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Home Baking

Shortbread Cookies

By:Nagi
Published:16 Mar '19Updated:3 Jun '21
296 Comments
Recipe v Video v Dozer v

I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender, and this shortbread recipe is exactly that. It’s simply perfect – and it looks as good as it tastes.

With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of those biscuits that is both nostalgic and elegant. It’s right at home with a casual coffee catch up with friends, or an elegant tea party to impress!

Shortbread Cookies should be sinfully buttery and delectably tender! Just flour, butter and sugar is all you need. www.recipetineats

Shortbread Cookies

We have the Scotts to thank for burly men in pleated tartan skirts, haggis and shortbread.

I’ll hold on the haggis, am undecided on men in skirts, but can never get enough shortbread!!!

Shortbread is one of the best classic cookies in the world, and it’s also one of the easiest. All you need is:

  • butter

  • flour

  • icing sugar (powdered sugar)

Did you know that? Off you run to the kitchen! 🙂

Homemade shortbread cookies are WAY more tender and delicate than store bought – with a far better real butter flavour.

Why is it called shortbread?

These cookies are called Shortbread because the term “short” is used to describe cookies and pastries with a tender, crumbly melt-in-your-mouth texture. The same terminology is used for shortcrust pastries used in things like Quiche and Pecan Pie.

It’s considered an art to achieve this buttery delicate texture – but it’s actually REALLY EASY!

Shortbread Cookies should be sinfully buttery and delectably tender! Just flour, butter and sugar is all you need. www.recipetineats

How to make Shortbread Cookies

The trick with shortbread cookies to ensure they are melt-in-your-mouth as they should be is to ensure the dough is nice and crumbly! Here’s how to make shortbread cookies:

  • creamy butter, then gradually beat in icing sugar and flour

  • it will be crumbly (photo #3 below), use your hands to press together to form a smooth-dish ball, don’t knead

  • now press the dough into a prepared shallow pan then using something to flatten the surface

  • partially bake, then remove

  • prick holes and slice, then bake again – this is the best way to achieve clean cuts and ensure the holes stay.

  • cool for 1 hour in oven – this will finish cooking them whilst keeping the cookies pale golden as they should be (rather than browning on edges).

How to make shortbread cookies

Rice flour or normal flour?

You may have read that shortbread cookies should be made with a combination of rice flour and normal flour, and sometimes you see recipes with cornflour (cornstarch).

Rice flour makes the shortbread a little more tender, but having made shortbread many times over the years both with and without using this shortbread recipe, I can honestly say that the difference is barely noticeable. A shortbread recipe with a tougher dough or calling for more kneading may NEED rice flour in order to achieve the right delicate texture. This recipe does not need rice flour.

Comparison of different methods

There’s a few different ways to make shortbread cookies:

  • food processor – the fastest method. Blitz butter, flour and sugar, pat into pan and bake. This yields a shortbread with signature crumby texture, but the surface is quite rough, as pictured below. People who like very crumbly shortbread and do not mind about the rough surface use this technique;

  • rubber COLD butter in with fingers – this yields almost the same result as using a food processor ie very crumbly shortbread, rough surface

  • creamed SOFTENED butter using a beater or wooden spoon – this is the method I use. Still a beautifully delicate, crumbly shortbread, but the surface is smoother so it looks like the shortbread cookies that we all know and love!

I use the creamed butter method rather than rubbing in cold butter in this Shortbread Cookie recipe. Smoother surface, with the perfect delicate crumbly texture.

Shortbread Cookies - comparison of creamed butter vs food processor method. recipetineats.com

Homemade shortbread cookies trumps Walkers!!

I purchased a packet of Walker’s shortbread cookies so I could compare them directly to this homemade Shortbread Cookie recipe.

Homemade are way more tender – no matter which method you use, with or without rice flour. The crumble is softer when you bite into it, they are more buttery.

I truly believe that Shortbread Cookies are one of the iconic cookies in this world. To think that all you need is butter, flour and sugar to make such a delectable treat is just amazing, isn’t it?

The weekend is here. I just know you’ve been good all week. You deserve a treat. Go on! 🙂 – Nagi xx


For Cookie Monsters 🙋🏻‍♀️

  • World’s Easiest BEST Chocolate Chip Cookies

  • Oatmeal Raisin Cookies

  • 3 Ingredient Peanut Butter Cookies

  • Anzac Cookies

  • Ricciarelli (Italian almond cookies)

Shortbread Cookies should be sinfully buttery and delectably tender! Just flour, butter and sugar is all you need. www.recipetineats

And more 3 Ingredient Desserts!

  • 3 ingredient Peanut Butter Chocolate Bars

  • 3 ingredient Peanut Butter Cookies

  • 1 ingredient Dulce de Leche – Slow Cooker Caramel

  • Parmesan Shortbread Biscuit (3 ingredients)

  • Chocolate Covered Strawberries

  • Classic Scones – and faster Lemonade Scones – both 3 ingredients!


Watch how to make it

Shortbread Cookie recipe video! Note the part at the end re: the cookie being crumbled. This is how it should be! And PS clearly these are not my hands in this video. I had assistance!

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Shortbread cookies

Shortbread Cookies

Author: Nagi
Prep: 5 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
Sweets
Scottish, Western
4.96 from 91 votes
Servings24
Tap or hover to scale
Print
  • 386
Recipe video above. I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender. And these are, as great shortbread cookies should be, not that sweet, quite delicate and when you bite into them, they crumble softly, as demonstrated in the VIDEO! TRICK for clean cuts, no crumbles, is to slice halfway through baking.

Ingredients

  • 250g / 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + ¼ tsp salt)
  • 3/4 cup (90g) icing sugar (powdered sugar) (Note 2)
  • 2 cups (300g) plain / all purpose flour

Instructions

  • Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
  • Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
  • Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
  • Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.
  • Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that’s what I used) for a smooth surface. Don’t press down too hard – it makes the cookies firmer
  • Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
  • Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).
  • Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
  • Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!

Recipe Notes:

1. RICE FLOUR: This recipe makes shortbread that's tender enough as it is so you don't need rice flour. You can use it if you want - the difference is marginal. Just swap out ¼ cup of the flour with rice flour, add it with the flour.
Some recipes say you can use cornstarch/cornflour as well. I personally find this leaves a bit of a chalky taste.
2. SUGAR: I like to use icing sugar because the grains are finer so you get a smoother finish on the surface. Also icing sugar is about 1/2 the sweetness of sugar by volume.
There are 2 types of icing sugar in Australia - Soft and Pure. Either works (I can't tell difference in outcome) - I usually use Soft because it's what I always have. 
The icing sugar can be substituted with 1/2 cup of white sugar, preferably caster/superfine sugar + 2 tbsp flour.
3. FOOD PROCESSOR / RUBBING BUTTER: Instead of creaming softened butter, the other method is to rub the butter in. This yields a more crumbly shortbread but the surface is rougher – see comparison photo in post. If you wish to use this method (which I believe is the original traditional method, think pre beater days!), this is how to do it:
* Cut COLD butter into 1cm / 2/5” cubes;
* Food processor: place all the flour, sugar and butter in a food processor. Pulse 20 times, then whizz on high for 25 seconds until it forms breadcrumbs. Turn out onto work surface and proceed with recipe;
* Rubbing with fingers: Place all the flour and sugar in a bowl, then add butter. Use fingertips to rub butter into flour until it forms breadcrumbs (see video for how it should look). Turn out onto work surface and proceed with recipe.
4. HOT WEATHER WARNING! If it is super hot where you are and/or you have very hot hands with the butter rubbing method, press the dough into the pan then refrigerate for 20 minutes or until chilled.
5. PRECUTTING: To cut out into shapes before baking, it is best to add 2 tbsp  flour to make a dough that won’t spread as much when baking. Then roll out into 1 cm / 2/5” thickness and cut into desired shape, place on a baking paper lined tray and refrigerate for 30 minutes. Preheat oven to 150C/300F (fan forced) or 170C/340F (standard) then bake for 15 minutes until the edges are just starting to the brown but the surface is still a pale gold.
6. METHOD NOTES:
  • Partial cook before cutting and pricking (if you do when fully raw, the cuts/pricks disappear when baked);
  • Cutting cooked biscuit has tendency to crack surface a bit - not as neat;
  • Leave the shortbread in the oven to cool. This is a tip I picked up from Cooks’ Illustrated – it allows the biscuit to finish cooking without the surface browning (shortbread cookies should be very pale).
7. MEASURING CUPS IN DIFFERENT COUNTRIES: Shortbread is actually quite forgiving. I've tested this using both US and Australian measures and I couldn't tell the difference.
8. Store in an airtight container for 3 days or in the freezer for up to 2 months.

Nutrition Information:

Serving: 25gCalories: 135cal (7%)Carbohydrates: 13g (4%)Protein: 1g (2%)Fat: 9g (14%)Saturated Fat: 5g (31%)Trans Fat: 1gCholesterol: 22mg (7%)Sodium: 75mg (3%)Potassium: 16mgFiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 260IU (5%)Calcium: 4mgIron: 1mg (6%)
Keywords: Shortbread cookies
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published August 2017, updated March 2019 with steps photos and some housekeeping matters. No change to recipe – perfect as is!

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Hi, I'm Nagi!

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296 Comments

  1. Caroline says

    January 22, 2022 at 5:21 am

    Hi Nagi! I love orange flavour and was wondering if I could add orange zest to this recipe. If yes, how much zest and during which stage would you suggesting adding it. Thanks! 🙂

    Reply
    • Nagi says

      January 24, 2022 at 5:59 pm

      Yes you could Caroline – just beat it in with the butter and you could add a drop of orange oil if you have that on hand! N x

      Reply
  2. Pat Briscoe says

    January 21, 2022 at 12:44 am

    When I make shortbread – I use your recipe. Love it.
    I think Dozer is a super dog!

    Reply
    • Nagi says

      January 21, 2022 at 3:25 pm

      HE thinks so too!! lol N x

      Reply
  3. Myra says

    January 19, 2022 at 8:35 pm

    5 stars
    Excellent recipe and so easy.

    Reply
  4. Yas says

    January 16, 2022 at 4:45 pm

    I made these on a super hot and humid day and had very little hope for them. I chilled in the pan for 30 mins before baking according to directions and they’re perfect! Excellent recipe – I’m going to make them again with fancy butter oooooooh!

    Reply
    • Nagi says

      January 17, 2022 at 10:27 am

      Fancy butter does make a difference here!! I am so glad you enjoyed them! N x

      Reply
  5. Mira Coulter says

    January 7, 2022 at 6:42 am

    5 stars
    Excellent recipe. Came out just like it was supposed to and tastes just like (if not better than) Walkers!

    Reply
    • Nagi says

      January 7, 2022 at 4:03 pm

      Thanks Mira! Big compliment!! N x

      Reply
  6. Deeanna harris says

    January 6, 2022 at 5:21 pm

    5 stars
    Fabulous! And better than Walkers!!!!.. My go to recipe :
    Quick Easy and Yummy the 3 things I love (Oh and also Nagi & Dozer) 🙂

    Reply
  7. Marie P says

    December 26, 2021 at 5:41 am

    5 stars
    This is by far the best & easiest shortbread cookie recipe. They are soooooo!!! Delicious.
    Thank you for all your detailed suggestions.

    Reply
  8. Fiona says

    December 22, 2021 at 8:08 am

    Good morning Nagi, can I make this shortbread today for Christmas Day and if so how do I store it? Wishing you and Dozer a Merry Christmas
    Thank you Fi🎄😘

    Reply
    • Nagi says

      December 22, 2021 at 11:34 pm

      Yes you can – see Note 8 in the recipe! N x

      Reply
  9. Amy Lim says

    December 11, 2021 at 6:55 pm

    Dear Nagi, if I want to press with cookies cutter can this be done, please advice. Thanks Amy Lim

    Reply
  10. Ally says

    December 10, 2021 at 10:50 am

    Hi Nagi, I made this recipe and it turned out perfectly! I was wondering if I could put add-ins like pistachio and cranberry? Or do you think I would need to adjust the ingredients? Let me know your thoughts!

    Reply
    • Nagi says

      December 10, 2021 at 5:31 pm

      Hi Ally – you could add small chocolate chips or cranberries – I think that would work great! N x

      Reply
  11. Jan says

    December 9, 2021 at 4:06 pm

    5 stars
    Hello Nagi, this shortbread recipe is absolutely delicious! It reminds me of the shortbread my grandmother used to make many years ago – buttery, crumbly and so yummy. I love your recipes – thank you.
    P.S. And hello to lovely Dozer 🙂

    Reply
  12. Megan Duffett says

    December 7, 2021 at 9:36 pm

    1 star
    I’m very disappointed in this recipe. It says bake for 20min, which I did and they turned out completely raw on the inside. Did I do something wrong? Such a pity because I love all your other recipes.

    Reply
    • Nagi says

      December 8, 2021 at 11:33 am

      Hi Megan – I am sorry you had trouble with the recipe. Did you roll to the exact thickness as stated in the recipe and is your oven fairly consistent with temperature? N x

      Reply
      • Megan Duffett says

        December 10, 2021 at 1:30 am

        Hi Nagi, it did vary in thickness, but even the thin pieces weren’t cooked completely. Most recipes that I’ve seen so far say that you must bake it for 1 hour. Yes, my oven is consistent in temperature.

        Reply
        • Heather says

          December 12, 2021 at 10:12 am

          Hi Megan. The 20 minutes is when you take it out to cut it. It then needs to go back in the oven for another 8 minutes and then sit in the warm oven for at least an hour.

          Reply
  13. Katie says

    December 7, 2021 at 10:32 am

    5 stars
    Fantastic as always, but for anyone reading reviews, this is your reminder to sift your icing sugar! Especially if it’s been sitting in the cupboard for a while. Learn from my mistakes and my crunchy cookies

    Reply
    • Nagi says

      December 7, 2021 at 6:45 pm

      Good tip Katie! N x

      Reply
  14. clare says

    December 2, 2021 at 1:16 pm

    could you premake and pop this in the fridge for a couple of days before baking? (trying to be organised for my christmas gifts!)

    Reply
    • Nagi says

      December 2, 2021 at 5:48 pm

      Hi Clare – yes you could. You can also bake the cookies 1-2 days ahead as they keep well. N x

      Reply
  15. jenny hewett says

    November 24, 2021 at 2:31 pm

    Just made this shortbread to take in to my neighbour. Have eaten half of it! Easy and delicious. Thanks Nagi, another great recipe!!!

    Reply
  16. Kaye says

    November 16, 2021 at 5:04 pm

    5 stars
    Wrap these in cellophane with a tartan ribbon and you’re set to go.

    Collective ‘ahh Nagi’ acknowledgement in the house.

    Reply
  17. Peggy says

    November 9, 2021 at 5:03 am

    Hi Nagi. I love shortbread cookies and your recipes, so I’m dying to make these. I have a beautiful Nordic Ware shortbread pan that I would like to use if possible. Any idea if this recipe would work with that pan? Thanks!

    Reply
    • Nagi says

      November 10, 2021 at 4:43 pm

      I am not familiar with that pan but if it is a similar size to the recipe then it should probably work. N x

      Reply
  18. Ellie says

    September 14, 2021 at 8:51 pm

    Hey Nagi, do you have a recipe for Choc Chip or other shortbreads with some extras? Or can I add choc chip to these as is?

    Reply
    • Nagi says

      September 15, 2021 at 11:11 am

      I don’t – great idea Ellie, I’ll have to add it to my list! N x

      Reply
  19. Mita Shrestha says

    September 10, 2021 at 10:50 pm

    5 stars
    Ridiculously easy to make, I was very pleasantly surprised! I left the butter out for half a day to get it soft enough to beat by hand (I’m in the UK and we’ve had a mediocre summer so it’s not that warm here). Delicious! Thank you Nagi for another winner of a recipe.

    Reply
  20. Masja says

    September 4, 2021 at 7:48 pm

    I left the butter out of the fridge for like six hours? To get it really soft. And modified it a little. I added 2.5 ml vanilla sugar, 0.5 ml salt, and 30 ml water at the end. Then just push it into the pan!
    And I use Swedish extra salted butter! 1.8 % salt!
    Yummy!

    Reply
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