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Perfect Shortbread Cookies 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.

Ingredients

Scale
  • 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

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