Tender, melt-in-your-mouth cookies with pure butter flavor
Buttery Shortbread Cookies
Prep Time
10 min
Cook Time
18 min
Total Time
1 hr
Servings
24
24 cookies
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Simple, elegant shortbread cookies made with just four ingredients. They shatter into tender, buttery crumbs with every bite.
Cuisine: Various
Category: Dessert
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
60 min total time|24 servings|Easy difficulty
Simple, elegant shortbread cookies made with just four ingredients. They shatter into tender, buttery crumbs with every bite.
Vegetarian
Sarah Chen
(Updated )
Shortbread is the purest expression of butter in cookie form. With just four ingredients — butter, sugar, flour, and salt — there is nowhere to hide, which means quality matters. Use the best butter you can find and these cookies will reward you with a tender, crumbly texture that literally melts on your tongue.
The technique is simple but important: the butter must be properly creamed but not overworked, and the dough should be pressed together rather than kneaded. Overworking develops gluten, which makes tough shortbread. Treat it gently and you will be rewarded.
These are elegant enough for a tea party, simple enough for an everyday treat, and the perfect base for chocolate dipping or a dusting of powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Flaky sea salt for topping (optional)
Instructions
- 1
Beat butter and powdered sugar until smooth and creamy, about 2 minutes. Do not overbeat. Mix in vanilla.
- 2
Whisk flour, cornstarch, and salt. Add to butter mixture and mix on low just until a dough forms.
- 3
Shape dough into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- 4
Preheat oven to 325°F (163°C). Slice the log into 1/3-inch thick rounds and place on parchment-lined baking sheets.
- 5
Sprinkle with flaky sea salt if desired.
- 6
Bake for 16-18 minutes, until the edges are just barely golden. The centers should still look pale.
- 7
Cool completely on the baking sheet — shortbread firms up as it cools.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Powdered sugarSuperfine sugar
Slightly different texture but works well
CornstarchRice flour
Rice flour creates similarly tender shortbread
Vanilla extractLemon zest
For a bright, citrusy variation
Tips & Storage
Pro Tips
Use European-style butter (higher fat content) for the absolute best shortbread.
Do not overbake — shortbread should be pale with only the slightest golden edge.
The cornstarch is optional but makes a noticeably more tender cookie.
For chocolate-dipped shortbread, dip cooled cookies halfway in melted chocolate.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 cookie) · 24 servings
Calories110
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates10g
Fat8g
Fiber0g
Sugar3g
Sodium55mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my shortbread tough?
- Overworking the dough develops gluten. Mix just until the dough comes together and handle as little as possible.
- Can I add flavors?
- Yes — lemon zest, lavender, espresso powder, or rosemary are all wonderful additions.
- Can I press this into a pan instead?
- Yes. Press into an 8x8-inch pan, prick with a fork, and bake at 325°F for 25-30 minutes. Cut while warm.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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