Buttery Crumbly Shortbread Cookies (Printer-friendly)

Tender, buttery shortbread with a crumbly texture offers a delightful treat any time.

# What You’ll Need:

→ Base Dough

01 - 1 cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - 2 cups all-purpose flour
04 - ¼ cup cornstarch
05 - ¼ teaspoon fine sea salt

# Directions:

01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
03 - Sift in the all-purpose flour, cornstarch, and salt. Mix gently until a soft dough forms without overworking.
04 - Press the dough evenly into an 8x8-inch baking pan, or divide and shape into a ½-inch thick rectangle on the prepared baking sheet.
05 - Use a sharp knife to score the dough into wedges or fingers, then prick each portion lightly with a fork.
06 - Bake for 22 to 25 minutes until edges are pale golden, avoiding browning.
07 - Allow to cool in the pan for 5 minutes, then carefully cut along scored lines. Cool completely before serving.

# Expert Tips:

01 -
  • They taste like pure butter without any fussy flavors getting in the way.
  • The cornstarch is the quiet hero that makes them crumbly and tender instead of cakey.
  • You can have them ready to eat in under an hour, and they keep for days.
02 -
  • Don't overbake—shortbread should look almost underdone when it comes out of the oven, since they firm up as they cool.
  • Room temperature butter is non-negotiable; cold butter won't cream properly, and melted butter makes them greasy and spread too much.
  • The low oven temperature (325°F) is what keeps them pale and delicate instead of crispy and brown.
03 -
  • Use a kitchen scale to measure your ingredients precisely—too much flour is the most common reason shortbread turns out dry.
  • If your dough seems too soft to cut cleanly, refrigerate it for 15 minutes after baking and before cutting for crisp, clean edges.
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