Buttery Crumbly Shortbread Cookies (Printable Version)

Buttery, crumbly shortbread with melt-in-mouth texture, ideal for tea time or a delightful snack.

# 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

# Cooking Steps:

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

# Expert Advice:

01 -
  • They're buttery and crumbly in a way that feels indulgent without being heavy, perfect for tea or midnight moments alone.
  • The whole thing takes less time than you'd expect, and you'll have 24 cookies that somehow disappear faster than you planned.
  • Once you master the basic version, you can twist it however you like—citrus, chocolate, or left completely pure.
02 -
  • Overmixing the dough is the one true enemy—it develops gluten and makes them tough instead of tender, so use a light hand and stop the moment the dough comes together.
  • If your cookies crumble when you cut them, they either baked too long or came off the heat just a hair too early; next time, pull them out when the edges are barely golden and the center still looks pale and set.
03 -
  • Measure flour by weight whenever possible—22 grams per ounce is the standard—because scooping and leveling can pack the flour and make your cookies dense.
  • If your butter is still too cold when you start, the creaming step takes forever and the cookies turn out tougher; let it sit on the counter for 20 minutes before you begin.
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