Name: Delicious Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: British
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

There’s something about the tender crumb and buttery richness of a classic that just feels like comfort in cookie form. This Delicious Shortbread Cookies Recipe is one of those timeless treats that never disappoints, perfect for sharing or savoring with a cup of tea on a cozy afternoon.

A close-up of a stack of four light beige sugar cookie squares with a soft and crumbly texture. The top piece has a bite taken from one side, revealing a fluffy inside. Each square has a slightly rough surface sprinkled with granulated sugar, adding a sparkling effect. The background is softly blurred, with hints of green and blue colors. The image sits on a white marbled surface. 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 Delicious Shortbread Cookies Recipe
Top Tip
How to Serve Delicious Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Shortbread Cookies Recipe

Why You'll Love This Recipe

This delicious shortbread cookies recipe has been my go-to when I want to impress without spending hours in the kitchen. The balance of buttery flavor and just a hint of sweetness makes every bite melt in your mouth.

Buttery, Tender Texture: The generous use of high-quality butter creates a melt-in-your-mouth experience you won’t forget.
Simple Ingredients: With everyday pantry staples, you can whip these up anytime the craving strikes.
Perfectly Crisp Edges: Baking at a lower temperature helps these cookies get that gentle golden hue without overbrowning.
Versatile and Customizable: Add your favorite flavors or toppings to make the recipe your own.

The image shows several shortbread bars on a wooden surface. Each bar is thick, rectangular, and pale golden in color, with a crumbly texture that looks soft inside but firm on the outside. One shortbread bar is resting on top of another, clearly showing the crumbly inside and smooth edges. In the background, there is a light pink box, slightly open, revealing more shortbread bars inside. A dark plaid cloth is partially visible behind the wooden surface. The overall setting includes a white marbled textured background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Delicious Shortbread Cookies Recipe plays a key role in creating that rich, crumbly texture we all love. I always recommend using quality butter and the right balance of dry ingredients for the best results.

Flat lay of two large cubes of pale yellow salted butter, a small white bowl of fine white granulated sugar, a small white bowl of smooth vanilla bean paste with visible vanilla specks, a simple white ceramic bowl heaped with all-purpose white flour, a small white bowl of snowy powdered sugar, a small white bowl of fine white cornstarch, and a small white bowl containing coarse sea salt crystals, all arranged symmetrically and evenly spaced, 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 that perfect touch of seasoning and richness; I prefer European-style butters like Kerrygold for their creaminess.
Granulated sugar: It blends smoothly with butter to give a subtle sweetness and slight crunch when sprinkled on top.
Vanilla bean paste or extract: Adds warm aromatic notes that elevate the cookie beyond simple sugar and butter.
All-purpose flour: The base for structure—spooned and leveled to avoid packing and ensure tender results.
Powdered sugar: Incorporates smoothly, contributing to the fine, delicate crumb texture.
Cornstarch: Keeps the cookies tender by softening the gluten development in the flour.
Salt: Balances the sweetness and enhances flavor, especially important if you use unsalted butter.
Additional granulated sugar (for topping): Adds a bit of sugary sparkle and texture on the finished cookies.

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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 like to tweak this delicious shortbread cookies recipe depending on the season or my mood. You can easily adapt it to your taste and make it uniquely yours.

Variation: I’ve often added a sprinkle of finely chopped rosemary or lavender for a fragrant twist that pairs beautifully with tea.
Dietary swaps: For a gluten-free version, try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend—you’ll want to add a bit more cornstarch for tenderness.
Extra flavor: A touch of lemon zest or almond extract can add a delightful surprise to the classic profile without overpowering it.

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

Step 1: Cream the Butter, Sugar, and Vanilla

Start by softening the butter just right—not too melty but very pliable. I usually leave mine out for about an hour on the counter. Then, using a mixer, cream together the butter, granulated sugar, and vanilla bean paste for a solid 2 minutes. This step is crucial as it incorporates air, giving your cookies lovely lightness. Don’t forget to scrape down the sides halfway through to get everything evenly mixed.

Step 2: Combine and Add the Dry Ingredients

Mix your flour, powdered sugar, cornstarch, and salt in a large bowl. When you add this to your butter mixture, do it in three parts. After each addition, mix just until combined—overmixing here can make the dough tough. The dough will look crumbly and that’s exactly what you want.

Step 3: Press, Prick, and Chill

Line your baking pan with parchment paper—this helps with easy removal later. Press the dough evenly into the pan; I use my hands to gently smooth it out, making sure it's packed but not compressed too hard. Prick the surface all over with a fork to release steam and avoid bubbling while baking. Then, pop it in the fridge for 30 minutes—this chilling is key to firm up the dough and make sure your cookies don’t spread too much.

Step 4: Bake and Sugar Top

Preheat your oven to 325°F about 15 minutes before the chill time ends. Bake the dough for 40 to 45 minutes until the edges just start to turn a beautiful golden brown. Right after it comes out of the oven, sprinkle granulated sugar on top for a delicate crunch and glossy finish.

Step 5: Cut and Cool

While the shortbread is still warm, gently score it into squares with a sharp knife. I find that cutting warm makes the edges clearest without cracking the cookies apart. Let the shortbread cool completely in the pan before lifting it out—that patience pays off with perfect blocks of buttery goodness.

Top Tip

After making this delicious shortbread cookies recipe a dozen times or more, I’ve learned a few key tricks that take it from great to unforgettable. These tips helped me avoid common pitfalls and get consistent results every time.

Butter Temperature: Make sure your butter is just softened to room temp—not too warm or it’ll be greasy, too cold and it won’t cream well.
Don’t Overmix: When you combine the flour with butter, mix only until the dough comes together to avoid tough shortbread.
Chill Time is Crucial: Chilling solidifies the fat, so your shortbread doesn’t spread and stays tender and flaky.
Cut While Warm: It sounds counterintuitive but slicing shortbread while it’s still warm prevents cracks and gives you clean edges.

How to Serve Delicious Shortbread Cookies Recipe

Garnishes

I love adding a simple dusting of powdered sugar or a brush of melted chocolate drizzle to dress these cookies up for company. For a fun touch, crushed pistachios or edible rose petals can add a surprising pop of color and flavor.

Side Dishes

These cookies pair perfectly with tea or coffee, making them a delightful companion for afternoon tea parties or casual gatherings. I’ve even served them alongside fresh berries or a citrusy curd for a more indulgent treat.

Creative Ways to Present

For holiday gift-giving, I like stacking shortbread squares in a festive box tied with ribbon. Another favorite is cutting shapes with cookie cutters before baking to create themed cookies for celebrations. It’s a simple way to make the classic recipe feel special.

Make Ahead and Storage

Storing Leftovers

I keep leftover shortbread in an airtight container at room temperature for up to a week. This helps preserve their crisp texture while keeping the butter flavor fresh. If you notice they get a bit soft, a quick toast in the oven revives that delightful crunch.

Freezing

This recipe freezes beautifully! I like to freeze the baked shortbread either whole or already cut into squares. Wrap tightly with plastic wrap and put in a freezer-safe container for up to 3 months. When you’re ready, just thaw them on the counter for a couple of hours—still delicious and fresh tasting.

Reheating

If you want to warm up your shortbread before serving, pop the cookies in a 300°F oven for about 5 minutes. It breathes life back into the butter and gives a wonderful scent that fills the kitchen.

Frequently Asked Questions:

Can I use unsalted butter instead of salted?

Yes! If you choose unsalted butter, just add an extra ¼ teaspoon of salt to the dough to keep the flavor balanced.

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

Pricking the dough allows steam to escape which prevents bubbles from forming and keeps the shortbread flat and even.

Can I bake this shortbread in shapes instead of a pan?

Absolutely! You can press the dough into a lined baking sheet about ¼ inch thick and use cookie cutters after chilling. Baking time may vary slightly, so watch for the edges to turn golden.

How long do these cookies keep fresh?

Stored airtight at room temperature, these shortbread cookies stay fresh for about one week and up to three months in the freezer.

Final Thoughts

This Delicious Shortbread Cookies Recipe holds a special place in my kitchen and heart. It’s simple, reliable, and always a crowd-pleaser. I hope you find as much joy making (and eating!) these buttery cookies as I do—they’re a humble little treat that can brighten any day. Give it a try soon, and don’t hesitate to get creative with your personal twist!