bake · Bake
How to Make Classic Shortbread Cookies
Shortbread needs just three ingredients: butter, flour, and sugar. Cream room-temperature butter with sugar until light, mix in flour until it just comes together, then press into a pan or roll and cut. Bake at 325°F until the edges are barely golden. The key is not overworking the dough and keeping everything cold.
- Total time: 1 hr 15 min
- Hands-on: 20 min
- Difficulty: Easy
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
Step by step
- Prepare your ingredients. Use 1 cup unsalted butter at room temperature, 1/2 cup powdered sugar, and 2 cups all-purpose flour. The butter should give slightly when pressed but not be melty.
- Cream butter and sugar. Beat butter and powdered sugar in a large bowl until light and fluffy, about 3 minutes with an electric mixer. Scrape down sides as needed.
- Add flour gradually. Mix in flour one cup at a time on low speed. Stop as soon as the dough comes together. It should look crumbly but hold together when squeezed.
- Shape the dough. Press dough into a parchment-lined 8x8 pan for bars, or roll between parchment to 1/2 inch thick for cut cookies. Chill 30 minutes.
- Score or cut. For bars, score into squares while cold. For cookies, cut with a sharp knife or cookie cutters. Place on parchment-lined baking sheets.
- Bake until set. Bake at 325°F for 18-25 minutes. Edges should be barely golden. Centers might look slightly underdone. Cool completely before removing from pan or transferring.
Tips & troubleshooting
- Room temperature butter should leave a slight fingerprint when pressed but not be greasy
- Don't overmix once flour is added or cookies will be tough
- Chilling the shaped dough makes cleaner cuts and prevents spreading
- Poke holes all over with a fork for traditional appearance and even baking
- Store in airtight container for up to a week
Variations
- Chocolate Chip Shortbread. Fold in 1/2 cup mini chocolate chips after adding flour. Press gently so chips don't break through surface.
- Lemon Shortbread. Add zest of 2 lemons with the sugar and 1 tablespoon lemon juice with the flour.
- Rosemary Shortbread. Mix in 2 tablespoons finely chopped fresh rosemary and a pinch of sea salt.
- Brown Butter Shortbread. Brown the butter first, let it cool to room temperature, then proceed. Adds nutty depth.
Questions
- Why are my shortbread cookies tough?
- Overmixing after adding flour develops gluten, making cookies tough. Mix just until dough holds together.
- Can I use salted butter?
- Yes, but reduce or skip any added salt in the recipe. Unsalted gives you more control over the flavor.
- How do I know when they're done?
- Edges should be set and barely golden. Centers may look slightly underdone but will finish cooking as they cool.
- Why did my shortbread spread?
- Butter was too warm or dough wasn't chilled enough. Always chill shaped dough before baking.