The Best Simple Two Way Shortbread Cookies, these are a delicious easy to make Shortbread Cookie Recipes, a delicious melt in your mouth cookie that you will make year after year. Choose the traditional Shortbread or Brown Sugar Shortbread.
Shortbread Cookies
Probably the most awaited Christmas Cookies! But to tell the truth I like to make these not just at Christmas Time! They are so good how can you not?
How to Make Shortbread Cookies:
- Beat butter until creamy.
- Sift icing sugar, corn starch, salt and flour 4 times (I know, but it is worth it)
- Then add to creamed butter a little at a time and work in with a wooden spoon as long as possible.
- Move to a lightly floured flat surface and knead until mixture cracks slightly.
- Pat gently to 1/3″ thickness.
- Cut out cookies with your favourite cutters.
- Place on ungreased cookie sheets and bake for approximately 10-12 minutes.
- Be sure you don’t let them brown.
- Let cool on cookie sheets.
This dough is so easy to work with you don’t even have to roll it out, just pat to your desired thickness, (I tend to like them thicker, more cookie for the bite you could say).
I love Simple Shortbread Cookies, they practically melt in your mouth. I always had a friend who said that her Brown Sugar Shortbread was the best and made exactly how it should be made with only 3 ingredients, butter, sugar and flour.
But to make her happy I would make her Brown Sugar Shortbread cookies, and I have to admit she did have a good argument, they are pretty yummy.
Although I would argue that my Mom made the best cookies and hers had five ingredients. And yes I still stand by my Mom’s.
How to Store Shortbread Cookies:
The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
How to Freeze Shortbread Cookies:
To freeze the shortbread cookies, place parchment paper in between the layers of cooled cookies this prevents them from sticking together when they are in the containers for freezing,
or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers.
Baked Shortbread Cookies will last up to a month in the freezer.
To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature.
How to make Shortbread Cookies without a cookie cutter:
With this Shortbread dough you can actually just roll the dough into a log shape, then slice it and bake on a parchment paper lined cookie sheet. I would probably refrigerate the log (before cutting) for about 20 minutes.
Can this Shortbread Recipe be made with a mixer?
If you can’t or don’t want to knead the dough by hand, then yes a stand up mixer using the paddle attachment will work just fine.
I would only knead up to a point, when the dough just starts to come together (or even better, very coarse crumb mixture) and then knead the dough by hand. Completely kneading by machine can make the dough tough and dry.
As a reader Trina, stated “The dough does come together with elbow grease. I wouldn’t add more butter, it just takes kneading and I found that the mixer does not bring it together, you need to get in there with your hands”.
What is the best flour for Cut out Cookies?
Be sure to use a high protein (at 12%) flour, a low protein flour will cause the cookies to spread, and believe me refrigerating the dough will not help.
Shortbread 
Why do you add Cornstarch to Shortbread Cookies?
I have recently discovered that a lot of people add corn starch (my Mom’s fourth ingredient) to cookie and cake recipes, the reason is because it adds softness to the finished cookie or cake.
To add a twist I even topped a couple of big stars with some Nutella and one with jam, then put some crumbled up dough on top.
So grab your favourite Christmas cookie cutters and start cutting, 10 minutes in a low oven is all these Melt in Your Mouth Shortbread Cookies need.
More Shortbread Cookies You May Enjoy!
- Easy Chocolate Chip Whipped Shortbread
- Chocolate Hazelnut Shortbread Cookies
- Lemon Cheesecake Squares
- Almond Crescent Cookies
- Coconut Jam Squares
And why is it called Shortbread Called Shortbread:
According to British Food History – Dating back to the 12th century , shortbread was originally called biscuit bread. These biscuits were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. This practise took place over the whole of the British Isles, not just Scotland.
I hope you try these Shortbread Cookies, either my Mom’s or the Brown Sugar Shortbread or why not both, and be sure to let me know, which Shortbread Cookie you prefer? Enjoy!
The Best Simple Two Way Shortbread Cookies
Ingredients
MY MOM'S SHORTBREAD
- 1 cup butter softened
- 1/2 cup icing / powdered sugar
- 1/2 cup corn starch
- pinch salt
- 2 cups flour
MY FRIEND'S SHORTBREAD
- 1 cup butter softened
- 1/2 cup brown sugar (lightly packed)
- 2 1/2 cups flour
Instructions
- Pre-heat oven to 325° (160 celsius).
- MY MOM'S SHORTBREAD
- Beat butter until creamy. Sift icing sugar, corn starch, salt and flour 4 times (I know, but it is worth it) add to creamed butter a little at a time and work in with a wooden spoon as long as possible, then move to a lightly floured flat surface and knead till mixture cracks slightly. Pat gently to 1/3" thickness. Cut with Christmas cutters and place on ungreased cookie sheets and bake in pre-heated oven for approximately 10-12 minutes, don't let them brown. Let cool on cookie sheets.
- Approximately 30 cookies (depending on size of cutters)
- MY FRIEND'S SHORTBREAD
- Cream butter until fluffy, add sugar and cream together, then add flour gradually and mix with a wooden spoon as much as you can. Move the mixture to a lightly floured flat surface and with your hands work the dough until it comes together and forms a ball. If it is too sticky, wrap in plastic and refrigerate for approximately 20 minutes. On a lightly floured surface roll to 1/2 - 1/3 thickness. Cut out with desired shapes, place on ungreased cookie sheets and bake in pre-heated oven for approximately 10-12 minutes. Let cool on cookie sheets and then remove to wire racks.
- Yield approximately 30 cookies (depending on size of cutters)
- ** I have received a couple of messages saying my Mom's shortbread doesn't come together and they had to add butter, a lot of butter! So I just made it again and no extra butter is needed, please note this is a dough that needs to be kneaded not whipped and don't forget the sifting. It will be crumbly until you start to knead it, then with a little bit of elbow grease you will arrive at the desired dough. Or you can also bring it together with a stand up mixer. Hope this helps. Let me know. Rosemary
Nutrition
Republished from November 30, 2014
Rosie says
I made your moms shortbread recipe for Christmas and everyone loved it! I saw a pressed edible flower recipe online and was wondering if you have ever made this recipe with the flowers ? If so are there any changes in baking time? Thank you in advance for your help ..was thinking of making these for Easter
Rosemary says
Hi Rosie, thanks so much, no I have never tried a recipe with flowers, sounds interesting though. As far as baking time I don’t think it would change but maybe you should check on them a few minutes before the baking time.
Jacy says
I’m sorry this did not work for me. I did your friend recipe. It keeps crumbing.
Rosemary says
Hi Jacy, if the dough keeps crumbling then just add a little more butter to bring it together.
Dory says
The amount of cornstarch, 1/2 cup, has got to be an error, right?
Rosemary says
Hi Dory no it isn’t an error.
Debbie says
These shortbread cookies are the best ever! And SOOOO worth sifting 4 times!! (Even tho I was complaining at the time!! And I’m definitely getting a new sifter!!) They melt in your mouth – and the white chocolate dipping is the “icing on the cake”!
Rosemary says
Hi Debbie, thanks so much, so glad you enjoyed them. Happy New Year!
Corinne Rudz says
I’m going to make these before the holiday season is over, but would like to know how much cinnamon to add to the mix in order to have cinnamon Shore?
Rosemary says
Hi Corinne, I have a cinnamon shortbread recipe, here is the link https://anitalianinmykitchen.com/cinnamon-shortbread/. Might be easier to follow this one. Let me know how it goes.
Sue says
I was second guessing the butter/flour mix ratio but all of a sudden it came together! Just had to keep kneading! Thanks for the recipe – shortbread is my family’s favourite!
Rosemary says
Hi Sue, yeah kneading is important in this recipe. Merry Christmas.
Jay says
Made these last night. They are amazing. I’ve used several shortbread recipes over the last two years, trying to find one that made exact taste I was looking for. This was by far the best. Will be making more for the holidays
Rosemary says
Hi Jay, thanks so much so glad you enjoyed them.
Becky says
My granddaughter and I are making these now! Love how simple it is for her to do herself. Will add these to our holiday recipes! Merry Christmas! 🎄🎅🏻🎄
Rosemary says
Hi Becky, thanks so much, Merry Christmas to you and your family too!
Denise says
Was watching the Holiday Cookie bake-off and one of the bakers used cornstarch in his shortbread, so I had to google that and found your page first. So, I made your mom’s recipe. AWESOMENESS. We love shortbread here and these are by far the best shortbread cookies I’ve ever made. The only problem is that now I have to make more because the first batch (which was for gifting) is history. Thank you for sharing the recipe!
Rosemary says
Hi Denise, thanks so much. Glad you liked the cookies. Yes they go pretty quick in my house too.
Mary Legacy says
Your moms shortbread is totally awesome I followed it to the end and rolled cut and resolved prefect….. oh and the taste awesome…. I m not a baker but every Christmas I do go out of my way and bake lots sell some trays just to help… thank you for this recipe…
Rosemary says
Hi Mary, thanks so much, so glad you like the recipe. Have a great weekend and a very Merry Christmas.
Adelina Orfano says
I just made these Shortbread cookies and they are the best I’ve made so far -my family loved them! Followed your instructions excatly – except for sifting the flour (I never do and everything bakes up just fine). This recipe will be kept in my Xmas file for future Xmas baking!
Rosemary says
Hi Adelina, thanks so much and glad you like the cookies. Have a great weekend and a Happy Holiday Season.
Natalia says
“Sift icing sugar, corn starch, salt and flour 4 times …”
QUESTION:
Do you individually sift these 4 times each and then measure each one OR
Measure the 4 ingredients first and then sift them together 4 times?
Rosemary says
Hi Natalia, what I do is place the whisk over a bowl and measure each ingredient into the sifter that way you measure and sift at the same time, then sift another 3 times. I hope that isn’t confusing. Let me know.
Rebecca says
Perfect! I had the same question! Thank you for clarifying! Can’t wait to make these with my son in a few minutes!
Angel says
I made your mom’s recipe more than once. My mom thinks I should be on food channel, that’s how well thery turned out. Thanks for making me a legend in the kitchen. lol Angel
Rosemary says
Hi Angel, haha glad I could help. And thank you, glad everyone likes the cookies. Happy Holidays.
Cathy Nixon says
What is icing/sugar?
Rosemary says
Hi Cathy icing sugar is also known as powdered sugar or confectioners sugar. It’s an extremely finely ground sugar. Hope that helps.
Meredith Kennedy says
I love this recipe! I have made a few hundred cookies (so far) using this recipe. They always turn out great. To save time, I make them in my food processor. It works beautifully.
Rosemary says
Hi Meredith, thanks so much. Good idea using the food processor. Have a great weekend and Holiday Season.
Mark M. says
Can these cookies be iced with Royal icing?
Rosemary says
Hi Mark, I have never iced these cookies before, but I think other readers have and it did work. Let me know if you try it.
Cara says
hi for the brown sugar cookies, is it half a cup PACKED brown sugar? thank you 🙂
Rosemary says
Hi Cara, lightly packed brown sugar. I hope you like them, let me know.
Vince Laxton says
AMAZING recipe! I have a hard time baking cookies from scratch and haven’t found a good recipe that has ever worked for me but I keep trying! I love the control I have when I take it out of the mixer, I can’t control my toddlers so this is the one area where I can gain it I guess!
Rosemary says
Hi Vince, thanks so much glad you liked it. And yes I remember the toddler stage very well lol. Have a great weekend.
Trina says
The dough does come together with elbow greese. I wouldn’t add more butter, it just takes kneeding and I found that the mixer does not bring it together, you need to get in there with your hands.
Rosemary says
Hi Trina, thanks I totally agree, you need to work the dough. 🙂
Christina says
I thought I followed the recipe to a tee, but I found the dough was very crumbly and the cookie was a little dry to eat. What did I do wrong? I’m a newbie 😁
Rosemary says
Hi Christina, if the dough is too dry then you should add a little butter (start with a tablespoon), you can also bring the dough together with a stand up mixer. Shortbread also tends to be a little dry but not too much.
Kylie says
These were delicious. I would recommend beating the butter until it turns a very pale yellow or white.
jeanine says
I have a question. Can you please tell me where you find flour that is 12% protein?
I can’t find anything that lists more than 3% at the grocery.
Thank you.
Rosemary says
Hi Jeanine, where are you? In Italy I use Manitoba flour and in Canada I use all-purpose. Let me know.
Jeanine says
Thanks for your reply.
I’m in the USA…. Kentucky.
I’ve done other shortbread recipes with the all purpose flour available here and they don’t seem to spread.
Is there anything I may be able to add to up the protein?
I may just try your recipe anyway. I’m sure the shortbreads will still be delicious, if not beautiful.
Rosemary says
Hi Jeanine, then if you have used it to make other shortbread and it didn’t spread, I’m sure it will be fine. No there isn’t anything you can use to up the protein in the flour. Let me know how it goes.
Lou says
According to ‘the Kitchn’ … “We add a few tablespoons of vital wheat gluten when a recipe recommends using high-protein bread flour but all we have is regular all-purpose flour”. A teaspoon per cup (or per 125 grams) of flour is the generally accepted proportion. I haven’t tried myself as I’m in Canada but worth a shot.
Susan G says
This is the best. I followed directions to a tee. Even the sifting part, it works. Get recipe will be making again. Kid tested and approved
Rosemary says
Hi Susan, thanks so much, glad everyone enjoyed it. 🙂
Lauren says
I make your mom’s shortbread regularly. It’s amazing and everyone always loves them! I don’t know if I am just too lazy to knead but i always end up adding a little milk to allow the dough to come together a little easier- I find it tastes the exact same as when I made the recipe to a T.. thanks!
Rosemary says
Hi Lauren, thanks so much and thanks for the tip, I will have to try it. Have a great week.