Shortbread Wedge Cookies Recipe

If you’re searching for a buttery, tender, and perfectly simple treat, then this Shortbread Wedge Cookies Recipe is going to be your new best friend in the kitchen. Using just six straightforward ingredients, these delightful cookies come together without the need for any chilling time, and baking them in round pans ensures each wedge maintains its shape beautifully without a worry of spreading too much. Whether you prefer a classic flavor or want to add your own twist, these shortbread wedges deliver melt-in-your-mouth richness and a delicate crumb that’s impossible to resist.

Ingredients You’ll Need

Each ingredient in this Shortbread Wedge Cookies Recipe plays a crucial role in creating that iconic shortbread texture and flavor. From the creamy butter to the subtle vanilla, every element enhances the cookie’s rich taste and tender crumb.

• Unsalted butter (1 cup/226g): The heart of the recipe, softened to room temperature for that perfect creamy texture.
• Granulated sugar (2/3 cup/135g): Provides a gentle sweetness and helps with the shortbread’s classic crispness.
• Pure vanilla extract (1 and 1/2 tsp): Adds a fragrant, warm note that elevates the buttery flavor.
• Salt (1/2 tsp): Balances the sweetness and highlights the richness of the butter.
• All-purpose flour (2 cups/250g): The structure of your shortbread—spooned and leveled for accuracy to ensure perfect results.
• Cornstarch (1/4 cup/28g): A secret ingredient for soft, tender cookies that don’t feel heavy or dense.
• Optional: coarse sparkling sugar: A fun addition to sprinkle on top before baking for a glittering, crispy finish.

How to Make Shortbread Wedge Cookies Recipe

Step 1: Prepare Your Baking Pans

Start by preheating your oven to 325°F (163°C). Line two 8-inch round cake pans with parchment paper, leaving enough overhang for easy removal later. Pro tip: cut a 1-inch slit in the center of each parchment side to minimize creases, making it easier to lift your shortbread out without breaking.

Step 2: Cream Butter and Sugar

Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high until smooth and creamy, about 3 minutes. This creaming step is key to that melt-in-your-mouth texture, so don’t rush it. Remember to scrape down the bowl edges occasionally for even mixing.

Step 3: Add Flavorings and Dry Ingredients

Beat in vanilla extract and salt until fully combined. Then add the all-purpose flour and cornstarch on low speed, mixing for a minute as the dough begins to come together. Increase speed to medium and continue to beat until the dough clumps nicely—this should take about 1 to 3 minutes. If you want to customize with dry add-ins, this is your moment to fold them in.

Step 4: Divide and Press Dough into Pans

Split the dough evenly between the two prepared pans. Press it down firmly and evenly to create a compact layer. If desired, sprinkle coarse sparkling sugar on top for a festive crunch. Use a fork to dock the surface all over—this prevents air bubbles and helps achieve that classic shortbread look.

Step 5: Bake to Perfection

Bake for 28 to 30 minutes, or until the shortbread edges and tops are just lightly golden. That subtle browning hints at a beautifully nutty flavor waiting inside.

Step 6: Cool and Cut Wedges

Let the pans cool on a wire rack for about 10 to 15 minutes. Then gently lift out the shortbread using the parchment overhang and cut warm into wedges. Depending on your mood, choose 8 large, 12 medium, or 16 smaller pieces—ideal for sharing. You can enjoy these cookies warm or cool them completely for a firmer bite.

How to Serve Shortbread Wedge Cookies Recipe

Garnishes

A simple sprinkle of coarse sugar before baking adds sparkle and crunch, but the garnishes don’t have to stop there. A light dusting of powdered sugar or a drizzle of melted chocolate can turn these cookies into a show-stopping treat for any occasion.

Side Dishes

These shortbread wedges pair wonderfully with a hot cup of tea, rich coffee, or even a glass of cold milk. For a special treat, serve alongside a bowl of fresh berries or a dollop of whipped cream to balance the buttery richness.

Creative Ways to Present

Set your wedges in a circular pattern on a pretty platter to mimic their baked shape. You can also sandwich two wedges with jam or lemon curd for an elegant twist. These cookies make fantastic party favors when wrapped individually in parchment tied with twine.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container at room temperature, your Shortbread Wedge Cookies Recipe treats stay fresh for up to a week. Proper storage retains their signature crumbly texture without drying out.

Freezing

Both unbaked dough and baked cookies freeze beautifully for up to 3 months. For the dough, thaw overnight in the fridge and bring to room temperature before baking. For baked cookies, simply thaw at room temperature before serving.

Reheating

If you prefer them warm, briefly heat the cookies in a low oven (around 275°F/135°C) for 5 to 7 minutes. This gently refreshes their soft, buttery texture without drying them out.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce added salt to a pinch or omit it entirely since salted butter will add saltiness. This helps maintain balance so your shortbread isn’t overly salty.

Why is cornstarch included in the recipe?

Cornstarch helps create a soft, tender texture by reducing gluten formation. It’s the secret to that delicate, melt-in-your-mouth feel typical of excellent shortbread.

Do these cookies need to chill before baking?

No chilling needed! This recipe was designed to be quick and easy without compromising texture. The dough presses straight into pans and bakes beautifully.

Can I add flavors or mix-ins?

Absolutely! You can stir in finely chopped nuts, citrus zest, or spices before pressing dough into pans for a personalized touch. Just fold them in at the dough mixing stage.

What size pan is best to bake shortbread wedges?

8-inch round cake pans are recommended for ideal thickness and baking time. If you use 9-inch pans, cookies will be thinner and may bake faster, so watch baking time closely.

Final Thoughts

This Shortbread Wedge Cookies Recipe is truly a golden classic that’s as straightforward as it is delicious. From the first buttery bite to the last crumb, it’s a little bit of happiness you can create in under an hour. I hope you give these delightful wedges a try and discover the joy of homemade shortbread made simple and flawless every time.

Shortbread Wedge Cookies Recipe

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Learn how to make buttery, tender shortbread wedge cookies with this simple 6-ingredient dough recipe. No chilling necessary and baked in round pans to prevent over-spreading, these classic cookies offer a crisp, melt-in-your-mouth texture. Ideal for gifts or teatime treats, with optional flavor variations and add-ins to customize your batch.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 16 large, 24 medium, or 32 small shortbread wedges
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Shortbread Dough

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1/4 cup (28g) cornstarch

Optional

• Coarse sparkling sugar for sprinkling

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Line two 8-inch round cake pans with parchment paper, leaving enough overhang on the sides to easily lift the baked shortbread out. To reduce creases, cut a 1-inch slit in the center of each side of the parchment before lining.
2. Cream Butter and Sugar: Using a hand or stand mixer with paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed for even mixing.
3. Add Flavorings and Dry Ingredients: Add vanilla extract and salt, then beat until combined, about 1 minute. Scrape the bowl again. On low speed, add the all-purpose flour and cornstarch, mixing for 1 minute as the dough starts to form. Increase to medium speed and continue beating for 1-3 minutes until the dough clumps together. If using dry add-ins, fold them in now.
4. Divide and Press Dough: Divide the dough evenly in half (weigh if desired). Press each half firmly and evenly into the prepared cake pans to form compact layers. Optionally, sprinkle coarse sparkling sugar over the tops and dock the surface with a fork all over to prevent air bubbles.
5. Bake: Bake the shortbread for 28-30 minutes or until the tops and edges are very lightly browned.
6. Cool and Cut: Remove from oven and place pans on a wire rack. Cool for 10-15 minutes, then carefully lift the shortbread out using the parchment overhang. While still warm, cut each round into wedges—8 large, 12 medium, or 16 small, depending on your preference. Cool completely on wire racks if not serving warm.
7. Store: Store covered at room temperature for up to 1 week. If topped with glaze, icing, buttercream, or chocolate, refrigerate after 2 days.

Notes

• You can make the dough ahead and refrigerate it for up to 3 days; bring to room temperature before proceeding with pressing and baking.
• Both baked and unbaked shortbread dough freeze well for up to 3 months. Thaw unbaked dough overnight in the refrigerator and bring to room temperature before baking.
• Vanilla bean scrapings can be added along with vanilla extract for extra flavor or substitute with vanilla bean paste in equal measure.
• If you don’t have cornstarch, substitute with the same amount of all-purpose flour, though cornstarch helps keep cookies tender.
• Using 9-inch round pans will yield thinner cookies and a slightly shorter baking time; adjust accordingly.
• Shortbread can be customized with add-ins like dried fruit, nuts, or spices added to the dough.