If you’re on the hunt for the ultimate buttery melt-in-your-mouth treat, let me introduce you to my absolute go-to Buttery Shortbread Cookies Recipe. These cookies strike the perfect balance between tender and crisp, and the buttery flavor just hits all the right notes. Whether you’re baking for a cozy afternoon snack, holiday gift, or just because, you’ll find that these cookies are ridiculously easy to make and practically disappear the second they come out of the oven. Stick around—I’m sharing all my personal tips so you can nail them every time!
Why You’ll Love This Recipe
- Unbeatable Butter Flavor: Made with real unsalted butter, these cookies have that rich, creamy taste you crave in a classic shortbread.
- Super Simple Ingredients: You don’t need any fancy stuff—just pantry staples that come together in minutes.
- Perfect Texture Every Time: Crisp edges with a tender center, thanks to the cornstarch that keeps them light and delicate.
- Versatile and Customizable: Enjoy them plain or dipped in chocolate for a dessert that impresses without the fuss.
Ingredients You’ll Need
I love that this Buttery Shortbread Cookies Recipe uses simple ingredients you probably already have in your kitchen. Each ingredient plays a special role to create that signature crumbly, buttery texture we all adore.
- Unsalted Butter: Using softened unsalted butter lets you control the salt level and ensures your cookies stay tender and rich.
- Powdered Sugar: This helps give the cookies a fine, silky texture without graininess and adds just the right sweetness.
- Vanilla Extract: Adds warmth and depth, enhancing the buttery flavor nicely.
- All-Purpose Flour: The base for structure; balancing the softness provided by butter and cornstarch.
- Cornstarch: A little secret weapon that lightens the dough and creates a delicate crumb.
- Table Salt: Just a pinch to bring all the flavors together beautifully.
Variations
One of the best things about this Buttery Shortbread Cookies Recipe is how easy it is to make it your own. Over the years, I’ve enjoyed tweaking it in small ways that bring out different flavors and textures, so feel free to experiment!
- Chocolate-Dipped: I can’t resist dipping half the cookies in melted dark or milk chocolate for an instant upgrade—my family goes crazy for them this way!
- Herb-Infused: Adding a pinch of finely chopped rosemary or lavender feels fancy and pairs beautifully with the buttery notes.
- Gluten-Free: I’ve swapped out the all-purpose flour for a gluten-free blend with great success—just be gentle when handling the dough, as it’s a bit more delicate.
- Spiced: A dash of cinnamon or nutmeg adds cozy warmth, perfect for fall or holiday baking.
How to Make Buttery Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar Until Fluffy
Start by beating the softened unsalted butter with an electric mixer until it’s light, smooth, and creamy—this usually takes about 2 minutes. Gradually add the powdered sugar and keep beating until the mixture feels silky and lighter in color. This step is key to a light texture, so don’t rush it! Then stir in the vanilla extract until well combined.
Step 2: Combine Your Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. The cornstarch is what gives these cookies their signature tender crumb, so don’t skip it. Whisk until everything is evenly mixed.
Step 3: Mix Dry Ingredients Into the Butter Mixture
Slowly add the flour mixture to the creamed butter and sugar. I like to add it in batches, folding gently until just combined. You want a smooth dough, but be careful not to overmix—this keeps your cookies tender rather than tough.
Step 4: Chill, Roll, and Cut Your Cookies
Form the dough into a disc, wrap it tightly with plastic wrap, and chill it in the fridge for at least 60 minutes. Chilling firms up the butter, which helps your cookies hold their shape in the oven. When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly flour a clean surface and roll out your dough to between ⅛” and ¼” thickness—thinner cookies bake up crispier, thicker ones more tender. Then, using cookie cutters, press shapes close together but leaving enough space for spreading, and transfer them to the baking sheet. Re-roll any scraps to make the most of your dough!
Step 5: Bake Until Just Golden at the Edges
Bake your cookies for 9 to 11 minutes—keep a close eye as baking time varies with cookie thickness and cutter size. The magic sign to watch for is just the slightest golden hue at the edges. This stage means you’ve got that tender, crumbly texture that’s impossible to resist. Once out of the oven, let them cool completely on a wire rack before adding any chocolate dips.
Pro Tips for Making Buttery Shortbread Cookies Recipe
- Butter Temperature Matters: Make sure your butter is softened, not melted, to get the right texture when creaming with sugar.
- Don’t Overwork the Dough: After adding the flour, mix just until combined to keep cookies tender and prevent toughness.
- Chill for Shape: Chilling the dough is essential for clean cookie edges and preventing spreading during baking.
- Watch Baking Time Closely: Remove cookies when edges just turn golden to avoid dry, crumbly results.
How to Serve Buttery Shortbread Cookies Recipe
Garnishes
Personally, I’m a big fan of dipping these cookies in chocolate—dark, milk, or white all work beautifully—a simple yet elegant garnish that adds a nice contrast to the buttery base. Sometimes, I sprinkle a touch of flaky sea salt on the chocolate before it sets for that sweet-salty dance. Another favorite is lightly dusting them with powdered sugar when serving for a classic look.
Side Dishes
These shortbread cookies are a fantastic companion to a cup of tea or coffee—trust me, dunking is totally encouraged! For holiday gatherings, I love pairing them with fruit preserves or a scoop of vanilla ice cream for an indulgent treat. They’re a hit alongside a cheese board too, offering a buttery bite that balances stronger flavors.
Creative Ways to Present
For special occasions, I like arranging these cookies in pretty tin boxes layered with parchment paper and tied with a festive ribbon—they make perfect homemade gifts! Another fun idea is stacking them with a layer of jam or chocolate ganache in between for a shortbread sandwich cookie that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though I doubt you will!), store your shortbread cookies in an airtight container at room temperature. I usually place them between layers of parchment paper to keep them from sticking and maintain their delicate texture. They stay fresh and buttery for about a week—plenty of time to savor them slowly.
Freezing
I’ve found freezing the raw dough is a great timesaver for busy days. Just shape the dough into discs, wrap tightly in plastic, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge, roll out, and bake as usual. You can also freeze baked cookies by layering them in a freezer-safe container—perfect for having treats ready during the holidays.
Reheating
To refresh cookies that have lost a little crispness, pop them in a preheated 300°F (150°C) oven for about 5 minutes. This gently warms them up and brings back that lovely crumbly texture without drying them out. Just make sure to let them cool completely before storing again to avoid sogginess.
FAQs
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Can I use salted butter in this Buttery Shortbread Cookies Recipe?
You can use salted butter, but I recommend reducing or skipping the added table salt to prevent the cookies from tasting too salty. Unsalted butter gives you better control over seasoning and a cleaner butter flavor.
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Why is cornstarch used in this shortbread recipe?
Cornstarch lightens the texture and helps create that tender, crumbly melt-in-your-mouth quality typical of the best shortbread cookies. It also gives them a delicate structure without weighing them down.
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How thick should I roll out the dough for these cookies?
Rolling the dough between ⅛” to ¼” thick works best. Thinner cookies will be crispier, while thicker ones stay softer and more tender. It’s really your preference!
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Can I make these cookies without a mixer?
Absolutely! You can cream the softened butter and sugar using a sturdy wooden spoon or spatula. It’ll take a bit more elbow grease, but the results are just as delicious.
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How long do these shortbread cookies keep?
Stored properly in an airtight container at room temperature, these cookies stay fresh for up to one week. Beyond that, they’re still edible but might lose a bit of their tender texture.
Final Thoughts
When I first tried baking shortbread cookies without a solid recipe, I struggled with texture and flavor—always too dry or oddly greasy. This Buttery Shortbread Cookies Recipe changed everything for me. The balance of simple ingredients and easy steps makes baking a joy, and the results? Irresistible. Whether it’s your first time or you’re looking to perfect your technique, give this recipe a try—you’ll be smiling with buttery crumbs on your fingertips and a warm heart in no time.
Print
Buttery Shortbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 85 minutes
- Yield: 44 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic buttery shortbread cookies made with simple ingredients and baked to a delicate golden perfection. These tender cookies melt in your mouth and can optionally be dipped in chocolate for an extra indulgent treat.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon table salt
Optional Topping
- 1 cup (6 oz/170 g) chocolate, melted
Instructions
- Beat Butter: In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes lightened, smooth, and creamy, ensuring a fluffy base for the cookies.
- Add Sugar: Gradually add the powdered sugar to the butter while continuing to mix until the mixture is light and creamy, creating a smooth texture without lumps.
- Incorporate Vanilla: Stir in the vanilla extract thoroughly to infuse a subtle, sweet flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined, ensuring even distribution of the dry components.
- Combine Dough: Gradually add the flour mixture into the wet ingredients while stirring continuously until the dough forms a consistent and cohesive mixture without any dry patches.
- Chill Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes to firm up the dough for easier handling and better texture.
- Preheat Oven and Prepare Pan: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Roll and Cut Cookies: Remove the dough from the refrigerator and roll it out on a lightly floured surface until it’s between ⅛” and ¼” thick. Use a cookie cutter to cut shapes close together, then transfer them to the prepared baking sheet spacing each cookie at least 2 inches apart. Gather scraps, re-roll, and cut additional cookies.
- Bake Cookies: Place the baking sheet on the center rack of the preheated oven and bake the cookies for 9–11 minutes, or until the edges begin to turn a very light golden brown, adjusting for dough thickness and cookie size.
- Optional Chocolate Dip: Once the cookies have cooled completely, dip them in melted chocolate if desired. Place the dipped cookies on a wire rack and allow the chocolate to set before serving.
Notes
- This recipe yields tender, buttery shortbread cookies that maintain shape while baking and have a melt-in-your-mouth texture.
- Chocolate dipping is optional but highly recommended to enhance flavor and presentation.
- The recipe includes a how-to video to help guide through each step.
- Rolling dough to even thickness ensures uniform baking and consistent texture.
- Use a wire rack for chocolate-dipped cookies to allow for even setting and avoid mess.
Nutrition
- Serving Size: 1 cookie
- Calories: 67 kcal
- Sugar: 2 g
- Sodium: 27 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 11 mg
