Shortbread is one of the simplest and most satisfying cookies to make. With just a few basic ingredients, it creates a rich, buttery, tender cookie that is perfect with tea, coffee, or as a homemade treat for the holidays. This recipe is scaled for 0.8 lb of butter, which is about 363 grams or roughly 1 3/5 cups.

This version uses icing sugar instead of regular granulated sugar. Icing sugar helps create a softer, smoother texture and gives the shortbread a delicate bite. The result is a buttery, not-too-sweet shortbread that holds together well while still having the classic crumbly texture people expect from a good shortbread.

Ingredients

To make this shortbread, you will need:

0.8 lb butter, softened
About 363 grams or 1 3/5 cups

3/4 cup icing sugar
Use 1 cup if you prefer a sweeter shortbread

4 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon vanilla, optional

Instructions

Preheat your oven to 325°F.

Place the softened butter and icing sugar in a large mixing bowl. Cream them together until the mixture is smooth, light, and well combined. This step is important because it helps create a tender texture in the finished shortbread.

If you are using vanilla, add it to the butter and sugar mixture and mix until combined. The vanilla is optional, but it adds a gentle sweetness and warmth to the flavor.

In a separate bowl, mix the all-purpose flour and salt together. This helps evenly distribute the salt throughout the dough.

Gradually add the flour mixture to the butter mixture. Mix slowly and carefully until the dough begins to come together. Shortbread dough may look soft and crumbly at first, but it should hold together when pressed in your hand.

Once the dough is ready, you can either press it into a pan or roll it out and cut it into cookies.

For a pan version, lightly grease a baking pan or line it with parchment paper. Press the dough firmly and evenly into the pan. Use your hands or the bottom of a flat measuring cup to smooth the surface.

Prick the top of the dough with a fork. This helps the shortbread bake evenly and gives it a traditional appearance.

Bake at 325°F for about 25 to 35 minutes if making individual cookies. If baking the dough pressed into a pan, bake for about 35 to 45 minutes.

The shortbread is done when the edges are lightly golden, while the top remains fairly pale. Avoid overbaking, since shortbread should stay light in color and tender in texture.

After baking, let the shortbread cool for 10 to 15 minutes. If you made it in a pan, cut it while it is still slightly warm. This makes cleaner cuts and helps prevent cracking.

Let the shortbread cool completely before serving. As it cools, it will firm up and develop its final texture.

Best Version

For the best balance of flavor and texture, use:

0.8 lb butter

3/4 cup icing sugar

4 1/2 cups flour

1/2 teaspoon salt

1 teaspoon vanilla

This combination makes a buttery, tender, not-too-sweet shortbread with a classic crumbly texture. It is simple, reliable, and perfect for anyone who enjoys traditional homemade shortbread.