All-Butter Shortbread

How to Make All-Butter Shortbread

1. 1

   Step 1: Cream butter with sugar, salt, and vanilla

   In a large bowl, beat the softened butter with the sifted confectioners' sugar, salt, and vanilla until smooth and pale but not overly aerated — about 1 to 2 minutes by hand or 30–45 seconds with a mixer on low. Scrape the bowl so everything is evenly incorporated; the texture should be silky rather than fluffy.

   For this step

   • 1 cupunsalted butter, softened
   • 1/2 cupconfectioners' (powdered) sugar, sifted
   • 1/4 teaspoonfine sea salt
   • 1 teaspoonpure vanilla extract
   
2. 2

   Step 2: Add dry ingredients and bring together

   Whisk the all-purpose flour and cornstarch together, then add to the butter mixture in two additions, folding gently with a spatula until the dough just comes together. Avoid overworking: it should be cohesive, slightly crumbly but able to hold when pressed.

   For this step

   • 2 cupsall-purpose flour, spooned and leveled
   • 1/4 cupcornstarch (for extra tenderness)
   
3. 3

   Step 3: Shape — pan, round, or fingers

   Choose your shape: (A) For a round shortbread, press the dough evenly into a lightly buttered 8-inch round tart pan (or 8-inch cake pan), smoothing the top and docking with a fork. (B) For classic fingers, turn dough onto lightly floured surface, press to 3/4-inch thickness and cut into 1-inch × 3-inch rectangles. (C) For stamped cookies, roll to 1/2-inch and cut with a cookie cutter. Transfer shaped dough to a baking sheet or keep in the pan.

   For this step

   • 2 tablespoonscoarse sugar (turbinado) or sanding sugar, optional for topping
   
4. 4

   Step 4: Chill briefly and preheat oven

   For best edges and minimal spreading, chill the shaped dough in the refrigerator for 10–15 minutes while you preheat the oven to 325°F (163°C). If you prefer a softer, more shortbread-like crumble, you may bake without chilling, but chilling helps for clean cuts and neat gift presentation.
5. 5

   Step 5: Bake until pale gold

   Bake on the middle rack for about 16–22 minutes: smaller fingers will take ~16–18 minutes, an 8-inch round will take ~18–22 minutes. The shortbread should be pale golden at the edges and set on top; it will firm as it cools. If using coarse sugar, sprinkle it on immediately after removing from the oven so it adheres.
   
6. 6

   Step 6: Cool, cut (if needed), and store

   Let shortbread cool in the pan or on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before cutting (if you baked a round). Store in an airtight tin at room temperature for up to 5 days or layer between parchment for gifting; they also freeze well for up to 2 months.
   

1. In a large bowl, beat the softened butter with the sifted confectioners' sugar, salt, and vanilla until smooth and pale but not overly aerated — about 1 to 2 minutes by hand or 30–45 seconds with a mixer on low. Scrape the bowl so everything is evenly incorporated; the texture should be silky rather than fluffy.
2. Whisk the all-purpose flour and cornstarch together, then add to the butter mixture in two additions, folding gently with a spatula until the dough just comes together. Avoid overworking: it should be cohesive, slightly crumbly but able to hold when pressed.
3. Choose your shape: (A) For a round shortbread, press the dough evenly into a lightly buttered 8-inch round tart pan (or 8-inch cake pan), smoothing the top and docking with a fork. (B) For classic fingers, turn dough onto lightly floured surface, press to 3/4-inch thickness and cut into 1-inch × 3-inch rectangles. (C) For stamped cookies, roll to 1/2-inch and cut with a cookie cutter. Transfer shaped dough to a baking sheet or keep in the pan.
4. For best edges and minimal spreading, chill the shaped dough in the refrigerator for 10–15 minutes while you preheat the oven to 325°F (163°C). If you prefer a softer, more shortbread-like crumble, you may bake without chilling, but chilling helps for clean cuts and neat gift presentation.
5. Bake on the middle rack for about 16–22 minutes: smaller fingers will take ~16–18 minutes, an 8-inch round will take ~18–22 minutes. The shortbread should be pale golden at the edges and set on top; it will firm as it cools. If using coarse sugar, sprinkle it on immediately after removing from the oven so it adheres.
6. Let shortbread cool in the pan or on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before cutting (if you baked a round). Store in an airtight tin at room temperature for up to 5 days or layer between parchment for gifting; they also freeze well for up to 2 months.