There’s something wonderfully comforting about a batch of homemade shortbread cookies. They’re soft, crumbly, and deliciously buttery—the kind of cookie that melts on your tongue and leaves behind a gentle sweetness that lingers. What makes these cookies special isn’t fancy ingredients or complicated steps, but rather their sheer simplicity and the perfect balance of just three key components: butter, sugar, and flour.
This recipe is ideal whether you’re a beginner baker or someone looking for a no-fuss, delicious treat. The dough comes together quickly, the ingredients are pantry staples, and the final result is elegant enough to serve for guests or as a thoughtful homemade gift.
Let’s dive into the step-by-step process of making the best homemade butter shortbread cookies from scratch.
⭐ Why You’ll Love These Cookies
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Foolproof: Only a few basic ingredients and minimal prep.
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Melt-in-your-mouth texture: Thanks to the addition of cornflour, the texture is light and tender.
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Perfect for any occasion: Great for holidays, tea time, or simple everyday indulgence.
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Customizable: Use cookie cutters to shape them however you like, or keep them rustic.
📝 Ingredients
You only need five ingredients, and you likely already have them at home:
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75 g (2.6 oz) granulated sugar – Fine white sugar works best for a smooth dough.
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150 g (5.3 oz) cold butter – Unsalted is ideal. Make sure it’s cold but soft enough to mix.
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150 g (5.3 oz) all-purpose flour – Gives the cookies structure.
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75 g (2.6 oz) cornflour (or cornstarch) – Adds tenderness and that signature melt-in-your-mouth crumb.
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1 pinch of salt – Enhances the flavor and balances the sweetness.
🧈 The Secret to Perfect Shortbread Cookies
The key to making perfect shortbread is all about balance. Traditionally, shortbread uses a 1:2:3 ratio of sugar, butter, and flour. This recipe follows that classic formula but enhances the texture by substituting part of the flour with cornflour for extra tenderness.
👩🍳 Step-by-Step Instructions
1. Combine the Dry Ingredients
Start by sifting or whisking together the all-purpose flour, cornflour, and a pinch of salt in a medium bowl. This ensures everything is evenly distributed and free of lumps. Set the bowl aside while you prepare the wet ingredients.
2. Cream the Butter and Sugar
In a large mixing bowl, add the cold butter and the granulated sugar. Use a wooden spoon or silicone spatula to gently cream them together until you get a smooth, pale mixture. You don’t need to whip air into the butter like you would with cakes—just mix until combined into a creamy texture.
💡 Tip: If your kitchen is warm and the butter becomes too soft, place the bowl in the fridge for a few minutes to firm it up again.
3. Add the Flour Mixture
Gradually sift the dry ingredients into the butter-sugar mixture in two or three parts. Stir gently with a wooden spoon after each addition. At first, the dough will appear dry and crumbly—this is perfectly normal. Don’t panic! Keep gently stirring until you’ve added all the flour.
4. Bring the Dough Together
Turn the crumbly dough onto a clean work surface. Using your hands, gently press and squish the crumbs together until they form a solid ball of dough. Avoid kneading or over-mixing—the more you work the dough, the more gluten develops, which can make the cookies tough.
💡 Pro Tip: This is a delicate dough. You’re aiming to press it into shape rather than knead it like bread.
5. Roll Out the Dough
Once your dough has come together, roll it out gently to about 1 cm (⅓ inch) thickness. If the dough sticks to your rolling pin, either dust it lightly with flour or place a sheet of parchment paper over the dough and roll on top of that.
If the dough feels too soft or sticky, let it rest at room temperature for 6–10 minutes before rolling again.
6. Cut Out Cookie Shapes
Use your favorite cookie cutters to cut out shapes. Classic rounds, hearts, stars—anything works! Carefully transfer each cut-out cookie to a parchment-lined baking sheet using a spatula or butter knife to avoid breaking them.
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