Traditional Shortbread Cookies
This traditional shortbread cookie recipe is buttery, melt-in-your-mouth, and made with just 5 simple ingredients. Perfect for holiday baking, gifting, or enjoying with a warm cup of tea, these cookies keep well and can be frozen for later.
Equipment
- Stand mixer fitted with paddle or hand mixer
- Measuring cups and spoons (or digital scale)
- Mixing Bowl
- Baking sheet lined with parchment paper
- Fork for pressing dough
- Wire cooling rack
Ingredients
- 1 cup 227 g unsalted butter, room temperature
- ½ cup 60 g powdered sugar
- 2 cups 240 g all-purpose flour sifted
- ½ tsp salt omit if using salted butter
- 1 tsp vanilla extract or vanilla bean paste
- ¼ cup cornstarch sifted
Instructions
- Cream butter and vanilla until smooth.
- Add powdered sugar and salt; beat until fluffy.
- Mix in flour and cornstarch just until dough comes together.
- Roll into 1-inch balls and place on parchment-lined baking sheet.
- Press lightly with a fork to flatten.
- Bake at 325°F (160°C) for 12–15 minutes, until bottoms are just golden.
- Cool 5 minutes on the pan, then transfer to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 3 weeks.
- Freeze dough up to 6 months or baked cookies up to 4 months.
- Add citrus zest, mini chocolate chips, or dip in melted chocolate for variations.
- For cut out shortbread cookies, roll dough to ¼-inch thick, chill, and cut with cookie cutters.