Small Batch Shortbread Cookies

These small batch shortbread cookies are thick and buttery with a tender, sandy crumb and a crisp snap. Made with simple ingredients, the dough is pressed into a 6-inch square pan, with no chilling required. A sprinkle of coarse sugar finishes the 10 classic shortbread fingers.

Prep Time10

Cook Time26

Total Time36

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 153kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup (1 stick) unsalted butter, room temperature
¼ cup granulated sugar
¼ teaspoon salt
1 cup all-purpose flour
1 tablespoon cornstarch
½ teaspoon vanilla extract
coarse sugar otional to sprinkle on top

Instructions

Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Line the bottom of a 6-inch square cake pan with parchment paper, cut long enough to leave a little overhang to lift the cookies out of the pan.
Add the butter, sugar, and salt to the stand mixer bowl. Mix on medium-high speed until the butter and sugar are light and fluffy – about 2 minutes. Scrape down the sides and bottom of the bowl.
1/2 cup (1 stick) unsalted butter, room temperature, 1/4 cup granulated sugar, 1/4 teaspoon salt
Add the flour and cornstarch. Mix on low speed to incorporate, then gradually increase to medium until a thick dough forms. Scrape down the sides and bottom of the bowl a couple of times as needed. The mixture will look crumbly at first but will eventually come together into a cohesive dough.
1 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon vanilla extract
Transfer the dough to the prepared cake pan. Use your fingers to press it into an even layer, making sure it reaches the corners and edges. Use a knife to score the dough into 10 shortbread rectangles (fingers), then poke each one with a fork in a couple of places to prevent air bubbles during baking. Sprinkle the top with coarse sugar.
coarse sugar
Bake the shortbread for 26 to 30 minutes, or until the edges and tops are lightly golden.
While the shortbread is still warm, use a sharp knife to cut all the way through the score marks. Let the cookies cool in the pan set on a wire rack for 10 minutes, then carefully lift them out of the pan and transfer them to the rack to cool completely.
Store the shortbread in a covered container at room temperature for up to 1 week.

Notes

Serving Size – This small batch recipe makes 10 shortbread fingers. Double the recipe and bake in an 8-inch square pan.
Make Ahead – The dough can be made up to 2 days in advance. Cover and refrigerate, then bring to room temperature until soft enough to press into the pan.
Cornstarch - Gives the shortbread a delicate, tender texture. It can be omitted and replaced with an additional tablespoon of flour.
Cutting the Shortbread – Cut the shortbread along the score marks while it's still warm. Once cooled, the cookies become more brittle and may break when cut.
Freezing – The dough and baked cookies can be frozen for up to 3 months. Store the cookies in a freezer-safe container or bag, laying them flat to prevent breaking. For the dough, wrap it tightly in plastic wrap and place in a freezer bag. Thaw the dough overnight in the refrigerator, then soften before pressing into the pan.
Toppings – For a festive variation, use colored sparkling sugar instead of coarse sugar.

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