Name: Shortbread Cookies
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Scottish
Ingredients: 250g / 8 oz salted butter, softened (or unsalted + 1/4 tsp salt); 3/4 cup (90g) icing sugar (powdered sugar); 2 cups (300g) plain / all-purpose flour

Jump to Recipe·Leave a Review

These Shortbread Cookies are everything shortbread should be: buttery, delicately sweet, and melt-in-your-mouth tender. With just three main ingredients, these cookies are simple to make but deliver rich, crumbly perfection. Lightly golden on the edges and pale throughout, they’re perfect for pairing with a cup of tea or gifting during the holidays.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between rich buttery flavor and a soft, delicate crumb. The technique of slicing the cookies partway through baking helps achieve clean cuts with minimal crumbling. Whether you’re new to baking or a seasoned pro, this foolproof recipe creates bakery-quality shortbread at home with minimal effort.

Shortbread Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

250g (8 oz) salted butter, softened (or unsalted butter + ¼ tsp salt)
¾ cup (90g) icing sugar (powdered sugar)
2 cups (300g) all-purpose flour

Directions

Preheat the oven: Set to 160°C/325°F (standard) or 150°C/300°F (fan-forced). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
Cream the butter: In a large mixing bowl, beat the softened butter until smooth.
Add sugar: Beat in the icing sugar until fully incorporated and smooth.
Add flour: Mix in half the flour until combined, then add the remaining flour and beat until it resembles wet sand. Use your hands to bring it together into a dough.
Press into pan: Press the dough into the prepared pan evenly. Use a small rolling pin or a glass to smooth the surface gently (optional).
First bake: Bake for 20 minutes, until the edges are very lightly golden and the top is still pale.
Slice and prick: Remove from the oven. While still hot, quickly slice the cookies into bars or squares and prick with a fork if desired.
Second bake: Return to the oven and bake for another 8 minutes, until the surface is pale golden.
Cool in oven: Turn the oven off, crack the door open, and let the shortbread cool inside for 1 hour.
Finish: Remove from the pan using the paper overhang. Cool fully on a wire rack. Enjoy!

Servings and timing

This recipe makes 24 shortbread cookies.
Prep time: 5 minutes
Cook time: 30 minutes (20 minutes + 8 minutes)
Total time: 35 minutes (plus 1 hour cooling in oven)

Variations

Classic shape cutouts: Add 2 tablespoons flour to the dough, roll out, and cut with cookie cutters before chilling and baking.
Add-ins: Mix in finely chopped nuts, citrus zest, or vanilla extract for a flavor boost.
Chocolate dipped: Dip cooled cookies halfway in melted chocolate and let them set for a fancier touch.
Rice flour version: Swap ¼ cup of the flour for rice flour for an even crumblier texture.
Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free version.

Storage/Reheating

To store: Keep in an airtight container at room temperature for up to 3 days.
To freeze: Place in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.
These cookies do not need to be reheated—serve at room temperature for the best texture.

FAQs

Can I use unsalted butter?

Yes, just add ¼ teaspoon of salt to the dough to compensate for the lack of salt.

Why do I slice the cookies halfway through baking?

Slicing partway through prevents the cookies from crumbling or breaking when cut after baking.

Can I use granulated sugar instead of icing sugar?

Yes, but icing sugar creates a smoother, more tender texture. If substituting, use ½ cup superfine sugar plus 2 tablespoons flour.

How do I keep the cookies from spreading?

The dough doesn’t contain any leavening, so it shouldn’t spread. For shaped cookies, chill the dough before baking.

Can I add flavors like vanilla or lemon?

Absolutely. Add ½ teaspoon vanilla extract or a bit of citrus zest for a twist.

Why cool in the oven?

Leaving the cookies to cool in the oven with the door cracked allows them to finish cooking gently without over-browning.

Is this recipe suitable for gifting?

Yes, they hold their shape well and pack nicely in boxes or tins.

Can I double the recipe?

Yes, just use a larger baking pan or bake in two batches.

What if my dough is too crumbly?

Knead lightly with your hands to bring it together—don’t add liquid.

Can I make these as individual cookies instead of bars?

Yes. Roll the dough into a log, chill, slice, and bake, or roll and cut with cookie cutters as described in the notes.

Conclusion

These Shortbread Cookies are a timeless treat made with just three ingredients and no fuss. Perfectly buttery, lightly sweet, and wonderfully crumbly, they make a lovely companion to tea or coffee and a fantastic edible gift. Whether you enjoy them plain or with your favorite twist, this classic recipe is one you’ll come back to again and again.