Name: Classic Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: British
Ingredients: 2 cups salted butter 454g, softened; 1 cup granulated sugar 225g; 1 tablespoon vanilla bean paste or extract; 5 cups all-purpose flour 670g, spooned and leveled; ⅓ cup powdered sugar 45g; 2 tablespoons cornstarch 18g; ¼ teaspoon salt; 2 tablespoons granulated sugar or more if desired

There’s just something about the simplicity of a buttery, tender bite that makes this Classic Shortbread Cookies Recipe a staple in my kitchen. The crumbly texture and subtle sweetness feel like a warm hug with every bite — once you try it, you’ll understand why it’s a timeless favorite.

A close-up of a stack of four light beige sugar cookie squares with a soft and crumbly texture. The top piece has a bite taken from one side, revealing a fluffy inside. Each square has a slightly rough surface sprinkled with granulated sugar, adding a sparkling effect. The background is softly blurred, with hints of green and blue colors. The image sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Shortbread Cookies Recipe
Top Tip
How to Serve Classic Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Shortbread Cookies Recipe

Why You'll Love This Recipe

This recipe gets me every time because it nails that perfect balance of rich butteriness and delicate crispness without a ton of fuss. It’s basically your go-to when you want homemade cookies that feel fancy but are super accessible to bake.

Perfect Texture: The shortbread turns out crumbly and tender, melting in your mouth exactly as it should.
Simple Ingredients: Using pantry staples means you can whip these up anytime you have a craving.
Customizable: You can easily add flavor twists or keep it classic — both ways are winners.
Great for Gifting: These cookies package beautifully which makes them my go-to for giving during holidays or get-togethers.

The image shows several shortbread bars on a wooden surface. Each bar is thick, rectangular, and pale golden in color, with a crumbly texture that looks soft inside but firm on the outside. One shortbread bar is resting on top of another, clearly showing the crumbly inside and smooth edges. In the background, there is a light pink box, slightly open, revealing more shortbread bars inside. A dark plaid cloth is partially visible behind the wooden surface. The overall setting includes a white marbled textured background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about this Classic Shortbread Cookies Recipe is how each ingredient plays a clear role. The butter brings richness, the sugar sweetens without overpowering, and cornstarch keeps the texture just right. Here’s a closer look at why these basics are key.

Flat lay of two large cubes of pale yellow salted butter, a small white bowl of fine white granulated sugar, a small white bowl of smooth vanilla bean paste with visible vanilla specks, a simple white ceramic bowl heaped with all-purpose white flour, a small white bowl of snowy powdered sugar, a small white bowl of fine white cornstarch, and a small white bowl containing coarse sea salt crystals, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Using salted butter boosts flavor naturally and I’ve found it makes these cookies taste more rounded. I swear by European-style butters like Kerrygold because they add that extra depth.
Granulated Sugar: This gives a subtle crunch when sprinkled on top and sweetness throughout without making the dough too soft.
Vanilla Bean Paste or Extract: Vanilla acts like a flavor hug here — it brings warmth and rounds out the buttery notes without stealing the show.
All-Purpose Flour: The base of our dough, it provides the structure but mixing it just right keeps the cookies tender.
Powdered Sugar: Makes the texture tender by reducing grit and helping the dough come together smoother.
Cornstarch: This little addition is a game changer, keeping the shortbread delicate and crumbly — a must for that melt-in-your-mouth feel.
Salt: A pinch balances sweetness perfectly, especially if you use unsalted butter, so be sure to add that extra ¼ teaspoon if you go that route.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Classic Shortbread Cookies Recipe is its flexibility. I often jazz it up with a little lemon zest or swap vanilla for almond extract when I’m feeling adventurous. But honestly, the classic version is so good I sometimes keep it super simple.

Variation: Adding a teaspoon of fresh lemon zest gives the cookies a subtle brightness that’s perfect for spring or summer gatherings — it’s a fresh twist I keep coming back to.
Dietary Swap: For a gluten-free option, you can try a cup-for-cup gluten-free flour blend, but the texture won't be quite as delicate — still delicious though!
Fancier Touch: Dip half the cooled cookies in melted dark chocolate and sprinkle with sea salt for an elegant treat that always impresses guests.

Step-by-Step: How I Make Classic Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by softening the butter — trust me, it makes a huge difference. Then beat the butter, sugar, and vanilla bean paste until light and fluffy for about 2 minutes. Scrape down the sides halfway through so you get even mixing. This step sets the stage for that perfect melt-in-your-mouth texture.

Step 2: Whisk Dry Ingredients Together

In a separate bowl, whisk the flour, powdered sugar, cornstarch, and salt. This helps combine everything evenly and avoids clumps in the dough. Patience here pays off because a smooth dough means a lovely shortbread crumb.

Step 3: Mix It All Together

Add the dry ingredients to the butter mixture in three parts, mixing gently after each addition. The dough might look crumbly, and that’s perfect — don’t overmix! Then press the dough evenly into a parchment-lined pan. I use the back of a measuring cup for a smooth finish.

Step 4: Prick and Chill

Prick the surface all over with a fork — this little trick lets steam escape as it bakes so you won’t get bubbles. Then pop the pan in the fridge for 30 minutes; chilling firms up the dough for a clean bake.

Step 5: Bake and Finish with Sugar

While chilling, preheat your oven to 325°F. Bake the shortbread for 40-45 minutes or until it just starts turning golden on the edges. Right when it comes out, sprinkle granulated sugar over the top — that crunch on the surface is the cherry on top. Let it cool before slicing into squares.

Top Tip

I've made this classic shortbread a dozen times by now, and a few things have helped me get it just right every time. Here are my best tips so you can make these cookies perfectly buttery and crumbly, exactly how they're supposed to be.

Use Room Temperature Butter: Cold butter won't cream properly, and melted butter will make your dough too soft—soft but not warm is key.
Don't Overmix the Dough: Once you combine the flour, just mix enough to bring it together—overworking develops gluten and toughens the cookies.
Chill Time is Non-Negotiable: Chilling the dough firms it up for that clean cut and even bake—don’t skip this or your dough will spread too much.
Cut While Warm: Cutting your shortbread while it's warm but not hot helps you get perfect squares without cracking the cookies or parchment.

How to Serve Classic Shortbread Cookies Recipe

Garnishes

I usually keep it simple—just a sprinkle of granulated sugar after baking. But for special occasions, I love dusting them lightly with powdered sugar or dipping half the cookie in melted chocolate and then sprinkling flaky sea salt. They look gorgeous and taste even better!

Side Dishes

These cookies pair so well with a hot cup of tea or coffee—really, something warm to balance their buttery richness. I've also served them alongside fresh berries or a small bowl of clotted cream for a delightful afternoon treat.

Creative Ways to Present

For parties, I like stacking shortbread squares in a pyramid on a pretty plate or wrapping them individually in parchment tied with twine for a charming homemade gift. Another fun idea is to sandwich them with lemon curd or jam for a delightful twist.

Make Ahead and Storage

Storing Leftovers

I store my leftover shortbread cookies in an airtight container at room temperature. They keep great for about a week and don’t lose their buttery charm. Just make sure they're fully cooled before sealing to avoid condensation.

Freezing

Freezing is a lifesaver when you want to bake ahead. I freeze the cooled cookies between sheets of parchment in a container or zip-top bag. They thaw quickly at room temperature and taste just as fresh as the day I baked them.

Reheating

If I want to freshen them up, I pop a few cookies in the oven at 300°F for 5 minutes. It revives the crispness perfectly, without drying them out. Just don’t overdo it or they’ll become too crunchy.

Frequently Asked Questions:

Can I use unsalted butter instead of salted butter?

Yes! If you use unsalted butter, add an extra ¼ teaspoon of salt to the dough to keep the flavor balanced.

Why do I need to prick the dough before baking?

Pricking the dough allows steam to escape during baking, which prevents air bubbles and helps the cookies bake evenly with a smooth top.

How do I store the shortbread to keep it fresh?

Store your shortbread in an airtight container at room temperature after it's completely cooled. They stay fresh for up to one week this way.

Can I freeze these cookies?

Absolutely! Freeze the cooled cookies between layers of parchment paper in an airtight container. They thaw quickly at room temperature and taste just like fresh baked.

Final Thoughts

This Classic Shortbread Cookies Recipe has been my go-to for years when I want something comforting and delicious without a lot of fuss. I love that it’s so forgiving but yields beautiful results every time. You’ll find the right blend of buttery richness and crumbly tenderness that just feels like home. Give it a try — I promise you’ll find it as comforting and satisfying as I do.