Name: Classic Shortbread – The Best Buttery Cookie You’ll Ever Make
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: Scottish
Ingredients: 3 sticks (1 1/2 cups) unsalted butter, at room temperature – provides rich flavor and tender texture; 3 cups all-purpose flour – creates structure while keeping the shortbread light; 6 tablespoons cornstarch – adds a melt-in-your-mouth crumb; 1/4 teaspoon fine salt – balances sweetness and enhances flavor; 3/4 cup granulated sugar – sweetens and adds golden color

There’s something timeless about Classic Shortbread — the perfect balance between buttery richness and delicate crumble. This Scottish-inspired cookie is simple, elegant, and incredibly satisfying, making it ideal for holidays, tea time, or as a sweet homemade gift. With only a few pantry staples, Classic Shortbread delivers that melt-in-your-mouth texture and golden hue that defines perfection in simplicity.

Why You’ll Love This Classic Shortbread

Classic Shortbread is celebrated for its crisp yet tender texture and its pure, buttery flavor. Thanks to a touch of cornstarch, this recipe achieves a crumbly, melt-away consistency that sets it apart from other butter cookies. Whether you’re baking for guests, holiday tins, or your own afternoon indulgence, this recipe’s easy technique ensures bakery-quality results every time.

Other perks include:

Simple ingredients: You probably have everything you need in your pantry.
Effortless prep: Just mix, press, cut, and bake — no fancy tools required.
Perfect for gifting: The sturdy texture travels well and stores beautifully.

Ingredients for the Best Classic Shortbread

• Unsalted Butter: Provides the signature richness and tender crumb. Room temperature butter ensures a smooth, creamy dough.
• All-Purpose Flour: Creates the structure while keeping the shortbread light and crumbly.
• Cornstarch: Adds that extra “melt-in-your-mouth” quality to each bite.
• Fine Salt: Balances the sweetness and enhances flavor depth.
• Granulated Sugar: Sweetens and gives the shortbread its delicate golden color.

Ingredient Swaps and Variations

• Salted Butter: You can use salted butter and simply omit added salt — it delivers a slightly more savory edge.
• Vanilla Extract: Add 1 teaspoon for a fragrant note that complements the buttery base.
• Brown Sugar: Substituting part of the granulated sugar gives a deeper, caramelized flavor.
• Gluten-Free Flour Blend: Works well for those avoiding gluten; just make sure to include cornstarch for the right texture.

Step-by-Step Instructions for Classic Shortbread

Preheat and Prepare: Heat your oven to 325°F (163°C). Grease and line a 9×12½-inch jelly roll pan with parchment, then butter the paper for easy release.
Mix the Dry Ingredients: In a bowl, whisk together flour, cornstarch, and salt. This step ensures even distribution and prevents clumping.
Cream Butter and Sugar: Using an electric mixer, beat butter and sugar on medium speed for 5–7 minutes until light and fluffy. This incorporates air, giving your Classic Shortbread its delicate texture.
Combine Wet and Dry: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined — overmixing can make the dough tough.
Shape the Dough: Spread the dough evenly in the prepared pan. Cover with plastic wrap and press down gently to smooth the surface. Remove wrap.
Score and Decorate: Cut the dough into 1×3-inch bars and prick the tops with a fork for a traditional look that helps release steam during baking.
Bake: Bake for 60–70 minutes, rotating the pan halfway through. The shortbread should be evenly golden, especially around the edges.
Cool and Cut: Let the shortbread rest for 5 minutes, then recut along the lines. Lift bars carefully to a wire rack and cool completely.

Expert Tips for Perfect Classic Shortbread

Don’t rush the creaming: Creaming butter and sugar thoroughly ensures the right texture.
Measure flour accurately: Spoon it into the cup and level it off; too much flour will make the cookies dry.
Avoid overbaking: Once the edges are golden, remove them — they’ll continue to firm as they cool.
Cool before storing: Moisture from warm cookies can make them soft. Let them cool fully before transferring to airtight containers.
Storage: Keep Classic Shortbread in an airtight tin for up to five days. For long-term storage, freeze baked cookies for up to a month.

Delicious Pairings and Flavor Twists

Classic Shortbread pairs beautifully with tea, coffee, or even a scoop of vanilla ice cream. Here are some creative ways to customize your batch:

• Chocolate-Dipped Shortbread: Dip one end in melted dark or white chocolate and let it harden for a sophisticated touch.
• Lemon Shortbread: Add a teaspoon of lemon zest for a bright, citrusy note.
• Almond or Pecan Shortbread: Mix finely chopped nuts into the dough for a nutty aroma.
• Holiday Spice Variation: Blend in a pinch of cinnamon or nutmeg for a festive flavor.

The History and Charm of Classic Shortbread

Originating from Scotland, Classic Shortbread was once a luxurious treat reserved for holidays and celebrations. Its rich, buttery flavor symbolized indulgence and hospitality. Over time, it became a staple across the globe, loved for its simplicity and perfect balance of crispness and tenderness. Today, it remains a timeless favorite — proof that sometimes, the best recipes are the simplest.

Final Thoughts

Classic Shortbread is a baking essential that proves elegance lies in simplicity. With its buttery base, tender crumb, and effortless preparation, this recipe is sure to become a family favorite. Whether served at a holiday party or savored with afternoon tea, these golden cookies never fail to impress.

Enjoy the magic of Classic Shortbread — a timeless cookie that transforms basic ingredients into pure comfort and delight.

Conclusion

Classic Shortbread stands as a testament to the beauty of simplicity in baking. With just a handful of ingredients — butter, sugar, flour, and a touch of cornstarch — this timeless recipe yields a cookie that’s both delicate and indulgent. Its crumbly, buttery texture pairs perfectly with tea, coffee, or as part of a festive dessert platter. Whether you’re a seasoned baker or just starting out, Classic Shortbread is a recipe you’ll return to time and again for its reliability, flavor, and elegant presentation.

The next time you crave something sweet yet refined, skip the store-bought options and bake a batch of Classic Shortbread at home — the rich aroma and tender bite will remind you why this classic never goes out of style.

Frequently Asked Questions About Classic Shortbread

1. Why is my Classic Shortbread too crumbly?

If your Classic Shortbread dough feels overly dry or the baked cookies crumble too easily, it’s likely due to too much flour or not enough creaming of the butter and sugar. Always measure flour carefully by spooning it into the measuring cup and leveling it off, and make sure the butter is soft but not melted before mixing.

2. Can I make Classic Shortbread ahead of time?

Absolutely. Classic Shortbread actually improves in flavor after a day or two as the butter fully settles. You can prepare the dough up to 3 days in advance and refrigerate it tightly wrapped. When ready to bake, press the dough into the pan, score, and proceed as directed.

3. Can I freeze Classic Shortbread?

Yes. Both unbaked and baked shortbread freeze beautifully. For unbaked dough, wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before baking. Baked Classic Shortbread can be frozen in airtight containers for up to a month — simply thaw at room temperature before serving.

4. How do I know when Classic Shortbread is done baking?

Classic Shortbread is ready when the edges are light golden and the center is set but still pale. Overbaking can lead to a dry texture. Aim for a bake time of about 60–70 minutes at 325°F, depending on your oven. The cookies will firm up as they cool, so remove them while they’re still slightly soft in the center.

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