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
Can you freeze these cookies after they are cooked? Or do you suggest freezing the dough before cooking? Thanks!
Hi Christina, I always freeze the cooled baked cookies, I have never frozen the dough, although you can. 🙂
can i double this recipe or is it better to do it in 2 batches
Hi Monica, you can double it, let me know how it goes.
Is the name of the high protein flour you use? I looked up high protein flour but couldn’t find any.
Hi Lhoryn, most all purpose has a high enough protein if not check bread flour. Cake, pastry and self rising are not good choices.
Made your Mommas recipe & shipped to my son and daughter in law in CA.
They said it melted in their mouths and was easy for the baby to eat also.
Will make this and the Lemon shortbread cookies for this Christmas.
Thanks,
K ay
Hi Kay, thanks so much, I hope they enjoy them. Take care.
The cookies are yummy! I would like to mail them in a big box for Christmas (with other gifts). How would you suggest packaging them? Thank you –
Hi Susan, you should probably pack the cookies in a tin or box separated with parchment paper, and when packing them for post, make sure the box or tin is well packed with bubble wrap so that the box doesn’t move around. I hope that helps. Glad you like the cookies.
omg best shortbread cookie’s ever
Hi Rebecca, thanks so much, so glad you liked it. Take care.
Do you use salted or unsalted butter in your recipe?
Hi Piper, I use salted, unsalted is very difficult to find here. Let me know how it goes.
I made both yesterday. Both super easy and tasted great. Brown sugar ones stole my heart
Thanks Coral, I will tell my friend :).
I made the brown sugar. They are delicious. I added a pinch of salt and a bit of fenugreek to heighten the brown sugar flavor. I rolled out the dough between sheets of parchment. It was easy to work with that way.
Hi George thanks so much, so glad you enjoyed them. Take care.
HI there; thanks a lot for yr wonderful recipe; i made it several times; and each time the whole family got to be impressed by the soft buttery taste…
But there is an issue with my baked shortbreads; actually in some of those peaces i end up with partly hallow or empty backsides. Can u help me to understand what is iwrong in my process?
Hi Celin, thanks so much, mine sometimes does that too, it could be that you aren’t kneading it enough.
Thanks a lot for replying; can u pls advise hiw long i need to knead the dough? Like 5 min or 10 min?
Just let me add that in my case, the dough comes together and get a good shape very quickly; so that i didn’t feel the need of a long knead…!
Hi Celun, probably 3-5 minutes or until you notice that the dough is cracking while kneading. Hope that helps.
Thank u again. Will try yr tip next time; hope that will work…
Definitely no extra butter needed, just work it and the dough will magically come together. and have a good rolling pin. Going to try some royal icing on these!
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
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.
I’m sorry this did not work for me. I did your friend recipe. It keeps crumbing.
Hi Jacy, if the dough keeps crumbling then just add a little more butter to bring it together.
So, I have to say I was a bit disappointed in this recipe. I’m a shortbread snob and these cookies didn’t have that real shortbread buttery taste. They tasted like cornstarch. If I make them again, I’d add some vanilla or butter flavoring to them. On a good note, they were easy to make, using my kitchenaid mixer with the paddle attachment.
The amount of cornstarch, 1/2 cup, has got to be an error, right?
Hi Dory no it isn’t an error.
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”!
Hi Debbie, thanks so much, so glad you enjoyed them. Happy New Year!