• 1 cup (2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour


Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.

In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.

Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.

Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.



You can use either flour or powdered sugar to roll out your cookies, but I prefer powdered sugar. Since you’re re-rolling the dough repeatedly, powdered sugar keeps the cookies from becoming too dense/floury.

Remember to keep your surface and rolling pin well-dusted with flour/powdered sugar. Using powdered sugar, you may need to dust your surface and rolling pin more often.

Do not use the parchment paper with foil lining underneath; This paper tends to curl up and over your cookies as they’re baking.

Store baked cookies in a re-sealable container or plastic bag at room temperature, up to 4 days.

Serve with tea or coffee, or use as a base for any recipe requiring shortbread.

This article adapted from this site