Name: Classic Vanilla Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: British
Ingredients: 2 cups salted butter 454g, softened; 1 cup granulated sugar 225g, plus more for topping; 1 tablespoon vanilla bean paste or extract; 5 cups all-purpose flour 670g, spooned and leveled; ⅓ cup powdered sugar 45g; 2 tablespoons cornstarch 18g; ¼ teaspoon salt; 2 tablespoons granulated sugar or more if desired

Imagine biting into buttery, melt-in-your-mouth cookies that fill your kitchen with the warm aroma of vanilla. This Classic Vanilla Shortbread Cookies Recipe is exactly that—simple, timeless, and full of comforting charm that's perfect for any occasion, whether you're sharing with friends or indulging yourself.

The image shows a close-up view of four stacked shortbread cookies on a white marbled surface. The bottom cookie is fully visible, with a smooth and crumbly light golden texture. Two cookies are stacked on the bottom one, each with a soft sandy color and slightly rough edges. On top, the uppermost cookie is bitten on one edge revealing a crumbly, dense inside texture that is lighter in color, showing the soft, fine crumbs inside. The cookies shine slightly as if sprinkled with granules of sugar on top, giving a gentle sparkle to the smooth surfaces. The background is softly blurred with muted green shapes, keeping focus entirely on the stacked cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Vanilla Shortbread Cookies Recipe
Top Tip
How to Serve Classic Vanilla Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Vanilla Shortbread Cookies Recipe

Why You'll Love This Recipe

There’s something so satisfying about shortbread cookies crafted with care, and this recipe hits all the right notes. I've made it countless times, and its buttery texture combined with vanilla’s gentle sweetness always feels like a little celebration in every bite.

Rich, Buttery Flavor: Using high-quality European-style butter really elevates the taste, making each cookie indulgently tender.
Perfect Vanilla Aroma: The vanilla bean paste or extract gives a warm and inviting scent that’s impossible to resist fresh from the oven.
Simple Ingredients: You don’t need any fancy extras — just pantry staples combined carefully for the best classic shortbread texture.
Great For Any Occasion: Whether it’s tea time, a holiday treat, or just a cozy afternoon, these cookies fit right in.

The image shows several shortbread pieces on a dark wooden surface with a white marbled texture in the background. Each shortbread piece is thick and rectangular, with a golden color and a crumbly texture that looks soft and dense. One piece is tilted and resting on another, showing its rough crumbly edge. The shortbread has a light dusting of sugar on top that sparkles slightly in the light. In the background, there are two light pink boxes stacked on top of each other, slightly blurred to keep focus on the shortbread pieces. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a simple but crucial role in creating an irresistibly tender and flaky cookie. I like to use European-style butter for that deep, creamy taste and always whisk my dry ingredients to ensure even distribution.

Flat lay of a small block of salted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of cornstarch, and a small white ceramic bowl with fine salt crystals, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted Butter: Provides richness and helps to balance the sweetness; I prefer brands like Kerrygold for smooth flavor.
Granulated Sugar: Sweetens the dough and creates a slight crispness on top after baking.
Vanilla Bean Paste or Extract: Adds depth with natural vanilla flavor that's more robust than just extract alone.
All-Purpose Flour: Forms the structure of the cookies; spooning and leveling the flour keeps it from packing in too tightly, which can lead to tough cookies.
Powdered Sugar: Contributes to the fine crumb and tenderness of the shortbread.
Cornstarch: A secret weapon for that melt-in-your-mouth texture—makes the cookies more delicate.
Salt: Enhances all the flavors, balancing sweetness and butteriness perfectly.
Granulated Sugar for Topping: Sprinkled after baking for a delightful sparkle and subtle crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this classic recipe depending on the season or mood. For a personal twist, I sometimes add a light dusting of cinnamon or freshly grated lemon zest on top before baking. You’ll be surprised how a small change can make this familiar cookie feel fresh and new.

Variation: Once, I swapped vanilla bean paste for almond extract—deliciously different and gave a lovely nutty aroma that had my guests asking for the recipe!
Dietary Tip: For a gluten-free version, try substituting the flour with a combination of gluten-free flour blends and a bit more cornstarch to keep it tender.
Seasonal Flavors: Add a pinch of ground ginger or cardamom during fall and winter for cozy, festive vibes.

Step-by-Step: How I Make Classic Vanilla Shortbread Cookies Recipe

Step 1: Soften and Cream the Butter and Sugar

Start by making sure your salted butter is nice and soft—room temperature is perfect. I like to beat the butter with granulated sugar and vanilla bean paste for about two minutes, scraping the bowl halfway through. This process whips air into the mixture and sets the stage for light, tender shortbread.

Step 2: Whisk Dry Ingredients Separately

While the butter mixture is coming together, whisk the all-purpose flour, powdered sugar, cornstarch, and salt in another bowl. Mixing these dry ingredients evenly ensures your cookies bake with consistent texture and flavor throughout.

Step 3: Combine and Press Into Pan

Add the dry ingredients to the butter mixture in three additions, mixing just until everything is incorporated. The dough will seem a bit crumbly—that's normal! Then press it evenly into a parchment-lined 9×13-inch metal baking pan. Use your fingers or the bottom of a flat glass for smooth, uniform thickness.

Step 4: Prick and Chill the Dough

Use a fork to prick the dough all over. This little trick helps steam escape during baking and keeps your shortbread flat and perfect. Then pop the pan into the fridge for about 30 minutes—you want the dough firm before it hits the oven.

Step 5: Bake Till Golden and Sprinkle Sugar

Preheat your oven to 325°F about 15 minutes before the dough finishes chilling. Bake the shortbread for 40–45 minutes until the edges just start to turn golden brown. Straight from the oven, sprinkle granulated sugar on top for a subtle sparkle and crunch that makes these cookies extra special.

Step 6: Cool and Cut Gently

Transfer the pan to a wire rack to cool slightly. While still warm, carefully use a sharp knife to cut the shortbread into squares right in the pan, being gentle to avoid tearing the parchment or scratching the pan. Let the squares cool completely—it helps them firm up so they hold their shape beautifully.

Top Tip

From my many baking sessions, a few little secrets helped me perfect this Classic Vanilla Shortbread Cookies Recipe — sharing these will save you some trial and error and make your cookies shine.

Soft Butter is Key: If your butter is too cold, the dough won't mix well; too melted, and your shortbread will spread too much. Room temp is just right.
Don’t Overmix: Once you add flour, mix only until just combined to avoid tough cookies.
Chilling Makes a Difference: Chilling the dough lets the butter firm up again, so you get that perfect crumbly texture and ease of cutting.
Cut While Warm: The shortbread cuts cleanly when still slightly warm, making neat squares that won’t crumble.

How to Serve Classic Vanilla Shortbread Cookies Recipe

vanilla shortbread cookies - Serving Suggestion

Garnishes

I often sprinkle a little extra granulated sugar right out of the oven for delightful crunch. For special occasions, a light dusting of powdered sugar or a drizzle of melted chocolate works beautifully and makes these cookies feel fancy without much fuss.

Side Dishes

Pair these shortbread cookies with a cozy cup of English breakfast tea or a frothy latte. For a dessert platter, fresh berries or a small bowl of lemon curd on the side complement that vanilla flavor wonderfully.

Creative Ways to Present

At holiday parties, I like to arrange these cookies in a festive tin lined with parchment and tied with a ribbon—instant gift-ready treats. Or stack them with wax paper in a mason jar decorated with herbs or a sprig of vanilla bean for a charming homemade present.

Make Ahead and Storage

Storing Leftovers

I store leftover shortbread in an airtight container at room temperature, and they've stayed fresh and delicious for up to a week. Keeping them away from humidity is key to maintaining their crispness.

Freezing

If I want to make a batch ahead, I freeze the cut shortbread squares on a baking sheet first, then transfer them to a zip-top bag. They keep well frozen for up to 3 months and thaw quickly at room temperature.

Reheating

To revive the buttery aroma and crisp finish, I pop the thawed cookies in a preheated 300°F oven for about 5 minutes. It’s magic—like they’re freshly baked again!

Frequently Asked Questions:

Can I make these cookies without cornstarch?

The cornstarch in the recipe helps keep the cookies tender and crumbly, which is key for shortbread’s texture. If you don’t have cornstarch, you can try substituting with an equal amount of arrowroot powder or just skip it, but the cookies may be slightly less delicate.

How do I prevent the shortbread from getting too hard?

Avoid overbaking your shortbread by checking the cookies around 40 minutes and removing them once the edges begin turning golden. Also, using the right amount of butter and not overmixing the dough helps keep the shortbread tender.

Can I use unsalted butter instead of salted?

Yes! If you use unsalted butter, just add an extra ¼ teaspoon of salt to the dry ingredients to balance the flavors. I prefer salted butter for convenience and consistent seasoning, but both work well.

What’s the best way to cut the cookies?

Cut the shortbread while it’s still warm but cool enough to handle. Use a sharp knife and press gently to avoid tearing the parchment paper or breaking the cookies. Waiting until they fully cool after cutting helps the edges set and prevents crumbling.

Final Thoughts

This Classic Vanilla Shortbread Cookies Recipe feels like a fond kitchen memory I get to share every time I bake. It’s one of those recipes where simple ingredients come together to create something special and unforgettable. So, roll up your sleeves, try this out, and prepare to fall in love with shortbread all over again—it’s heartwarming and delicious in every crumb.