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shortbread cookies wrapped in bow (2)

Shortbread Cookies Recipe

These shortbread cookies are buttery and rich! They have a wonderful snap when you break them, but they're crumbly and soft when you bite into one.
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Prep Time: 10 minutes
Bake Time: 15 minutes
Servings: 12 cookies (approx.)


  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 2 tablespoons cornstarch
  • 10 tablespoons unsalted butter, softened to room temperature


  • In a large bowl, combine flour, powdered sugar, and cornstarch. Whisk to combine.
  • Add your softened butter to the dry ingredients. Using your hands or a utensil (fork or pastry cutter), mix everything together until the butter breaks up and absorbs the dry ingredients. You should be left with a soft ball and sticky dough.
  • Transfer the dough onto a piece of plastic wrap and flatten into a rough disk shape. Wrap and chill in the fridge for 1 hour, or until firm.
  • Preheat your oven to 325°F. Line a large baking sheet with parchment paper, and set aside.
  • Turn your chilled dough onto a lightly floured work surface. Roll the dough out into about a 1/4 inch thick (you can go thicker if you like - the bake time will be slightly longer). Cut out your desired shapes using a sharp knife, pizza cutter, or cookie cutter. I just went with simple rectangle cutouts.
  • Arrange the cookies on your parchment lined baking sheet, leaving about an inch of space between each cookie. (Optional) Use a skewer or fork to poke holes on the surface for a classic look.
  • Bake the cookies in your preheated 325°F oven for 15 to 20 minutes. The cookies should be just barely golden brown on the edges and bottom, with a matte finish on top. Cool the cookies for 5 minutes on your baking sheet before transferring to a wire cooling rack to cool completely to room temperature. They will harden once cooled.


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