Shortbread has this cozy appeal that just draws you in, especially when you’re craving something simple yet satisfying. It’s one of those treats where a handful of ingredients – butter, flour, sugar – come together for that melt-in-your-mouth magic, and honestly, who doesn’t love biting into a piece that’s crisp on the edges but tender inside? I’ve tinkered with these recipes myself, and what I like most is how forgiving they are; mess up a little, and it still turns out tasty. From the straightforward classics to ones with a bit of zest or crunch, there’s something here for quick afternoon bakes or holiday gifts. Plus, they’re versatile enough to experiment with, like swapping in your favorite add-ins when the mood strikes.
Speaking of saving these shortbread recipes easier, that’s where the ReciMe app comes in handy for folks like us who juggle recipes from all over. Our app lets you save these shortbread ideas right from your phone, pulling them in from places like Instagram or even notes. Then, when it’s time to shop, it whips up a grocery list sorted by aisle, which saves me from wandering the store aimlessly. Meal planning ties in too, if you want to pair shortbread with other dishes for a full spread. Overall, it’s a game-changer for keeping things fun and stress-free in the kitchen.
1. Master Shortbread
This shortbread sticks to the basics – flour, sugar, salt, and cold butter for that classic crumbly texture. It’s a no-fuss recipe you can whip up, press into a pan, and bake without much hassle. Cooling it right and cutting while warm keeps the edges neat.
Ingredients:
- 2 cups/250 grams all-purpose flour
- 2/3 cup/150 grams granulated sugar
- 3/4 teaspoon fine salt
- 2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
How to cook it:
Heat oven to 325°F. Pulse flour, sugar, and salt in a food processor. Add butter chunks, pulse to fine crumbs, then keep going until it starts clumping but stays crumbly. Press evenly into an ungreased 8- or 9-inch square pan or 9-inch pie pan. Prick all over with a fork. Bake until golden, about 35-40 minutes for 9-inch or 45-50 for 8-inch. Cool on a rack, cut while warm.
2. Scottish Shortbread
Rice flour gives this version a crisp bite, perfect for dunking in a cup of tea. It’s got that traditional Scottish vibe with a buttery base and a bit more snap. Baking it low and slow ensures a nice golden color.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup white rice flour
- 2/3 cup/150 grams granulated sugar
- 3/4 teaspoon fine salt
- 2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
How to cook it:
Heat oven to 325°F. Pulse flours, sugar, and salt in a food processor. Add butter, pulse to crumbs, then until clumpy. Press into an 8- or 9-inch pan, prick with a fork. Bake 35-40 minutes (9-inch) or 45-50 (8-inch) until golden. Cool on rack, cut warm.
3. Tender Shortbread
With cornstarch and powdered sugar, this shortbread practically melts in your mouth. It’s softer than the classic, great for a delicate treat. Just mix, press, and bake for a light, crumbly finish.
Ingredients:
- 1 2/3 cups all-purpose flour
- 1/3 cup cornstarch
- 2/3 cup/150 grams confectioners’ sugar
- 3/4 teaspoon fine salt
- 2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
How to cook it:
Oven to 325°F. Pulse flour, cornstarch, sugar, and salt. Add butter, pulse to crumbs, then until clumpy. Press into an 8- or 9-inch pan, prick. Bake 35-40 minutes (9-inch) or 45-50 (8-inch) until golden. Cool, cut while warm.
4. Original Shortbread with Eggs
Egg yolks and vanilla make this shortbread richer and a bit softer, with a touch of lemon zest if you want a slight zing. Shape it into logs, chill, and slice for cookies that feel a little indulgent.
Ingredients:
- 2 sticks (8 oz/226g) unsalted butter, room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1/4 teaspoon fine sea salt
- Grated zest of 1 lemon (optional)
- 2 large egg yolks, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (272g) all-purpose flour
How to cook it:
Beat butter, sugar, salt, and zest until creamy. Add yolks one by one, then vanilla. Mix in flour on low. Divide dough, roll into logs on parchment, chill 3 hours or freeze 2. Oven to 350°F. Slice into 1/2-inch rounds, place on parchment-lined sheets, bake 21-23 minutes, rotating halfway. Cool 5 minutes on sheet, then to rack.
5. Whole Wheat Shortbread
Whole wheat flour and wheat germ add a nutty depth to this shortbread, with egg yolks keeping it moist. It’s a heartier version that still crumbles nicely. Chill the dough for clean slices.
Ingredients:
- 1 cup (136g) all-purpose flour
- 1 cup (136g) whole wheat flour
- 2 sticks (8 oz/226g) unsalted butter, room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1/4 teaspoon fine sea salt
- Grated zest of 1 lemon
- 2 large egg yolks, room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons wheat germ
How to cook it:
Whisk flours. Beat butter, sugar, salt, and zest until creamy. Add yolks, vanilla, then flour mix and wheat germ. Roll into logs, chill 3 hours. Oven to 350°F. Slice into 1/2-inch rounds, bake on parchment-lined sheets 21-23 minutes, rotate halfway. Cool 5 minutes, then to rack.
6. Christina Tosi Shortbread
This shortbread leans sweeter with powdered and brown sugars, plus extra egg yolks for a chewy, almost cakey texture. It’s a bold twist for those who like their cookies rich. Cream and bake for a golden result.
Ingredients:
- Powdered sugar
- Brown sugar
- Three egg yolks
How to cook it:
Cream sugars and butter, add yolks for moisture. Mix in flour, form dough, bake around 30-40 minutes until set and golden.
7. Tartine Shortbread
Cornstarch makes this shortbread sandy and tender, with good butter and a sugar sprinkle on top. No need to chill before pressing into the pan, so it’s quick to prep. Great for a delicate treat.
Ingredients:
- High-quality unsalted butter (e.g., Kerrygold)
- 1/4 cup cornstarch
- Granulated sugar (extra for topping)
How to cook it:
Cream butter, mix in cornstarch and sugar. Press into pan, no chilling. Bake 30-40 minutes, sprinkle sugar while hot. Cool, cut.
8. New York Times Sugared Shortbread
Melted butter stirred with rice flour, flour, sugar, and salt makes this shortbread super simple. It’s crisp and has a nice salty-sweet balance. Just mix, press, and bake for an easy treat.
Ingredients:
- Melted butter
- Flour
- 1/4 cup white rice flour (not glutinous)
- Granulated sugar
- Salt
How to cook it:
Melt butter, stir into flour, rice flour, sugar, and salt. Press into pan, bake until golden. Cool, cut.
9. The Best Scottish Shortbread
Hand-mixed flour, butter, and sugar with a sprinkle of extra sugar for crunch. It’s baked low for even edges. A classic that’s reliable for any day you’re craving shortbread.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup butter, room temperature
- 1/2 cup white sugar
- 1 tablespoon white sugar (or as needed)
How to cook it:
Oven to 300°F. Mix flour, butter, and 1/2 cup sugar by hand. Press into an 11 1/2 x 7 1/2-inch pan, sprinkle with 1 tablespoon sugar. Bake 20-30 minutes until edges are light brown. Cut warm, cool in pan.
10. Classic Shortbread Cookies
Cold butter with both granulated and powdered sugars makes these cookies thick and salty. Chill the dough, roll thick, and cut shapes for a tender middle. Baking longer gives a toasty flavor.
Ingredients:
- 1 lb cold unsalted butter, sliced
- 1/2 cup/100g sugar
- 1/2 cup/65g powdered sugar
- 1 1/4 teaspoon fine grain sea salt
- 4 cups/500g unbleached all-purpose flour
How to cook it:
Cream butter, add sugars and salt until fluffy. Mix in flour in two parts, form ball, press into disc, chill 2 hours. Oven to 350°F. Roll 3/4-inch thick, cut shapes, chill on sheet 15-30 minutes. Bake 20 minutes, rotate, bake 10-15 more until golden.
11. 4-in-1 Shortbread Cookies Base
Salted butter and vanilla create a versatile dough you can tweak with add-ins. Beat it creamy, mix to shaggy, and chill. It’s perfect for making a batch with different flavors.
Ingredients:
- 1 1/2 cup (340g) salted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 1/4 cup (390g) all-purpose flour
- 1/4 teaspoon salt
How to cook it:
Beat butter 2-3 minutes until creamy. Add sugar and vanilla, beat 2-3 more to fluffy. Mix in flour and salt to shaggy dough. Divide if adding flavors, chill 1 hour. Bake around 15 minutes at 325°F.
12. Vanilla Bean Shortbread
Vanilla bean or extract adds a warm, aromatic note to the classic shortbread mix. It’s a simple tweak that boosts the buttery flavor. Press and bake for a familiar crumbly cookie.
Ingredients:
- 2 cups/250 grams all-purpose flour
- 2/3 cup/150 grams granulated sugar
- 3/4 teaspoon fine salt
- 2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
- Seeds from 1 vanilla bean or 2 teaspoons extract
How to cook it:
Mix vanilla into flour, sugar, and salt. Pulse with butter to crumbly dough. Press into 8- or 9-inch pan, prick. Bake at 325°F 35-40 minutes (9-inch) or 45-50 (8-inch). Cool, cut warm.
13. Citrus Shortbread
Lemon or orange zest brings a fresh pop to this shortbread. It’s the same buttery base with a bright twist. Mix and press for a sunny, crumbly treat.
Ingredients:
- 2 cups/250 grams all-purpose flour
- 2/3 cup/150 grams granulated sugar
- 3/4 teaspoon fine salt
- 2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
- Zest of 1 lemon or orange
How to cook it:
Mix zest with flour, sugar, and salt. Pulse with butter to crumbly dough. Press into 8- or 9-inch pan, prick. Bake at 325°F 35-40 minutes (9-inch) or 45-50 (8-inch). Cool, cut warm.
14. Nut Shortbread
Chopped pecans or walnuts add a crunchy texture to this buttery shortbread. Toast the nuts for extra flavor. It’s a heartier take that’s still easy to make.
Ingredients:
- 2 cups/250 grams all-purpose flour
- 2/3 cup/150 grams granulated sugar
- 3/4 teaspoon fine salt
- 2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
- 1/2 cup chopped nuts (e.g., pecans, walnuts)
How to cook it:
Pulse flour, sugar, and salt with butter to crumbs, then clumpy. Fold in nuts, press into 8- or 9-inch pan, prick. Bake at 325°F 35-40 minutes (9-inch) or 45-50 (8-inch). Cool, cut warm.
15. Spice Shortbread
A pinch of cinnamon or cardamom warms up this shortbread for a cozy twist. It’s the classic dough with a hint of spice. Great for pairing with coffee or gifting.
Ingredients:
- 2 cups/250 grams all-purpose flour
- 2/3 cup/150 grams granulated sugar
- 3/4 teaspoon fine salt
- 2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
- 1 teaspoon ground cinnamon or cardamom
How to cook it:
Mix spice with flour, sugar, and salt. Pulse with butter to crumbly dough. Press into 8- or 9-inch pan, prick. Bake at 325°F 35-40 minutes (9-inch) or 45-50 (8-inch). Cool, cut warm.
Tips for Perfect Shortbread Every Time
Getting shortbread just right is all about keeping things simple and paying attention to a few key steps. It’s not fussy, but small tweaks make a big difference in texture and flavor. Whether you’re going for a classic crumbly bite or a variation with nuts or spices, these pointers will help your batch turn out great. Here’s what works in the kitchen, based on plenty of trial and error.
- Use cold butter: Keep butter chilled for most recipes (unless it says room temp) to get that flaky, crumbly texture. Cut it into small chunks for easier mixing.
- Don’t overmix: Pulse or mix just until the dough comes together. Overworking it can make the shortbread tough instead of tender.
- Prick the dough: Use a fork to poke holes before baking – it helps steam escape and keeps the surface even.
- Watch the bake: Check for golden edges, not a deep brown. Pull it out a tad early if you’re unsure, as it’ll keep cooking a bit on the pan.
- Cut while warm: Slice the shortbread as it cools but before it hardens completely to avoid cracks and get clean edges.
Serving and Pairing Ideas
Shortbread’s buttery goodness makes it a versatile treat that can shine on its own or play well with other flavors. Whether you’re snacking at home or setting out a spread for friends, here are some ways to enjoy it that bring out its best.
With Drinks
A piece of shortbread alongside a hot drink is hard to beat. Try it with a cup of black tea or coffee to balance the richness. For a cozy twist, pair it with hot chocolate – the sweetness of the drink complements the shortbread’s subtle flavors. If you’re feeling fancy, a glass of dessert wine or even a small dram of whiskey works with nut or spice versions.
As a Dessert Base
Crumble shortbread over a scoop of vanilla ice cream or a bowl of yogurt for a quick dessert with some texture. It’s also great as a crust for mini tarts – just crush it up, mix with a bit of melted butter, and press into molds before adding a filling like lemon curd or whipped cream.
For Gifting or Sharing
Shortbread makes a great homemade gift. Stack pieces in a tin with parchment paper, or wrap individual slices in cellophane for a cute touch. Pair citrus or vanilla shortbread with a small jar of jam for a thoughtful hostess gift. It’s simple but feels special, especially for holiday gatherings.
Conclusion
Shortbread is one of those recipes that feels like a warm hug from the kitchen, whether you’re baking for a quiet night in or sharing with friends. These 15 recipes give you plenty of ways to play – from classic buttery slabs to versions with a zesty or nutty twist. The best part? You don’t need to be a pro to make them work; just mix, bake, and enjoy the results. Keep experimenting with flavors or shapes to make them your own. And if you’re looking to stay organized, ReciMe’s a handy way to save these recipes, plan your bakes, or build a grocery list without the chaos. Here’s to crumbling shortbread and cozy moments!
FAQs
Can I use salted butter instead of unsalted for these shortbread recipes?
Most of these recipes call for unsalted butter to control the saltiness, but you can swap in salted butter if that’s what you’ve got. Just cut back on the added salt by about half, or skip it entirely for recipes with a small amount. Taste the dough before baking to make sure it’s not too salty, especially for sweeter versions like the vanilla bean shortbread.
How do I store shortbread to keep it fresh?
Shortbread stays good for a while if you store it right. Pop it in an airtight container at room temp for up to a week, or layer it with parchment to avoid sticking. For longer storage, freeze the baked cookies or even the dough for up to two months. Just thaw and bake (or reheat briefly) when you’re ready for a treat.
Can I make these shortbread recipes gluten-free?
You can try swapping all-purpose flour for a 1:1 gluten-free flour blend in most of these recipes, but the texture might be a bit different. Rice flour, like in the Scottish shortbread, already helps with crispness, so it’s a good starting point. Test a small batch first, and maybe add a touch more butter if the dough feels too dry.
What’s the best way to add my own flavors to these recipes?
Shortbread is super forgiving for tweaks. Try mixing in a teaspoon of your favorite spice, like ginger, or a handful of dried fruit, like cranberries, to recipes like the spice or nut shortbread. For stronger flavors, start small so the buttery base still shines. Zests or extracts, like in the citrus or vanilla versions, are easy add-ins too.