Classic Shortbread Cookies
These buttery, melt-in-your-mouth shortbread cookies are as easy to make as they are delicious to eat. With just 4 simple ingredients, you’ll bake up a batch of perfection that’s sure to impress family and friends!
Servings: 18 cookies
Ingredients
- 2 sticks unsalted butter softened at room temperature (1 cup)
- ½ cup fine caster sugar
- ¼ teaspoon salt
- 2 cups all-purpose flour
Instructions
- Make dough: In a large bowl, combine softened butter, sugar and salt. Mix gently using an electric mixer on low speed (or a wooden spoon by hand) until just combined—avoid overmixing to prevent incorporating excess air. Gradually add flour and mix until dough forms. Push together using clean hands a few times to help dough come together fully. Do not overmix!
- Prepare pan: Line an 8x8-inch OR 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal. Press dough firmly and evenly into pan, ensuring it reaches all edges and corners.
- Chill dough: Cover pan with plastic wrap and chill in refrigerator for at least 30 minutes.
- Score and prick: Preheat oven to 325°F. Remove dough from refrigerator, remove plastic wrap. Score dough (= lightly cut surface) into 16-18 rectangles with a sharp knife (3 rows and 6 columns for shorter, wider shortbread fingers; 2 rows and 8 columns for longer, thinner shortbread fingers). Prick each rectangle 3–4 times with the tines of a fork, pressing about halfway through dough for a traditional look.
- Bake: Bake for 25–45 minutes (exact baking time will depend on exact oven and pan used), checking frequently, until edges are pale golden. Top should be set, but remain pale in color.
- Finish and cool: Sprinkle a small amount of fine caster sugar over shortbread immediately after removing it from oven. If fork holes have closed during baking, gently remake them while dough is warm. Allow shortbread to cool in pan set on a wire rack for 30 minutes.
- Slice and cool completely: Remove shortbread from pan, using overhanging parchment to lift it out. Slice along scored lines immediately, while still warm. Transfer shortbread rectangles to a wire rack to cool completely before serving.
Notes
Ingredient notes
- Butter: Use high-quality unsalted butter, softened.
- Caster sugar: Dissolves easily for a smooth texture; substitute with lightly processed granulated sugar if needed.
- Flour: Stick with all-purpose for perfect texture.
- Salt: Enhances flavor; omit if using salted butter.
Recipe tips
- Chill the dough: Essential for firm cookies that hold their shape - don’t skip this step!
- Score before baking: Makes slicing easier and neater after baking.
- Watch the oven: Bake until edges are pale golden and the top is set - avoid overbaking.
- Slice warm: Cut along scored lines while still warm to prevent cracking.
Storage tips
- Make-ahead dough: Refrigerate dough pressed in pan for up to 3 days, wrapped tightly.
- Store leftovers: Keep baked cookies in an airtight container at room temp for up to a week.
- Freeze dough: Wrap tightly and freeze for up to 3 months; thaw in fridge before baking.
- Freeze baked cookies: Layer with parchment in an airtight container; freeze up to 3 months and thaw at room temp.