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 magically simple about butter, sugar, and flour coming together to make melt-in-your-mouth treats that keep you coming back for one more. This Homemade Shortbread Cookies Recipe is exactly that kind of comfort food—classic, buttery, and utterly irresistible.

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

After making countless batches of shortbread over the years, I can say this Homemade Shortbread Cookies Recipe really hits the sweet spot between buttery richness and delicate crumb. It’s simple enough for any home baker but refined enough to impress.

Perfect buttery texture: Achieves that tender, melt-in-your-mouth feel that’s the hallmark of great shortbread.
Easy to make: Uses pantry staples and a straightforward process that doesn’t require fancy equipment.
Customizable: You can add flavors or toppings, but even straightforward, it’s delightful as is.
Great for any occasion: Casual snack or fancy tea-time treat, these cookies are reliable crowd-pleasers.

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

The magic of this Homemade Shortbread Cookies Recipe lies in simple ingredients that each play a key role. I always suggest using quality butter because it shows up in flavor and texture. Here’s a quick rundown:

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: I prefer European-style salted butter like Kerrygold for its creamy richness and perfect balance of salt—helps deepen flavor.
Granulated Sugar: Adds sweetness and a slight crunch especially when sprinkled on top after baking.
Vanilla Bean Paste or Extract: A touch of vanilla lifts the flavor unmistakably. I love the speckled look of vanilla bean paste.
All-Purpose Flour: This acts as the structure but doesn’t weigh down the cookie.
Powdered Sugar: Introduces subtle sweetness and helps with that fine crumb texture.
Cornstarch: Adds tenderness, so the shortbread isn’t tough or dry.
Salt: Balances sweetness and enhances all other flavors, especially important if using unsalted butter.

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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

Shortbread is deceptively versatile. Over time, I’ve experimented with subtle tweaks that really make the recipe feel personal—whether that’s playing with infused salts or adding a hint of citrus zest. I encourage you to find your own twist once you’re comfortable with the basics.

Variation: Adding a teaspoon of finely grated lemon or orange zest brightens the cookie beautifully—I love this for spring and summer baking.

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

Step 1: Get Everything Ready & Cream the Butter Sugar Mix

I usually start by lining a 9×13-inch metal baking pan with parchment paper—makes it so much easier to remove the cookies later. Then, I cream together the softened salted butter, granulated sugar, and vanilla bean paste for about two minutes. Pro tip: scrape down the sides halfway through to make sure it’s evenly mixed and nice and fluffy.

Step 2: Whisk Dry Ingredients Separately

While the butter is softening, I whisk together the flour, powdered sugar, cornstarch, and salt in a separate bowl. Doing this beforehand means less mess when it’s time to combine—and you’ll avoid clumps.

Step 3: Gently Combine and Press into Pan

Add the flour mixture to the butter mixture in three parts, mixing gently just until it’s incorporated. The dough will be soft and slightly crumbly but that’s exactly what you want! Then, press it evenly into the pan—you can use your hands or the back of a spatula. Once it’s nicely packed, prick the surface all over with a fork. This little step releases steam while baking, so your shortbread stays perfectly flat and doesn’t puff up.

Step 4: Chill, Bake, and Sugar Top

Pop the pan into the fridge for about 30 minutes to firm up the dough. When you’ve got about 15 minutes left, preheat your oven to 325°F. Bake it for 40 to 45 minutes until the edges start to turn a soft golden brown. The smell fills the kitchen—one of my favorite moments! Right after it comes out, sprinkle granulated sugar on top to add a bit of sparkle and crunch as it cools.

Step 5: Cool and Cut with Care

Transfer the pan to a wire rack and carefully cut the shortbread into squares while it’s still warm but cool enough to handle. I usually don’t press too hard to avoid cutting the parchment or damaging the pan. Once fully cool, lift the entire sheet out, and enjoy those buttery squares.

Top Tip

Over the years, I’ve learned a few little things that make a big difference when you bake this Homemade Shortbread Cookies Recipe. They helped me get consistent, picture-perfect bars every time, and I’m confident they’ll help you too.

Use softened butter, not melted: Soft butter creams well with sugar giving that tender texture rather than greasy or tough.
Don’t overmix once flour is added: Just combine until no streaks appear; mixing too much develops gluten and makes cookies firm.
Chill before baking: This step tightens the dough, stops spreading, and helps achieve a uniform, buttery bite.
Cut gently when warm: Warm shortbread cuts easily without cracking; wait too long and it can crumble more.

How to Serve Homemade Shortbread Cookies Recipe

Garnishes

I usually keep garnishes simple—just a sprinkle of granulated sugar right out of the oven for a bit of sparkle and crunch. Sometimes I dust powdered sugar over chilled shortbread for that elegant, snowy look. For a special touch, dipping one side in melted dark chocolate never fails to impress guests.

Side Dishes

These cookies pair beautifully with a hot cup of tea or coffee—perfect for afternoon chats. I also love serving them alongside fresh berries or a bowl of lightly whipped cream to balance richness.

Creative Ways to Present

For holiday parties, I arrange shortbread squares on a decorative platter layered with parchment and add sprigs of rosemary or edible flowers for a festive look. Wrapping individual cookies in cellophane tied with rustic twine makes a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover shortbread in an airtight container at room temperature. It keeps perfectly fresh for up to a week, with that tender, crumbly texture intact if you resist the urge to snack on them all immediately!

Freezing

I’ve successfully frozen both the dough and baked shortbread. For dough, wrap well in plastic and freeze up to a month—thaw overnight before pressing and baking. For baked shortbread, individually wrap squares and freeze in a sealed bag up to two months. Just thaw at room temperature before serving.

Reheating

Sometimes I like to warm a shortbread square in a low oven (about 275°F) for 5–7 minutes to refresh that fresh-baked feeling. You can also pop a piece in the microwave for 10 seconds if you’re in a hurry—though the oven method preserves texture better.

Frequently Asked Questions:

Can I use unsalted butter for this recipe?

Yes! If you use unsalted butter, just add an extra ¼ teaspoon of salt to the dry ingredients to keep the flavor balanced as intended.

How can I prevent my shortbread from being crumbly?

Make sure not to overmix the dough once you add the flour; mix just until combined to avoid developing gluten. Also, chilling the dough before baking helps it hold together better.

Can I add flavors or mix-ins to this shortbread recipe?

Absolutely! Citrus zest, finely chopped nuts, or a sprinkle of sea salt on top are lovely additions. Just keep mix-ins minimal to maintain the classic shortbread texture.

What’s the best way to cut shortbread without it breaking?

Cut the shortbread while it’s still warm but cool enough to handle, and use a sharp knife. Press gently so you don’t tear the parchment or the bars. This helps achieve clean, even edges.

Final Thoughts

There’s a reason I return to this Homemade Shortbread Cookies Recipe time and again—it’s reliable, comforting, and downright delicious. Sharing these buttery squares with friends has created some of my warmest memories, and I’m excited for you to experience that too. Give it a try, have fun with it, and enjoy every crumb.