Dessert

Classic Buttery Shortbread Cookies

Baking Cakee Kitchen July 30, 2026

Servings: 24 Total Time: 1 hr 20 mins Difficulty: Easy

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Classic Buttery Shortbread Cookies

Author: Baking Cakee Kitchen Cooking Method: Baking Cuisine: Scottish Courses: Dessert

Difficulty: Easy Prep Time 15 mins Cook Time 35 mins Rest Time 30 mins Total Time 1 hr 20 mins

Servings: 24

Description

Classic Scottish shortbread cookies made from butter, sugar, and flour in the traditional 1:2:3 ratio by weight. Just three core ingredients, no eggs and no leavening.

Ingredients

1 cup (226g) unsalted butter, softened to about 65F (18C)
3/4 cup (95g) powdered sugar, or 100g granulated sugar for more snap
2 cups (250g) all-purpose flour, spooned and leveled
1/4 cup (28g) cornstarch (optional, for a more tender crumb)
1/2 tsp fine salt (omit if using salted butter)
1 tsp vanilla extract (optional)

Instructions

Let the butter sit out until it is soft enough to hold a fingerprint without smearing, around 65F (18C).
Beat the butter and sugar together for about 60 seconds, no longer. You want them combined, not fluffy.
Mix in the vanilla if you are using it.
Whisk the flour, cornstarch, and salt together in a separate bowl.
Add the dry mix in two additions and stop the moment the dough starts clumping. Finish bringing it together by hand.
Press the dough into an 8-inch round or square pan, or roll it 1/2 inch thick for cut-outs.
Prick all over with a fork, right down to the pan, then chill 30 minutes if you have time.
Bake at 325F (163C) for 30 to 35 minutes, until the edges are pale gold. Cut into fingers or wedges while warm, then cool completely in the pan.

Keywords: shortbread cookies, shortbread cookies recipe, classic shortbread

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