There’s something wonderfully nostalgic and comforting about baking these buttery treats, which is why my Homemade Shortbread Cookies Recipe holds a special place in my heart. The crisp edges and melt-in-your-mouth center make it perfectly simple yet utterly satisfying.
Jump to:
Why You'll Love This Recipe
I can’t get enough of how this recipe balances classic shortbread texture with a subtle sweetness and a hint of vanilla. Whether you’re new to baking or a seasoned pro, this Homemade Shortbread Cookies Recipe delivers consistent, delicious results.
- Simple Ingredients: Uses pantry staples with nothing fancy required, which makes it easy to whip up anytime.
- Perfect Texture: Crispy on the outside, tender and crumbly inside – exactly how shortbread should be.
- Easy To Customize: From vanilla to almond or lemon zest, it’s a flexible base for your favorite flavors.
- Make-Ahead Friendly: Prepares in advance and stores beautifully – ideal for gifting or busy days.
Ingredients & Why They Work
This Homemade Shortbread Cookies Recipe relies on a handful of well-chosen ingredients that come together to create that classic, rich flavor and crumbly texture we love. Each component plays an important role, so let’s break it down.
- Salted Butter: Using salted butter adds a subtle saltiness that balances the sweetness; my favorite is European-style butter for its richness.
- Granulated Sugar: Provides clean sweetness and creates a pleasant crunch when sprinkled on top after baking.
- Vanilla Bean Paste: I adore vanilla bean paste here—it gives more depth and tiny vanilla specks that look lovely in the dough.
- All-Purpose Flour: The framework of the dough; spooning it into the measuring cup helps prevent packing and ensures accurate amounts.
- Powdered Sugar: Contributes a finer sweetness and tenderness to the crumb compared to granulated sugar alone.
- Cornstarch: This little ingredient really enhances the shortbread’s delicate, melt-in-your-mouth texture.
- Salt: Even with salted butter, a pinch of salt rounds out the flavors beautifully.
Make It Your Way
One of the best parts about this Homemade Shortbread Cookies Recipe is how easy it is to tweak to your taste. I sometimes add a pinch of cinnamon or swap vanilla bean paste for almond extract to mix things up.
- Variation: I once added finely chopped rosemary and lemon zest, which gave it a fresh twist perfect for a summer gathering – you might be surprised how well herbs work with shortbread!
Step-by-Step: How I Make Homemade Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by softening your butter (room temperature is key). I use a stand mixer to cream the granulated sugar and butter together on medium speed for about two minutes until it becomes pale and fluffy. Scrape the sides of the bowl halfway through to make sure every bit comes together. This step is essential for getting the right texture in the finished shortbread.
Step 2: Mix Dry Ingredients Separately
While the butter and sugar are creaming, whisk together your all-purpose flour, powdered sugar, cornstarch, and salt in another bowl. This helps evenly distribute the dry ingredients and stops clumps from forming later in your dough.
Step 3: Combine the Dough Gently
Add the dry mixture to the creamed butter in three parts, mixing just until incorporated each time. The dough will still look a little crumbly—that’s exactly what you want, so don’t overmix. Press it evenly into a parchment-lined 9×13-inch metal pan and prick all over with a fork. This keeps air bubbles from causing cracks during baking.
Step 4: Chill and Bake
Pop the dough into the fridge for about 30 minutes to chill—it firms up and makes slicing easier later. Preheat your oven to 325°F about 15 minutes before baking. Then bake your shortbread for 40-45 minutes until the edges just start to turn golden. Right after it comes out, sprinkle the top with granulated sugar while it’s still warm to add a little sparkle and sweetness.
Step 5: Cut and Cool
Use a sharp knife to gently cut the shortbread into squares while it’s still warm but not hot. This avoids breaking the delicate cookie and helps that classic straight edge. Let everything cool completely in the pan before lifting out the squares.
Top Tip
Over the years, I’ve learned a few little tricks that make this Homemade Shortbread Cookies Recipe foolproof and bring out the best texture and flavor.
- Use European-style Butter: It has a higher fat content and a richer taste that elevates your shortbread wonderfully.
- Don’t Skip the Chilling: Chilling the dough tightens the butter and prevents spreading, which helps maintain those perfect edges.
- Prick the Dough Before Baking: It sounds minor, but those fork holes stop bubbling and keep your shortbread evenly baked without cracks.
- Cut While Warm: Warm shortbread slices cleaner than cold, just be gentle to avoid tearing the parchment.
How to Serve Homemade Shortbread Cookies Recipe
Garnishes
I love dusting my shortbread with a little extra granulated sugar right after baking for a touch of sparkle and crunch. Sometimes I’ll press in mini chocolate chips or sprinkle sea salt flakes for an unexpected pop.
Side Dishes
Serving these with a hot cup of tea or coffee turns any moment into a cozy pause. They also pair beautifully with fresh berries or a dollop of whipped cream for a simple dessert upgrade.
Creative Ways to Present
For a festive touch, I often arrange them on a platter with sprigs of rosemary or edible flowers, especially around the holidays. Wrapping squares in parchment tied with twine makes a sweet homemade gift that's always appreciated.
Make Ahead and Storage
Storing Leftovers
I keep my shortbread cookies in an airtight container at room temperature, where they stay fresh and crisp for up to a week. I add a slice of bread to the container if I want to keep them soft a bit longer – it works like a charm.
Freezing
This recipe freezes beautifully—just place the cooled cookies or unbaked dough (pressed in pan) in a freezer-safe container or wrap tightly with plastic wrap and foil. Thaw overnight at room temperature before serving or baking.
Reheating
If you want to freshen up stored shortbread, pop them in a 300°F oven for about 5 minutes to restore that fresh-baked warmth and slightly crisp texture—just keep an eye so they don’t brown too much.
Frequently Asked Questions:
Absolutely! If you use unsalted butter, simply add an extra ¼ teaspoon of salt to keep that perfect flavor balance.
Store them in an airtight container at room temperature, and they’ll stay fresh for up to a week. Adding a slice of bread to the container can help maintain moisture and keep them from drying out.
Yes! You can freeze both the unbaked dough (pressed into the pan) and the baked cookies. Just wrap tightly and thaw overnight before baking or serving.
Shortbread is naturally crumbly, but if yours feels dry, it could be from overbaking or using too much flour. Make sure to measure your flour correctly (spoon and level!), and watch baking times carefully.
Final Thoughts
This Homemade Shortbread Cookies Recipe has been a trusty staple in my kitchen for years, offering that simple, buttery comfort that never goes out of style. I hope baking and savoring these make you feel as cozy and satisfied as they do me—give it a try and make this recipe your own little piece of homemade happiness.
Print
Homemade Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This classic shortbread recipe produces buttery, tender cookies with a delicate crumb and a sweet, fragrant vanilla flavor. The dough is simple to prepare with common baking ingredients and requires chilling before baking to achieve the perfect texture. Sprinkled with granulated sugar on top for an extra touch of sweetness and crunch, these shortbread cookies are ideal for any occasion.
Ingredients
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare baking pan. Line a 9×13-inch metal baking pan with parchment paper and set aside.
- Cream butter and sugar. In a large mixing bowl, cream together 2 cups salted butter, 1 cup granulated sugar, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides of the bowl halfway through to ensure even mixing.
- Combine dry ingredients. In another large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt until fully blended.
- Mix dough. Add the flour mixture to the butter mixture in three parts, mixing just until incorporated after each addition. The dough will be slightly crumbly but combined.
- Press dough into pan. Transfer the dough to the prepared baking pan and press it evenly into the bottom surface, smoothing the top.
- Prick dough surface. Prick the surface all over with a fork to release steam during baking and prevent air bubbles.
- Chill dough. Refrigerate the pan with dough for 30 minutes to firm up.
- Preheat oven. With 15 minutes remaining of chilling, preheat oven to 325°F (163°C).
- Bake shortbread. Bake for 45 minutes until the top and edges just begin turning golden brown.
- Add sugar topping. Immediately after baking, sprinkle 2 tablespoons granulated sugar evenly over the hot shortbread.
- Cool and cut. Transfer pan to a wire rack to cool slightly, then gently score into squares using a sharp knife without cutting through the parchment or pan.
- Cool completely and serve. Allow the shortbread to cool fully before lifting from the pan and serving.
Notes
- If using unsalted butter, add an additional ¼ teaspoon salt to the dry ingredients to balance the flavor.
- European-style butters like Kerrygold or Finlandia are recommended for richer flavor and texture.
- Be gentle when cutting the warm shortbread to avoid cutting the parchment or damaging the pan.
- Pricking the dough helps prevent bubbling and uneven texture during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Leave a Reply