Buttery Crumbly Shortbread Cookies (Printable)

Buttery, crumbly shortbread with a delicate texture, ideal for teatime or sweet snacking.

# 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

# Step-by-Step:

01 - Set the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
03 - Sift in the all-purpose flour, cornstarch, and sea 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 - Use a sharp knife to score the dough into wedges or fingers, then lightly prick each piece with a fork.
06 - Bake for 22 to 25 minutes until the edges turn pale golden; avoid browning.
07 - Allow the shortbread to cool in the pan for 5 minutes before cutting along scored lines. Cool fully on a wire rack before serving.

# Expert Advice:

01 -
  • They melt in your mouth without being fussy—no egg, no vanilla required, just pure butter and grain.
  • Baking them fills your kitchen with a smell that makes everyone wander in asking what you're making.
  • You can have them ready in under an hour, which means you're never far from teatime cookies.
02 -
  • Don't skip cooling them in the pan—trying to move them too soon breaks them into crumbles.
  • The edge color is your timer, not the center; pale edges mean perfect texture inside.
03 -
  • Use a bench scraper or offset spatula to score the dough cleanly—a dull knife crumbles the edges.
  • If your butter is too soft, the dough gets greasy; too cold and it won't cream smoothly, so aim for that in-between state.
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