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
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 😁
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.
These were delicious. I would recommend beating the butter until it turns a very pale yellow or white.
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.
Hi Jeanine, where are you? In Italy I use Manitoba flour and in Canada I use all-purpose. Let me know.
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.
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.
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.
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
Hi Susan, thanks so much, glad everyone enjoyed it. 🙂
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!
Hi Lauren, thanks so much and thanks for the tip, I will have to try it. Have a great week.
I followed the recipe to a T (no, wait, I lied- I actually used my KitchenAid for the kneading part, which was amazing) and it came out beautifully. The dough was super easy to work with and looked beautiful after baking. I was excited to find a new go-to cookie recipe to take me out of my usual rolled sugar cookie routine… until I took a bite and needed to drink a gallon of water to get the dryness out of my mouth! I will be heading back to my sugar cookie recipe. But hey, my husband liked them.
Hi Kelly, I have never had my shortbread turn out that dry, although shortbread cookies are on the drier side, I made shortbread with my kitchenAid but I stopped before it was completely turned into a dough (very coarse crumb stage) and then I kneaded by hand. Could be the machine kneads them too much and too hard. 🙂
Hi,
I am wanting to try your Mother’s recipe after reading all the positive feedback.
I just have one question.
How do you best store these and how long do they stay fresh?
And what is the best way to freeze these?
I would need them for this coming Thursday.
So if I bake them today, should I freeze for Thursday?
And if frozen what’s the best way to defrost without messing up the texture?
Thank you so much in advance.
Hi Tulin, 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. They 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. The cookies should be stored in an airtight container at room temperature for up to a week. Although if you are making them today then I would freeze them for Thursday. Hope that helps. Let me know how it goes.
I just made your mom’s recipe and followed the instructions exactly, but added mini chocolate chips before rolling out. They turned out perfectly! This was my first attempt at shortbread, and I’ll definitely continue to use this recipe.
Hi Michelle, thanks, great idea adding the chocolate chips. So glad you enjoyed them!
I’m very interested in making these. One question is will this work if I don’t use cookie cutters but roll them out on a sheet pan to bake?
Hi Bee Bee, you could actually do as another reader did and roll the dough into a log shape and then slice it and bake on a parchment paper lined cookie sheet (you may want to refrigerate the log for about 20 minutes before cutting. Hope that helps.
Hi
I’m wondering if can use a kitchen aid mixer and use the hook attachment to knead your Mom’s cookie dough? Or do you suggest only kneading by hand?
Thanks!
I can’t wait to make these with my daughter!
Happy Holidays!
Vickie
Hi Vickie, I would advise you kneading by hand rather than a machine. You can get your daughter to knead. 🙂 Merry Christmas.
I just made your recipe and they are fantastic from dough to cooked!! I believe in following instructions to a tee, But………. I’m old and have arthritis in my hands and the kneading about did me in! I saw you didn’t recommend to the previous commenter using a kitchen aid with dough hook. If I have to resort to the mixer to be able to continue to enjoy your recipe, how will it change he the integrity of the cookie? Have you or anyone reading this tried it?
Hi Suzanne, thanks so much, I have never made it with the mixer, but I don’t see why not it would not work. Hopefully I can give it a try this weekend and I will get back. Have a great weekend.
These turned out WONDERFULLY for me!!!
I did your Mom’s recipe, but I used brown sugar instead of powdered sugar because I prefer brown sugar for my shortbread cookies. This was AMAZING. The cookies were melt-in-your-mouth soft and I couldn’t get enough of them. I know most people prefer crunchy shortbread cookies but I’ve never understood that. I’ve always loved soft shortbread cookies but I’ve had a hard time finding a good recipe. This is officially my new go-to recipe for shortbread cookies. Thanks Rosie!
Hi Aria, thanks so much, so glad you enjoyed them. Yes I prefer soft shortbread too. Have a Merry Christmas.
I made your Mum’s Shortbread Cookies yesterday. They turned out absolutely perfect and delicious. I made Christmas trees, with a single bauble as a Star. I have made them for Gifts along with everything else. I was a wee bit worried about the heat here & everything melting, as it is New Zealand’s summer, but all was fine. This recipe is definitely a wonderful “Keeper” Thank you so much for sharing. Merry Christmas to you and yours.
Hi Karen, thanks so much and so glad you like them. Merry Christmas to you and yours also. 🙂
Hi! I wanted to know how you keep the cutout shapes from “spreading” when baking. Should the shapes be well-chilled just before popping in the oven?
Hi SC If you want you can chill them, but they have never spread when I make them. Be sure to use high protein (12% at least) all purpose flour and it should be fine.
Hi, thank you for this recipe. I can safely say that made with my choice of Gluten free flour they came out beautifully, so light and buttery, which as unused dairy free spread makes me laugh as a descriptive term. I would probably add less cornflour as the GF flour I use has it added already. But that is a small adaptation. It isn’t often I come across an internet recipe that works so well first time around, especially when swapping for GF and DF ingredients. I then made a second batch of spiced ones using half coconut sugar and half powdered sugar. Great taste but not as easy to get a soft smooth dough. Even with much creaming of fat and sugar. It was interesting. I wonder if those that experienced problems with the dough hadn’t softened and creamed the butter enough? It does make a big difference. I know from experience. 😜 Anyway thank you again, today had been a happy Christmas baking day.
Hi Julia, thanks so much, thank you for the info on the gluten free too. Yes sometimes people don’t follow directions 🙂 . Have a wonderful Christmas.
I’ve made your mom’s recipe twice now and they were delicious both times! Sprinkled a bit of red and green sugar crystals on top for decoration. Tis the season! I love that they’re not too sweet either.
I combined all the ingredients with a wooden spoon and formed logs. Kept in refrigerator until ready to bake. Just sliced them up and plopped them on the cookie sheet.
Hi Rena, thanks so much so glad you enjoyed them. And great idea with slice and bake. Have a wonderful Christmas. 🙂