I can’t wait to share the secrets behind my Buttery Shortbread Cookies, where a lively balance of sugar and salt and unapologetic butter creates a perfectly crumbly cookie that embodies the platonic ideal of shortbread.

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I’ll tell you, this Classic Shortbread is a salty meets sweet must for your coffee or tea break. These shortbread cookies have an exciting play between sugar and salt, with full-on buttery flavor and a perfectly crumbly texture that flakes on your fork.

I use unsalted butter and all purpose flour so every bite tastes pure and simple, but somehow total indulgent. It’s the platonic ideal of perfect shortbread, and I keep thinking about dunking them.

This is the Homemade Shortbread I come back to, and yes it’s Shortbread Cookies Easy enough to make on a weeknight.

Ingredients

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Unsalted butter: Rich in fat and vitamin A, gives shortbread it’s tender crumbly texture
Granulated sugar: Pure sweetener, mostly carbs, helps structure and adds a crisp crackly top
All purpose flour: Main source of carbs, gives body and lightness, can be bit dense
Sea salt: Tiny pinch boosts flavor, balances sweetness, adds a faint savory pop
Cornstarch or rice flour: Optional, helps tenderize, reduce gluten chew and give finer crumb
Coarse sugar for sprinkling: Optional, gives sparkle and crunch, adds extra sweetness and texture

Ingredient Quantities

1 cup (226 g) unsalted butter softened

1/2 cup (100 g) granulated sugar

2 cups (240 g) all purpose flour

1/4 teaspoon fine sea salt

2 tablespoons cornstarch or rice flour, optional

coarse sugar for sprinkling, optional

How to Make this

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1. Preheat your oven to 325 F (163 C) and put a rack in the middle, line an 8 inch square pan with parchment or get a baking sheet ready if you plan to slice rounds.

2. Beat the softened butter and granulated sugar together until pale and fluffy, scraping the bowl once or twice, about 2 to 3 minutes — use a hand mixer or stand mixer on medium.

3. Whisk the all purpose flour with the fine sea salt and the cornstarch or rice flour if you’re using it, then add the dry mix to the butter mixture and combine just until it holds together; the dough will be crumbly but pressable.

4. Transfer the dough to your prepared pan and press it evenly into the corners, or turn the dough onto parchment and shape it into a 2 inch diameter log then wrap and chill; chilling for 20 to 30 minutes helps keep clean edges when baking.

5. If using a pan, score the top into 12 to 16 pieces and prick with a fork, or if using a log slice into roughly 1/4 inch thick rounds after chilling; sprinkle coarse sugar on top and a tiny pinch of flaky salt if you like that salty sweet pop.

6. Bake on the middle rack for about 18 to 25 minutes until the edges just begin to colour and the centers still look pale, rotate the pan halfway for even browning, and don’t overbake or they’ll lose that tender crumb.

7. Let the shortbread cool in the pan for 10 minutes so it firms up, then cut along your score lines or transfer rounds to a wire rack to cool completely — they crisp as they cool so be patient.

8. Store cooled shortbread in an airtight container at room temperature up to 5 days or freeze up to a month; tip — use the best butter you can afford, and the cornstarch really gives that melt in your mouth texture, so don’t skip it if you want extra tender crumb.

Equipment Needed

1. 8 inch square baking pan or a baking sheet for rounds
2. Parchment paper and scissors for lining and shaping
3. Hand mixer or stand mixer (or a sturdy wooden spoon if youre feeling old school)
4. Large mixing bowl
5. Whisk for the dry ingredients
6. Rubber spatula and a bench scraper or flat spatula to press and transfer the dough
7. Measuring cups and spoons plus a kitchen scale if you like working in grams
8. Sharp knife or bench cutter and a fork for slicing and pricking
9. Wire cooling rack and plastic wrap or an airtight container for storage

FAQ

1 cup (226 g) unsalted butter softened

1/2 cup (100 g) granulated sugar

2 cups (240 g) all purpose flour

1/4 teaspoon fine sea salt

2 tablespoons cornstarch or rice flour, optional

coarse sugar for sprinkling, optional

Q: Can I use salted butter instead of unsalted? A: Yes, but cut the added sea salt to a pinch or skip it. Taste will be a bit saltier if you leave the salt in.

Q: Why add cornstarch or rice flour? A: It reduces gluten formation so the cookie is more tender and crumbly, almost like shortbread from a bakery.

Q: My shortbread spread out and got thin, what went wrong? A: Likely butter was too soft or dough too warm. Chill the dough 20 minutes before pressing or bake slightly cooler and longer.

Q: How can I get clean edges when cutting? A: Chill the baked shortbread until firm then cut with a sharp knife warmed briefly in hot water and wiped dry between cuts.

Q: Can I flavor the dough? A: Yes, add a teaspoon vanilla, or 1 tablespoon grated lemon zest or orange zest. Keep flavors light so they do not overpower the buttery base.

Classic Shortbread Is A Salty Meets Sweet Must For Your Coffee (or Tea) Break Recipe Substitutions and Variations

Unsalted butter: swap for salted butter 1:1 but cut the added sea salt to 1/8 tsp. For a dairy free option use solid coconut oil 1:1, though the cookies will be a touch crumblier and taste faintly of coconut.
Granulated sugar: use light brown sugar 1:1 for a deeper caramel note and slightly softer bite. Or use powdered sugar 1:1 for an ultra tender, melt-in-your-mouth shortbread; powdered sugar already has some starch so you can skip the optional cornstarch.
All purpose flour: swap for cake flour 1:1, sifted, to get a softer, more delicate crumb. For gluten free, use a 1-to-1 GF flour blend with xanthan gum, same weight, expect it to be a bit more fragile.
Cornstarch or rice flour (optional): substitute arrowroot or potato starch 1:1 to keep the tender texture. You can also omit it entirely if you prefer a firmer, more classic shortbread.

Pro Tips

1) Keep the butter cool but soft. If it gets greasy or shiny the dough will spread and lose that tender crumb. If it’s too soft, pop the bowl in the fridge for 10 minutes before adding the flour.

2) Don’t skip the cornstarch or rice flour if you want “melt in your mouth” texture. If you only have flour use a bit less and handle the dough as little as possible so it stays tender.

3) Chill until the dough is firm enough to cut cleanly. If your slices crumble when you cut them, chill longer. Chilling also helps the edges stay neat when baked.

4) Watch the oven closely in the last few minutes. They should still look pale in the center but with slightly colored edges. An oven thermometer and a halfway rotate will save you from uneven browning.

5) Cool completely before storing. They crisp up as they cool. Layer with parchment in an airtight container and they’ll stay good for a few days, or freeze extras for longer.

Classic Shortbread Is A Salty Meets Sweet Must For Your Coffee (or Tea) Break Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can't wait to share the secrets behind my Buttery Shortbread Cookies, where a lively balance of sugar and salt and unapologetic butter creates a perfectly crumbly cookie that embodies the platonic ideal of shortbread.

Servings

servings

Calories

245

kcal

Equipment: 1. 8 inch square baking pan or a baking sheet for rounds
2. Parchment paper and scissors for lining and shaping
3. Hand mixer or stand mixer (or a sturdy wooden spoon if youre feeling old school)
4. Large mixing bowl
5. Whisk for the dry ingredients
6. Rubber spatula and a bench scraper or flat spatula to press and transfer the dough
7. Measuring cups and spoons plus a kitchen scale if you like working in grams
8. Sharp knife or bench cutter and a fork for slicing and pricking
9. Wire cooling rack and plastic wrap or an airtight container for storage

Ingredients

1 cup (226 g) unsalted butter softened
1/2 cup (100 g) granulated sugar
2 cups (240 g) all purpose flour
1/4 teaspoon fine sea salt
2 tablespoons cornstarch or rice flour, optional
coarse sugar for sprinkling, optional

Directions

Preheat your oven to 325 F (163 C) and put a rack in the middle, line an 8 inch square pan with parchment or get a baking sheet ready if you plan to slice rounds.
Beat the softened butter and granulated sugar together until pale and fluffy, scraping the bowl once or twice, about 2 to 3 minutes — use a hand mixer or stand mixer on medium.
Whisk the all purpose flour with the fine sea salt and the cornstarch or rice flour if you’re using it, then add the dry mix to the butter mixture and combine just until it holds together; the dough will be crumbly but pressable.
Transfer the dough to your prepared pan and press it evenly into the corners, or turn the dough onto parchment and shape it into a 2 inch diameter log then wrap and chill; chilling for 20 to 30 minutes helps keep clean edges when baking.
If using a pan, score the top into 12 to 16 pieces and prick with a fork, or if using a log slice into roughly 1/4 inch thick rounds after chilling; sprinkle coarse sugar on top and a tiny pinch of flaky salt if you like that salty sweet pop.
Bake on the middle rack for about 18 to 25 minutes until the edges just begin to colour and the centers still look pale, rotate the pan halfway for even browning, and don’t overbake or they’ll lose that tender crumb.
Let the shortbread cool in the pan for 10 minutes so it firms up, then cut along your score lines or transfer rounds to a wire rack to cool completely — they crisp as they cool so be patient.
Store cooled shortbread in an airtight container at room temperature up to 5 days or freeze up to a month; tip — use the best butter you can afford, and the cornstarch really gives that melt in your mouth texture, so don’t skip it if you want extra tender crumb.

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.