m sharing the one surprising swap that professional bakers never talk about.

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I didn’t think a shortbread could surprise me, but this Best Shortbread Cookie Recipe did. It lives on the edge of simple and brilliant: creamy, buttery bites that crumble in your mouth yet hold just enough shape.

I used unsalted butter and a splash of vanilla extract and after some trial and error I found a balance that makes them vanish too fast. They’re perfect for tea or for sneaking when no ones looking.

If you like plain things turned extraordinary, you’ll want to know what trick turned basic into unforgettable. I still cant tell why they taste so nostalgic.

Ingredients

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unsalted butter: rich fat and calories, makes tender crumb, little protein or fiber
confectioners sugar: fine sugar adds sweetness and melt in mouth texture, mostly carbs
vanilla extract: adds aromatic sweetness, no notable nutrients, boosts flavor depth
all purpose flour: provides structure, mostly carbs with some protein, can be dry
cornstarch or rice flour: optional tenderizer reduces gluten toughness, yields delicate crumb
fine salt: tiny bit heightens flavors and balances sweetness, negligible calories or nutrients
texture note: butter and cornstarch create that short, crumbly feel people adore
health note: delicious treat high in fats and sugars so enjoy in small portions

Ingredient Quantities

1 cup (2 sticks, 226 g) unsalted butter, softened

1/2 cup (60 g) confectioners sugar (powdered sugar)

1 teaspoon vanilla extract

1/4 teaspoon fine salt

2 cups (240 g) all purpose flour

2 tablespoons (16 g) cornstarch or rice flour, optional for extra tender crumb

How to Make this

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1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper; position the rack in the middle of the oven.

2. In a bowl, beat 1 cup (2 sticks, 226 g) unsalted butter, softened, with 1/2 cup (60 g) confectioners sugar until pale and creamy, about 3 to 5 minutes with a hand or stand mixer. Don’t use melted butter, it will make the dough greasy.

3. Mix in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt until incorporated, scraping the bowl once or twice.

4. Whisk together 2 cups (240 g) all purpose flour and 2 tablespoons (16 g) cornstarch or rice flour if you’re using it; sifting helps if there are lumps. The cornstarch gives an extra tender crumb.

5. Add the flour mixture to the butter in two batches, mixing on low just until the dough comes together. Don’t overmix or the cookies will get tough.

6. Turn the dough out onto a lightly floured surface and gently press into a flat disk. If you want cut-out cookies or neater slices, chill the dough 30 to 60 minutes; for easier slicing of a log, chill 15 to 30 minutes.

7. Roll the dough to about 1/4 inch thick and cut with a cookie cutter, or press into an 8 inch round pan and dock with a fork for classic wedges, or form into a log and slice into rounds. Place cookies on the prepared sheet about 1 inch apart.

8. Bake at 325°F (163°C): about 12 to 18 minutes for 1/4 inch cookies, or 20 to 25 minutes for thicker pieces or pan-baked shortbread, until edges just begin to take a hint of color. Rotate the pan halfway if your oven is uneven.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool. Dust with extra confectioners sugar if you like, and try not to eat them all at once.

Equipment Needed

1. Oven (set to 325°F)
2. Baking sheet with parchment paper
3. Electric mixer (hand or stand) or a sturdy wooden spoon if you dont have one
4. One or two mixing bowls
5. Measuring cups and spoons; a kitchen scale is helpful for accuracy
6. Whisk and a rubber spatula for scraping the bowl
7. Rolling pin or an 8 inch round pan or a sharp knife for forming/slicing a log
8. Wire cooling rack, plus a fine mesh sieve for dusting and a fork for docking

FAQ

1 cup (2 sticks, 226 g) unsalted butter, softened

1/2 cup (60 g) confectioners sugar (powdered sugar)

1 teaspoon vanilla extract

1/4 teaspoon fine salt

2 cups (240 g) all purpose flour

2 tablespoons (16 g) cornstarch or rice flour, optional for extra tender crumb

Can I use salted butter? Yes, but skip the added 1/4 teaspoon salt or reduce it. Salted butter varies by brand so taste the dough if you can.

What does the cornstarch do? It makes the crumb more tender and melt-in-your-mouth. Optional but nice, especially if you like very soft shortbread.

My cookies spread or got greasy. Why? Most likely the butter was too soft or you overcreamed. Chill the dough and use slightly firmer butter next time. Also avoid overworking the dough.

Can I freeze the dough or baked cookies? Yes. Freeze shaped dough wrapped tightly for up to 3 months. Bake from frozen, adding a couple minutes. Baked cookies freeze well in a sealed container up to 2 months.

How do I keep them from browning too much? Bake at 325°F and watch closely. Shortbread should be pale with just a hint of color at the edges. If it browns quickly, your oven may run hot so lower the temp 10 to 15 degrees.

Can I add nuts, chocolate chips, or spices? Yes, but keep additions light so they don’t mess with the delicate texture. A handful of chopped nuts or 1/4 cup mini chips is fine, or 1/2 teaspoon cinnamon for a warm note.

The BEST Shortbread Cookie Recipe Substitutions and Variations

Unsalted butter: use salted butter (same amount, cut added salt to about 1/8 tsp or skip it), or European style butter for a richer taste, or a chilled solid plant butter/coconut oil 1:1 (keep dough cold and expect a slight coconut note).
Confectioners sugar: grind granulated sugar in a blender to make homemade powdered sugar (1 cup granulated + 1 tbsp cornstarch ≈ 1 cup powdered); or use fine caster sugar if you don’t mind a slightly firmer bite.
Vanilla extract: swap for vanilla bean paste or scrape 1/2 vanilla bean per tsp for extra flavor; or use 1/2 tsp almond extract for a nutty twist, or 1 tsp lemon zest for a bright citrus lift.
Cornstarch or rice flour: replace with tapioca starch or potato starch 1:1 for the same tender crumb; or just omit it and use only the all purpose flour (cookies will be a little less melt-in-your-mouth).

Pro Tips

1) Weigh the flour, dont scoop from the bag with the measuring cup or your cookies will come out dense. If you dont have a scale, spoon the flour into the cup and level it with a knife. Sifting the confectioners sugar and flour helps too, no lumps in the dough.

2) Chill smartly: if you want neat cut-outs chill 30 to 60 minutes, for a sliceable log chill 15 to 30 minutes, but if the dough cracks while rolling let it warm up a few minutes then press it back together. Overchilling makes it hard to shape, underchill makes it spread.

3) Mix just until it comes together, dont overwork it or the crumbs will be tough. For the last bits, use a spatula or your hands so you dont over-beat with the mixer. If you add cornstarch for tenderness, fold it in gently and dont skimp on sifting it first.

4) Oven and finish tricks: use an oven thermometer cause many ovens run hot, rotate halfway if your oven bakes unevenly, and pull the cookies when the edges just begin to color not when they look fully done, they firm up as they cool. Dust with extra powdered sugar only after completely cool, and store in an airtight container with a slice of bread if you want them a bit softer.

The BEST Shortbread Cookie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally perfected my Best Shortbread Cookie Recipe, and I'm sharing the one surprising swap that professional bakers never talk about.

Servings

servings

Calories

116

kcal

Equipment: 1. Oven (set to 325°F)
2. Baking sheet with parchment paper
3. Electric mixer (hand or stand) or a sturdy wooden spoon if you dont have one
4. One or two mixing bowls
5. Measuring cups and spoons; a kitchen scale is helpful for accuracy
6. Whisk and a rubber spatula for scraping the bowl
7. Rolling pin or an 8 inch round pan or a sharp knife for forming/slicing a log
8. Wire cooling rack, plus a fine mesh sieve for dusting and a fork for docking

Ingredients

1 cup (2 sticks, 226 g) unsalted butter, softened
1/2 cup (60 g) confectioners sugar (powdered sugar)
1 teaspoon vanilla extract
1/4 teaspoon fine salt
2 cups (240 g) all purpose flour
2 tablespoons (16 g) cornstarch or rice flour, optional for extra tender crumb

Directions

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper; position the rack in the middle of the oven.
In a bowl, beat 1 cup (2 sticks, 226 g) unsalted butter, softened, with 1/2 cup (60 g) confectioners sugar until pale and creamy, about 3 to 5 minutes with a hand or stand mixer. Don't use melted butter, it will make the dough greasy.
Mix in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt until incorporated, scraping the bowl once or twice.
Whisk together 2 cups (240 g) all purpose flour and 2 tablespoons (16 g) cornstarch or rice flour if you're using it; sifting helps if there are lumps. The cornstarch gives an extra tender crumb.
Add the flour mixture to the butter in two batches, mixing on low just until the dough comes together. Don't overmix or the cookies will get tough.
Turn the dough out onto a lightly floured surface and gently press into a flat disk. If you want cut-out cookies or neater slices, chill the dough 30 to 60 minutes; for easier slicing of a log, chill 15 to 30 minutes.
Roll the dough to about 1/4 inch thick and cut with a cookie cutter, or press into an 8 inch round pan and dock with a fork for classic wedges, or form into a log and slice into rounds. Place cookies on the prepared sheet about 1 inch apart.
Bake at 325°F (163°C): about 12 to 18 minutes for 1/4 inch cookies, or 20 to 25 minutes for thicker pieces or pan-baked shortbread, until edges just begin to take a hint of color. Rotate the pan halfway if your oven is uneven.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool. Dust with extra confectioners sugar if you like, and try not to eat them all at once.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.