OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones

Classic Shortbread Cookies

December 17, 2018 | Recipe by Bake with Paws
Classic Shortbread Cookies

Buttery and crumbly shortbread cookies.  Simple and easy recipe. Just only four ingredients used.  I love to bake this time of year as I know Christmas is just around the corner.

I have other Shortbread Cookies recipes if you would like to try. Cranberry Lemon Shortbread,  Chocolate Orange Shortbread Cookies  and Earl Grey Shortbread Cookies.  

When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Classic Shortbread Cookies

Yields:  24 cookies


220g all-purposed flour
150g salted butter, room temperature
1/4 tsp sea salt
50g brown sugar (please add more if you prefer sweeter)

Utensils:  baking tray & 8” square pan

  1. Line the 8” square pan will parchment paper.
  2. Sift flour and keep aside.
  3. In a bowl of electric mixer, beat butter, salt and sugar till creamy at medium speed.  
  4. Gradually add in the flour with very low speed until combine. 
  5. Press the dough into the lined 8” square pan.  Remove the dough together with parchment paper from the pan.  Cover the top with cling film. Fold in the hanging parchment papers and using rolling pin to smooth the top.  
  6. Refrigerate for 15 – 20 mins.   
  7. Preheat oven to 160C.
  8. Transfer the dough onto the baking tray. Remove the cling film and cut the dough into your desired size with a straight knife. Using fork to prick over.
  9. Bake at preheated oven for 25 - 30 minutes.
  10. Let the shortbread cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.