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
- Sugar – powdered sugar or brown sugar (depending on the recipe)
- Cornstarch
- Salt
- Flour – all purpose flour
Brown Sugar Shortbread Ingredients
- Brown sugar
- Butter
- Flour
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.
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”.
Why use powdered/icing sugar?
Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.
What does brown sugar do in shortbread?
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.
What is the best flour for cut out Cookies?
Be sure to use a high protein, at least 11.5 – 12%, my flour is about 13%, a low protein flour will cause the cookies to spread, and believe me refrigerating the dough will not help.
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. It also helps keep the dough from spreading.
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.
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 11.5- 12% 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.
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 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
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
Stacey says
Yummmy
Bavita says
Forgot to add that my 4 year old simply loves these biscuits as well 😀
Bavita says
I tried your mum’s recipe this morning – the biscuits came out absolutely divine!
Thank you for a great recipe.
Rosemary says
Hi Bavita thanks so much, so glad your 4 year old loves them too. Happy New Year.
D Bott says
Best shortbread I’ve ever made.
Rosemary says
Thanks so much, so glad you liked it. Happy New Year.
John Vallucci says
I made these with my 9yr old and not only did she love making them, but the whole family loved how melt in the mouth they were.
A really easy recipe that gives amazing results. Thank you so much…
Rosemary says
Hi John, thanks so much, I loved baking with my kids, glad everyone enjoyed them. Merry Christmas.
Laura says
I figured it out. Took a break and started over!
Laura says
I erroneously added 1/2 cup too much flour. Sifting and mixing with spoon done. Anything I can do to make this work? Help.
Rosemary says
Hi Laura, add a little more butter until it comes together. Let me know how it goes. Start with a tablespoon or 2.
Laura says
I figured it out. Took a break and started over! And I’m glad I did. They are delicious! Thank you for your prompt reply and advice.
Kristin says
Can this be done in a 9×13 tray instead of cutout cookies?
Rosemary says
Hi Kristin, I think you could if you wanted. Let me know how it goes.
Ruth says
Hi there, I make biscuits instead of writing out cards for all my co-works every year. I decided on your Mum’s recipe because of the no chill time and was wanted to try something a little different, using corn starch in a biscuit is definitely different in my book. They have come out beautifully! So melt in the mouth 😁 but they keep breaking (and you know the rule of broken ones go to the baker). As much as i love them many of them aren’t fit to hand out and i’m afraid the ones left wont make the journey. What do you think may of caused this? Many thanks x
Rosemary says
Hi Ruth, it could be you need a bit more butter. Add a tablespoon or two and see how that works out. Merry Christmas.
Mez says
Made Mums recipe they turned out lovely thank you for the recipe Merry Christmas to you
Rosemary says
Hi Mez, thanks so much, so glad you like them. And Merry Christmas to you too!
Tanice says
Moms recipe-I have already made this 3 times! I just LOVE the dough. Was so easy to work with. I used heaping cups with one cup of butter. I found that sifting kind of decreased my dry ingredient volume. It was perfect! Cookie results 5 stars! Not too sweet ♥️ Thank you
Rosemary says
Hi Tanice, thanks so much, so glad you like them. Merry Christmas.
Samantha says
Can the batter be made ahead and then refrigerated. I need to make 3 batches and would prefer to get things dirty at one time and then bake the batter the next day ?
Rosemary says
Hi Samantha yes you can refrigerate the dough overnight. It will probably be really hard to roll so just leave it a bit at room temperature. Hope that helps.
Deborah Williams says
followed recipe. and th cooies totally flattened out to make one ibg square on cookie sheet wonder if its too much butter
Rosemary says
Hi Deborah, Im sure it’s your flour, the recipe calls for high protein flour (approximately 12%). When cookies spread that is usually the reason. Hope that helps.
Lia says
Just wondering after making the dough if it’s best to make right away or can the dough be stored in fridge ? Thanks!
Rosemary says
Hi Lia, with this dough you can make it right away or refrigerate it for an hour or so it really doesn’t need it though.
Charm says
I’m SO happy I can make these at home! i’ve only tried your mama’s recipe so far, but I fully intend to try the other ones you have here!
I made your recipe as-is….minus the sifting. When we moved, I forgot that I got rid of my sieve! So I whisked and mixed my dry ingredients the best I could (obviously not the same)….and it still came out scrumptious! If you’re looking for a chocolate-chip cookie dough consistency, you’ll wonder what you’re doing wrong. Nothing’s wrong! Those who said it was crumbly or dry (like wet sand, but not as fine) are correct. The person who said it will come together when kneaded….ALSO correct! So keep going and start kneading the dough and you’ll see that it’s got enough butter. The flour to butter ratio is perfect because you really do want that melt-in-your-mouth consistency after baking. And it definitely MELTS IN YOUR MOUTH! We are a family of 5, and all of my kids thoroughly enjoyed these! My husband “liked” them, but he’s strange and doesn’t like the melt in your mouth feeling. Then again, his mom and sister like crunchy chocolate chip cookies, so….. *shrugs*. He DID say that he think’s these would be great with milk though. (He had just gotten comfortable on the couch after work, and my 6 year old gave him one to try. Maybe laying down isn’t the best time to eat anything that melts in your mouth. Who knows!) Either way, thank you for sharing your shortbread recipes! We ended up eating ALL of the shortbread cookies, so I’m currently baking your almond crescent cookies now! (BTW…I may have made my cookies too big, because I don’t think I got as many cookies as mentioned. Will have to use my smaller cookie cutters next time.
Rosemary says
Thanks so much Charm, so glad you, the kids and almost your husband liked the cookies. Yes nothing like shortbread in my opinion. Take care and Merry Christmas.