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Learn how to make the best buttery shortbread cookies with just 5 ingredients. Discover the secret to the perfect shortbread cookie recipe, tips for refrigerating dough, and common mistakes to avoid for bakery-worthy results every time.

baked shortbread cookies on a cutting board

Shortbread cookies are a timeless classic, loved by many for their simple, buttery flavor and crumbly texture. With just five ingredients—butter, powdered sugar, cornstarch, flour, and a hint of vanilla or almond extract—this traditional recipe is perfect for anytime you crave a lightly sweet treat.

In this post, I’ll share all the secrets to making our shortbread cookie recipe, including tips for handling the dough and common mistakes to avoid. Make them, then try them with your afternoon coffee or tea. They also make great Christmas cookies when cut into festive shapes.

What is the secret to good shortbread cookies?

The secret to a good shortbread cookie recipe lies in three key factors: high-quality butter, a balance of ingredients and chilling the dough.

Butter is the star ingredient, so choose a premium butter for the richest flavor and best results. The butter should be at room temperature, between 65-70ºF. Not at all melted!
Because this recipe contains a lot of butter, you need at least the same amount of flour as butter to get the proper results. We add cornstarch in with the all-purpose flour so which keeps the cookie soft and tender, just like in our easy chocolate chip cookies!
Chilling the dough is important for preventing spreading and achieving that signature crumbly bite that you know and love in classic shortbread cookies.

Ingredients Needed

There are just 5 ingredients in shortbread cookies:

ingredients in shortbread cookies on a table

Vanilla extract, almond extract or even our favorite princess cake and cookie emulsion from our sugar cookie recipe all are good in this recipe. I’m partial to almond extract, but vanilla is traditional!
I use salted butter, but if you use unsalted butter, add ½ teaspoon salt.
Not too many cookies call for powdered sugar, but its what gives this cookie such a light sweetness and soft texture.
This recipe will work best if you use a kitchen scale to weigh the ingredients. That way your cookies will be consistent.
You’ll notice there are no leavening agents (baking soda or powder) in this recipe. It’s not a mistake. You don’t need them for shortbread.

✨ See the recipe card below for full ingredients and amounts. ✨

How to Make Shortbread Cookies

In a large bowl, use an electric mixer to cream the butter and sugar together, about 2-3 minutes. Add in the vanilla or almond extract and mix again. You can also use a stand mixer with the paddle attachment to mix the shortbread dough.

Add the flour and cornstarch. Mix again on medium speed until all of the flour is mixed in.

flour over creamed butter and sugar in a bowl

shortbread cookie dough batter in a bowl

Use your hands to form the cookie dough into a ball. On a floured surface, use a rolling pin to roll the dough to 1/4-inch thick.

cookie dough on a piece of parchment paper with flour on top

shortbread cookies cut into rectangles on parchment

Use cookie cutters to cut shapes, or use a knife to cut rectangles or squares.
Place the shapes on the prepared pan. Place in the fridge for 30 minutes.
Preheat the oven to 325ºF. Bake for 18-20 minutes, just until the cookies are set and lightly golden on the very edges. The exact time will depend on how large the cookie shapes are.
Allow to cool completely on the pan for 5 minutes, then move to a wire rack to cool completely.

unbaked cookie shapes on parchment paper

Common Mistakes to Avoid When Making Shortbread

Using the Right Temperature Butter: Make sure your butter is at room temperature but not melted for easier mixing and a smoother dough.
Overmixing the Dough: Overworking the dough can lead to tough cookies. After you add the flour, mix just until the ingredients come together.
Skipping the Refrigeration Step: As mentioned above, this step is critical for texture and shape in our shortbread cookie recipe.
Overbaking: Shortbread cookies should be lightly golden, not browned. Keep a close eye on them in the final minutes of baking.
Ignoring Precision: Measuring your ingredients by weight can help ensure the perfect balance of flour, butter, and sugar.

a stack of shortbread cookies on a table

Our shortbread cookie recipe is incredibly versatile and can be customized to any occasion or flavor preference. Here are a few ideas to make them your own:

Press a fork or a textured glass into the dough for decorative patterns.
Swap vanilla extract for almond, lemon, or orange extract for a different flavor profile. Or mix in finely grated orange zest (or lemon) to brighten this shortbread cookie recipe. And try our lemon shortbread cookies.
Sprinkle the cookies with granulated sugar or coarse sanding sugar before baking for a touch of sparkle and crunch.
Drizzle cooled cookies with melted chocolate or dip them halfway into chocolate for an elegant finish. Chocolate shortbread is kind of amazing.
Add finely chopped nuts, such as pecans or almonds, for a nutty twist. Mix in mini chocolate chips or dried fruits like cranberries or cherries. Try our white chocolate cranberry shortbread cookies or candied cherry shortbread cookies.
Use cookie cutters to create fun shapes for holidays or special occasions.
Roll the dough in a lot about 2″ in diameter. Wrap in plastic wrap, then freeze. Cut 1/4″ thick slices and bake. This is an easy alternative to rolling out dough!

Storage Instructions

At Room Temperature: Store cookies in an airtight container at room temperature for up to one week.
In the Freezer: Shortbread cookies freeze well. Place them in a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be frozen for up to three months. Thaw at room temperature before serving.

Next, try our spice cake candies and our raspberry thumbprint cookies!