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Home » Desserts » Cookies & Bars » Simple Shortbread Cookies – Two Ways

Simple Shortbread Cookies – Two Ways

Last Updated November 8, 2020. Published November 8, 2020 By Rosemary 298 Comments

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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.

shortbread cookies in a holiday bag with 3 sticking out

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?

How to Make them

Beat butter until creamy. Then add a little at a time the sifted icing sugar, corn starch, salt and flour.

beating the butter, sifted flour in a bowl and the dough mixed in a silver mixing bowl

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.

forming the dough ball and rolling and cutting with cookie cutters on a wooden board

Place on a parchment paper lined cookie sheets or an un greased non stick cookie sheet and bake.

cookies cut out on parchment paper lined cookie sheet

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. 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.

shortbread cookies in a holiday bag with 3 sticking out

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 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 is the best flour for Cut out Cookies?

Be sure to use a high protein, at least 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.

4 cookies stacked

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.

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.

So grab your favourite Christmas cookie cutters and start cutting, 10-12 minutes in a low oven is all these Melt in Your Mouth Shortbread Cookies need.

More Shortbread Cookies You May Enjoy!

  • Easy Chocolate Chip Whipped Shortbread
  • Chocolate Hazelnut Shortbread Cookies
  • Lemon Cheesecake Squares
  • Almond Crescent Cookies
  • Coconut Jam Squares

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.

simple and brown sugar shortbread cookies on a red Christmas tree plate

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 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. In our house no one waits for them to thaw!

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!

cookies in a bag

 

4 shortbread cookies stacked
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4.23 from 152 votes

Simple Shortbread Cookies - Two Ways

The Best Simple Shortbread Cookies, the ultimate melt in your mouth cookie. Traditional or brown sugar. Your new Christmas Shortbread recipe.
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 cookies
Calories 100kcal
Author Rosemary Molloy

Ingredients

MY MOM'S SHORTBREAD

  • 1 cup butter softened (225 grams)
  • ½ cup icing / powdered sugar (60 grams)
  • ½ cup corn starch (68 grams)
  • 1 pinch salt
  • 2 cups all purpose flour (260 grams)

MY FRIEND'S SHORTBREAD

  • 1 cup butter softened (225 grams)
  • ½ cup brown sugar (lightly packed) (90 grams)
  • 2 ½ cups all purpose flour (325 grams)
US Customary - Metric

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 add the flour gradually and 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. 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.
  • ** I have received a couple of messages saying my Mom's shortbread doesn't come together and they had to add butter, a lot of butter!  So I just made it again and no extra butter is needed, please note this is a dough that needs to be kneaded not whipped and don't forget the sifting.  It will be crumbly until you start to knead it, then with a little bit of elbow grease you will arrive at the desired dough.  Or you can also bring it together with a stand up mixer. Hope this helps.  Let me know.  Rosemary

*or use the paddle attachment on the mixer until almost combined.

    Nutrition

    Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 189IU | Calcium: 3mg | Iron: 1mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

     

    Updated from November 30, 2014

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      Filed Under: Christmas, Christmas Cookies, Cookies & Bars, Desserts, Most Posts, Thanksgiving

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      1. Stacey says

        December 29, 2020 at 11:45 pm

        5 stars
        Yummmy

        Reply
      2. Bavita says

        December 28, 2020 at 9:14 am

        Forgot to add that my 4 year old simply loves these biscuits as well 😀

        Reply
      3. Bavita says

        December 28, 2020 at 9:12 am

        5 stars
        I tried your mum’s recipe this morning – the biscuits came out absolutely divine!

        Thank you for a great recipe.

        Reply
        • Rosemary says

          December 28, 2020 at 6:04 pm

          Hi Bavita thanks so much, so glad your 4 year old loves them too. Happy New Year.

          Reply
      4. D Bott says

        December 27, 2020 at 7:06 pm

        5 stars
        Best shortbread I’ve ever made.

        Reply
        • Rosemary says

          December 28, 2020 at 6:29 pm

          Thanks so much, so glad you liked it. Happy New Year.

          Reply
      5. John Vallucci says

        December 23, 2020 at 5:18 pm

        5 stars
        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…

        Reply
        • Rosemary says

          December 24, 2020 at 12:04 pm

          Hi John, thanks so much, I loved baking with my kids, glad everyone enjoyed them. Merry Christmas.

          Reply
      6. Laura says

        December 23, 2020 at 2:31 am

        I figured it out. Took a break and started over!

        Reply
      7. Laura says

        December 22, 2020 at 5:55 pm

        I erroneously added 1/2 cup too much flour. Sifting and mixing with spoon done. Anything I can do to make this work? Help.

        Reply
        • Rosemary says

          December 22, 2020 at 7:40 pm

          Hi Laura, add a little more butter until it comes together. Let me know how it goes. Start with a tablespoon or 2.

          Reply
          • Laura says

            December 23, 2020 at 2:58 am

            5 stars
            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.

      8. Kristin says

        December 21, 2020 at 8:13 pm

        5 stars
        Can this be done in a 9×13 tray instead of cutout cookies?

        Reply
        • Rosemary says

          December 21, 2020 at 9:53 pm

          Hi Kristin, I think you could if you wanted. Let me know how it goes.

          Reply
      9. Ruth says

        December 21, 2020 at 7:33 pm

        4 stars
        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

        Reply
        • Rosemary says

          December 24, 2020 at 12:06 pm

          Hi Ruth, it could be you need a bit more butter. Add a tablespoon or two and see how that works out. Merry Christmas.

          Reply
      10. Mez says

        December 21, 2020 at 4:06 am

        5 stars
        Made Mums recipe they turned out lovely thank you for the recipe Merry Christmas to you

        Reply
        • Rosemary says

          December 21, 2020 at 6:57 pm

          Hi Mez, thanks so much, so glad you like them. And Merry Christmas to you too!

          Reply
      11. Tanice says

        December 21, 2020 at 2:38 am

        5 stars
        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

        Reply
        • Rosemary says

          December 21, 2020 at 6:59 pm

          Hi Tanice, thanks so much, so glad you like them. Merry Christmas.

          Reply
      12. Samantha says

        December 21, 2020 at 12:07 am

        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 ?

        Reply
        • Rosemary says

          December 21, 2020 at 8:20 am

          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.

          Reply
      13. Deborah Williams says

        December 20, 2020 at 6:56 pm

        followed recipe. and th cooies totally flattened out to make one ibg square on cookie sheet wonder if its too much butter

        Reply
        • Rosemary says

          December 20, 2020 at 7:51 pm

          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.

          Reply
      14. Lia says

        December 20, 2020 at 6:22 pm

        Just wondering after making the dough if it’s best to make right away or can the dough be stored in fridge ? Thanks!

        Reply
        • Rosemary says

          December 20, 2020 at 7:45 pm

          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.

          Reply
      15. Charm says

        December 20, 2020 at 1:35 am

        5 stars
        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.

        Reply
        • Rosemary says

          December 20, 2020 at 6:56 pm

          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.

          Reply
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