Easy Shortbread Recipe

Tired of crumbly shortbread? This recipe delivers the buttery, melt-in-your-mouth texture of Walker's shortbread, without the fuss! Perfect for Christmas cookie exchanges or any occasion, this easy-to-follow recipe yields delicious shortbread cookies that are equally delightful in a mold, round cake pan, or as individual rolled cookies. Get ready to impress with this simple yet elegant treat!

Prep Time 15 mins

Cook Time 80 mins

Calories 370.7 kcal

Protein 6g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Easy Shortbread

1 cup (2 sticks) unsalted butter, softened
All Purpose Flour
Rice Flour
Granulated Sugar

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How to Make Easy Shortbread

Preheat your oven to 300°F (150°C). Lightly grease your chosen baking pan (shortbread mold, round cake pan, or baking sheet).
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easiest with an electric mixer.
Gradually add the flour, mixing until just combined. Be careful not to overmix.
Stir in the vanilla extract.
Press the dough evenly into your prepared pan. If making individual cookies, roll out the dough to about 1/4 inch thickness and use cookie cutters.
Prick the dough all over with a fork to prevent bubbling.
Bake for 60-80 minutes, or until the edges are lightly golden brown. Keep a close eye on it as ovens vary.
Let the shortbread cool completely in the pan before cutting (if needed) and serving. Enjoy!