The Easiest, Best Shortbread Recipe Around

Getting to the absolute best shortbread recipe has been a weird sort of “baking Everest” for me. I sometimes find that the seemingly-simplest foods are the hardest to get *perfect*, probably because there’s nowhere to hide.

But after trying out several different recipes over a year or two, I finally found a winner—for me, this is the easiest, best classic shortbread!

One thing I love about shortbread is that it’s naturally unleavened, so it’s a great dessert for Passover and the Days of Unleavened Bread (see my usual disclaimer here). And while I love the cookies, it also makes a lovely base for tarts and bars.

One of the keys I’ve learned with this recipe is a low and slow bake, which helps provide a delicate, crumbly texture that’s not too dry.

While this is a classic shortbread recipe, you can also flavor it any way you crave. Dry ingredients that really pack a flavor punch are best, so as not to mess with the texture…think a teaspoon of vanilla bean paste, citrus zest, extracts, or fresh minced herbs.

Personally I’ve been obsessed lately with adding lemon or orange zest and fresh minced rosemary…I use a light hand, and it adds an interesting freshness without being overwhelming.

This is a Smitten Kitchen recipe that I’ve tweaked a bit, and another example of her never steering me wrong. One thing she provides are pretty detailed recommendations for shaping and cutting, which I’ve largely included in my recipe below as well.

They sound fussy, but are actually easy and DO work (even though I didn’t have a tiny-enough wooden dowel so had to improvise). BUT, the extra shaping step isn’t necessary if you don’t want to hassle with it.

I definitely recommend doing the cutting midway through the bake, though. If you wait to cut til the end, there’s a good chance these delicate cookies will fall apart.

Heat your oven to 300°F. Line an 8-inch or 9-inch square cake pan with parchment paper (no need to grease).

You can make this with either a stand mixer or a food processor (I prefer the food processor, it is SO easy). The recipe at the end of the post gives instructions for both.

I’ll show the food processor method here. Combine the powdered sugar, salt, and flour in the food processor, pulsing a few times.

Then add your flavoring (if using) and the butter and pulse several times to chop the butter down into smaller pieces.

Then, run the machine until it is fully incorporated, coming together in a smooth mass—1 to 2 minutes more.

Scrape the sides and (especially) the bottom of the bowl a few times for even mixing. On the extremely rare occasion it just will NOT come together, add a tablespoon or two of milk. This has only happened to me once.

Once you have your dough, add to baking pan in chunks. Use your hands to press the dough evenly into the pan, then something flat (like the bottom of a water glass) to smooth the top.

Bake for 20-25 minutes, then remove from the oven (leave the oven on) to do the initial shaping/cutting. We’ll be making 2 or 3 columns (I prefer 3) in one direction, and then 8 thin bars (just shy of 1 inch) in the other direction.

If you want them to look more like store-bought, use the back of a thin wooden skewer to press across the surface (outlining slightly indented lines). This isn’t necessary, see my notes above in the post.

Then use a sharp knife or multipurpose scraper tool to cut along those lines to the bottom of the pan. If you choose, dock the cookies all over with the back of the skewer (for bigger dots) or the pointy end (for smaller holes).

Then return to the oven for another 25 to 35 minutes, until the cookies have a deep golden edge but are mostly pale across the top.

Because many ovens are unreliable (running either hot or cold at this lower temp), you need to keep an eye on them for the last 10 to 15 minutes so they don’t overbake, but also to make sure that they’re really done.

Let the shortbread cool in the pan (for at least 10 minutes), then remove the parchment paper from the pan and break the cookies apart. Them them finish cooling on a rack.

These should keep for a week (maybe longer) at room temperature in a sealed container. They should freeze well too, if wrapped tightly (double layer plastic wrap/bag).

These are a perfect treat with a cup of tea…or, if I’m totally honest, your morning coffee.

So now we all have a go-to for the best shortbread recipe out there…and even better, it’s mostly hands-off and super easy to make. If you’re wanting to figure out how to make shortbread with minimal fuss and time, I’ve got you covered!

Can I make shortbread in the food processor? Yes! As this recipe shows, you don’t have to do the fussy and time-consuming process of rubbing the butter into the dry ingredients. Instead, the food processor does a great job of cutting the butter in, with a delicate, crumbly final cookie.

Other great snacking cookies you’ll love:

Adapted slightly from Smitten Kitchen

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The Easiest Best Shortbread (Plain or Flavored)

Yield: 24 pieces

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This is not only the best shortbread recipe, it's super easy and always turns out perfectly. A classic shortbread that can be either plain or flavored, it comes together quickly in either a food processor or stand mixer, and then has a low and slow bake to get the perfect texture. A delicious sweet snack any time of day!

Ingredients

230 grams (1 cup, or 2 sticks) of unsalted butter, cut into chunks (note, mine sometimes takes an extra tablespoon)
100 grams (2/3 cup + a couple tablespoons) of powdered sugar
1/2 teaspoon of fine sea salt
275 grams (2 cups + 2 tablespoons) of all-purpose flour
Optional: flavoring of choice (see notes)

Instructions

Heat your oven to 300°F. Line an 8-inch or 9-inch square cake pan with parchment paper (no need to grease).
You can make this with either a stand mixer or a food processor (I prefer the food processor, it is SO easy).
If using a stand mixer, beat the butter, sugar, and salt together until the butter is soft, scraping frequently. If you're using a flavoring, add that now, along with the flour. Mix just until combined, scraping down the bowl again.
If using a food processor, combine the powdered sugar, salt, and flour in the food processor, pulsing a few times. Then add your flavoring (if using) and the butter and pulse several times to chop the butter down into smaller pieces.
Then, run the machine until it is fully incorporated, coming together in a smooth mass---1 to 2 minutes more. Scrape the sides and bottom of the bowl a few times for even mixing. On the extremely rare occasion it just will NOT come together, add a tablespoon or two of milk. This has only happened to me once.
Once you have your dough, add to baking pan in chunks. Use your hands to press the dough evenly into the pan, then something flat (like the bottom of a water glass) to smooth the top.
Bake for 20-25 minutes, then remove from the oven (leave the oven on) to do the initial shaping/cutting. We'll be making 2 or 3 columns (I prefer 3) in one direction, and then 8 thin bars (just shy of 1 inch) in the other direction.
If you want them to look more like store-bought, use the back of a thin wooden skewer to press across the surface (outlining slightly indented lines). This isn't necessary, see my notes above in the post.
Then use a sharp knife or multipurpose scraper tool to cut along those lines to the bottom of the pan. If you choose, dock the cookies all over with the back of the skewer (for bigger dots) or the pointy end (for smaller holes).
Then return to the oven for another 25 to 35 minutes, until the cookies have a deep golden edge but are mostly pale across the top. Because many ovens are unreliable (running either hot or cold at this lower temp), you need to keep an eye on them for the last 10 to 15 minutes so they don’t overbake, but also to make sure that they're really done.
Let the shortbread cool in the pan (for at least 10 minutes), then remove the parchment paper from the pan and break the cookies apart. Them them finish cooling on a rack.
These should keep for a week (maybe longer) at room temperature in a sealed container. They should freeze well too, if wrapped tightly (double layer plastic wrap/bag).

Notes

To use granulated, superfine, or caster sugar instead of powdered sugar, use half as much. But I do like the flavor and texture that powdered sugar gives these.
You can use a 9-inch round cake pan as well, if you prefer, then cut into wedges.
I do strongly recommend weighing your ingredients vs. measuring. The volume measurements for dry ingredients are just imprecise, and it especially matters in overall texture for shortbread. Plus, it took an extra tablespoon of butter to get 230g a couple times when I made this, but not every time, so measuring is important.
You can use a number of different types of flavorings, though you're looking for something fairly dry and that packs a punch in a small amount. Think citrus zest, finely minced herbs, extracts, etc. I love a lemon and an orange rosemary.

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The Absolute Best, Easiest Classic Shortbread (Plain or Flavored)