Simple Shortbread Cookies – Two Ways
These Simple Shortbread Cookies can be made two ways, both are a delicious easy to make Shortbread Cookie Recipe, a melt in your mouth cookie that you will make year after year. Choose the traditional Shortbread or Brown Sugar version.
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?
Recipe Ingredients
- Butter – softened be sure to use a good quality butter
- Sugar – powdered sugar or brown sugar (depending on the recipe)
- Cornstarch – this helps make a tender cookie and helps keep the cookies from spreading
- Salt – add flavor
- Flour – all purpose flour
Brown Sugar Shortbread Ingredients
- Brown sugar
- Butter – use a good quality butter
- Flour – all purpose with at least 11% protein
How is shortbread different from cookies?
Most cookies have baking powder, baking soda and eggs in the recipe, they are usually lighter and sometimes chewy, whereas shortbread do not have baking powder or soda and contain few ingredients and they tend to be a tender, crumbly and melt in your mouth type of cookie.
How to Make them – Classic Shortbread
Beat butter until creamy. Then add a little at a time the sifted icing sugar, corn starch, salt and flour.
Move to a lightly floured flat surface and knead until mixture cracks slightly. Pat or roll gently to 1/3″ thickness. Cut out cookies with your favourite cookie cutters.
Place on a parchment paper lined baking sheets or an un greased non stick cookie sheet and bake.
Be sure you don’t let them brown they should be a very light golden colour when done. Let cool on cookie sheets, then move to a wire rack.
This dough is so easy to work with you don’t even have to roll it out, but you can if you want, 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. I love the flavor the brown sugar gives the cookies. 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 make Brown Sugar Shortbread
Cream butter until fluffy, add sugar and cream together, then add the flour gradually and mix until almost combined.
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 30 minutes.
On a lightly floured surface roll to 1/3 inch (1 cm) thickness. Cut out with desired shapes, place on prepared cookie sheets and bake for approximately 10-12 minutes. Let cool on cookie sheets and then move to a wire rack.
And why is it 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.
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 30 minutes.
Can this Shortbread Recipe be made with a stand 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”.
Recipe FAQs
Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.
Brown sugar will make a softer cookie and a subtle caramel flavor. Because brown sugar can increase spreading in cookies it is a good idea to chill the dough and the cookies before baking.
Be sure to use a higher protein flour, at least 11%, which is most all purpose flours, a low protein flour will cause the cookies to spread, and believe me refrigerating the dough will not help.
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. It also helps keep the dough from spreading.
Variations
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 and then baked them. You could also dip the baked cookies in melted chocolate, or sprinkle some nuts, coconut or even nonpariels before baking.
How to keep cookies from spreading
To keep the cookies from spreading it is best to beat the butter and sugar just until combined and not creamed (of course this also depends on the type of cookie), for some cookies including some icing sugar in the mixture also keeps the cookies from spreading.
And probably most important of all, is to use a higher protein flour with at least 11% protein count. And don’t forget to chill the dough for at least 1 hour and again the cut out cookies before baking while the oven is pre-heating. Using most of these will help produce the perfect Christmas Cookies.
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 the completely 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 6 months 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. In our house no one waits for them to thaw!
FAQs
Yes you can make the dough in advance, wrap well and place in an airtight bag, it can be refrigerated for up to 2-4 days or frozen for up to a month in the freezer.
I like to bake my shortbread to a very light color, whereas my daughter prefers them a darker golden brown. It’s up to you.
In my opinion no, unsalted butter is not available in my area in Italy so I have never used it and I have never noticed a difference. Just be sure to adjust the salt accordingly.
Shortbread has a buttery melt in your mouth crumbly texture. For some people it can even have a dry sandy texture.
I would advise refrigerating the dough for at least an hour and then refrigerating the cookies for about 15-20 before baking. This can be done while the oven is pre-heating.
Yes you could add for example a teaspoon of vanilla, almond or orange flavoring. Or you could incorporate some chopped chocolate, coconut or even some finely chopped nuts.
I hope you try these Simple 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!
More Shortbread Cookies You May Enjoy!
- Easy Chocolate Chip Whipped Shortbread
- Chocolate Hazelnut Shortbread Cookies
- Lemon Cheesecake Squares
- Almond Crescent Cookies
- Coconut Jam Squares
- Chocolate Shortbread Cookies
Simple Shortbread Cookies – Two Ways
Ingredients
MY MOM'S SHORTBREAD (Classic shortbread)
- 1 cup butter softened (salted)*
- ½ cup icing / powdered sugar
- ½ cup corn starch
- 1 pinch salt*
- 2 cups all purpose flour (at least 11% protein)
If you use unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
MY FRIEND'S SHORTBREAD (Brown sugar shortbread)
- 1 cup butter softened (salted)
- ½ cup brown sugar (lightly packed)
- 2 ½ cups all purpose flour
- 1 pinch salt
Instructions
- Pre-heat oven to 325° (160 celsius).
My Mom's Shortbread. Line 2 cookies sheets with parchment paper.
- Beat butter until creamy about 3 minutes. Sift icing sugar, corn starch, salt and flour 4 times (I know, but it is worth it). Add the dry sifted ingredients to the 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 until the dough cracks slightly.
- Roll gently with a lightly floured rolling pin to 1/3" (1 cm) thickness or pat to desired thickness with the palm of your hand. Cut out with Christmas cutters and place on the prepared cookie sheets, bake for approximately 10-12 minutes, don't let them brown. Let cool on cookie sheets, then move to a wire rack.
My friend's Shortbread
- Cream butter until fluffy, add sugar and cream together, then gradually add the flour and salt, 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.
- Wrap the dough in plastic and refrigerate for approximately 60 minutes. On a lightly floured surface roll the dough to 1/3 inch (1 cm) thickness. Cut out into desired shapes, place on the prepared cookie sheets. Refrigerate the cookies while the oven is pre-heating. Bake for approximately 10-12 minutes. Let cool on cookie sheets and then move to a wire rack.
*or use the paddle attachment on the mixer until almost combined, then move to a lightly floured flat surface and continue with the recipe.
Notes
Nutrition
Updated from November 30, 2014
These were delicious, light and buttery. (I made your Mom’s version.) Sifting four times really is worth it. I added chopped dried apricots, dried cranberries and bits of candied ginger.
Hi Linda, thanks so much, I love the additions and yes my Mom would always say don’t forget to sift! 🙂 Have a wonderful Christmas.
I was wondering do you use salted or unsalted butter?
Hi Katie, all my recipes are made with salted butter because I cannot find unsalted in Italy. 🙂
Thank you SO much for your reply!!
I tried your moms recipe and it truly was amazing!!!
Hi Katie, thanks so much, so glad you enjoyed them. Have a Merry Christmas!
This dough was so lovely! I found it so easy to roll out and the cookies turned out perfect! I’ve been using my great grandmothers recipe for years but I think this is my new favorite!! Thanks for sharing 🙂
Hi Heather, thanks so much. So glad you liked them. Have a wonderful Christmas.
Can I refrigerate until ready to use?
Hi Susan yes you can refrigerate the dough until ready to use, let it sit at room temp for about 15 minutes more or less to soften up a bit. It will keep in the fridge up to 3 days. Let me know how it goes.
Loved your momma’s recipe. Made them two weeks ago. Have to make more now. They do take some work to ensure they are well blended but are oh so yummy!
Hi Shona, thanks so much and yes it does need quite a bit of needing. Have a great weekend.
Great cookie. I used my Kitchenaid mixer rather than needing by hand. Had to add about 2 more tablespoons of butter for dough to come together nicely. Recipe made 56 cookies using a 2 inch star cookie cutter.
Thank you for sharing!
Hi Elena, thanks so much, so glad you liked it. Have a great weekend.
My kids enjoyed them, but they just didn’t do it for me. I tried the “mom’s” recipe. They looked beautiful straight out of the oven, but when biting in to them, I just didn’t enjoy the texture. They were melt in your mouth soft, which is great, but they just seemed like dry, sweetened flour. Maybe I didn’t kneed the dough enough?? It’s probably just a matter of preference. I’ve been looking for a specific recipe that reminds me of a shortbread cookie I had long ago. Since these didn’t taste the same, it’s probably just my brain telling me to keep searching for that specific recipe! Thanks for helping me on my search!
Hi Brittany, have you tried a whipped shortbread? They may be more to your liking .https://anitalianinmykitchen.com/whipped-shortbread/
These turned out great. I whipped the butter first and added 1/4 tsp of pure vanilla extract. I also cut the flour to 2 1/4 cups.
Thanks for posting this. It seems most shortbread recipes require a cookie press. I don’t get along with those things. Some also state to use granulated sugar. I just can’t bring myself to use it.
Hi Christine, thanks so much, and I know what you mean about the cookie press :), so glad you liked them, have a great weekend.
Hi there love your blog I am just wondering do you use cake and pastry flour thank you diana from toronto ontario
Hi Diana, thanks so much, I do use pastry flour in some recipes but not all. When I do use it I will write it in the ingredients. Hope that helps.
Made “Your Mom’s Shortbread Cookies today and they turned out amazing soft, tender and it sure melts in your mouth! I used my Artisan Kitchen Aid Stand Mixer and no problem, as soon as the butter and dry indregients comes together STOP. I also didn’t used a cookie cutter instead just formed a mall balls, size of a Walnut, dressed it up with different toppings and put it in the fridge for 30 minutes before baking.
I baked mine at 300 degrees F gas stove for 25 minutes and it is perfect – no browning!
Thank you for shari g your Mom’s Shortbread Recipe – it’s a “Winner” for sure and have a
Wonderful Holiday’s Season!
Rae
B.C., Canada
Hi Rae thanks so much, and thanks for the great tips and idea. And a Happy Holiday to you too.
Did you use the dough hook or the paddle attachment when making these?
Thanks Pam
Hi Pam, I beat the butter with a beaters and then stirred in the flour with a wooden spoon. 🙂
I’ve tried many shortbread cookie recipes , this has to be the best. I will be using your moms recipe from now on. Thanks so much for sharing.
Hi Gina, thanks so much. I always go back to these too. Have a great day.
Can you make make rectangular shaped cookies by putting the dough in a baking pan instead of making cut out cookies?
Hi Karen, you can try it but I really don’t know I have never made it that way, if you do just remember not to make it too thick.
I’ve never made shortbread before and I’ve tried your easy bread recipe before and enjoyed it. I THINK I did everything right for your mom’s version. Tastes good to me!
Your site’s really helpful for me, my mom was never a baker and I want to get better at it and maybe teach her something. 🙂
Hi Bri, thanks so much, you made my day I love helping people to bake (and cook). And yes you teach your Mom to bake too. 🙂 have a great day.
Hi dear, i tried your mums shortbread recipe and it came out lovely and very delish. Thanks for sharing dear. You’ve made my day and the kids are going to love it when they come back from school.
Hi Juliet, thanks so much, so glad you like them and I hope your kids do too. Have a great week.
Thanks for the recipes! I tried both ways and like them both. My husband and kids preferred the mom recipe while I preferred the friend recipe a smidgen more. I like how the dough doesn’t spread upon baking and how easy and sharp the cut out shapes are to make.
Hi Maria, thanks so much, glad everyone enjoyed them. Interesting you enjoyed the friend one more. I will have to make those again this year. 🙂
Help!
I made your mom’s recipe a couple times and they were the BEST shortbread cookies I’ve ever had, but recently I have tried a couple more times and can not get them to turn out well anymore. I am STUMPED because I don’t feel like I did anything differently!
They seem to stay sort of wet and gooey inside but turn dark brown on the bottom and hard on the outside.
It sounds like a problem with the baking itself in the oven but I swear I can taste it in the dough before it’s even baked.
Of course you wouldn’t know what the difference was between my first and last attempts but based on that description do you have any ideas? Just craving those wonderful cookies again!
– Stephanie
Hi Stephanie, thanks so much. I don’t think it could be the ingredients unless something is past expire date. So I’m pretty sure it sounds like your oven temperature is off. You can test it with an oven thermometer. I had that problem last year, my cakes would rise than fall once they were out of the oven and they never completely baked inside. And believe it or not, I just read that sometimes we smell something (in this case bad) and we can also sense the odour through our mouth. Hope this helps. Let me know.
I use a similar recipe for melting moments without the corn syrup and when I bake them I swap my trays at5 mins. When I made this dough I had to add extra flour as if was too soft. I haven’t baked them yet but am about to put them in the oven and I will swap my trays. I’ll let u know how they go.
Hi Sharon, thanks hope you enjoy them.
Does the traditional recipe call for unsalted or salted butter?
Thank you!
Hi Nasreen, the recipe uses salted butter (I can never find unsalted in Italy). Hope you enjoy it.