Small Batch Shortbread Cookies
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These small batch shortbread cookies are thick and buttery, with a delicate, sandy texture and a crisp snap when you bite into them. Made with simple, pantry ingredients, the dough is pressed into a 6-inch square pan, then cut into 10 classic shortbread fingers. A sprinkle of coarse sugar adds a little extra crunch, and there’s no need to chill the dough before baking.
From My Kitchen
No-chill, pan-baked shortbread couldn’t be easier.
Sometimes, shortbread is the easiest answer when I want something sweet without much fuss. And because we bake the cookies in a small cake pan, there’s no scooping, rolling, or waiting for the dough to chill.
Yield
Finishing
10 shortbread fingers
Coarse sugar or colored sanding sugar for the holidays.
When developing this recipe, the biggest decision was how much butter was enough. Turns out, a full stick (yes, even for a small batch!) gives these shortbread cookies their classic texture and flavor.
The Small Batch Shortbread Edit
Unlike my butter cookies, traditional shortbread doesn’t need eggs or leavening. Its characteristic richness comes from butter. And while powdered sugar makes my lemon shortbread cookies lovely and delicate, I chose granulated sugar for these cookies because it gives them a crisper bite.
I made a few small adjustments to put my own spin on the classic. A tablespoon of cornstarch gives the cookies a little tenderness, and vanilla adds another layer of flavor. Then there’s salt, which I think is an unsung hero ingredient. It balances sweetness and amplifies the buttery flavor.
How To Make Small Batch Shortbread
With a whole stick of butter, I say let the stand mixer do the work. The dough will look crumbly when you first add the flour and cornstarch to the creamed butter and sugar. Keep mixing, scraping the bowl as needed, and it will come together into a thick dough. There’s no need to add liquid.
Press the dough evenly into your prepared pan, making sure it reaches all the corners. Before baking, score it into 10 shortbread fingers and poke each one with a fork in a couple of places. The holes help prevent air bubbles, and the score marks make the cookies easier to cut after baking.
Look for a set surface and lightly golden edges. Shortbread should remain relatively pale, so don’t wait for the tops to turn golden brown. While the cookies are still warm, cut all the way through the score marks. Let them cool briefly in the pan before carefully transferring them to a wire rack.
Simple Finishes
I like to sprinkle coarse sugar over the dough before baking. For the cookies in my photos, I used a combination of turbinado and white sanding sugar for a little sparkle and extra crunch. But the sugar is completely optional if you prefer traditional, unadorned shortbread.
And since shortbread is a classic holiday cookie, these understated cookies would look great on a cookie platter next to my small batch candy cane cookies. Or, you can dress up the shortbread itself with colored sparkling sugar or festive sprinkles. For something a little more decadent, dip the cooled cookies halfway into melted chocolate and finish with sprinkles.
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If you made these shortbread cookies, let me know in the comments below! Your comment and star rating are greatly appreciated and help other bakers discover the recipe.
Small Batch Shortbread Cookies
by 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.
Nutrition Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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