Name: Homemade 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), plus more for topping; 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 something truly comforting about the buttery, melt-in-your-mouth simplicity of my Homemade Shortbread Cookies Recipe. This treat isn’t just a cookie; it’s like a warm hug straight from the oven, perfect for pairing with your afternoon tea or sharing with friends on a cozy afternoon.

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 Homemade Shortbread Cookies Recipe
Top Tip
How to Serve Homemade Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Shortbread Cookies Recipe

Why You'll Love This Recipe

I’ve tried a lot of shortbread recipes over the years but this one truly stands out for its perfect balance of texture and flavor. The cookies are buttery without being greasy, tender but not crumbly, and have that slight crunch on top from a final sugar sprinkle that just takes them over the edge.

Perfect Texture: This recipe hits that ideal shortbread texture — tender and buttery, yet holds together beautifully.
Simple Ingredients: Nothing fancy here, just pantry staples that come together in a breeze.
Customizable: You can easily add your own twists like citrus zest or dipped edges to make them your own.
Great for Sharing: These cookies keep well and travel perfectly, making them a go-to gift or party favorite.

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

Each ingredient in this Homemade Shortbread Cookies Recipe plays a specific role that builds that classic delicate crumb and rich buttery flavor you expect from great shortbread.

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 softened salted butter gives the dough moisture and richness, plus a subtle salty counterpoint that enhances sweetness. I prefer European-style butter like Kerrygold for its higher fat content.
Granulated Sugar: This sweetens the dough and helps create a lightly crisp exterior, especially when sprinkled on top before baking.
Vanilla Bean Paste or Extract: A little vanilla goes a long way in boosting the cookie’s flavor complexity. I love vanilla bean paste because those little specks feel fancy and real.
All-Purpose Flour: The sturdy base of any shortbread. Spoon-and-level your flour to keep the dough from becoming too dense.
Powdered Sugar: This adds a tender, melt-in-your-mouth quality to the cookies that’s different from granulated sugar.
Cornstarch: A secret weapon in shortbread recipes—cornstarch softens the flour’s gluten and creates that signature crumbly texture.
Salt: Just a pinch to balance all the sweetness and bring out the butter’s flavor. If you use unsalted butter, remember to add a bit more.

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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 the best things about this Homemade Shortbread Cookies Recipe is how easy it is to make it your own. I've had so much fun experimenting with flavors and toppings—and I encourage you to too!

Lemon Zest Variation: Adding a teaspoon of fresh lemon zest to the dough brightens the flavor beautifully. I love this twist in springtime, especially with a dusting of powdered sugar on top.
Chocolate Dip: After baking and cooling, dip half the cookie in melted dark chocolate. It adds a rich contrast and makes these perfect for gifting.
Herb Infusion: Mixing in a tablespoon of finely chopped fresh rosemary or lavender lends a savory note that pairs wonderfully with tea.
Salted Caramel Topping: Drizzle warm caramel and a sprinkle of sea salt over cooled shortbread for an indulgent upgrade.

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

Step 1: Cream Your Butter and Sugar

Start by softening your salted butter so it’s nice and creamy but not melted. I let mine sit out at room temp for about an hour before mixing. Then, beat together the butter, granulated sugar, and vanilla bean paste for about 2 minutes. You want the mixture light and fluffy—this helps create a tender texture. Don’t forget to scrape the sides of your bowl halfway through so everything blends evenly.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, powdered sugar, cornstarch, and salt. Whisking helps distribute everything evenly, which is really key in shortbread since the dough is so simple.

Step 3: Mix Dry Ingredients Into Butter Mixture

Add the flour mixture to the butter mixture in three batches, mixing just until everything is incorporated after each addition. The dough will seem crumbly but don’t worry—that’s exactly what you want. Overmixing here leads to tough cookies, so be gentle!

Step 4: Press and Chill Your Dough

Transfer the crumbly dough to a parchment-lined 9×13-inch baking pan, then press it firmly and evenly across the bottom. I use the bottom of a glass or measuring cup to get a smooth, compact layer. Don’t skip pricking the dough with a fork all over—this little step lets steam escape so your shortbread won’t puff up and form bubbles while baking. Chill for 30 minutes, which helps the dough relax and prevents spreading in the oven.

Step 5: Bake and Finish

Preheat your oven to 325°F while the dough chills. Bake for 40 to 45 minutes until the edges just start to turn a soft golden brown. Right out of the oven, sprinkle granulated sugar evenly on top—this adds that perfect crunchy sparkle when the shortbread cools. Let it cool on a wire rack, then carefully cut into squares while still warm. Patience here pays off; shortbread can be delicate and breaks if you slice it too hard.

Top Tip

I’ve learned a few tricks over the years that make all the difference when I'm baking shortbread. These tips will help you get that gorgeous texture and flavor every time.

Use European-style Butter: It has higher fat content which makes your shortbread richer and more tender. I always reach for Kerrygold when I can.
Don't Overmix: After adding the flour, mix just until combined—overworking the dough activates gluten and toughens your cookies.
Press Dough Firmly & Evenly: A uniform thickness ensures even baking. I gently use a glass bottom to avoid uneven edges.
Score Before Baking Option: You can lightly score the dough surface with a knife before chilling to make cutting after baking much easier.

How to Serve Homemade Shortbread Cookies Recipe

Garnishes

I usually keep garnishes simple to let the buttery flavor shine. A sprinkle of granulated sugar right out of the oven gives a beautiful sparkle and subtle crunch. Sometimes, I brush the cooled cookies with a little melted chocolate and add chopped nuts for texture—I love that extra touch for special occasions.

Side Dishes

These shortbread cookies are perfect alongside a cup of Earl Grey tea, a latte, or even a dollop of homemade lemon curd or berry jam. I like pairing them with a fruit tart or fresh berries for a light afternoon treat.

Creative Ways to Present

For gatherings, I sometimes stack the cookies wrapped with twine and tuck in sprigs of fresh rosemary or dried lavender for a rustic look. Another fun idea is to dip half the cookies in white or dark chocolate and arrange them on a pretty platter with edible flowers or candied citrus peel—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover shortbread in an airtight container at room temperature and they stay fresh for up to a week. Keeping them away from moisture is key, or they can soften too much and lose that classic crumbly texture.

Freezing

Shortbread freezes beautifully! I like to cut it into squares first, then layer pieces between parchment paper in a freezer-safe container. They keep for up to three months. When you're ready to enjoy, just thaw them at room temperature for about an hour.

Reheating

If you want fresh-baked warmth, pop the cookies in a preheated 300°F oven for about 5 minutes. This refreshes their crispness without drying them out. Just watch them closely so they don’t brown further.

Frequently Asked Questions:

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter—just add an extra ¼ teaspoon of salt to the dry ingredients to balance flavors. Using salted butter as called for keeps things simple and well-seasoned.

Why is cornstarch used in this shortbread recipe?

Cornstarch is a key ingredient that softens the texture by inhibiting gluten formation in the flour. It gives the shortbread that tender, crumbly quality that makes each bite melt in your mouth.

Can I make these cookies gluten-free?

Gluten-free shortbread is possible by substituting the all-purpose flour with a gluten-free baking blend. However, the texture may vary slightly, so you might want to experiment and add a little extra cornstarch or almond flour for tenderness.

How should I cut the shortbread for neat edges?

Cutting the shortbread while warm, immediately after it cools on a rack, makes slicing easier and prevents cracking. Use a sharp knife and apply gentle pressure to avoid damaging the pan or parchment paper.

Final Thoughts

This Homemade Shortbread Cookies Recipe is truly close to my heart because it’s so approachable yet yields such elegant results. The simple pleasure of biting into buttery, crumbly shortbread always brings a smile, whether I’m making a batch for just me or to share with loved ones. I hope you find as much joy baking and eating these as I do—grab your ingredients and let’s get baking!