This easy, buttery shortbread cookie recipe comes together quickly. You can use one shortbread recipe to make classic shortbread cookies, or press into a pan to make shortbread fingers.
Hi hi! Just jumping in to share this super easy shortbread cookie recipe with you! Shortbread Cookies were one of the very first things I learned to bake from my Grandma, and they are so easy, I can't believe it has taken me this long to get a classic shortbread recipe on my site!
I love making homemade cookie recipes, and this one is extra special to me - to me, these are my ultimate Christmas cookie (or shortbread biscuit as we call them in New Zealand) although they are so good year round too.
Shortbread is a simple cookie to make, and I worked on this dough so that it can be made into two formats - shaped into a log for a slice and bake shortbread cookie, or pressed into a pan and topped with sugar, for more of a Scottish Shortbread style shortbread recipe.
Both options are the perfect shortbread cookie recipe - super buttery, with a nice snap, and a cookie that melts in your mouth. Truly just the best.
I had a bunch of people point out this was a great Ted Lasso shortbread - I haven't seen it, but I had a quick google and it seems to fit perfectly!
The base shortbread cookie recipe does not require a chill time, and can be made in 30 minutes. It is an egg free cookie recipe, made with pretty limited ingredients - it is the best shortbread recipe for a reason!
Important Ingredients in Shortbread Cookies
This recipe for shortbread cookies follows a classic 3:2:1 shortbread recipe model: 3 parts flour, 2 parts butter, 1 part sugar, by weight.
This is a classic ratio, and makes the recipe super easy to scale, especially as this is an egg-free cookie recipe.
The dough comes together super quickly, so it is great to double up on and make extra shortbread cookies to have on hand whenever you need - they keep up to two weeks in an airtight container at room temperature.
- Powdered Sugar. Also known as icing sugar - I like to use powdered sugar rather than granulated sugar or caster sugar as it gives the shortbread a super smooth, crumbly finish.
- Butter. This shortbread recipe has minimal ingredients, so good quality butter is important here. I use unsalted, but if you would like to use salted butter, just omit the extra salt in the recipe.
- Flour. All-purpose flour is the best to use for shortbread. I top my flour up with a little cornstarch, which helps give the shortbread cookie a tender finish. You can use custard powder if you have that on hand in the place of the corn starch.
- Vanilla. This is optional and not often included in traditional shortbread recipes, but I love the flavour profile that it adds.
That's it! This shortbread recipe is super super simple - I really hope you love it as much as I do.
Two Shortbread formats - slice and bake shortbread, and Scottish shortbread
I worked on this dough so that you can use the plain shortbread recipe to make two forms of shortbread - one which you form into a log and slice into pieces, then bake to form shortbread cookies, and one where you press the shortbread dough into a pan, then bake at a lower temperature for a longer period of time, then slice into fingers, like Scottish shortbread.
Both formats are super easy and I truly don't have a favourite between the two of them - if you are wanting to make these in bulk, the scottish shortbread recipe might be easier, however I do love the look of the classic, slightly shaggy shortbread cookie.
You could also press the mixture into a 10" round cake pan and then turn out and cut into shortbread wedges.
The recipe for these shortbread cookies details how to make the slice and bake format - for the Scottish shortbread, check the notes under the recipe for the baking time and temperature.
Why the lower oven temperature?
Shortbread cookies are baked at a lower oven temperature than something like a chocolate chip cookie recipe - although it is quite a stiff dough, you do want to prevent it from spreading too much, and you want the cookies to bake before they turn golden.
A good way to check to see if the shortbread is baked is to see if they are set - they will be slightly firm around the outside, and may be just beginning to turn golden around the edges. You want to keep them nice and pale so make sure your oven is running at the temperature it says that it is.
I bake the shortbread cookies at 160°c / 320°f, and the Scottish shortbread at 150°c / 300°f.
Both oven temperatures are conventional, not fan - this is important to ensure that your cookies do not over bake. You will need to adjust your oven if it will only bake with fan.
What are the fork holes in shortbread for?
The fork holes in my shortbread are there because my grandma put them there, so now I do too. They do help the cookies from puffing up in the oven I think, but the pattern is totally up to you - my Grandma did two fork holes, so now I do too!
To me, that rustic shaggy look on the top of the shortbread cookies is how I like it - it comes from the dough dragging against the knife.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
30 Minute Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 32 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: English
Description
This easy, buttery shortbread cookie recipe comes together quickly. You can use one shortbread recipe to make classic shortbread cookies, or press into a pan to make Scottish shortbread.
Ingredients
- 125g powdered sugar, sifted
- 250g unsalted butter, at room temperature
- 1 tsp vanilla bean paste or vanilla extract (optional)
- 2g (½ tsp) kosher salt (leave out if using salted butter)
- 350g all-purpose flour
- 30g corn starch
Instructions
- Preheat the oven to 320°f / 160°c. Line two sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with with the paddle attachment, or in a medium bowl using a handheld electric mixer, cream together the powdered sugar, butter, and vanilla until light and creamy, 2-3 minutes. Sift together the flour, corn starch and salt if using and add to the bowl, and mix until just incorporated.
- Turn out the dough onto a work surface, press the dough together, and shape into a rectangle log about 3 ½ cm x 6 cm (1.4"x2.3"), squaring off the edges with a bench scraper.
- Using a sharp knife, cut the shortbread into biscuits 1cm (0.4") thick, and arrange on the trays, leaving a little room for spreading.
- Bake the shortbread for 16 to 17 minutes, until set and just beginning to turn golden around the edges. Remove from the oven and leave to cool on the pans, then transfer to a wire rack.
- Store shortbread in an airtight container at room temperature for up to two weeks - best eaten the week that they are made.
Notes
For Scottish shortbread : Preheat the oven to 300°f / 150°c bake. Grease and line a 9" (23cm) square pan with parchment paper, extending it over the edges to form a sling.
Make the dough as directed, then press the mixture into the prepared pan, smoothing down with your hands. Prick with a fork or make a design on the top. Sprinkle with raw sugar if you like, then bake for 50 to 55 minutes until lightly golden. Remove from the oven, leave to cool, then remove from the pan and slice into fingers using a sharp knife.
If you wanted to make shortbread ahead of time, you could freeze the baked cookies in an airtight container for up to a month, then defrost at room temperature. They are definitely much better fresh though, so if you can, make them ahead! For more information on freezing cookies, check out my post on how to freeze cookie dough
To make roll-out shortbread cookies, make the dough as usual, then turn out onto a piece of parchment paper. Shape into a rough rectangle, I like to fold the edges of the paper over to help bring the dough together. Top with another piece of parchment paper. Roll to 6mm thickness (I used rolling pin guides), to about the size of a half sheet of parchment paper.
Keeping the dough between the two pieces of parchment paper, transfer to a sheet pan and chill for at least 2 hours and up to 3 days. Cut out shapes of your choice, then return the cookies to the freezer for 10-15 minutes. Bake at 165°c / 325°f for 12-13 minutes until lightly golden brown around the edges. Leave to cool on the pan. I have used this pretzel cookie cutter, and snowflake plunger cutters also work.
Comments
Caribou says
I can’t wait to make these!
Stacy says
Delish!!
Sammy says
Would this recipe be suitable for rolling out and using cookie cutters? Do I need to change anything?
That is a Christmas tradition in our house that my MIL taught me and my husband and friends expect. Thanks, I enjoy your recipes. We have such fond memories of our four trips to beautiful New Zealand.
Erin Clarkson says
Hi! No this isn't really a roll out cookie recipe! The hundreds and thousands recipe would work for that though!
Sammy says
Thank you. My MIL’s recipe will live on! I’ll make both.
Nuzi says
This is the easiest and most foolproof shortbread cookie recipe I've tried to date. Thank you so much!!
Ann says
I made these today and added candied ginger. It was delicious!
Rachael says
These look delicious! Can't wait to try them for Christmas
Liza says
I love the Trader Joe’s chocolate stars (shortbread cookies dipped in dark chocolate w nonpareils sprinkles) do you think I could recreate them w this cookie?!
Erin Clarkson says
I'm not sure sorry! I would use a cut out cookie rather than this
Suzanne says
I made these during my lunch break today. They were so quick to mix together, and taste absolutely amazing! The texture is perfect. Firm but not crunchy and not crumbly or too soft! Perfection!
Yeonhee Kim says
Thanks
I'll make it 😊
Emily says
Easy, tasty, overall a great cookie 😋
Jennie says
Super easy to make, but that doesn't make them any less delicious!! Made them with my toddler for her to take to daycare and I'll be whipping up another batch before the end of the week for 'Santa'!
Jennie says
Second batch was even better!! I left out the vanilla which I think for me I preferred 😀
Suzanne says
I love how tour measurements are weights - so easy, universal and as you say accurate. Why do people insist on using cups and spoons which are none of the above.
Jan says
Would say I insist on cups and spoons, its just how I learned.
Erin Clarkson says
You're never too old to learn a new skill and it's not nice to insist a recipe developer changes their recipe to suit you 🙂
Jessica Barnett says
It’s the best!!! I literally never bake anything thats not set in weight. It’s just so inconsistent and I find I don’t get as much stuff dirty!
Ellie says
Made this both ways and PERFECT! So good for Christmas, or any time!!!!
Also a stiff enough dough if people like shaped shortbread you can use a cookie cutter
Candace says
If no vanilla paste should you add liquid vanilla extract
Erin Clarkson says
Hi! Yes you can use extract, or you can leave it out if you like 🙂
Irene says
Hi Erin,
Wondering if this dough would work well as a base for a thumbprint cookie? Thinking of using this as a part of a cookie box for Christmas and would be great if I could get 2 uses from one dough.
Erin Clarkson says
Hi! No it's too buttery, I have a thumbprint cookie coming soon 🙂
lydia says
love this and am going to baking up a storm this weekend for christmas gifting!
was wondering if i can use this base recipe and just add cocoa powder to make these into chocolate shortbread? am also thinking of exploring a matcha version! appreciate the advice!
Thanks much in advance!
Erin Clarkson says
Hi! I haven't tried before sorry!
Libby says
This is hands down the best shortbread recipe! I've tried others and they were never quite right. These came out perfectly. Buttery, soft but firm and not too crumbly. I 100% recommend using this recipe! I took them out 1 min earlier than suggested as my husband prefers them to be undercooked 😄 also good with the recommended time too
Tricia says
Lydia- Did you try a chocolate version? I want to make this cookie but also want a chocolate cookie, so I was thinking about subbing a bit of the flour for cocoa and seeing what happens...
Estelle says
I don't have the vanilla paste on hand, would this work with the liquid vanilla?
Erin Clarkson says
Hi! Yes that will be just fine 🙂
Rachel says
This recipe is the best shortbread cookie one ever! My husband loves shortbread! I took half of them and dipped them in sugar!
Claire says
Made these to give as Christmas gifts but sampled a few myself and they are delicious! Such a simple recipe to follow, thank you so much!
Sabrina says
Hello. What would the bake time be for an 8x8 pan?
Erin Clarkson says
I haven't tried it sorry! You'd just have to check on it!
Nicole says
For any of my fellow gluten-free/celiac folks… This recipe is easily converted with a 1-to-1 gluten-free flour. I use King Arthur brand in the US. The only adjustment that I found that worked best for me is to bake at 335° for 20-30 minutes (depending on altitude). Try not to eat them all in one sitting!
Erin Clarkson says
Thank you!
Torie says
Thank you, these are easy, bloody delicious and remind me of my grandmothers amazing baking. Cooking with grams is so simple and helps to get a great result from a well developed recipe.
Emma says
Great shortbread recipe! So easy, so yummy, melt in your mouth shortbread deliciousness
Aranzazu says
I absolutely loved this recipe! It's so easy to put together and it's done in a jiffy, which is great for these hectic days! Next time I bake this I'll be adding some orange zest! Thanks Erin for the recipe and all the tips !
Leena says
What kind of knife do you use to slice (to get the shaggy look) - mine came out smooth
Erin Clarkson says
Just a regular chef's knife!
Meggie says
Quick and easy recipe! Everyone in my family loved them!
Simona says
This recipe was so wonderful! I made the Scottish Shortbread version, gluten-free - you can check it out on my blog @ https://simonaglutenfree.wordpress.com. Instead of adding the corn starch, I just used my GF mix - which has already potato and modified tapioca starches. The cookies just melted in your mouth and, because my knife wasn't sharp enough, some did crumble when I cut them. But we all went for the crumbs, by the spoonful! Thank you so much Erin for the incredible recipe 😊
Danielle says
Made these for Christmas gifts and they worked perfectly, and had compliments from those who had them! Quick and easy bake.
saltandserenity says
Erin, I can’t wait to try this. I have been craving shortbread for a while now. Didn’t get any over the holidays. Do you think I could substitute some of the flour with a bit of malted milk powder. I think that flavour would be so interesting but I’m not sure how to incorporate it without throwing off the ratios.
Would love to hear your thoughts.
Thanks.
Erin Clarkson says
Hi hi! Malted milk is a flavour enhancer rather than a thickener so you can just add it in!
saltandserenity says
Thanks Erin. I appreciate the speedy reply! Will keep you posted on how they come out.
Katie says
So good! Delicious and easy to make. Instant family favorite.
Islay says
Thanks for such a straight-forward but delicious recipe! I made these and took them to our Christmas gathering, I received so many compliments. Perfect texture and they worked beautifully with the log & slice technique 🙂 Will definitely be making again
Technomax says
Fantastic shortbread recipe I’ve tried others before but this one is a keeper thank you.
Lea says
Amazing basic recipe! Made it and they were the best shortbread I’ve ever had
Marlana says
I’ve made many shortbread recipes but this is easily the most reproducible and reliable of any I’ve tried. Mine need a couple of extra minutes to cook but that’s to be expected with differing ovens. I prefer to omit the vanilla but they’re delicious either way and I love the reliability of results using weight measurements.
Rosie says
This recipe worked so beautifully. I added some lemon zest (because I have a million lemons on my tree) but apart from that did the recipe 'as is'. So glad I tried this one first. I was going to try a few different recipes to find my go-to shortbread but now I won't bother. I might do a fine dice of glacé ginger next time instead of the lemon.
Karen C says
I have been searching for the best shortbread recipe for over a year now (my husband and mother both love Walkers) and have tried Martha Stewart’s, Smitten Kitchen and others - too many to count. The search is over- this is the absolute BEST! It also happens to be one of the easiest! Thank you!! Now I’m off to find the best chocolate chip…
Carole says
Hello, I live in Kansas, Ted Lasso's home state and I use only weights for measuring ingredients. Took me awhile to switch over but now I don't like recipes without weight measurements. It's soooo much easier!
Charlotte says
Easy and delicious. Made enough that could make them a decent thickness without having only 8 pieces or shortbread. Will definitely make again!!
Karen Jorgenson says
Just made these and they are incredibly delicious - turned out perfectly!
Tessa Apel says
This recipe was so easy and delicious! It came together super fast and the dough was so nice to work with. They are not too sweet and had a great texture. Impossible to eat just one!
Lindsi Amussen says
Absolutely love this recipe! We made it and watched the series finale of Ted Lasso, and they were so perfect, buttery, sweet, and the perfect blend of crumble and chew.
Hannah says
Great recipe and I really like the method for shaping the rectangular log and slicing them! They look (and taste) so good!
Dawn says
Oh my gosh! PERFECT sooooo good, quick and easy!
Karen says
I’m always on the hunt for the best shortbread cookies and this is the best so far (and I’ve tried A LOT!) Delicious and so easy! Thank you!
Antje says
I just made these and they are just delish! I baked them for 20 minutes an they are still not golden but I think it was perhaps because of my old oven. Anyway they are great.
I really love that you measure your receipes with a scale. I never completely understood the measures in cups and spoons, here in Germany we mostly use scales.
Dan Spiess says
The first time I make your recipes, i usually follow them exactly as written (because they're perfect). But I had some leftover lemon peels that I candied and some pistachios so I added those plus a dash of lemon oil. They came out great! Wonderful texture and flavor and they came together in no time. I already have another batch ready to go!
Erin Clarkson says
Yummm that sounds so good! I've been hanging out to make a lemon version!
Siobhan says
Holey moley these biscuits are so, so yummy! I am amazed at how quick and easy they were to make. I had so many compliments on how yummy they were. I will be making these again.
Amanda Bell says
Made these with King Arthur GF flour and they are amazing! I pricked and sprinkled with stevia to have the taste but 0 cal added!
Reilly says
gb says
Made these tonight and shaped them into resembling an arnotts scotch finger. I also added 1/4 tsp of fiori di sicilia. I was worried that they'd stick to the work surface but they didn't. It's a really good dough to work with which shapes nicely and didn't spread too much at all in the oven. Thanks for posting:)
Erin Clarkson says
So happy you loved!
Karen says
Please translate this to measurements I can work with. Recipe sounds fantastic , but I'll never make it in these given measurements.
Erin Clarkson says
You are welcome to translate yourself, otherwise there are plenty of other free recipes online you're welcome to use.
Gwen says
I love bar shortbread. The firmer texture with the creamy goodness. This was my first time making them.one word...FABULOUS. The recipe is so lovely. I will be making them many times through out the year. Sorry Walkers Shortbread, I am making my own now. 🤩
Bec says
Firstly, ummm YUM! These were delicious. I also found using your recipe with grams much easier baking with my toddler as I could have one bowl on electric scale and she spooned the ingredients in until we saw the "same number" then zero'd and started on the next one. Actually less dishes too!
SHILPA KHANNA says
Hi waiting to try this 🙂
Just one q , could this be used as a base for millionaire brownies ?
Thanks much
Rachel says
Made it and they were amazing! Wouldn’t use another shortbread recipe again x