These soft & chewy Shortbread Cookies are SO simple to make! Classic, versatile and just sweet enough (without being too sweet) & extra buttery! Top with icing or homemade jam! Enjoy alongside my sugar cookies, pumpkin cookies or my homemade Snickerdoodles!
“I don’t like chocolate in my cookies,” said no one ever. Well, that may have been the argument last time, but ever since I made these shortbread cookies…
Watch out chocolate chip – there is a new cookie in town who’s getting my MVP award!
The first time I made these, I wasn’t sure why I loved them so much. But, by the time I made batch three, I was hooked! These shortbread cookies are:
- Soft and chewy
- Extra buttery
- So simple to make
- Just sweet enough (without being too sweet)
- Classic, and versatile with jam or icing!
A bit different from Walkers Scottish Shortbread Cookies Recipe
I saw a recipe for Walkers Scottish shortbread cookies that had just 3 ingredients: flour, sugar, and butter.
And that might make a good cookie, but you need just a few more ingredients in order to create a DELICIOUS shortbread cookie.
3 + 3 Ingredients in my Shortbread Cookie Recipe
The ingredient list for my shortbread cookie recipe is super short and you probably already have everything you need to make them:
See? Short and sweet.
And while you CAN use store-bought powdered sugar in lieu of superfine sugar, I recommend making your own because you can control the type of sugar you use. That has been a big deal for us as we’ve been quitting sugar over the years, yet still want to enjoy a treat now and then.
By using coconut sugar and giving it a quick buzz in the blender, we’re able to make our treats a little healthier!
What is the difference between a sugar cookie and a shortbread cookie?
There are other differences too…
- one recipe has cornstarch and the other doesn’t
- one used granulated sugar while the other uses powdered sugar
- one uses egg and the other doesn’t
- one uses baking powder and the other doesn’t
Actually, the more you compare the recipes you see they’re completely different!
Why do you put cornstarch in shortbread cookies?
Adding cornstarch to shortbread cookies makes the finished cookie a bit softer. You’ll notice that most sugar cookie recipes don’t use cornstarch, and they come out crispy.
Crispy cookies aren’t bad, but we want these shortbread cookies to be soft and chewy!
How to Make Butter Shortbread Cookies
Butter shortbread cookies come together really quickly in a stand mixer:
- Cream butter and sugar; add vanilla and beat well.
- Add cornstarch, salt and flour and mix JUST until combined. CHILL 30 MINUTES.
- Scoop, bake and enjoy!
It’s important to note that these butter shortbread cookies require a 30 minute chill time and there’s no way around it. The butter simply melts too quickly at room temperature, and chilling the dough means your cookies don’t spread in the oven.
Secrets to AMAZING Shortbread Cookies (better than Ina Garten!)
After making several batches of these shortbread cookies (which are WAY better than Ina Garten’s, if you ask me), here are some tips I’d like to pass along.
- Superfine sugar. This is a must. Using regular granulated sugar is too heavy for these cookies. We’re going to measure the sugar into a blender and give it a quick whiz to make superfine sugar.
- The dough is crumbly… but it comes together in your hands when you’re shaping the balls. Don’t fall into temptation to add more liquid!
- These cookies don’t spread much. This means that after you roll the dough into balls, you’ll want to press down lightly for a more traditional cookie shape. I use the bottom of a glass for this.
- Freezer-friendly! I intentionally make extra of these and freeze them, so I can sneak a cookie when no one is looking.
- Use silpat mats. These are my absolutely favorite, because they help encourage even cooking and prevent the cookies from burning!
- Cookie Dough Hummus
- Easy Apple Pie Jam
- 3-ingredient Homemade Chocolate Pudding
- Easy No-cook Freezer Strawberry Jam
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These soft & chewy Shortbread Cookies are SO simple to make! They’re classic, but just sweet enough (without being too sweet) & extra buttery!
- Yield: 23 cookies 1x
- Preheat the oven to 350F and line a large baking sheet with a silpat mat.
- In a blender or food processor, process the sugar until it’s superfine like powdered sugar.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together the butter and sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add the vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add the cornstarch, flour and salt and mix on low JUST until combined. The batter may look crumbly, but it will come together when you roll the dough into balls.
- Using a cookie scoop , scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
- When you’ve scooped all the cookies, working with one at a time, roll the double scoop of dough into a ball using the palm of your hands and place it back onto the baking pan. Repeat the process for all the cookies.
- Bake the cookies for 9-11 minutes, or until the edges just start to turn brown. Remove the cookies from the oven and allow them to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.