Easy Shortbread

This classic shortbread recipe is the epitome of simple elegance. If you’re looking for a no-fuss bake that delivers a rich, buttery, and irresistibly crumbly cookie, you’ve found it. Using just a few pantry staples, this recipe guides you through creating a timeless treat that pairs wonderfully with a cup of tea or coffee.

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Cuisine: Scottish
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 18 pieces

Here’s a great video that shows the process of making shortbread.

Why You’ll Love Making It

• Incredibly Rich & Buttery Flavor: This recipe perfects the melt-in-your-mouth texture that makes shortbread a universal favorite. The flavor is simple, pure, and lets high-quality butter shine.
• Simple & Beginner-Friendly: With no special equipment or complicated techniques required, anyone can master this recipe. All you need is a bowl, a spoon, and a baking pan to get started!
• Perfect for Any Occasion: This versatile cookie is a welcome addition to any event. Serve it at afternoon tea, pack it for holiday gifting, or simply enjoy it as a sweet afternoon snack.
• Easily Customizable: This basic recipe is a perfect canvas for your creativity. Add a hint of citrus zest, a drizzle of rich chocolate, or a dash of warm spice to make it uniquely yours.

Ingredients

• 1 cup (227 g) unsalted butter, softened to room temperature
• 1 teaspoon (5 g) kosher salt
• ⅔ cup (134 g) granulated sugar
• 1½ teaspoons vanilla extract (optional)
• 2 cups (256 g) all-purpose flour
• 1 to 2 tablespoons sparkling sugar or granulated sugar (optional, for sprinkling)

Ingredient Notes & Substitutions

• Butter: This is the star of the show, so use the best quality butter you can find. It should be softened to room temperature, but not melted or greasy. If you only have salted butter, reduce the added kosher salt to ½ teaspoon.
• Sugar: Granulated sugar provides the classic sweetness and structure. You can also use caster sugar (superfine sugar) for a slightly finer, more delicate texture.
• Flour: Standard all-purpose flour works perfectly. For an even more tender shortbread, you can replace 2 tablespoons of the all-purpose flour with cornstarch.
• Salt: Don’t skip the salt! It is crucial for balancing the sweetness and enhancing the rich, buttery flavor.

Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (163°C). For easy removal, you can line your 8-inch or 9-inch square baking pan with parchment paper, leaving a slight overhang on two sides to act as handles. Otherwise, the shortbread can be baked in an ungreased pan.

Step 2: Cream the Butter

Place the softened butter in a large mixing bowl. If your butter is still a bit firm, you can melt 2 tablespoons of it and pour it over the remaining butter. Stir vigorously with a wooden spoon until the butter is completely smooth and has the consistency of thick mayonnaise. This step ensures a tender, uniform texture.

Step 3: Add Sugar, Salt, and Vanilla

Add the salt and mix well to distribute it evenly. Stir in the granulated sugar and the optional vanilla extract until they are fully combined and the mixture is smooth.

Step 4: Incorporate the Flour

Add the all-purpose flour to the butter mixture. Mix with the wooden spoon or a spatula just until the flour is incorporated. Be careful not to overmix! The dough should look slightly crumbly. This minimal mixing is the secret to achieving shortbread’s signature “short,” crumbly texture.

Step 5: Shape & Bake

Transfer the crumbly dough into your prepared baking pan. Using your hands or the back of a spoon, press the dough down firmly and evenly across the bottom of the pan. Smooth the top as best you can. For a traditional look, you can “dock” the dough by pricking the surface all over with the tines of a fork.

Bake until the edges are a light golden brown. Baking time will vary based on your pan size:

For a 9-inch pan (thinner, crispier shortbread): Bake for 35 to 40 minutes.

For an 8-inch pan (thicker, softer shortbread): Bake for 45 to 50 minutes.

Step 6: Cut & Cool

Remove the pan from the oven and place it on a wire rack. Let the shortbread cool in the pan for 5 minutes. It’s crucial to cut the shortbread while it is still warm to prevent it from cracking. Use a sharp knife to cut it into squares, bars, or wedges.

If desired, sprinkle 1 to 2 tablespoons of sparkling or granulated sugar over the top while the shortbread is still warm. This adds a lovely crunch and finish. Allow the shortbread to cool completely in the pan before lifting it out with the parchment paper handles or carefully removing the pieces.

Storage Instructions

Shortbread stores beautifully, and its flavor often improves on the second day.

Room Temperature: Store in an airtight container at room temperature for up to one week.

Freezing: For longer storage, you can freeze the baked shortbread for up to 3 months. Place it in a freezer-safe container or bag, with layers separated by parchment paper. Thaw at room temperature before serving.

FAQs

Can I make shortbread in advance?
Absolutely! Shortbread is an excellent make-ahead treat as the flavors continue to develop after baking. Store it in an airtight container for up to a week, or freeze it for up to 3 months.

Why is my shortbread crumbling too much?
While shortbread is meant to be delicate, if it falls apart completely, the dough may have been too dry or overworked. Ensure the butter is thoroughly incorporated and, most importantly, cut the shortbread while it’s still warm to prevent it from cracking and crumbling as it cools.

What is the difference between shortbread and a sugar cookie?
The main difference lies in the ingredients and ratio. Shortbread has a high butter-to-flour ratio and traditionally contains no leavening agents (like baking powder or baking soda), resulting in a dense, crumbly texture. Sugar cookies typically contain eggs and leavening, which makes them lighter and chewier.

My shortbread came out tough. What did I do wrong?
A tough shortbread is almost always the result of overworking the dough after the flour has been added. Overmixing develops gluten in the flour, which leads to a hard, tough cookie instead of a tender, crumbly one. Mix only until the flour is just combined.