Shortbread Cookies

Why You’ll Love This Recipe

Shortbread might seem simple, but when made right, it’s irresistible. Here’s why I love this recipe:

• It uses only 3 ingredients I always have on hand.

• The texture is crumbly and melt-in-your-mouth, just as shortbread should be.

• It’s not overly sweet—perfect with tea or coffee.

• I can shape it into bars or cut-outs, depending on the occasion.

• It freezes beautifully for make-ahead treats or gifts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 250g (8 oz) salted butter, softened (or use unsalted butter + ¼ tsp salt)

• ¾ cup (90g) icing sugar (powdered sugar)

• 2 cups (300g) all-purpose flour

Directions

1. Preheat the oven to 325°F (160°C standard) or 300°F (150°C fan).

2. Prepare the pan: I butter and line a 9×13-inch (31.5 x 23.5 cm) baking pan with parchment paper, leaving some overhang for easy lifting.

3. Make the dough:

   • I beat the butter until smooth.

   • I add the icing sugar and continue beating until fully combined.

   • I mix in half the flour, then the remaining flour. The mixture looks like wet sand.

   • I use my hands to gently knead it into a soft dough.

4. Press into the pan: I press the dough evenly into the lined pan. For a smooth surface, I roll over the top gently with a small rolling pin or glass.

5. Bake – Part 1: I bake for 20 minutes until the edges are just starting to turn golden and the top is still pale.

6. Slice and prick: Quickly after removing it from the oven, I cut the shortbread into bars (I like 8 rows by 3 columns) and optionally prick them with a fork for that traditional look.

7. Bake – Part 2: I return the pan to the oven for another 8 minutes until the tops are lightly golden but not browned.

8. Cool in oven: I turn the oven off, leave the door slightly ajar, and let the cookies cool for at least 1 hour in the oven. This ensures they set perfectly without overbaking.

9. Finish and store: I use the paper overhang to lift the cookies out and transfer them to a rack to cool completely.

Servings and Timing

Yield: About 24 shortbread cookies
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes + 1 hour cooling

Variations

• Shape them: I sometimes roll out the dough and use cookie cutters for seasonal shapes. Just chill the dough first and bake for 15 minutes.

• Flavor boost: I like to add a bit of vanilla extract, citrus zest, or almond essence for a twist.

• Chocolate dip: I dip half of each cooled cookie in melted chocolate and let them set on parchment paper.

• Sugar topping: A sprinkle of sanding sugar before baking adds sparkle and crunch.

• Nutty shortbread: Chopped pecans or hazelnuts folded into the dough give a subtle crunch.

Storage/Reheating

• Room temperature: I keep the cookies in an airtight container for up to 3 days.

• Freezer: I freeze them for up to 2 months. When I’m ready, I thaw them at room temperature—no reheating needed.

• Reheating: If I want a warm cookie, I microwave it for 5–10 seconds, just to soften the butter a bit.

FAQs

Can I use granulated sugar instead of icing sugar?

Yes, but I prefer icing sugar for a smoother texture. If I use granulated, I go with superfine/caster sugar and add 2 tablespoons of flour to compensate.

Can I make the dough ahead of time?

Definitely. I wrap the dough tightly and refrigerate it for up to 2 days. I let it soften slightly before pressing it into the pan.

Why is my shortbread too crumbly?

Shortbread is meant to be delicate, but if it’s falling apart, it could be overbaked or the dough wasn’t packed tightly enough into the pan.

Can I double the recipe?

Yes. I double it and bake in two pans, or freeze half the dough for another time.

How do I get clean cuts without crumbling?

The trick is to cut the shortbread halfway through baking when it’s still soft, then finish baking and cooling in the oven.

Conclusion

These shortbread cookies are everything I want in a classic treat—simple, buttery, and perfectly crumbly. Whether I’m baking for a holiday tray, a tea party, or just because I need a cozy bite of something sweet, this recipe always delivers. It’s one of those forever recipes I’ll keep in my back pocket—and once I made them the first time, I never went back to store-bought.