The Best Grandma’s Shortbread Cookies: A Timeless Buttery Family Recipe

Prepare to fall in love with these Grandma’s Shortbread Cookies! These delectable treats are the epitome of buttery, flaky perfection, offering a sweetness that is just right – never overwhelming, always satisfying. Each bite promises a melt-in-your-mouth experience that will transport you back to simpler times. This beloved recipe isn’t just any shortbread; it’s a cherished legacy from my husband’s great-grandmother, a culinary gem that has been lovingly passed down and enjoyed by his family for generations, and now, it’s a treasured part of ours too. We confidently believe this is the absolute best shortbread recipe you will ever encounter!

There’s no denying the universal appeal of classic shortbread cookies. Their enduring popularity is a testament to their simple yet profound deliciousness. For years, families have made them, shared them, and kept the tradition alive, often reserving them as a special treat for Christmas. But the beauty of this particular recipe is that these exquisite cookies aren’t just for the holidays. You can whip up a batch of these anytime you crave a taste of comforting nostalgia. If you’re looking to expand your classic cookie repertoire, be sure to try more of our family-favorite recipes like my Soft Gingersnap Cookies, Soft and Chewy Oatmeal Raisin Cookies, Classic Peanut Butter Cookies, and my No Fail Sugar Cookies! These tried-and-true recipes guarantee delicious results every time.

Why This Is The Best Shortbread Recipe

This Grandma’s Shortbread Cookies recipe stands head and shoulders above the rest, earning its place as a true classic. Here’s why this particular formula works culinary magic:

• Best Shortbread Cookies, Period. This isn’t just any shortbread cookies recipe; it’s a culinary heirloom. Originating from my husband’s great-grandmother, this recipe has been savored by his family for decades – and now by mine too. It’s been refined through generations, leading to what we confidently declare as the absolute best shortbread cookies ever. The consistent praise and the sheer joy these cookies bring are proof of their unparalleled quality and enduring appeal.
• The Secret to Flaky Texture: Shortbread Cookies with Cornstarch. The inclusion of cornstarch is a pivotal element in Grandma’s legendary shortbread. This seemingly small addition makes a dramatic difference, imparting an incredibly flaky texture that distinguishes these cookies from others. Beyond just flakiness, the cornstarch also contributes to that coveted melt-in-your-mouth sensation, ensuring each bite is exquisitely tender and dissolves beautifully on your tongue. It’s the secret weapon for achieving that perfect, delicate crumb.
• Effortlessly Delicious: An Easy Shortbread Recipe. Despite their sophisticated taste and texture, these shortbread cookies are remarkably simple to make. The recipe uses a handful of basic ingredients you likely already have in your pantry, and the steps are straightforward and easy to follow, even for novice bakers. This ease of preparation means you can enjoy these exquisite homemade shortbread cookies without any fuss or complicated techniques.
• A Versatile Base: Turn Them into Twix Cookies! While these buttery cookies are heavenly on their own, their simple yet rich flavor profile makes them an incredible foundation for other desserts. In fact, this perfect shortbread base is the starting point for my incredibly popular Twix Cookies recipe. Imagine transforming these delightful shortbreads into a more elaborate, caramel-chocolate masterpiece! This versatility truly highlights the excellence of Grandma’s recipe.

Essential Ingredient Notes for Perfect Shortbread

Crafting the perfect batch of Grandma’s Shortbread Cookies relies on a few key ingredients and how you treat them. Here’s what you need to know to ensure your shortbread turns out impeccably:

• High-Quality Salted Butter: For this recipe, you’ll need a full pound of butter, which translates to 2 cups or 4 standard sticks/cubes. When it comes to shortbread, butter is not just an ingredient; it is *the* ingredient. Its quality profoundly impacts the final flavor and texture. If possible, opt for a high-quality salted butter. I personally love using Kerrygold butter for its rich flavor and excellent fat content, which truly makes a difference in these buttery shortbread cookies. It’s crucial that your butter is softened to true room temperature; this allows it to cream properly with the sugar, creating a light and airy base for your dough. If using unsalted butter, simply add 1 teaspoon of fine sea salt to the dry ingredients.
• Granulated Sugar: Grandma’s shortbread recipe is perfectly balanced in its sweetness, ensuring the rich butter flavor shines through without being cloying. The granulated sugar is added in stages to the butter, a technique that is vital for achieving the correct creamy consistency. This gradual addition allows the sugar crystals to properly aerate the butter, resulting in a lighter dough. Additionally, a light sprinkling of granulated sugar on top of the cookies before baking gives them a beautiful, subtle golden hue and a delicate crispness.
• All-Purpose Flour: Simple all-purpose flour is all you’ll need for these classic shortbread cookies. There’s no need for specialty flours here. Ensure it’s measured accurately, preferably by weight if possible, to avoid a dense cookie. Spooning and leveling the flour is the next best method to prevent over-measuring.
• The Magic of Cornstarch: This is the secret to making truly old-fashioned shortbread cookies that are incredibly tender and flaky. Adding 1/3 cup of cornstarch to the flour mixture is key. Cornstarch works to inhibit gluten development in the flour, resulting in a more delicate, crumbly texture that melts in your mouth rather than being chewy or tough. It’s the ingredient that gives these shortbreads their signature melt-away quality and ensures they are never dry.

Step-by-Step Guide to Making Grandma’s Perfect Shortbread

Follow these detailed steps to recreate the magic of Grandma’s legendary shortbread cookies in your own kitchen. Precision in creaming the butter and sugar is key to their signature texture.

1. Prepare and Cream the First Batch of Butter and Sugar. Begin by preheating your oven to 375ºF (190ºC) and lining a baking sheet with parchment paper. This ensures your cookies won’t stick and will bake evenly. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 1 cube (which is 1/2 cup) of softened salted butter with 1/4 cup of granulated sugar. Beat these ingredients together on medium speed for a good 2-3 minutes. The mixture should become notably lighter in color, turning pale white, and appear fluffy and well-aerated. This initial creaming sets the foundation for a light and tender shortbread.
2. Incorporate More Butter and Sugar. Next, add another 1/2 cup (1 cube) of softened butter and another 1/4 cup of granulated sugar to the bowl. Continue to beat on medium speed for another 2-3 minutes, until the mixture once again becomes white, light, and thoroughly combined. Use a rubber spatula to scrape down the sides and bottom of the bowl periodically, ensuring all ingredients are fully incorporated and no pockets of unmixed butter or sugar remain.
3. Add the Third Portion. Repeat the process by adding a third cube (1/2 cup) of butter and another 1/4 cup of sugar. Beat on medium speed for 2-3 minutes, patiently allowing the mixture to transform into that characteristic pale white, fluffy state. Don’t rush this step, as proper aeration is crucial for the flaky texture of these shortbreads. Remember to scrape down the sides of the bowl again to maintain consistency.
4. Final Butter and Sugar Addition. Finally, add the last (fourth) cube of butter (1/2 cup) and the remaining 1/4 cup of sugar to the bowl. Beat on medium speed for 2-3 minutes until the entire mixture is consistently white, light, and creamy. A thorough scraping down of the sides of the bowl with your rubber spatula after this final addition ensures a perfectly uniform butter-sugar base.

5. Combine Dry Ingredients. In a separate medium-sized bowl, measure out 4 cups of all-purpose flour and 1/3 cup of cornstarch. Whisk these dry ingredients together thoroughly until they are fully combined. The cornstarch, as mentioned, is critical for achieving the melt-in-your-mouth and flaky texture of these Grandma’s shortbread cookies, so ensure it’s evenly distributed throughout the flour.
6. Gently Incorporate Dry into Wet. With your mixer on low speed, gradually add the flour and cornstarch mixture to the creamed butter and sugar. Mix just until a smooth, cohesive dough forms. Be careful not to overmix at this stage, as overworking the dough can lead to tougher cookies due to increased gluten development. Mix only until the dry ingredients are fully incorporated and the dough comes together.
7. Roll Out and Cut the Dough. Lay a piece of parchment paper on a clean, flat work surface. Transfer the soft shortbread cookie dough onto the parchment. Using a rolling pin, gently roll out the dough until it achieves a uniform thickness of approximately 1/2 inch. Next, take your preferred cookie or biscuit cutter (round shapes are classic for shortbread) and cut the dough into individual cookies. Gather any scraps, gently re-roll them, and cut out more cookies until all the dough is used.

8. Create Signature Fork Pricks. Before baking, gently poke each shortbread cookie several times with the tines of a fork. This traditional step isn’t just for aesthetics; it helps prevent the cookies from puffing up too much during baking and ensures a more even, dense texture, characteristic of classic shortbread.
9. Sprinkle with Extra Sugar. For an added touch of sweetness and a beautiful glimmer, generously sprinkle a little granulated sugar over the top of each cookie. This also contributes to a slightly crispy top layer and a lovely golden finish once baked.
10. Bake to Golden Perfection. Carefully transfer the prepared buttery shortbread cookies to your lined baking sheet. Bake them in the preheated oven for approximately 14 minutes. The key to perfect shortbread is to bake them until the edges are just barely golden, indicating they are cooked through but still retaining their tender, melt-in-your-mouth texture. Remove the delicious shortbread cookies from the oven and let them cool on the baking sheet for 5-10 minutes. This allows them to firm up before you move them. Then, transfer them to a wire rack to cool completely. Once cooled, they are ready to be savored! Enjoy these exquisite homemade treats.

Expert Tips for the Best Homemade Shortbread Cookies

Achieving shortbread perfection is simple with these additional tips and tricks. They’ll help you master Grandma’s Shortbread Cookies and ensure they’re always a triumph!

• Unsalted vs. Salted Butter: While this recipe calls for salted butter to enhance the flavor, you absolutely can use unsalted butter if that’s what you have on hand or prefer. Just remember to add 1 teaspoon of fine sea salt to your dry ingredients when whisking the flour and cornstarch together. This will help achieve the same balanced flavor profile.
• The Power of an Electric Mixer: For the best shortbread, an electric mixer is highly recommended. Whether it’s a stand mixer with a paddle attachment or a powerful hand mixer, this tool is essential for properly creaming the butter and sugar. The goal is to beat the mixture until it’s super smooth, light, and white in color. This aeration process introduces air into the butter, contributing significantly to the melt-in-your-mouth texture and rich flavor. Trying to achieve this by hand would be incredibly challenging and likely wouldn’t yield the same results.
• Judging Doneness: The Golden Rule: Knowing when your buttery shortbread cookies are perfectly baked is crucial. Look for the edges of the cookies to be just barely turning a light golden color. This subtle change indicates they are cooked through but still wonderfully tender and flaky in the center. If your cookies develop too much color, they may become overly crispy, crunchy, or even dry, losing that signature delicate shortbread texture. Keep a close eye on them during the last few minutes of baking!
• Yield Varies with Size: My recipe typically yields about 24 delicious shortbread cookies. However, the exact number can vary depending on the size of the cookie cutter you choose to use. I find that 2.5-inch and 3-inch round cookie cutters produce a generous, satisfying cookie. If you opt for smaller cutters, you’ll get more cookies; larger cutters will result in fewer.
• Flavor Enhancements and Variations: While Grandma’s shortbread cookies are absolutely divine on their own, don’t hesitate to get creative with flavor! For an extra touch of elegance and decadence, you can dip half of each cooled cookie in melted high-quality chocolate (dark, milk, or white chocolate all work beautifully). Allow the chocolate to set on parchment paper for a professional finish. If you’re a fan of citrus, you’ll adore my bright and zesty Lemon Shortbread Cookies, which offer a delightful twist on this classic.
• Don’t Overwork the Dough: After adding the flour and cornstarch, mix just until the dough comes together. Overmixing develops gluten, which can make your shortbread tough instead of tender and crumbly.
• Chill for Cleaner Cuts: If your kitchen is warm or your dough becomes too soft to handle easily, don’t hesitate to chill it in the refrigerator for 15-30 minutes before rolling and cutting. This will make it firmer and easier to work with, resulting in cleaner, crisper cookie shapes.

Make Ahead, Storing, and Freezing Grandma’s Shortbread

These classic shortbread cookies are not only delicious but also incredibly versatile when it comes to preparation and storage. Here’s how to ensure you can enjoy them anytime:

• Make Ahead Dough: If you prefer to prepare the dough in advance, you can easily do so. After mixing, form the dough into a log, about the diameter you desire your cookies to be. Wrap this log tightly in at least two layers of plastic wrap to prevent freezer burn. You can then store the dough in the freezer for up to 1 month. When you’re ready to bake, transfer the frozen dough log to the refrigerator to thaw overnight. Once thawed, let it come to room temperature just enough so you can easily slice it into cookie rounds. Then, proceed with the baking instructions as usual.
• Storing Baked Shortbread Cookies: For optimal freshness and flavor, store your baked Grandma’s shortbread cookies in an airtight cookie tin. This traditional method helps maintain their delicate texture and protects them from moisture. A wonderful characteristic of these perfect cookies is that they actually improve with time! My father-in-law swears the flavor deepens and becomes even more exquisite after they’ve had a few days to “mature” in the tin. They can happily sit for several weeks, continuing to get better, though in our home, these buttery shortbread cookies with cornstarch rarely last longer than a few days because they’re simply too irresistible! Even after multiple days, their amazing quality remains.
• Freezing Baked Shortbread Cookies: To freeze baked shortbread cookies, ensure they have cooled completely to room temperature. Arrange them in a single layer on a baking sheet and flash freeze them for about 30 minutes to an hour until firm. This prevents them from sticking together. Then, transfer the frozen cookies to an airtight container or a freezer-safe bag, separating layers with parchment paper if stacking. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, simply remove them from the freezer and let them thaw at room temperature.

Grandma’s Shortbread Cookies: Frequently Asked Questions

More Irresistible Cookie Recipes to Try

If you loved Grandma’s classic shortbread, you’ll surely enjoy exploring more delightful cookie recipes from our collection:

• Classic Chewy Chocolate Chip Cookies
• Decadent Peanut Butter Blossoms Cookies
• Copycat Crumbl Sugar Cookie Recipe
• Hearty Oatmeal Chocolate Chip Cookies
• Homemade Crumbl Snickerdoodle Recipe

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5 from 2 votes

Grandma’s Shortbread Cookies

This isn’t just a recipe; it’s my great-grandmother’s treasured legacy, and truly, the finest shortbread recipe you will ever make! With its classic, time-tested approach, there’s no need to reinvent perfection. These buttery, delightfully flaky, and lightly sweetened shortbread cookies are baked to absolute perfection, offering a melt-in-your-mouth experience that is both simple to achieve and utterly irresistible.

Prep Time: 20 minutes mins

Cook Time: 14 minutes mins

Total Time: 34 minutes mins

Servings: 24 cookies

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Ingredients

 

• 1 lb salted butter – (2 cups, 4 sticks) use a high quality butter like Kerrygold if possible, butter should be softened completely to room temperature for best results. If using unsalted butter, add 1 tsp salt to the flour mixture.
• 1 cup granulated sugar – (divided for creaming)
• 4 cups all-purpose flour
• 1/3 cup cornstarch – (essential for flaky, melt-in-your-mouth texture)
• a few tablespoons of granulated sugar – for sprinkling overtop of the cookies before baking

Equipment

• Kitchen Aid stand mixer (or a powerful hand mixer)
• Large mixing bowl
• Rubber spatula
• Parchment paper
• Rolling pin
• Cookie or biscuit cutters (2.5″ – 3″ recommended)
• Baking sheet
• Wire cooling rack

Instructions

 

• Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
• In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat 1 cube (½ cup) of softened salted butter and ¼ cup of granulated sugar on medium speed for 2-3 minutes or until the mixture is light in color, fluffy, and looks white.
• Add an additional cube (½ cup) of butter and another ¼ cup of sugar. Beat on medium speed for another 2-3 minutes until light and white. Scrape down the sides and bottom of the bowl thoroughly with a rubber spatula.
• Add a third cube (½ cup) of butter and another ¼ cup of sugar. Beat on medium speed for 2-3 minutes, ensuring the mixture is pale white and fluffy. Scrape down the sides of the bowl again.
• Finally, add the last cube (½ cup) of butter and the remaining ¼ cup of sugar to the bowl. Beat on medium speed for a final 2-3 minutes until the entire mixture is smooth, uniformly white, and airy. Scrape down the sides of the bowl one last time.
• In a separate medium bowl, whisk together the 4 cups of all-purpose flour and ⅓ cup of cornstarch until thoroughly combined. Slowly add this flour mixture to the creamed butter and sugar mixture in the stand mixer, mixing on low speed only until a smooth, cohesive dough forms. Be careful not to overmix.
• Place a piece of parchment paper on a clean work surface. Transfer the shortbread dough onto the parchment and gently pat or roll it out with a rolling pin to a uniform thickness of ½ inch. Using your chosen cookie or biscuit cutters, cut the dough into desired shapes. Use the tines of a fork to poke several holes into the top of each cookie. Lightly sprinkle the tops of each cut cookie with a few tablespoons of granulated sugar. Then, carefully transfer the prepared cookies to your lined baking sheet and bake for 14 minutes. The cookies are done when their edges are just barely golden.
• Once baked, remove the shortbread cookies from the oven and let them cool on the baking sheet for 5-10 minutes. This allows them to firm up before handling. After this initial cooling, transfer them carefully to a wire rack to cool completely. Serve and enjoy these exquisite family-favorite shortbreads!

Notes

My father-in-law often says that the flavor of these shortbread cookies gets even better with time. He highly recommends storing the baked shortbread cookies in a sealed cookie tin for several weeks. You’ll find they truly become more delicious and flavorful over time!

Can use unsalted butter if you’d like! If opting for unsalted butter, simply add 1 teaspoon of fine sea salt to the flour mixture when whisking the dry ingredients.

Serving size: The nutritional information provided is based on 1 serving, with this recipe yielding approximately 24 cookies. Please note that you may get more or fewer cookies depending on the specific size you cut them or the dimensions of the cookie cutters you use. I typically use 2.5” and 3” round cutters for a good-sized shortbread.

Nutrition

Calories: 250kcal (13%)Carbohydrates: 26g (9%)Protein: 2g (4%)Fat: 16g (25%)Saturated Fat: 10g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mg (14%)Sodium: 122mg (5%)Potassium: 27mg (1%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 472IU (9%)Calcium: 8mg (1%)Iron: 1mg (6%)

author: Whitney Wright

Course: Dessert

Cuisine: English

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