Classic Shortbread Cookies
Shortbread shows how far a few good ingredients can go. Real butter brings the flavour, a little cornstarch makes the crumb tender and sandy, and a low oven keeps the cookies pale and buttery. A tin of them makes a lovely homemade gift.
Updated
- Prep Time
- 20 mins
- Cook Time
- 20 mins
- Chill
- 15 mins
- Total Time
- 55 mins
- Servings
- 20 cookies
Classic Shortbread Cookies at a glance
To make shortbread cookies, beat 227 g softened butter with 100 g sugar and vanilla, then mix in 250 g flour, 30 g cornstarch and salt until the dough just comes together. Roll it 8 mm (1/3 inch) thick, cut rounds, prick them with a fork and chill for 15 minutes. Bake at 160°C (325°F) for 18-22 minutes, until pale golden at the edges.
- Total time
- 55 mins
- Calories
- 155 per serving
- Protein
- 1 g
- Yield
- 20 cookies
- Difficulty
- Easy
- Method
- Baking
Ingredients
Equipment
Baking sheet · Parchment paper · Rolling pin · 6 cm (2 1/2 inch) fluted round cutter · Mixing bowl · Hand mixer or wooden spoon
Quick Directions
- 1
Cream the butter and sugar
Heat the oven to 160°C (325°F) and line a baking sheet with parchment.
- 2
Add the dry ingredients
Whisk the flour, cornstarch and salt together, add them to the butter mixture and mix on low speed or with a spatula just until a soft dough forms.
- 3
Roll and cut
Roll the dough between two sheets of parchment to 8 mm (1/3 inch) thick.
- 4
Chill
Refrigerate the tray for 15 minutes so the cookies keep their shape and fluted edges in the oven.
- 5
Bake
Bake for 18-22 minutes, until the edges and bottoms are pale golden and the tops look dry.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic shortbread cookies.
- 1
Cream the butter and sugar
Heat the oven to 160°C (325°F) and line a baking sheet with parchment. Beat the butter, 100 g sugar and vanilla for about 2 minutes, until smooth and creamy. Don't overbeat; too much air makes the cookies spread.
- 2
Add the dry ingredients
Whisk the flour, cornstarch and salt together, add them to the butter mixture and mix on low speed or with a spatula just until a soft dough forms. It will look crumbly at first; press it together with your hands.
- 3
Roll and cut
Roll the dough between two sheets of parchment to 8 mm (1/3 inch) thick. Cut out rounds with the fluted cutter, re-rolling the scraps once, and set them 2.5 cm (1 inch) apart on the baking sheet. Prick each cookie a few times with a fork.
- 4
Chill
Refrigerate the tray for 15 minutes so the cookies keep their shape and fluted edges in the oven.
- 5
Bake
Bake for 18-22 minutes, until the edges and bottoms are pale golden and the tops look dry. Sprinkle with the remaining 1 tbsp sugar while hot, cool on the sheet for 10 minutes, then move to a rack. They firm up as they cool.
Recipe Tips
- Use good butter; it is the main flavour in shortbread.
- Shortbread should stay pale. If the edges brown before 18 minutes, your oven may run hot, so bake the next batch at 150°C (300°F).
- Weigh the flour if you can. Too much makes shortbread dry and crumbly, and too little makes it spread.
Variations
- Rub 1 tsp finely grated orange or lemon zest into the sugar before creaming.
- Dip half of each cooled cookie in melted dark chocolate and leave to set on parchment.
- Press the dough into a 20 cm (8 inch) square pan, prick it all over, bake for 35-40 minutes and cut into 16 fingers while warm.
Nutrition (per serving)
| Calories | 155 |
|---|---|
| Protein | 1 g |
| Carbs | 17 g |
| Fat | 9 g |
| Saturated fat | 6 g |
| Fibre | 0.3 g |
| Sugar | 6 g |
| Sodium | 30 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight tin at room temperature for up to 2 weeks; shortbread does not need to be refrigerated.
- Freezer
- Freeze baked cookies, or the dough wrapped well, for up to 3 months.
Classic Shortbread Cookies FAQs
Why is my shortbread crumbly?
Too much flour is the usual cause, so weigh it or spoon it into the cup and level it off. Dough that is too cold to press together will also crack; let it sit for 5 minutes, then knead it briefly.
Why does shortbread spread in the oven?
Over-beaten or very soft butter makes shortbread spread. Beat the butter and sugar only until creamy, and chill the cut cookies for 15 minutes before baking.
What does cornstarch do in shortbread?
Cornstarch has no gluten, so replacing some of the flour with it gives shortbread a more tender, sandy, melt-in-your-mouth texture. Rice flour works the same way and is used in some traditional Scottish recipes.
How far ahead can I make shortbread?
Shortbread keeps for up to 2 weeks in an airtight tin, so you can bake it well before the holidays. It also freezes well for up to 3 months.
