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Shortbread Wedge Cookies Recipe

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4.1 from 8 reviews

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.

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.

Find it online: http://bitezly.com/shortbread-wedge-cookies-recipe-2/