Name: Classic Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 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; 2 tablespoons granulated sugar or more if desired

Nothing quite beats the buttery, melt-in-your-mouth goodness of a truly fantastic cookie. That’s why I’m excited to share my Classic Shortbread Cookies Recipe with you — it’s simplicity at its best, with rich flavor and an irresistible crumb that’s just perfect with a cup of tea or coffee.

The image shows a close-up view of four stacked shortbread cookies on a white marbled surface. The bottom cookie is fully visible, with a smooth and crumbly light golden texture. Two cookies are stacked on the bottom one, each with a soft sandy color and slightly rough edges. On top, the uppermost cookie is bitten on one edge revealing a crumbly, dense inside texture that is lighter in color, showing the soft, fine crumbs inside. The cookies shine slightly as if sprinkled with granules of sugar on top, giving a gentle sparkle to the smooth surfaces. The background is softly blurred with muted green shapes, keeping focus entirely on the stacked cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Shortbread Cookies Recipe
Top Tip
How to Serve Classic Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Shortbread Cookies Recipe

Why You'll Love This Recipe

This is one of those recipes I come back to time and again because it nails everything a shortbread cookie should be — perfectly tender, buttery, and with just a hint of sweetness. Plus, it’s incredibly straightforward to make, so even if you’re not a seasoned baker, you’ll be thrilled with the results.

Buttery Richness: The generous use of quality butter delivers that signature melt-in-your-mouth texture.
Simple Ingredients: No complicated steps or hard-to-find items — just pantry staples you likely already have.
Perfect Texture: A delicate balance of flour, powdered sugar, and cornstarch gives it that lovely crumbly feel without being dry.
Easy to Customize: Whether you want to add a zest of lemon or a sprinkling of cocoa, this base recipe welcomes your creativity.

The image shows several shortbread pieces on a dark wooden surface with a white marbled texture in the background. Each shortbread piece is thick and rectangular, with a golden color and a crumbly texture that looks soft and dense. One piece is tilted and resting on another, showing its rough crumbly edge. The shortbread has a light dusting of sugar on top that sparkles slightly in the light. In the background, there are two light pink boxes stacked on top of each other, slightly blurred to keep focus on the shortbread pieces. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is like a little chemistry experiment in your kitchen — each ingredient plays a vital role in building that classic shortbread flavor and tender texture. The butter brings moisture and flavor, while cornstarch softens the gluten development, making each bite wonderfully crumbly.

Flat lay of a small block of salted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of cornstarch, and a small white ceramic bowl with fine salt crystals, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Using salted butter adds a subtle savory balance that enhances the sweetness; I like to use European-style butter like Kerrygold for its creaminess.
Granulated Sugar: Gives just enough sweetness and helps with that slight crispness on top when sprinkled after baking.
Vanilla Bean Paste or Extract: I prefer vanilla bean paste for the little flecks of vanilla seeds and richer flavor, but quality extract works perfectly well too.
All-Purpose Flour: The flour is the body of the cookie, and spooning and leveling helps measure accurately to keep the texture spot on.
Powdered Sugar: Adds tenderness without extra grittiness — a must for that delicate crumb.
Cornstarch: This is the secret weapon that softens the cookie’s bite, keeping it from turning tough or dry.
Salt: Just a touch to round out the flavors and bring everything alive.
Additional Granulated Sugar for Topping: Sprinkling this on hot shortbread adds just the right amount of texture and sweetness on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to keep this recipe classic, but sometimes I like to add a little twist to suit a mood or occasion. You should totally feel free to experiment, whether it’s a sprinkle of citrus zest or a dash of cinnamon — it's your kitchen playground.

Lemon Zest Variation: Adding a teaspoon of fresh lemon zest to the dough gives a fresh brightness that cuts beautifully through the richness. I tried this one for a summer tea party and it was a hit!
Chocolate-Dipped: Dip half of the cooled shortbread squares in melted dark chocolate and let them set for a decadent treat.
Gluten-Free Swap: Substitute the all-purpose flour with a good quality gluten-free blend but be mindful to adjust chilling time as the dough might be a bit more delicate.
Vanilla Swap: Feel free to try almond extract for a different but delicious nutty twist.

Step-by-Step: How I Make Classic Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar Until Light and Fluffy

The key to a tender shortbread is properly creamed butter and sugar. I take the softened salted butter and granulated sugar, along with vanilla bean paste, and blend them on medium speed for about two minutes. Don’t rush! Scrape down the bowl halfway through so everything blends perfectly. The mixture should look a bit lighter and creamy, which sets the stage for that melt-in-your-mouth texture.

Step 2: Whisk and Add the Dry Ingredients

While the butter and sugar cream, whisk together the flour, powdered sugar, cornstarch, and salt in a separate bowl. Adding the dry ingredients in three parts to the butter mixture keeps things manageable and ensures the dough comes together without overmixing. Mix just until the flour disappears each time — the dough will be crumbly but that’s exactly how it should look!

Step 3: Press Dough into the Pan and Chill

Transfer the dough into a parchment-lined 9×13-inch metal baking pan and press it evenly with your hands or the back of a spoon. Don’t skimp on this step — even thickness leads to even baking. Then, run a fork over the surface to prick little holes all over. This helps steam escape during baking so you don’t get pesky air bubbles. Pop the pan in the fridge for about 30 minutes — this chilling step is crucial to make sure the dough firms up and bakes beautifully.

Step 4: Bake Until Just Golden

Preheat your oven to 325°F about 15 minutes before you’re ready. Bake the chilled dough for about 40-45 minutes. You want to watch for the edges and surface just starting to turn a light golden color — that’s your signal it’s ready. Timing can vary based on your oven, so keep an eye but avoid opening the door too often.

Step 5: Add Sugar Topping and Cool

Right when it comes out of the oven, sprinkle granulated sugar over the top. This adds a lovely sparkle and a hint of crunchy sweetness. Then transfer the pan to a wire rack to cool down. While the shortbread is still warm, use a sharp knife to gently cut into squares. Doing this while warm prevents cracking and gives you neat edges. After it’s fully cooled, lift the parchment and enjoy!

Top Tip

From my years of baking this recipe, I’ve learned some helpful tricks that make all the difference in the world when you want perfect results every time.

Quality Butter Matters: Using a European-style butter with higher fat content really elevates the flavor and texture — trust me on this one!
Don’t Skip Chilling: Chill the dough in the pan for a full 30 minutes. It helps prevent spreading and keeps your shortbread tender.
Prick the Dough: Those fork holes aren’t just for looks; they stop bubbles from forming while baking and keep your shortbread nice and flat.
Cut While Warm: Cutting your shortbread squares immediately after baking, while still warm but not hot, results in cleaner edges that won’t crumble apart.

How to Serve Classic Shortbread Cookies Recipe

Garnishes

I enjoy garnishing my shortbread with a simple dusting of powdered sugar for a snowy look or a drizzle of melted chocolate when feeling a bit fancy. Fresh mint leaves on the side also add a refreshing touch that boosts the presentation without overpowering the flavor.

Side Dishes

This cookie pairs beautifully with a warm cup of black tea or your favorite coffee roast. For an indulgent afternoon treat, I like serving it alongside some homemade lemon curd or a dollop of vanilla bean whipped cream — the tang cuts through the richness just right.

Creative Ways to Present

For special occasions, I sometimes stack the squares in a pretty glass jar tied with twine and add a sprig of rosemary or dried lavender for a rustic gift. For holiday gatherings, adding a sprinkle of crushed pistachios or edible gold dust takes these cookies from simple to showstopper.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container lined with parchment paper between layers to keep the cookies from sticking together. Stored this way, they stay fresh and flavorful for up to a week — perfect for nibbling throughout the week.

Freezing

If I want to save these for longer, I wrap shortbread squares individually in plastic wrap then place them in a freezer-safe container. When I’m ready, they thaw quickly at room temperature and taste just as buttery and delightful as when freshly baked.

Reheating

Reheating isn’t usually necessary, but if you like them slightly warm, I pop a few cookies in a 300°F oven for about 5 minutes. This brings back that fresh-baked aroma and slight crispness without drying them out.

Frequently Asked Questions:

Can I use unsalted butter in this Classic Shortbread Cookies Recipe?

Yes! I’ve tested with both salted and unsalted butter. If using unsalted, just add an extra ¼ teaspoon of salt to the dough to keep the flavor balanced.

How long can I store these shortbread cookies?

When stored in an airtight container at room temperature, these cookies stay fresh for up to a week. For longer storage, freezing is a great option.

Can I make this Classic Shortbread Cookies Recipe gluten-free?

You can! Substitute the all-purpose flour with a gluten-free baking blend. The texture might be slightly different, so chill the dough well and handle carefully to avoid crumbling.

Why do I need to prick the dough with a fork before baking?

Pricking the dough lets steam escape during baking so the shortbread doesn’t puff up or develop air bubbles. This keeps the texture even and flat, which is classic for shortbread cookies.

Final Thoughts

This Classic Shortbread Cookies Recipe is a true joy to bake and share. It’s simple, dependable, and the buttery texture is just unbeatable. Whether you’re baking for a holiday, a gift, or just because, these cookies bring that cozy, nostalgic comfort of homemade sweets. I hope you find as much happiness in making and eating them as I have over the years — go ahead and give it a try, I think you’ll love how effortless and rewarding it is!