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Shortbread Cookies Recipe

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★★★★★

4.9 from 72 reviews

This classic shortbread cookie recipe combines the rich flavors of butter and peanut butter with a hint of vanilla and a tender crumb thanks to cornstarch. Perfectly baked to a light golden brown with a delicate sugar topping, these cookies offer a delightful balance of sweet and nutty flavors. Optional add-ins like chocolate chips or nuts add extra texture and taste, making these cookies a versatile treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 cup (120g) all-purpose flour
  • 2 Tablespoons (16g) cornstarch
  • ¼ teaspoon salt

Wet Ingredients

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • ¼ cup (64g) creamy peanut butter
  • ¼ cup (50g) firmly packed light brown sugar
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • 2 ounces (57g) add-ins such as chocolate chips, chopped nuts, or dried fruit (optional)

Toppings

  • 1 Tablespoon (13g) granulated sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper and set it aside to ensure easy removal of the shortbread after baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined. This mixture helps create the tender texture of the shortbread.
  3. Cream Butter Mixture: In a medium bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the softened unsalted butter, creamy peanut butter, light brown sugar, and vanilla extract on medium speed until smooth and creamy.
  4. Add Dry Ingredients: Gradually add the dry flour mixture to the butter mixture. Once combined, increase the mixer speed to high and beat for 2-3 minutes until the dough begins to clump together. If using add-ins, fold them in now and beat until evenly distributed.
  5. Shape Dough and Add Sugar Topping: Transfer the dough to the prepared pan and press it evenly into place. Use a fork to prick (dock) the dough all over to prevent bubbling. Sprinkle the granulated sugar evenly over the top for a sweet, crunchy finish.
  6. Bake and Cool: Bake the shortbread for 28-30 minutes or until it turns lightly golden brown. Remove from the oven and allow it to cool in the pan for 10-15 minutes. Once cooled slightly, lift the parchment paper to remove from the pan, then use a sharp knife to cut the shortbread into 8, 12, or 16 slices. Let them cool completely before serving, or enjoy warm.
  7. Storage: Store the shortbread cookies at room temperature for up to one week. For longer storage, freeze slices up to three months and thaw at room temperature when ready to eat.

Notes

  • You can customize these shortbread cookies by adding chocolate chips, chopped nuts, or dried fruit as optional add-ins.
  • Using parchment paper ensures easy removal of the cookies and prevents sticking.
  • Docking the dough with a fork prevents air bubbles from forming during baking.
  • Press the dough evenly in the pan to ensure uniform thickness and even baking.
  • Let the cookies cool completely after slicing for best texture, though they can be enjoyed warm.
  • Store baked cookies in an airtight container to maintain freshness.

Keywords: shortbread cookies, peanut butter cookies, easy cookie recipe, buttery cookies, baked cookies, homemade cookies, dessert

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