Perfect Shortbread Cookies Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Perfect Shortbread Cookies deliver buttery crisp edges melting to tender crumb with just four ingredients creating iconic tea-time elegance.

This classic Scottish treat makes 24 cookies in 40 minutes plus chilling perfect holiday gifting or coffee break.

Why This Recipe Works

High butter ratio creates signature sandy texture. Powdered sugar dissolves completely eliminating graininess. Cornstarch tenderizes preventing toughness. Chilling firms dough preventing spread maintaining shape. Low baking temperature preserves rich color golden edges.

Ingredients & Prep

1 cup unsalted butter softened, ¾ cup powdered sugar, 1 tsp vanilla extract, 2 cups all-purpose flour, 2 tbsp cornstarch, ¼ tsp salt.

Step-by-Step Instructions

Beat butter powdered sugar vanilla fluffy 3 minutes. Whisk flour cornstarch salt. Gradually mix dry into wet just combined dough forms. Press into 9-inch square pan even layer. Score 24 rectangles dock fork. Chill 1 hour. Preheat oven 325°F. Bake 30-35 minutes pale golden. Cool pan 10 minutes cut completely. Cool wire rack.

Flavor Variations

Storage Tips

Room temperature airtight 2 weeks. Freeze dough logs 3 months slice bake fresh. Excellent tin gifts.

FAQs

Dough crumbly? Press firmly holds when squeezed. Cookies tough? Don’t overwork dough measure flour lightly. Brown too fast? Rotate halfway lower 300°F.

Conclusion

Perfect Shortbread Cookies achieve melt-in-mouth mastery through ratio precision buttery crisp timeless perfection.

Perfect Shortbread Cookies Recipe

Print Recipe

Perfect Shortbread Cookies deliver buttery, melt-in-your-mouth bliss with crisp golden edges. Classic 3-2-1 ratio (flour-butter-sugar) creates iconic sandy texture that dissolves on the tongue. Rice flour secret weapon ensures ultimate crumbly perfection. Timeless tea time legend and holiday cookie plate MVP.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins (+ chill)
• Yield: 24–30 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: Scottish

Ingredients

Scale 1x2x3x

• Classic Shortbread:
• 1 cup unsalted butter (room temperature, high-quality)
• ½ cup powdered sugar (sifted)
• 2 cups all-purpose flour (spooned, not packed)
• ¼ cup rice flour (or cornstarch)
• ½ tsp fine sea salt
• 1 tsp vanilla extract (optional, traditionalists omit)
• Topping:
• Granulated sugar for sprinkling

Instructions

• 1. Preheat oven 325°F. Line two baking sheets parchment paper.
• 2. Beat room temp butter + powdered sugar 3-4 mins until pale fluffy.
• 3. Add vanilla if using. Scrape bowl.
• 4. Whisk flours + salt. Add to butter gradually on low speed until crumbly dough forms.
• 5. Knead gently 30 seconds until cohesive (don’t overwork).
• 6. Roll ¼-inch thick between parchment. Cut shapes (2-3 inch rounds classic).
• 7. Prick with fork tines. Sprinkle sugar.
• 8. Chill cut dough 20 mins on trays.
• 9. Bake 18-22 mins until pale golden edges (centers stay pale).
• 10. Cool trays 10 mins. Transfer wire racks.

Notes

• Powdered sugar = finer melt texture vs granulated.
• Rice flour = authentic shortbread crumbliness.
• Room temp butter = even mixing, no tearing.
• Don’t overwork dough = maximum tenderness.
• 325°F low-slow bake = perfect color gradient.
• Make ahead: Freeze cut dough 3 months.
• Flavor twists: Lemon zest, lavender, dipped chocolate.
• Storage: Airtight 3 weeks, freezes perfectly.
• Gift wrap: Tin boxes + cellophane = Pinterest perfection.
• Makes 24-30 cookies. Holiday swap champion.

Nutrition

• Serving Size: 1 cookie (2-inch)
• Calories: 125
• Sugar: 5g
• Sodium: 65mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg

Keywords: perfect shortbread cookies, classic shortbread recipe, butter shortbread, melt in mouth shortbread, holiday shortbread cookies