Join thousands of happy bakers who love this classic shortbread recipe! Our secret? High-quality European butter, cane sugar, and a touch of cornstarch for a rich, tender crumb. Plus, get expert tips to solve common baking issues and ensure melt-in-your-mouth perfection every time!
One Reader Said: “This really is my favorite shortbread recipe! I’ve tried a few other recipes, but I keep coming back to this one! The dough comes together well and is easy to work with. Simple ingredients make such a tasty cookie! I keep some in the freezer so I can thaw one or two at a time when I need a little yummy treat to go with a cuppa tea. They’re perfect!”
There are countless shortbread recipes out there, but this classic shortbread recipe from a dear Scottish family friend is my absolute favorite. With so many glowing reviews, it’s clear this recipe is a favorite for many others too! If I had to pick one recipe to keep in your baking arsenal, it would be this one. Not only is it super simple and versatile, but it’s also a must-have, along with our soft and chewy chocolate chip cookies and a flaky pie crust. Trust me, these cookies are crazy good and, be warned: they disappear FAST!
But tell me, does your shortbread come out crumbly, spread too much, or lack flavor? Trust me, I’ve been there too. After baking thousands of shortbread cookies, I’ve got the best solutions to these pesky problems.
- Since these cookies have so few ingredients, make sure they are the best quality. Use a high-quality European butter like Kerrygold which has a higher fat content than American butters.
- Chilling the dough allows the butterfat to firm up and the glutens to relax, resulting in a more tender cookie.
- To prevent excessive spreading, chill the dough for at least 2 hours.
- For richer flavor, use all-natural cane sugar for a subtle caramelized taste.
By following these simple tips, you’ll have perfectly cooked, delicious shortbread every time. So, grab your ingredients and let’s bake some cookies that will have your family coming back for more. Happy baking!
Why You Will Love This Shortbread Recipe
- EASY: High-quality ingredients are best here, only a few pantry staples.
- Lasso Worthy: In fact, shortbread biscuits or cookies are all the rage thanks to the Ted Lasso Biscuit recipe — I think you will find these superior!
- Customizeable: One basic batter, multple ways to bake shortbread recipes. Press into a pan for shortbread fingers, roll and cut out for cutout shortbread cookies, press into a shortbread cookie mold!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
This is hands down the best shortbread I’ve ever made (or eaten) — absolute buttery heaven, a huge hit at my recent BBQ. Delicious.
Leslie
If you love shortbread recipes, you will love these other popular cookies: Crumbl Cookie recipe, Greek Butter Cookies and Raspberry Cheesecake Thumbprint Cookies <<– a must try! Simple and elegant, these gorgeous Champagne Truffles recipe!
It yields about 2 ½ dozen, and is easily doubled to make 5 dozen Scottish Shortbread Cookies.
What is Shortbread? A history of Scottish Shortbread (aka Shortbread Biscuits).
According to Saveur this delicious confection was once considered a festive food consumed only on Christmas or on Hogmanay, the Scottish New Year’s Eve, shortbread has evolved into a treat enjoyed year-round—and there are as many variations of it as days in the calendar.
Since medieval times the term short has been used to describe all things crisp and crumbly, but it wasn’t applied to cake and bread until the 1600s, when it came to refer to baked goods that contained a lot of butter or shortening.
The first shortbread recipe appeared in a Scottish cookbook dated 1736; early formulas called for yeast, but by 1850 most were utilizing only butter, flour, and sugar, combined in a ratio bakers still use.
Traditional Shortbread ingredients
This is a recipe from a dear Scottish family friend, I could listen to her beautiful Scottish lilt all day!
- Butter | Use the real deal, no blends here, real creamery butter. Use salted or unsalted butter, if using salted, omit the salt. Splurge for some European butter for this recipe, with limited ingredients, you want the highest quality ingredients. European butters (like Kerrygold) have a higher fat content and less water = best shortbread recipe ever!
- Sugar | I use all-natural pure cane sugar which adds a little caramel taste and requires creaming a little longer, granulated white sugar or bakers sugar also called caster sugar may be substituted. I even know of people who have used powdered sugar and brown sugar.
- Optional vanilla Extract | Adds a lovely vanilla hint to the cookie; try other extracts as well, like almond, lemon, orange, but add ⅛-¼ teaspoon.
- All-purpose flour | I use unbleached flour in most of my baking; see below for how to make gluten-free.
- Cornstarch | Cornstarch adds an amazing tenderness, lightness and a bit of chew to the cookie. A soft, buttery bite, I like non-GMO cornstarch. And yes, this was in our Scottish friends’ original recipe!
- Sea salt | Or kosher salt, you just need a touch! If using table salt, use a little less.
Get the full recipe in the recipe card below.
How to Make Shortbread Cookies
Step 1 | Make short bread dough
In the bowl of a stand mixer (or hand mixer), fitted with a paddle attachment, beat butter at medium speed until light and creamy, about 1-2 minutes; gradually add ½ cup sugar, beating well for about 2-4 minutes, beating longer for cane sugar or brown sugar as it’s more coarse. Add vanilla if desired.
In a large bowl, combine flour, cornstarch, and salt and whisk until combined well.
Gradually add flour mixture to butter mixture, beating at low speed after each addition. (Mixture will be stiff)
Turn the dough onto a lightly floured surface; it will be crumbly.
Step 2 | Knead and prepare dough
Knead dough until it holds together, about 7-8 times. Folding it over on itself, using the heel of your palm to work the dough. See notes if too dry and crumbly.
Press dough into an un-greased 11×7 or 9×9 pan (if doubling, use a 15×10 in a jellyroll pan, parchment lined if desired for easier removal).
Prick dough at 1-inch intervals with a fork, and score (cut, but not all the way) using a sharp knife into 2 ½ x 1-inch bars.
Step 3 | Chill Shortbread Dough
Cover and chill for at least 2 hours. *Make sure to chill; this will firm the butterfat back up and allow for that delectable light, crisp crumb you get with Scottish Shortbread.
Or freeze for one hour if you are short on time. As it sits in the fridge, not only does the butterfat firm back up giving these biscuits that light, crispy crumb, but it also helps the glutens to relax in the dough and the ingredients to get to know one another. Do not skip this step!
Step 4 | Baking Scottish Shortbread Recipes
If desired, sprinkle with raw sugar, turbinado or Demerara sugar, or colored sugars before baking.
Bake in preheated 325°F (162° C) for 35 minutes, until set and very lightly golden brown. Cool in a pan on a wire rack for 5 minutes; then cut the shortbread into bars using previously scored lines.
Cool completely before removing from the pan.
Shortbread Recipe variations
Can I make sugar-free Shortbread Cookies?
Yes, I have had great success substituting monk fruit (granulated) sugar cup-for-cup in many recipes, I am confident it will work well with this recipe too. Be sure it is a cup-for-cup sugar replacement.
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Gluten-Free Shortbread Cookies
I have found that converting recipes to gluten-free is easy with simple ingredients. You can substitute the all-purpose flour for your favorite 1-to-1 Gluten Free All-Purpose Flour, rice flour or Almond Flour. I prefer using a 50/50 mix of GF AP Flour and Almond flour in gluten-free shortbread cookies.
How to make Rolled Cookie Cutter Shortbread cookies
Shortbread dough is so versatile. If you want to cut shapes with cookie cutters, chill the dough in 2-3 discs wrapped in plastic wrap for 2 hours.
Using a rolling pin or your hands, roll or press dough to about ⅓ – ½ inch thick and press cookie cutters into the dough, transferring shapes with a spatula to a parchment-lined baking sheet. Like these fun Valentine’s Day Shortbread cookies below.
Or shape into a rectangle about ¼ inch thick and cut it into finger-sized rectangles, piercing with a fork for the traditional shortbread appearance. or cut into squares, then cut squares at a diagonal.
Transfer to parchment lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325° F (165° C) for 10-12 minutes, do not let them brown, golden is what you are after. Read on for how to dip them in chocolate.
How to make chocolate-dipped shortbread cookies
If you’d like to dip these shortbread cookies into a little dark, milk, or white chocolate as shown in the pictures.
- 1 cup of your choice of chips (dark chocolate, semi-sweet, milk, or white chocolate chips)
- 2 teaspoons butter
Melt on high in a microwave-safe bowl in 20-30 second intervals, stirring well between heatings. The chocolate will continue to melt with residual heat; it’s important not to overheat it as it will cause it to “break”. If it burns or breaks, add a teaspoon at a time of a little vegetable oil, whisking until smooth and glossy.
Dip as desired and add sprinkles if desired.
How to press Shortbread into a cookie mold
If you want to get fancy, press dough into a pretty shortbread mold and make Christmas shortbread cookies! Easy and gorgeous!
I love this snowflake mold, simply press dough evenly into pan, and bake as directed, they are a little thicker, so might need an additional 3-5 minutes of baking time. Cool in pan, then invert onto cutting board and with a sharp knife, slice your Scottish shortbread cookies.
Storing Scottish Shortbread
Store in an airtight container at room temperature for up to 1 week.
You can freeze the dough and bake as directed, or simply freeze cooled, baked cookies and thaw at room temperature.
If baking frozen dough, bake an additional 2-3 minutes, covering it with foil if they start browning too quickly. Remove from the freezer for 20-30 minutes while you preheat your oven.
Traditional Shortbread Recipe Tips
- Butter Quality: Use a high-quality European butter like Kerrygold. European butters have a higher fat content, providing a richer flavor and a more tender crumb.
- Sugar Type: I prefer using all-natural cane sugar for its slightly caramelized taste. Caster sugar can also be used for a finer texture, while powdered sugar can also be used.
- Cane Sugar: Since all-natural cane sugar has a coarser grain than refined sugars, beat it a little longer to break it down before adding the rest of the ingredients.
- Cornstarch Addition: Adding cornstarch makes the shortbread more tender and gives it a lighter texture.
- Chill the Dough: Chilling the dough for at least 2 hours will firm up the butterfat, and allow the glutens in the flour to relax, resulting in a more tender cookie with better taste and texture.
FAQs about this Shortbread Cookies Recipe
Shortbread tends to have a crumbly texture, but if too crumbly try kneading it a few times and see if it begins to hold together, something about kneading by hand will typically bring the mixture together.
If still too crumbly to hold a shape, add a few drops of water, mixing until it holds its shape. If it holds its shape enough to press into a baking pan, don’t worry too much about how crumbly it is, it should blend and bake together well.
You bet! Follow the same process, careful not to over process the dough after adding the flour mixture.
You will find recipes using all types of sugar! Classic white sugar, castor or baker’s sugar (here in the states), brown sugar and powdered sugar.
I use all natural cane sugar, the grain is a little larger, but I love the slightly caramel flavor it lends to the shortbread.
For this recipe, you can easily replace the sugar with classic white, or baker’s sugar, but I have never tried using powdered or confectioner sugar, though I am told it works.
– Butter | The quality of your butter and the fat content can change the moisture content, so be sure to start with REAL butter. How did you measure the flour? It might be too much flour. Use the spoon and level method.
– Was it my flour? Perhaps you used a pastry flour, gluten-free flour or whole wheat flour, whole wheat flour absorbs more moisture which would lend to a dryer crumb.
– Be sure to cream your butter and sugar together well, at least 2-3 minutes on medium speed.
– Knead! The dough will be somewhat crumbly when you take it from the mixer, get in there with your hands and gently knead the dough until it begins to come together.
High Altitude Adjustment for Traditional Shortbread Recipe
This recipe is a winner at sea level, high altitude, and anywhere between! Since there isn’t any leavening, no adjustments are necessary!
Be sure to print out my FREE gifts from the kitchen gift tags or these Christmas gift tags, to complete your cookie gifts!
I hope you try this simple butter cookie and trust that it will soon become your favorite cookie!
Get the pan!
- Love this shortbread cookie mold! The snowflake design is so pretty and makes beautiful cookie gifts.
- Here is my favorite non-holiday shortbread mold.
Our favorite shortbread recipes
- Lemon sandwich cookies (yummo)
- Lemon shortbread cookies (melt-in-your-mouth!)
- These Greek Butter Cookies (aka Koulourakia) are a simple shortbread cookie.
- Linzer Raspberry Cookies
Need more great cookie recipes?
- Oatmeal Cutout Cookies
- Oreo Crumbl Cookie | Crumbl Cookie Recipe
- Pfeffernusse Cookies (German Spice Cookies)
- White Chocolate Peppermint Cookies
- Greek Butter Cookies | Koulourakia
- Pan Banging Sugar Cookies
- Classic Chewy Chocolate Chip Cookies or M & M Chocolate Chip Cookies
Best drinks to serve with shortbread
Who doesn’t love dunking a rich cookie into a cold glass of milk or a warm cup of tea or coffee? Try this easy Christmas morning chai Dutch Bros (not just for Christmas morning), or my homeamde chai tea latte, for the adults, this Starucks Eggnog latte or this classic Irish coffee.
The Best Christmas Morning Chai Recipe (Dutch Bros)
This holiday season enjoy this copycat Dutch Bros Christmas Morning Chai recipe. A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.
Homemade Eggnog Latte Recipe (Starbucks Copycat)
Celebrate the beginning of the holiday season with my rich, creamy Copycat Starbucks Eggnog Latte recipe. This homemade eggnog latte is so simple to make and so festive to drink! Enjoy this warm eggnog coffee drink before a crisp morning walk, or as a special treat on a chilly afternoon.
Homemade Chai Tea Latte
Using everyday ingredients, save money by creating your own all natural Chai Tea Latte, superior to a fancy coffee shop.
Easy Classic Irish Coffee Recipe (4 ingredients)
This easy Irish coffee recipe is a classic Irish coffee cocktail that is ideal for chilly nights. It is a delightful blend of coffee, whiskey, sugar, and cream, perfect for warming you up on a cold night or adding a touch of sophistication to your after-dinner drink.
More from The Fresh Cooky
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Easy Scottish Shortbread Recipe
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Ingredients
- 1 cup butter 2 sticks; I love using Irish butter like Kerrygold, softened (use salted or unsalted butter, if using salted, omit the salt)
- ½ cup cane sugar I use all natural pure cane sugar, white or bakers sugar may be substituted
- 1 teaspoon vanilla extract try other extracts as well, like Almond or orange, but use just a fraction
- 2 cups unbleached all-purpose flour
- ¼ cup cornstarch I use a non-GMO cornstarch
- ⅛ teaspoon kosher salt omit if using salted butter
- all natural or sanding sugar for sprinkling optional
Instructions
- Beat butter (1 cup) at medium speed with an electric mixer until creamy; gradually add sugar (½ cup), beating well about 2-3 minutes. Stir in vanilla (1 tsp).
- Combine flour (2 cups), cornstarch (¼ cup), and kosher salt (⅛ tsp); whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
- Turn dough onto a lightly floured surface; knead lightly 8-10 times.
- Press dough into an un-greased 11×7 or 9×9 pan (if doubling, use a 15×10 in jellyroll pan, parchment lined if desired for easier removal).
- Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1-inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up and provide that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all-natural sugar or sanding sugar before baking.
- Bake at 325° F (162° C) for 35 minutes, until set and lightly browned. Do not over bake! Cookies should be just lightly golden at the edges, baking too long will make them dry. Cool in a pan on a wire rack for 5 minutes; cut the shortbread into bars using previously scored lines. Cool completely before removing from the pan. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months. This recipe easily doubles!
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Notes
- Roll or press dough to about ⅓ inch thick and press cookie cutters into the dough, transferring shapes with a spatula to a parchment-lined cookie sheet. Like these fun Valentine’s Day Shortbread cookies
- Or shape into a rectangle about ¼ inch thick and cut into finger-sized rectangles, piercing with a fork for the traditional shortbread appearance. or cut into squares, then cut squares at a diagonal.
- Transfer to a parchment-lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325 for 10-12 minutes, do not let them brown (golden is fine.)
- If you want to get fancy, press dough into a pretty shortbread mold, bake as directed for additional 3-5 minutes until just golden.
- The quality of your butter and the amount of fat it contains can change the moisture content, so start with REAL butter. Meaning, it is rock-hard coming out of the fridge and bring to room temperature. I prefer using European butter (e.g. Kerrygold) as it’s higher in butterfat than American butters.
- How did you measure the flour? It might be too much flour. Use the spoon and level method, spooning your flour into the measuring cup, then using the straight edge of a knife to level.
- Did you use all-purpose flour? Perhaps you used a pastry, gluten-free or whole wheat flour, whole wheat flour absorbs more moisture which would lend to a dryer crumb.
- Be sure to cream your butter and sugar together at least 2-3 minutes on medium speed.
- Knead! The dough will be somewhat crumbly when you take it out from the mixer, get in there with your hands, and gently knead the dough until it begins to come together. It is called short “bread”
- To fix, try kneading by hand for several minutes until it comes together.
- If still too crumbly to hold its shape, add a few drops of water and knead in, or try a few teaspoons of butter.
CHOCOLATE DIPPED SHORTBREAD COOKIES
If you’d like to dip these shortbread cookies into a little dark, milk or white chocolate as shown in the pictures on the post.- 1 cup of your choice of chips (dark chocolate, semi-sweet, milk or white chocolate chips)
- 2 teaspoons butter
Nutrition
TAYLER ROSS
I made this shortbread yesterday and it was amazing! Perfectly buttery and delicious!
So glad you liked it.
Elizabeth
I LOVE this recipe. Shortbread is my absolute favorite. Thanks for all the amazing info you shared about the origin of this cookie.
Thanks so much Elizabeth!!
Ashley
I love Scottish shortbread–especially dipped in hot tea. Thanks for the great recipe!
Absolutely perfect dipped in hot tea!
Nathan
It’s been so long since I had a classic shortbread, and this recipe absolutely delivered! So nostalgic and delicious. Thanks so much for sharing!
You are most welcome!!
Paula
This shortbread recipe was so delicious! Just the right amount of sweetness and the texture was epic!
Yay! Glad you liked it, Paula!!
Donna
This really is my favorite shortbread recipe! I’ve tried a few other recipes, but I keep coming back to this one! The dough comes together well and is easy to work with. Simple ingredients make such a tasty cookie! I keep some in the freezer so I can thaw one or two at a time when I need a little yummy treat to go with a cuppa tea. They’re perfect!
Thank you so much Donna! We love this one too! So appreciate your sweet comment!
Laura Johnson
This shortbread was literally PERECT!! I put it on a board of favorites for dipping into chocolate fondue and they were gone so quickly!
YAY! Perfect with fondue!
Cindy Shlosser Hogan
I have used this recipe several times now. The shortbread are perfect, buttery, flaky, delicious!
Thank you so much Cindy! You made my week!!
Cherylann A Morgan
Got this from a lovely friend. Thought it was an old family recipe.
So happy to hear that!
Marci B
Delicious and easy to make. Be sure to use a European butter like Kerrygold. European butters have a higher fat content than American butters and this will affect the end result making the shortbread less flaky, buttery, and delicious. Love this recipe and it was a huge hit. Thanks and keep giving great recipes!
For sure Marci!! Dreamy with Kerrygold! So appreciate your kind comment!
mandy
FABULOUS RECIPE
Thank you so much, Mandy!!
Jennifer
This is truly just like the traditional Scottish recipe! And so easy to make. NO more buying it from the store for me.
Yay, a concert!
Leslie
This is hands down the best shortbread I’ve ever made (or eaten) — absolute buttery heaven, a huge hit at my recent BBQ. Delicious.
Yay!! Love hearing that, Leslie, thank you for your sweet words. Made my day!!
Kathy
It could use a pinch more salt, but otherwise your recipe is awesome! My mom is not particularly wild about shortbread, but even she said they taste better than the ones you buy from the store. So… thanks so much! And keep up the great work!
Much love! <3
Awe, thank you so much, Kathy!! So glad we made a shortbread “liked” of your mom!
Kat
I used this recipe as a first time short bread baker, for an event with about 25 women. It got a thumbs up from everyone! So delicious. Thank you The Fresh Cooky!
I love hearing that, Kat! Thank you so much, you made my day!!
Kim
Love shortbread cookies.My grandma used to have them quite often.
Yay!!
MS
Exceptional!!!
Oh thank you so much MS! So appreciate you!
Deborah
I made these with butter flavor Crisco. (net time I will try Kerry Gold butter to see if they taste better. I shaped into round balls and rolled in sugar, mashed flat. They turned out so good !
I am so glad they turned out so well! I think you’ll find they are even better with real butter!
Janet buck
Can I use rice flour instead of corn starch?
You sure may Janet!
SandiCu
I’ve used 10X sugar for a sweeter shortbread. It mixes very smoothly. I’ve also used almond extract for a great aroma and taste.
Glad to hear that you have found adding more sugar works, I guess I enjoy it a bit less sweet, and adding almond extract is a great way to change it up. That’s what I love about baking, everyone can make it their own!
Jeanne
Love this recipe and the fact that if you want you can use Almond flour!
Made them many times with almond flour for my GF friends and they are amazing, a bit more oily because of the oils in the almond flour, but still amazing!
Mary J.
Is it possible to use a sugar substitute? I was thinking something like Stevia in the Raw?
I have had good experience using Monk fruit cup for cup in other baked goods, so I would imagine it might work okay! If you are okay with the texture of it, I think it will work! Let me know how it tastes!
Alix
Tried this recipe for the first time today (the batch is sitting in the refrigerator as I write this) but am concerned that it was too gooey. It definitely didn’t need to be kneaded. It flopped out of the mixing bowl like a thick batter. Would adding more flour change the taste and make it doughy? Many thanks.
Hi Alix, I would try freezing it! Once firm bake from frozen to get that butter to harden up. Was your butter soft from the fridge? Or is it really warm in your kitchen? All of those things can mess with shortbread. Some butters are starting to add more water to them, unfortunately. When making a cookie like shortbread, you want to splurge for a good butter. Hope they turn out!
Mary
Really good! best shortbread for texture, and I finally converted my sister into a shortbread cookie enjoyer>:)
Yay!! I love making cookie converts!!
JoJo
Best ever!! I needed to bake for 50 minutes to get that crispy snap of shortbread. First batch was a little soft for my taste but longer baking was the fix. Going to dip the ends in chocolate this time for a Christmas party.
Absolutely perfect JoJo!! Glad you found the best for your taste! That’s what it’s about! Perfect dipped with chocolate! Yum!
Melo
Great Recipe! Lovely with tea and simple to make.
Thank you so much for your kind comment!
MS
Simply amazing!!!!
Thank you!
Jules
What a delicious recipe. I loved the cookies from the mold so ordered one so I could make this recipe fancier this year.
Aren’t they just so pretty!
susan | the wimpy vegetarian
These look fabulous! I love shortbread cookies and bars!
Thank you Susan!
Lynn Spencer
We are a family of shortbread lovers…this recipe is tops!
Because how can you go wrong with butter, flour and sugar!!
Lynn
Ok, amazing! SO good! Thanks for the recipe, Kathleen!
So so glad you loved it!
Kathleen
Excellent recipe. I tweaked just a smidge and added 2 tsp finely chopped dried rosemary and 2 T grapefruit zest. Won a ribbon at the state fair! These are great as is or any of the variations (dipped etc).
That is so exciting Kathleen, congratulations! Thank you for sharing your tweaks too, that sounds absolutely AMAZING!
Maria Schneider
These turned out really well. I did use half white whole wheat flour (King Arthur) so they might be just a tad drier than if I had used the all purpose, but they are still very flaky and delicious. The white whole wheat lends a bit of a nutty flavor to the shortbread. Thank you for the recipe. I’ll probably make these again and add some pecans and possibly make some spiced ones with anise, and then I need to make them with cardamom/cinnamon…
Thanks again!
Love how you made it yours and all those variations, I’m drooling now!
Alix
Hi, I’ve tried this recipe for the first time today (the batch is in the refrigerator setting up as I write this) but am concerned that the dough was too gooey. I was worried that if I added more flour it would come out tasting doughy and loose the flaky goodness. Is there a way fix the gooey problem without adding more flour?
Many thanks
Alix
Hi Alix, it could be your butter (many butters are starting to add a lot of water) try and use a quality butter as you can afford. Or if your kitchen is exceptionally warm when baking that can do it too. Did you use unbleached all-purpose flour? Lastly, I don’t think you need to add more flour, just make sure you added the correct amount and freeze the shortbread dough for an hour or two before baking. This will firm the butter back up and allow the gluten in the flour to relax. Hope they worked out!
Dannii
This was incredible. The perfect texture – I will definitely be making it again.
Love hearing that Dannii!
Tara
This shortbread was so much easier than I ever would have thought! It turned out so tasty and perfectly sweet.
YAY! Thanks for letting me know!
MacKenzie
This short bread is amazing. Love the simple recipe.
Thanks MacKenzie, so glad you loved it!
Gina Abernathy
I love how simple and delicious these shortbread treats are to make and eat. Making a double batch next time–some to eat and some to share.
That’s perfect!!
Nathan
I adore shortbread and this recipe absolutely nails it. Sweet and buttery and basically melts in your mouth! I’ll definitely be making this again ASAP!
All those things!
Tayler
I’ve made this shortbread several times and it always turns out perfectly. So buttery and delicious!
So glad to hear that Tayler!
Carrie Robinson
I just love a good homemade shortbread recipe! 🙂 These cookies always remind me of the holiday season.
They do for me too! But they are delish year round!
kushigalu
Love this classic shortbread recipe. Looks fantastic. Pinned to make this soon.
Fantastic! You will love them!
Tracie
I made these today. They are now setting up in the refrigerator. I’m making 150 for a benefit and pray they are as good as your reviews say they are. They were so easy to make for a crowd and I’m excited to taste them. I also did a candied orange shortbread that I’ll dip in chocolate. I’m very excited and will let you know how they all turn out.
Oh I love your additions Tracie, I hope you love them, I think you will. Let me know what you think!
Beth
Wow! The texture of this shortbread is exquisite! Buttery, flaky, perfect. Thanks for a delicious cookie.
Thank you!
Cynthia
I have only 8×8 pan, not 9×9 nor 11×17. How much longer would you suggest baking as it will be thicker then your recipe? Thankyou!
Yes, you sure can Cynthia and I was so happy to hear and see your picture of how beautiful they turned out! For future readers, yes, you can bake in an 8×8, just bake a little longer, until they are slightly golden on top!
Kelly W.
I use this as a base for caramel cookie bars, millionaire shortbread, toffee bars, and on its own. It disappears in less than eight hours when I bring a pan-full to work every time. Simple instructions, helpful pictures, good tips included. Long live shortbread!!!!
Oh thank you Kelly, love that you use it for so many things! Now I’m craving millionaire shortbread! You made my year, long live shortbread indeed! Happy baking, Kathleen
Kathleen G.
Oh my! I doubled and made a batch last night. Followed recipe to a “T”. Easy to cut and held their shape but still had that great crumbly taste. Will try as cut-outs next. Traditional, Delicious and OH so easy!
Thank you Kathleen! Love hearing that, so glad that the recipe turned out so well for you!
Brent
These are really good! I’ll be saving this one. Thank you.
Love hearing this Brent! So glad you enjoyed the recipe!!
Ashley
I made these as a test batch last night in the pan with some vanilla and they taste great! Can I make this into a log and cut the cookies into bars? I’m thinking the baked edge might look better. Do they keep their shape?
Hi Ashely, they do keep their shape pretty well, I don’t know if you saw, but you can make cutout cookies with this dough as well, I am sure you can make it into a log and then cut the cookies into bars! Let me know how they turn out!
Radha
I love shortbread cookies and these sound amazing! I would love to have one now along with chai! Also, love the simple and outstanding options to make for different occasions.
Oh that sounds delicious with the Chai!
Greg
Made this for the holidays with my family- everyone loved them compared to the store purchased ones I also brought (just in case) …, if I made a mistake – actually I don’t make mistakes- I should have cooked a little, maybe 2 minutes longer, most likely not… each day they just tasted better… I put them out on a tray next to the Italian super coffee maker and each day they were gone! Love the recipe… will make again
Hey, I get buying things just in case! And I agree, they taste better with a little age! So glad you loved the recipe! Thank you for sharing and happy New Year!
Lynn Robertson
Personal experience (through my mother) about crumbly dough: She would always end up just putting the crumbly dough into the pan and pressing it down. No matter how long she kneaded the dough, it would not come together. My aunt (Mom’s sister-in-law) helped make it one year and her dough came together after just a tiny bit of kneading. Turns out my Mom has COLD hands! If you have COLD HANDS, the kneading doesn’t help as much! As I said, she just put the crumbly dough into the pan, after a bit of kneading, and pressed it down. Always came out just fine! So, consider just putting the still crumbly dough into the pan without trying “fixes” (after a bit of kneading) and just proceeding to the next step. It should be just fine. We had a great guffaw about the realization about her hands after all those years! BEST SHORTBREAD EVER, despite the crumbly dough.
What a fun story Lynn! Thank you for sharing that! Us women and our cold hands! LOL!
Maria Schneider
I have also just pressed dough into a pan rather than wait for it to come together. Maybe I have cold hands!
Haha, maybe you do! I know sometimes mine are freezing!
Aileen Laing
As a Scot, I can tell this recipe will turn out great shortbread. Tried powder sugar for first time yesterday. Only fit for bin. I’m a purist and going back to my 1-2-3 method.
So glad it turned out for you so well Aileen! Sorry your first attempt went in the bin! Have a beautiful Christmas!
Linda
I whipped up this dough as soon as I saw this recipe. Half of it was baked and has already disappeared and the other half is in my freeze. Maybe I can get some this time. lol
Dana Padilla
Hi can you freeze these shortbread cookies and if yes do you freeze the dough or the baked cookies?
Hi Dana, yes you can certainly freeze the dough or the baked cookies, just make sure to cool baked cookies completely before baking!
Audrey Whyte
Just made these and they’re absolutely delicious. Will definitely be making again. Thanks so much for the recipe.
Thank you for making my month Audrey! So glad you enjoyed the recipe! Happy baking!
Carolyn
I had never made shortbread before and wanted to give it a try for Christmas gifts. I did a trial run to see how I liked this receipe. OMG. This is unbelieveably delicious and I found them to be even better the next day. I had to bake for 40 minutes in my electric oven. 35 minutes didn’t seem to be enough but I am also at 4300 feet if that makes a difference.
This recipe was so easy and delicious. Thank you.
Cheryl
Looks Ted Lasso worthy! Can’t wait to try.
And I hope you love it as much as Ted!
Nikki
These are so so delicious! Shortbread cookies are one of my favorite and this recipe is perfect!
So glad you loved it!