Grandma's Shortbread Cookies

A bite taken out of the best shortbread cookie.

Grandma's Shortbread Cookies

This is my great grandmother's shortbread cookie recipe. And let me tell you, this is the best shortbread recipe you'll ever make! If it ain't broke don't fix it. Buttery, flaky, and lightly sweetened shortbread cookies are baked to perfection and they're very easy to make!

Course Dessert

Cuisine English

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 250kcal

Author Whitney Wright

Equipment

Kitchen Aid stand mixer

Ingredients

1 lb salted butter (2 cups) use a high quality butter if possible, butter should be softened to room temperature.
1 cup granulated sugar
4 cups all-purpose flour
1/3 cup cornstarch
a few tablespoons of granulated sugar for sprinkling overtop of the cookies

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, or bowl of a stand mixer fitted with a paddle attachment, beat 1 cube (or ½ cup) of butter and ¼ cup of sugar on medium speed for 2-3 minutes or until white.
Add an additional cube (1/2 cup) of butter and another ¼ cup of sugar and beat on medium speed for 2-3 minutes or until white. Scrape down the sides of the bowl with a rubber spatula.
Add another cube (1/2 cup) of butter and another ¼ cup of sugar and beat on medium speed for 2-3 minutes or until white. Scrape down the sides of the bowl with a rubber spatula.
Add the last cube (1/2 cup) of butter and the last ¼ cup of sugar and beat on medium speed for 2-3 minutes or until white. Scrape down the sides of the bowl with a rubber spatula.
In a medium bowl whisk the flour and cornstarch. Slowly add the flour mixture to the butter and sugar mixture, mix on low until combined.
Pat or roll out the dough into ½ inch thickness. Cut into desired shape. Poke the tops with a forks tines, sprinkle with granulated sugar then transfer to the prepared baking sheet and bake for 14 minutes. The edges of the cookies will be just barely golden.
Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

My father-in-law says the flavor gets better with time. He suggests storing the shortbread cookies in a cookie tin for several weeks. They become even better with time!

Can use unsalted butter if you’d like! Just add 1 tsp of salt to the recipe.

Serving size: nutritional information is based on 1 serving, and I have noted there are 24 servings (cookies). You may get more or less cookies depending on the size you cut them or the size of cookie cutters you use. I used 2.5” and 3” round cutters.

Nutrition