Name: Classic Shortbread Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 74 min
Ingredients: 1 cup unsalted butter, slightly softened but still firm; 1/4 cup packed dark brown sugar (Use powdered sugar for a cleaner look); 6 tablespoons powdered (confectioners’) sugar; 1 1/2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 2 tablespoons cornstarch (For tenderness); 3/4 teaspoon kosher salt; Granulated sugar for rolling (Optional)

I’ve been making this classic shortbread since I was a kid — it’s the kind of cookie that turns a simple cup of tea into a small ceremony. These cookies are crisp at the edges, tender in the middle, and all about butter. Make a batch for holiday cookie exchanges, to tuck into gift tins, or whenever you want a quietly perfect bite. If you’re planning a full holiday menu, this cookie pairs nicely alongside a savory side like classic green bean casserole.

Why you’ll love this dish

Shortbread is deceptively simple. A few good ingredients — butter, sugar, flour — make something buttery and melt-in-your-mouth. This recipe balances dark brown sugar and powdered sugar for subtle depth without complicating the dough. It’s also forgiving: the dough chills well, you can freeze shaped cookies before baking, and the result travels and stores beautifully.

“Buttery, tender, and perfectly crisp — the kind of cookie you eat two of and then an entire plate.” — a regular at my cookie swaps

Because of its neutral, buttery flavor, shortbread is perfect for:

Holiday tins and gifts.
Afternoon tea or coffee.
A base to dress up (chocolate dip, zest, or spices).

If you enjoy butter-forward cookies, try a buttery sibling like butterball cookies for another crowd-pleaser.

Step-by-step overview

This recipe is straightforward and breaks down into clear stages:

Cream butter and sugars until light.
Add vanilla and fold in dry ingredients just until the dough holds.
Chill, roll, cut, and optionally sugar-coat.
Freeze briefly to help cookies hold shape, then bake until set but not browned.
The total hands-on time is short; most of the waiting is chilling. If you want a citrus or fruit twist, variants are straightforward to add during mixing.

What you’ll need

1 cup (2 sticks) unsalted butter, slightly softened but still firm
1/4 cup packed dark brown sugar (or use powdered sugar for a cleaner look)
6 tablespoons powdered (confectioners’) sugar
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 tablespoons cornstarch (for tenderness)
3/4 teaspoon kosher salt
Granulated sugar for rolling (optional)

Notes and substitutions:

For a gluten-free version, try a 1:1 gluten-free flour blend and reduce cornstarch slightly — see a similar approach in this gluten-free pumpkin cookie recipe for ideas on binders.
Dark brown sugar adds depth; white granulated or powdered sugar will yield a cleaner, sweeter profile.

Step-by-step instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
In a large bowl or stand mixer fitted with a paddle, add the butter. Beat on medium until creamy and smooth, about 1 minute.
Add the brown sugar, powdered sugar, and vanilla. Beat 1–2 minutes more until light and fluffy. Scrape the bowl.
Spoon 1 3/4 cups + 2 tablespoons flour into a measuring cup and level it off; add this to the butter mixture.
Add the cornstarch and salt. Mix on low just until the dough barely comes together. Avoid overmixing — you want it cohesive but not elastic.
Turn the dough onto plastic wrap. Press it into a flat square about 1 inch thick. Wrap tightly and chill 30–45 minutes. Chilling firms the butter and makes rolling easier.
Lightly flour your work surface. Roll the dough to about 3/8-inch thickness. Cut rounds or fingers. If you like, roll each piece in granulated sugar for sparkle and a bit of crunch. For flavor variations, try adding citrus zest or a pinch of spice as you roll — inspiration includes the bright notes in cranberry-orange shortbread cookies.
Place cookies about 1 inch apart on the prepared sheet. Freeze the sheet of cookies for 15 minutes; this helps them keep a neat shape in the oven.
Bake at 350°F. If baking from frozen, start checking at 11 minutes. Bake until the cookies are set but not browned — roughly 11–14 minutes depending on size.
Remove from oven. If edges have softened or the centers puff, gently reshape warm cookies with the back of a spoon. Transfer to a rack to cool completely.

If you prefer a cookie that stays very pale, err on the side of a slightly shorter bake time.

Serving suggestions

Plate three to five cookies with a few fresh berries and a sprig of mint for a tea tray.
Dip half of each cookie in dark chocolate and cool on parchment for a rich finish.
Sandwich two cookies with lemon curd, jam, or chocolate ganache for an elevated treat.
Serve with strong coffee or a light, floral tea to balance the butteriness.

How to store & freeze

Room temperature: Store fully cooled cookies in an airtight container for up to 5 days. Use parchment between layers to prevent sticking.
Refrigerator: Not necessary; chilling can dry shortbread.
Freezing: Unbaked, shaped cookies freeze well on a tray, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time. Baked cookies freeze for up to 2 months; thaw at room temperature.
Food safety: Always cool cookies completely before sealing to avoid condensation and sogginess.

Pro chef tips

Measure flour correctly—spoon into the cup and level with a knife. Too much flour yields dry shortbread.
Use cold-butter-tolerant handling: slightly softened but still firm butter produces a tender crumb. Over-soft butter yields greasy, spread-prone cookies.
Cornstarch is the secret to shortbread’s tender, melt-in-your-mouth texture; don’t skip it.
Freeze briefly before baking to keep neat edges and prevent excessive spreading.
If dough cracks while rolling, let it warm a few minutes at room temperature or press pieces together with light pressure.

Creative twists

Chocolate-dipped: Half-dip each cooled cookie in melted dark or white chocolate and cool on parchment.
Citrus-scented: Fold 1–2 teaspoons finely grated lemon or orange zest into the dough.
Nutty: Press a toasted almond or pecan half into the center of each cookie before freezing.
Spiced: Add 1/4 teaspoon ground cardamom or cinnamon to the dry ingredients for warmth.
Cut-out patterns: For gift-ready shapes, roll slightly thicker and use cookie cutters; dock the centers lightly with a fork to avoid air pockets.

Your questions answered

Q: How long does prep and bake take?
A: Hands-on prep is about 20 minutes. Chill adds 30–45 minutes. Bake time is 11–14 minutes per batch, so plan roughly 1.5 hours total including chilling.

Q: Can I make the dough ahead?
A: Yes. Dough freezes well for up to 3 months. Thaw in the refrigerator before rolling or bake from frozen with an extra minute or two.

Q: Why use both brown sugar and powdered sugar?
A: Brown sugar adds caramel undertones; powdered sugar keeps the texture fine and tender. You can substitute powdered sugar for the brown if you want a cleaner, sweeter profile.

Q: My cookies browned — what went wrong?
A: Browning means too much time or a hot oven. Check oven temperature with an oven thermometer and remove when set but still pale.

Q: Can I make these vegan or dairy-free?
A: Use a good vegan butter substitute with high fat and solid texture; results vary, and the cookies may be a bit softer. For a gluten-free version, try a tested 1:1 gluten-free flour blend and reduce cornstarch slightly.

Conclusion

If you’d like a different take on the classic, this Classic Shortbread Cookies guide from 101 Cookbooks offers helpful variations and photos to compare techniques. For another minimalist shortbread approach and pantry-friendly tips, see The Kitchn’s Classic Shortbread Cookie Recipe.