I used one unconventional pantry swap to create Perfect Shortbread Cookies with an unexpectedly delicate, melt-in-your-mouth crumb.

Jump to Recipe

I fell into shortbread lately and honestly it surprised me. These are my idea of Perfect Shortbread Cookies: tender edges, a buttery center, and a crumb that almost melts.

I rely on lots of unsalted butter and good all purpose flour so the taste stays clean and pure, not masked by anything else. Folks ask about Eggless Shortbread or Chewy Shortbread Cookies all the time but this version keeps a quiet, classic charm.

It also sits near the top of my list of Cookies Made With Butter. I wont give the method here, but one tiny tweak changes everything.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter gives rich flavor, lots of fat, helps tender texture, melts well
Granulated sugar provides sweetness and carbs, no fiber, so eat in moderation, fast energy
All purpose flour is mostly carbs, small protein, gives structure but can make cookies dense, refined
Cornstarch adds extra tenderness and delicate crumb, mostly starch, no nutrients, soft
Sea salt enhances sweetness and flavor, tiny mineral amounts, not healthy in excess, balances
Vanilla extract gives aroma and depth, almost no calories, makes cookies taste rounded, nice
Turbinado or coarse sugar adds crunch and sparkle, more molasses flavor, still mostly sucrose, pretty

Ingredient Quantities

1 cup (227 g) unsalted butter, softened

1/2 cup (100 g) granulated sugar

2 cups (240 g) all purpose flour

2 tbsp (16 g) cornstarch, for extra tender crumb, optional

1/4 tsp fine sea salt or a pinch

1 tsp vanilla extract, optional but nice

turbinado or coarse sugar for sprinkling, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat; measure flour by spooning into the cup and leveling it so you dont get too much.

2. In a mixing bowl, cream 1 cup (227 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar until pale and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.

3. Mix in 1 tsp vanilla extract, if using, until combined.

4. Whisk together 2 cups (240 g) all purpose flour, 2 tbsp (16 g) cornstarch (optional, for extra tender crumb), and 1/4 tsp fine sea salt; add the dry mix to the butter in two additions on low speed and mix just until the dough comes together. Dont overmix or youll get tough cookies.

5. Turn the dough out onto the counter, press into a flat disk, wrap in plastic and chill 30 to 45 minutes until firm enough to handle but still pliable. If short on time you can chill 15 minutes and roll more gently.

6. On a lightly floured surface roll dough to about 1/4 inch (6 mm) thickness for tender cookies; cut with cookie cutters or a knife. Or press dough into a 9×5 loaf pan, chill and slice for slice-and-bake shortbread.

7. Place shapes on the prepared sheet 1 inch apart, prick each cookie a few times with a fork if you want the classic look and to prevent puffing, then sprinkle lightly with turbinado or coarse sugar if using.

8. Bake 12 to 18 minutes in the preheated oven, rotating the sheet halfway, until edges are just turning pale golden and centers look set. Watch closely near the end cause they brown fast.

9. Let cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temp for up to 5 days or freeze dough or baked cookies for longer.

Equipment Needed

1. Rimmed baking sheet, lined with parchment paper or a silicone mat (prevents sticking and helps even browning)
2. Large mixing bowl plus a small bowl for the dry mix, youll want space to cream and fold without a mess
3. Stand mixer or good hand mixer, or a sturdy wooden spoon if youre ready for an arm workout — mix gently so you dont overwork the dough
4. Measuring cups and spoons (spoon flour into the cup and level it so you dont pack too much)
5. Rubber spatula, for scraping the bowl down cleanly
6. Whisk, to blend the flour, cornstarch and salt evenly
7. Rolling pin or a clean wine bottle, and a lightly floured surface for rolling to about 1/4 inch thickness
8. Cookie cutters or a sharp knife, plus a 9×5 loaf pan if you want slice-and-bake shortbread instead
9. Fork for docking the cookies and a small sieve or spoon if you plan to sprinkle turbinado sugar
10. Plastic wrap for chilling the dough, and a wire cooling rack to cool the baked cookies completely

FAQ

Q: Can I skip the cornstarch? A: Yes, it's optional. Cornstarch makes the crumb extra tender and a bit more melt-in-your-mouth, but the cookies will still be classic shortbread without it.

Q: How soft should the butter be? A: Softened not melted. Press with your finger, it should dent easily and spring back slowly. If it's too soft the dough'll spread, too cold and it wont come together.

Q: Why did my cookies spread or turn greasy? A: Usually butter was too warm or dough got too hot before baking. Chill the dough 20 to 30 minutes, and bake on a preheated sheet. Oven temperature that runs cool can also cause extra spread.

Q: How do I shape them best slice and bake or roll and cut? A: Both work. For even rounds, roll into a log, chill, then slice. For pretty shapes, chill a disk, roll between sheets of parchment and cut. Keep dough cold for clean edges.

Q: How should I store them and how long do they last? A: Store in an airtight container at room temp up to 5 days. For longer keep, freeze baked cookies up to 3 months, or freeze shaped dough logs and slice/bake straight from frozen with an extra minute or two.

Q: Can I add flavors or toppings? A: Totally. Vanilla is lovely, a little lemon or orange zest brightens them, or sprinkle turbinado sugar before baking for crunch. Avoid adding wet mix ins or eggs, that changes the classic texture.

Perfect Shortbread Cookies (tender & Buttery) Recipe Substitutions and Variations

Unsalted butter: swap with salted butter at the same weight (1 cup / 227 g) and skip the added salt — same texture, just a bit saltier.
Granulated sugar: swap with confectioners’ sugar (powdered) by weight (use 100 g), it makes the shortbread extra tender and melt-in-your-mouth, but reduce any added cornstarch since powdered sugar already contains some.
All purpose flour: use cake flour for an even more tender crumb. To make a quick sub from APF, for each cup remove 2 tbsp flour and stir in 2 tbsp cornstarch (so for 2 cups remove 4 tbsp AP and add 4 tbsp cornstarch).
Cornstarch (optional): replace with arrowroot or potato starch 1:1 by weight, or just omit it and add the same weight in flour if you dont have a starch handy (cookies will be slightly less delicate).

Pro Tips

1) Use the butter temp trick. If the butter is way too soft your cookies will spread and be greasy, if it’s rock hard they’ll crack when you roll. Press it into a flat disk and chill a little so it’s firm but pliable, or if you’re in a hurry nuke it in super short bursts and check often.

2) Cornstarch really is magic for shortbread, it makes them melt in your mouth. Dont add a ton though or they get cakey, a little goes a long way. You can also sift the dry mix together so the cornstarch disperses evenly and you wont get weird lumps.

3) Roll and cut with less drama: roll the dough between two sheets of parchment so nothing sticks and you’ll keep the surface clean, use a straight edge or ruler as a guide so all the cookies bake evenly. If your cutters drag, chill the whole tray briefly before moving to the oven.

4) Finish and storing hacks. Press coarse sugar gently so it sticks and gives crunch, and watch for the first hint of color at the edges cause thats when to pull them. To keep them fresh put a slice of bread in the container with cooled cookies it helps soften them if they get a bit dry, or freeze shaped dough on a tray then bag for quick future baking.

Perfect Shortbread Cookies (tender & Buttery) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I used one unconventional pantry swap to create Perfect Shortbread Cookies with an unexpectedly delicate, melt-in-your-mouth crumb.

Servings

servings

Calories

123

kcal

Equipment: 1. Rimmed baking sheet, lined with parchment paper or a silicone mat (prevents sticking and helps even browning)
2. Large mixing bowl plus a small bowl for the dry mix, youll want space to cream and fold without a mess
3. Stand mixer or good hand mixer, or a sturdy wooden spoon if youre ready for an arm workout — mix gently so you dont overwork the dough
4. Measuring cups and spoons (spoon flour into the cup and level it so you dont pack too much)
5. Rubber spatula, for scraping the bowl down cleanly
6. Whisk, to blend the flour, cornstarch and salt evenly
7. Rolling pin or a clean wine bottle, and a lightly floured surface for rolling to about 1/4 inch thickness
8. Cookie cutters or a sharp knife, plus a 9×5 loaf pan if you want slice-and-bake shortbread instead
9. Fork for docking the cookies and a small sieve or spoon if you plan to sprinkle turbinado sugar
10. Plastic wrap for chilling the dough, and a wire cooling rack to cool the baked cookies completely

Ingredients

1 cup (227 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 cups (240 g) all purpose flour
2 tbsp (16 g) cornstarch, for extra tender crumb, optional
1/4 tsp fine sea salt or a pinch
1 tsp vanilla extract, optional but nice
turbinado or coarse sugar for sprinkling, optional

Directions

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat; measure flour by spooning into the cup and leveling it so you dont get too much.
In a mixing bowl, cream 1 cup (227 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar until pale and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.
Mix in 1 tsp vanilla extract, if using, until combined.
Whisk together 2 cups (240 g) all purpose flour, 2 tbsp (16 g) cornstarch (optional, for extra tender crumb), and 1/4 tsp fine sea salt; add the dry mix to the butter in two additions on low speed and mix just until the dough comes together. Dont overmix or youll get tough cookies.
Turn the dough out onto the counter, press into a flat disk, wrap in plastic and chill 30 to 45 minutes until firm enough to handle but still pliable. If short on time you can chill 15 minutes and roll more gently.
On a lightly floured surface roll dough to about 1/4 inch (6 mm) thickness for tender cookies; cut with cookie cutters or a knife. Or press dough into a 9×5 loaf pan, chill and slice for slice-and-bake shortbread.
Place shapes on the prepared sheet 1 inch apart, prick each cookie a few times with a fork if you want the classic look and to prevent puffing, then sprinkle lightly with turbinado or coarse sugar if using.
Bake 12 to 18 minutes in the preheated oven, rotating the sheet halfway, until edges are just turning pale golden and centers look set. Watch closely near the end cause they brown fast.
Let cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temp for up to 5 days or freeze dough or baked cookies for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.