Shortbread Cookies – 5 Ingredients
These easy shortbread cookies are buttery, crisp cookies that melt in the mouth. This recipe needs just 5 ingredients you probably have in your pantry and takes no more than 15 minutes to make. There is no need to chill the dough or remove the stand mixer.
This is an old classic cookie recipe that I have been making for years. As a kid, I loved them and now, my kids love them too. Ziv and I often enjoy these for an afternoon tea during the year.
During the Christmas holiday I color them in red and green and add them to my holiday cookie platter. I also make these with chocolate.
These are light and airy made with butter and cornstarch which gives them that crumbly texture. Also, we use powdered sugar which makes them easier to cream. And since we don’t need to chill the cookie dough you can make 32 cookies in less than 30 minutes. In addition, these are eggless which means they are great gifts to everyone.
Ingredients and substitutes
- Butter – It’s best to use white butter for this recipe so the dough is white (see in the video). White butter can be easily found in supermarkets these days. Also, I prefer unsalted butter over one with salt. And yet, if salted butter is all you have – go ahead and use it.
- Powdered sugar – This helps with a nice creamy texture and melt in the mouth, smooth not a grainy texture. You can use the same amount of regular sugar just make sure you cream it a bit longer until it’s almost dissolved.
- Cornstarch – That crisp melt in the mouth sensation you get with shortbread cookies usually comes from adding a starch such as rice flour or cornstarch. Because they really soak up all the moisture in there. If you can’t find cornstarch, you can use an equal amount of rice flour instead.
- Vanilla – Normally, you can use regular vanilla extract. And yet, since we want to keep the dough as white as possible using clear vanilla would help. If you don’t have clear vanilla another great flavor to use with these cookies is a rose extract.
Step by step instructions
- Preheat the oven to 170 C/340 F.
- In a bowl using a spatula or whisk, cream butter for a minute. Then, add the powdered sugar (confectioners sugar).
- Add the vanilla or (rose) flavoring. Followed by the flour and cornstarch. Combine well and shape into a ball.
Tip – All flour absorbs moisture differently. So, if necessary add one to two teaspoons of water if the dough is dry. - Make 32 cookies – Divide dough into four and each into another four. Continue to divide until you have 32 pieces.
Tip – I like small shortbread cookies but you can also make these fewer and bigger in size - Roll each piece of dough into a ball and flatten it on the palm of your hand. Gently dap the flat cookie into granulated sugar.
- Place on a baking tray (baking sheet). Bake for about 10 to 12 minutes.
- Cool in the tray for 5 minutes. Then, cool completely on a cooling rack (wire rack) before you store in a cookie jar or an airtight container.
Frequently asked questions
Most cookies are best in the first few days of baking. However, shortbread cookies do have a longer shelflife. These cookies will keep well at room temperature for about 2 weeks. You can also freeze them for up to 3 months.
Shortbread cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking. And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
You certainly can. I wanted to keep these cookies white so I omitted any color from the spices. But, 1/2 tsp cinnamon, gingerbread spice, chai spice would work. You can even add 1/2 cup finely chopped nuts. You may need to add a tablespoon of water to bring the dough together if you add nuts.
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Easy Shortbread Cookies
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Video
Ingredients
- 8 oz (226 g) Unsalted butter ( room temperature)
- ½ cup (60 g) Powdered sugar
- 1 ¾ cup (220 g) All purpose flour
- ⅓ cup (40 g) Cornstarch
- 1 tsp Vanilla extract ((try clear vanilla) )
- ¼ cup (50 g) Sugar ((for coating – optional))
Instructions
- Preheat the oven to 170 C/340 F.
- Add the vanilla or (rose) flavoring. Followed by the flour and cornstarch. Combine well and shape into a ball. Tip – all flour absorbs moisture differently so if necessary add one to two tsp of water if the dough is dry.
- Make 32 cookies – Divide dough into four and each into another four. Continue to divide until you have 32 pieces. Tip – I like small shortbread cookies but you can also make these fewer and bigger in size
- Roll each piece of dough into a ball and flatten it on the palm of your hand. Gently dap the flat cookie into granulated sugar.
- Place on a baking tray. Bake for about 10 to 12 minutes.
- Cool in the tray for 5 minutes then cool completely on a cooling rack before you store in a cookie jar.
Recipe Notes & Tips
- Make sure the butter is room temperature before you start creaming otherwise you will have small little lumps that take forever to cream
- Powdered sugar works better for this recipe because it adds to that crumbly shortbread texture as well as easy smooth creaming
- You can make the dough up to 3 days ahead. Wrap well and keep it in the fridge until ready to use.
- You can add 1/2 tsp of spice to these cookies – try cinnamon, gingerbread, chai spice, 1/4 tsp nutmeg
- You can also add up to 1/2 cup finely chopped nuts to this recipe
- If the dough is too crumbly when working, just add a few tablespoons of water to shape it into a ball.
- This dough can be rolled and cut into shapes.
- You can even roll the dough, cut it into rectangles and dock the top with the tings of a fork for a classic shortbread cookie
- These bake quickly. Depending on the thickness these take about 8 to 10 minutes but if you like them crisper with a nutty flavor by all means bake them up to 12 minutes.
- These are delicate cookies so store them stacked well and avoid too many movements (or you may end up with crumbles after a long trip)
- If you plan to send these as gifts, wrap them in individual parchment paper for presentation.
- You can also dip these in chocolate – I like to dip half the cookie in melted chocolate and sprinkle some chopped nuts.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Hello, Is cornflour same as cornstarch used in the recipe?
Yes, Vani, Cornstarch and Cornflour are the same product – just different names
I love shortbread. But I wanted to know if these are crisp or soft cookies. I like crisp as i like to dip them. I also love no chill.
Hey Sandy, these are crisp but they crumble easily similar to the butter cookies. They are not soft. I hope that helps.
Shortbread cookies can sometimes be pretty bland, but I bet these are delicious with the almond. I love almond flour in baked goods!
These are absolutely amazing with the almonds