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.
To make these in a shortbread pan: I used a Nordicware shortbread pan and used a full batch of the dough. Spray the pan with baking spray and use a pastry brush to get it into the pattern. Then press the shortbread dough into the pan - I did it in two layers to ensure it was pressed hard against the pattern, and then smoothed off with a bench scraper. Prick the top and bake as you do with the scottish style - 150°c / 300°f for 55 minutes. Leave to stand for 10 minutes then turn out onto a rack. Cut into pieces when warm.
Comments
megan jones says
Fantastic recipe - made shortbread hearts & a shortbread Xmas crumble slice.
Jessica says
Do you know if these work for putting the dough in cookie press to make pressed cookie shapes? Thank you for all that you do!
Jo says
These are so good! Made them with a gluten free flour mix (celiac reasons) and chilled the dough before slicing. They spread a little more than I would’ve like (will add a smidge more flour) but the texture and flavour is just perfect! Also really quick to make, made while my baby napped 😅
Louise says
These are delicious! Made the Scottish version and they were so perfect for that afternoon cuppa.
Patricia says
Perfect and so easy, thank you Erin!
Meg says
I just made these, Scottish style, and they’re amazing- I was honestly a little annoyed to have to pick up icing sugar for this recipe, because I don’t keep it handy, but, it was a marked improvement over granulated sugar shortbread.
Lauren says
Highly recommend making and eating while watching Ted Lasso… so good!
Katy says
These were so straightforward and delicious!
Becky Rudella says
Katy, can you share the recipe you used with the stamp in the photo you posted? I have a hard time finding recipes that will actually hold the imprint. Yours look perfect!
--Becky
Erin Clarkson says
I thiiiink it's my gingerbread cookie recipe! x
Becky Rudella says
I'm so happy to see that you tested and posted roll-out cookies with the same recipe. I can see the dough held the imprint of the cutters perfectly! I look forward to making them in the next few weeks!
Julia says
Beautiful buttery shortbread. I made these in the tray like scottish shortbread and they were super yummy
Sarah says
Favourite shortbread recipe-I don’t make any other now! Even the kids love it.
Sophia Ko says
Can you make these in an 8x8 instead of a 9x9? Does the bake time change? Thank you!
Erin Clarkson says
You can but they will be a bit thicker and will definitely need more time in the oven - I can't guarantee that they won't be too dried out by the time they bake through either
Jaydene Meadows says
I made these shortbread for the first time over the Easter weekend and they were the easiest and most delicious shortbread I’ve ever made!! We cut them into shapes for the kids to decorate and the fact they only take 30mins was perfect for kid focused baking. Quicker fun for them and less stress for you!
Erin Clarkson says
these are so so cute! So happy you loved!
Gemma says
Such a delicious, simple biscuit that’s so quick and easy to make. Excellent recipe to make with toddlers/young kids. We like our shortbread a bit more well done, so I baked it on the bottom rack of the oven and for a few extra minutes to get them more golden, but they’re amazing either way.
Haley says
So easy and yet impressive, everyone always loves these.
Angela Fathalry says
Beautiful buttery shortbread!
I added some freeze dried strawberry pieces to half my mixture and they turned out super yummy!
Beth says
Not a very good recipe, not very sweet at all.
Erin Clarkson says
Hi, shortbread isn't meant to be super sweet! Sorry it didn't work out for you
Grace Tairua says
Piss off Beth. The recipe is perfect.
Angela Miller says
These are a firm fav in our household and super quick and easy to make! 10/10
We always make stars 🌟
Alice says
Great easy recipe!Added lemon zest and will definitely be making again.
Corne says
Such a delicious & easy recipe! I’ve been making a few shortbread cookie recipes lately to find one I love and this is it!
Rachel Jones says
Such a great recipe, so simple and quick to make. My Dad loved them.
Leigh says
Absolutely fantastic shortbread. Was a bit anxious that the dough was too dry and wouldn’t come together but it did and they worked perfectly 😌
Carolyn says
Hi there 🙂 My recipe is the same as yours only your method is much better than mine and by using the icing sugar makes the biscuit melt in your mouth, mmm
elizabeth murphy says
Delicious but as the kitchen was so warm the butter in the shortbread lost its shape and whilst baking spread. Hard to keep the oblong shape. Perhaps put the dough in the fridge for a while before baking.
Erin Clarkson says
Hi! Try leaving your butter out for less time, it sounds like it was a bit warm
Teagan says
Great recipe. I tweaked it slightly. Added a pack of sprinkles (on my 3 year olds request) and swapped 50g of flour for 50g of custard powder. So yummy!
Alice says
I come from Scotland. Although I'm sure your biscuits taste wonderful, they are probably different in texture and taste from the shortbread I grew up with.
Everyday shortbread is made with caster sugar (not powdered). No cornflour was used in traditional recipes. The sugar and flour are mixed first. The butter was salted (unsalted was a luxury back then). It was cut into small slivers into the dry ingredients and then rubbed into the flour between the fingers and thumbs until the mixture was finely crumbed. This ensured that the dough was at body temperature and right for pressing into shape in a baking tin or for forming rounds for baking on a griddle. The rubbing technique was learnt young as it was often the secret to getting the texture right. The forkholes are intended to allow air to escape from the inside and ensure that the shortbread cooks evenly.
Erin Clarkson says
It's ok that things taste different! This recipe is from my Great Grandmother and has been passed down the family, so is what I grew up with. That's the best thing about making things - someone's might taste different or be made differently to yours and that's fine 🙂 nowhere did I claim this is the only way to make shortbread - your way sounds great too.
Becky says
I was craving classic shortbread, and these definitely hit the spot! Buttery and the right kind of crumbly. I took some to my Steelers crew, and they loved the shortbread as well.
Erin Clarkson says
Yay so happy you loved!
Heather Looten says
I am excited to try this recipe but I was wondering if you have ever rolled them out? I have a gorgeous thistle rolling pin that I would love to use for my shortbread.
Erin Clarkson says
Hi! I haven't sorry but I will test it for you! I know that my sugar cookie recipe holds a pattern though 🙂
Chelsea says
Thank you so much for the work you put into your recipes, I love and trust everything you post! We have some embossed Christmas cookie cutters and I wondered if this recipe would suit being cut into shapes/ stamped? (ie is it likely to hold its shape and the same image - have heard that shortbreads can work well because they don’t spread)
Erin Clarkson says
Hi! I haven't tried it with this, but embossed cutters work really well with my sugar cookie recipe - I posted a reel last year of them showing that it worked! I need to test it with this recipe too 🙂
Susan Hubbard says
Delicious, tender shortbread cookies and easy to make. Perfect with a cup of tea.
Eleni says
They are simply perfect! Everyone keeps asking for another batch! So glad I stumbled on this recipe!!
Kate says
Okay, so I’ve made this recipe so far this Christmas period maybe 3 or 4 times and it’s no joke when she says it works up quick. I’m going to have to lock up these shortbreads because they’re just so damn good
Katie says
Made these the other day and they were so delicious! The dough came together so easily and the cookies tasted so good! Beautifully buttery, and with lots of vanilla flavour. I often neglect to make shortbread for my Christmas cookie boxes because with other recipes I’ve struggled to bring the dough together or they’ve cracked too easily, but this recipe was perfect! And that is 100% due to weighing the ingredients for any North American readers still hesitating to buy a kitchen scale. I made the Scottish version and they baked and sliced up perfectly. Tender, but still with that crisp/crumbly texture that melts in your mouth! As another commenter said, perfect with a cuppa!
Erin Clarkson says
Yay so happy you loved! Shortbread is my fave 🙂
Belinda says
How does this recipe fare if cooked from frozen?
Absolutely love it, so easy to whip up. Ted Lasso also made me crave shortbread like crazy.
Erin Clarkson says
I haven't tested it sorry but it works well with other shortbread I have made so I think that it should be fine!
Juliana. says
Made this yesterday and gift packed some for friends. They all LOVED it!
This recipe is so simple and quick to make, makes my kitchen smells amazing as well!!
Hildur says
Quick, easy and delicious!
Steph Carr says
i LOVE these SO MUCH! I have made them at least 5 times and always come back for more. Great recipe, clear instructions, and delicious. Thanks Erin!!
Oh and thank-you for using grams! So much easier to follow and less room for error. Xoxo
Erin Clarkson says
Hahahah gotta give that dude a useless job for in the kitchen, happy to help! x
Taylor says
Wonderful recipe - so simple and delicious!
Alex says
This was my first time making shortbread and it turned out amazing! My children loved them🩷
Amy says
This recipe is great, I have made it twice this week with my 2 year old and it’s very forgiving! The biscuits came out light and crispy (even the tray that I accidentally left in the oven for too long) and it works really well with cookie cutters.
Ella says
These are very good!! Chose this recipe because I was looking for one written with weight measurements and it has become my go-to for shortbread!
Jana says
Made these for Christmas, they were FANTASTIC!
Anna says
Lovely. I made it Scottish type as I wanted to go for maximum ease. Turned out great!
Rita G says
I made these biscuits and they were wonderful! They were simple to prepare and the flavour was great. I used cookie cutters to shape them, including some with embossing. I rolled out the dough as soon as I finished mixing, refrigerated it and then cut out the shapes. For some of the more detailed ones, it was easier to cut them out after the dough had softened a bit. I froze some before baking and didn't notice any difference in flavour. Will do them again!
Stephanie A says
The absolute best. Saved some of my fancier butter for this recipe and they were a hit in this year's cookie tin. 10/10 recommend.
Lucy says
Excellent shortbread recipe - super easy and tasted great. Thank you!
Grace Tairua says
Best and most easy shortbread recipe ever. Nailed it the first time and had seasoned short bread makers comment on how amazing they were.
Sacha says
Best shortbread recipe ever.
This gets made weekly in our house for the lunchboxes, my kids absolutely love it. We dip one end into melted chocolate for a 50/50 type situation and it is divine. Love the easy weight measurements, no room for error. Perfection.
CJ says
I MADE THEM TODAY YUMMY VERY EASY EXCELLENT I ADDED GRATED CHOCOLATE I WISH I HAD CAMERA
Sally Mac says
Tried this recipe this morning for our annual on-farm ram sale. What a winner - it’s an excellent recipe will go into my notebook of excellent tried and true treasure.
I did add a little nutmeg and ground cloves but it was a great biscuit.
Maxine says
These turned out perfectly! My new go-to shortbread recipe for sure!