For over 40 years, I’ve tested for the world’s best shortbread cookie recipe, chasing that perfect blend of buttery richness and melt-in-your-mouth texture. Every batch has taught me something new, and now I’m sharing what I believe to be the ultimate recipe for holiday entertaining. These cookies are a celebration of simplicity and elegance, perfect for festive gatherings or heartfelt gifting.
Why Shortbread Cookies Are a Holiday Classic
Shortbread cookies exude timeless charm. Their rich, buttery flavor pairs beautifully with everything from hot cocoa to a glass of champagne. I always include them on my holiday dessert table because they suit every occasion—whether it’s a casual family gathering or a more formal soirée.
The beauty of shortbread lies in its versatility. Dress it up with a sprinkle of white sanding sugar, a drizzle of chocolate, a sprinkle of crushed candy canes, or even a touch of edible gold for a touch of glam. Or keep it classic, letting the buttery goodness shine.
How to Make the World’s Best Shortbread Cookies
I swear by high-quality butter—it’s the heart of any great shortbread. Creaming it with superfine granulated sugar until fluffy creates the perfect crumbly texture. I use two types of flour; all-purpose and rice then add the flours slowly to avoid overworking the dough.
I bake at a lower temperature to achieve that pale golden hue. Cutting the dough into festive shapes adds a whimsical touch, and a light dusting of sugar gives them a frosty finish.
Shortbread: A Sweet Holiday Tradition
Shortbread cookies bring people together. Their simplicity reminds us of the joy in handmade treats. After decades of testing, I can confidently say these cookies are the best you’ll ever taste. Bake a batch, share them with loved ones, and create holiday memories that last a lifetime.
Merry Christmas.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup rice flour
- 1 lb cold unsalted butter, cut into 1/2 inch cubes
- 1 1/4 cups superfine granulated sugar
Instructions
- Preheat oven to 300*F
- Place oven racks in upper and lower thirds of your oven to ensure even baking.
- Line 2 baking sheets with parchment paper.
- Whisk the all-purpose flour and rice flour together in a medium bowl.
- Place the butter and 1 cup of the superfine sugar in the bowl of your stand mixer. Make sure the bowl is cold.
- Using the dough hook, knead the sugar into the butter until just combined.
- Add the flour mixture and knead until the dough forms a ball.
- Flatten the dough into a disk and place on a flour work space.
- Roll dough out to 1/4 inch thick and cut out your cookies.
- Place cookies on parchment lined cookie sheets.
- Reroll scraps until all the dough is used up.
- Bake for 20 minutes, checking at 15 minutes, your want very little color but they need to be firm. Rotate the baking sheets at the 10 minute mark.
- Remove from oven and sprinkle with sanding sugar or superfine sugar.
- Allow the cookies to cool on the baking sheet for 5 minutes then remove to a cooling rack until completely cooled.
- Store in an airtight container for up to 2 months.
Notes
THE LOVE: I use sanding sugar to decorate because I love the bling!
