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
Do you use salted or non salted butter?
Hi Sheri I always use salted because I can never find unsalted here. 🙂
Hi. I’m thinking to try the mom recipe a try, but can you tel me, are the calories per 100gr? Per cookie? What’s the portion size? Thanks
Hi Carina, the recipe is based on 30 cookies at 100 calories each, I really don’t know how much each cookie weighs. Hope that helps.
Hey, yes it does help. thanks for the information. I have just done these and these are absolutely amazing ! I find it so hard to find reliable good recipes online. I’m subscribing to your site. Thank you so much for sharing!!!!
Thanks Carina, glad to help, I hope you enjoy the recipes. Take care. Merry Christmas.
I made the my mom’s shortbread and despite the reviews indicating the dough does not turn out. It turned out amazing!! Follow it exactly – sift four times and knead with your hands!!! Made it with my toddler (we cut out shapes and added sprinkles) and it was fool proof! No chill required too! Thank you!!
Hi Lu, thanks so much, it’s so fun baking with kids! I make it at least 2x during the Christmas season and it always works for me too. I have no idea. 🙂 Merry Christmas.
I made mom’s recipe and it came together just fine Keep in mind I had warm butter. Well room temp that is the key to shortbread.
Hi Dee, thanks so much, glad you like it. Merry Christmas.
I have a question before I make these. Could I add chopped nuts to the recipe without tweaking anything else? Thanks
Hi Linda, yes you can, although don’t add too much maybe 1/4 and see how it goes.
You mention using at least 12% protein flour but then list all purpose flour which from what I find online is generally max 12%. Would bread flour work as it is what I find that falls in that protein range?
Hi Jessica, if max is 12% then that is fine. Bread flour would also work, but I would go for the all purpose at 12%. Let me know how it goes.
I couldn’t find the 12% all purpose, what I had was 10%. I decided to go half and half between all purpose and bread flour. They came out crumbly and delicious.
Hi Jessica, great idea. Glad it worked out. Merry Christmas.
I just tried to make you mom’s recipe and it just keeps cracking on me I followed the recipe to the T and I don’t no what I did wrong.
Hi Richelle, I don’t really know what you mean, do you mean it’s too dry? If it’s too dry then add a little more butter.
I made your Mom’s recipe. I had to put them in the fridge as I was called away for a few hours, I brought them to room temperature and they baked up nicely.. Everyone said it was the best they had ever tasted, even better than my sisters which did not include corn starch.
Hi M. Martin, thanks so much, yes corn starch helps make them even more melt in the mouth type of shortbread. Glad everyone liked them. Merry Christmas.
Can you use a food processor? I found several recipes that said this also works.
Hi Patty, yes I am sure that would work, don’t over mix the dough though. I would probably mix just until combined then knead a few times by hand. Let me know how it goes.
I just made your mother’s recipe. These were the best shortbread cookies I have ever made! They melt in your mouth! Decorated with royal icing. 10/10
Hi Stephanie, thanks so much, so glad you liked them. Merry Christmas.
My shortbread recipe is similar to yours and it is very crumbly as well. In order to keep it together I use 2 strips of Saran Wrap when I roll it out. Goes so much quicker and doesn’t break apart.
I made your mom’s cookies and they look awesome!! I haven’t tried them though, because they still hot LOL is a great recipe to split and they hold the cutter shape with out freeze them! Thank you so much for sharing 😀 I made regular, cinnamon and almonds.
Hi Merari, thanks so much, I hope you like them when you taste them too! Take care.
Im having trouble, the recipe taste great but my cookies spread so much, they don’t hold a shape? Do I need more flour???
Thank you advance for your opinion
Hi Dawn, it’s probably because you are using a low protein flour, make sure your flour has at least 11 1/2 -12% protein. You could also refrigerate the cookies while the oven is pre-heating. Hope that helps.
Just made my mom’s cookies. Came out perfect! I tweet it a bit though😀. I creamed the butter and sugar then added the other ingredients. Did everything in my cake mixer. I love the fact that they are not sweet.
Hi Rhonda, thanks so much, glad you like them. Take care.
I made your mom’s recipe, I’m sorry but it was one big cracked mess. I followed it to the letter so was very disappointed.
Hi Cathie, I just remade these and it came together with no problem, I think you may not be kneading the dough enough, if you don’t want to do it by hand then you can you a mixer. Let me know.