If you’re on the lookout for a buttery, melt-in-your-mouth treat that’s oh-so-satisfying and pretty to boot, then this Shortbread Wedge Cookies Recipe is calling your name. These cookies boast a delicate crumb and just the right amount of sweetness, with a texture so tender it practically dissolves as you bite in. The best part? It’s incredibly easy to whip up with just six simple ingredients, no chilling necessary, and a unique round pan method that guarantees perfect wedges every time. Whether you’re baking for a cozy afternoon coffee, a special gift, or your next celebration, these shortbread wedges will become your new favorite go-to cookie recipe.
Ingredients You’ll Need
What’s truly fantastic about this Shortbread Wedge Cookies Recipe is how straightforward the ingredient list is, yet how every single component plays a crucial role in creating that iconic buttery flavor, tender bite, and delicate texture. You probably already have most of these staples in your pantry, making it a convenient and approachable recipe for any home baker.
- Unsalted butter (1 cup/226g, softened): Provides richness and that unmistakably smooth, creamy base essential for shortbread.
- Granulated sugar (2/3 cup/135g): Adds sweetness while helping to create a light, tender crumb.
- Pure vanilla extract (1 and 1/2 teaspoons): Infuses warm, aromatic undertones that elevate every bite.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the buttery flavor.
- All-purpose flour (2 cups/250g, spooned and leveled): Forms the structure of the cookie with just the right density.
- Cornstarch (1/4 cup/28g): Keeps these cookies tender and soft; it works wonders without weighing down the dough.
- Optional: coarse sparkling sugar: Adds a charming crunch and a hint of sparkle when sprinkled on top before baking.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Shortbread Wedge Cookies Recipe
Step 1: Prepare Your Pans
Start by preheating your oven to 325°F (163°C) and lining two 8-inch round cake pans with parchment paper, making sure you leave enough excess on the sides to easily lift the shortbread out later. This little step is a game-changer; parchment makes slicing and serving a breeze and helps keep your wedges perfectly shaped without sticking.
Step 2: Cream Butter and Sugar
Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 3 minutes until the mixture is smooth, creamy, and pale. This process aerates the dough, contributing to the lightness of the shortbread. Don’t rush it! Scrape down the bowl to ensure everything is well combined.
Step 3: Add Vanilla and Salt
Mix in the vanilla extract and salt until evenly blended. These two ingredients may seem minor, but they really lift the flavor profile and create depth in every bite.
Step 4: Incorporate Dry Ingredients
Slowly add the all-purpose flour and cornstarch to the creamed mixture, starting on low speed. Once combined, increase the speed to medium and continue mixing until the dough clumps together—this can take a few minutes, so be patient! If you want to add any dry extras like nuts or chocolate chips, fold them in at this stage for a fun twist.
Step 5: Shape the Dough
Divide the dough evenly and press each half firmly into the prepared cake pans, compacting it to create an even layer. If you like, sprinkle coarse sugar on top for a delightful crunch and make fork pricks all across the surface to prevent air bubbles and ensure even baking.
Step 6: Bake and Slice
Bake the shortbread for 28 to 30 minutes until edges are just turning golden and the top is lightly browned. Remove from the oven and let cool in the pans for about 10 to 15 minutes. Then, lift the shortbread out using the parchment edges and slice it into wedges while still warm. This step is key to achieving clean, perfect shapes without crumbling.
How to Serve Shortbread Wedge Cookies Recipe
Garnishes
A light dusting of powdered sugar makes these shortbread wedges look irresistibly elegant. For added flair, drizzle melted chocolate over the cooled cookies or dip half of each wedge into white or dark chocolate. Toasted nuts sprinkled on top before baking can also add a delightful crunch.
Side Dishes
Shortbread wedge cookies pair beautifully with a hot cup of tea or coffee, making them a lovely companion for your morning or afternoon ritual. For a dessert plate, serve alongside fresh berries or a dollop of whipped cream to balance the buttery richness with refreshing brightness.
Creative Ways to Present
If you’re gifting these or serving at a party, arrange your wedges in a circular pattern on a pretty platter to showcase their wedge shape. You can also stack smaller wedges in a rustic jar layered with parchment for an adorable homemade gift. Adding edible flowers or festive sprinkles makes your presentation pop instantly.
Make Ahead and Storage
Storing Leftovers
Keep your leftover shortbread wedges fresh by storing them in an airtight container at room temperature. They’ll maintain their crumbly, tender texture perfectly for up to a week, making it easy to enjoy them throughout the week without a drop in quality.
Freezing
Both the unbaked dough and the baked cookies freeze beautifully for up to 3 months. When freezing dough, wrap it tightly and thaw overnight in the refrigerator before bringing it to room temperature for easier handling. To freeze baked wedges, layer them between parchment sheets in an airtight container for easy portioning.
Reheating
For freshly baked warmth, gently reheat your shortbread wedges in a warm oven (about 300°F/150°C) for 5 to 7 minutes, just until they’re soft and aromatic again. Be careful not to overheat or they might get too crisp. Enjoy them with a cup of tea for that cozy vibe.
FAQs
Can I add flavors or mix-ins to the Shortbread Wedge Cookies Recipe?
Absolutely! While the classic recipe shines on its own, you can easily mix in finely chopped nuts, citrus zest, spices like cinnamon, or even chocolate chips. Just fold them into the dough after combining the dry ingredients and before pressing into the pan.
Do I need to chill the dough before baking?
No chilling is necessary with this recipe. The cookie dough is sturdy enough that pressing it directly into the pans and baking yields perfectly shaped wedges without spreading out.
What if I don’t have cornstarch? Can I substitute it?
You can substitute cornstarch with an equal amount of all-purpose flour if you’re out. Cornstarch keeps the cookies tender and soft, but flour will still produce delicious shortbread—it might be slightly less tender but still pleasing.
Can I make smaller or larger wedges?
Yes! You can cut the shortbread into 8 large, 12 medium, or 16 small wedges depending on your preference or occasion. Smaller wedges are perfect for parties, while larger wedges make a satisfying snack for one.
How long should I bake if using a different pan size?
If you use a 9-inch round pan instead of 8-inch, your shortbread will be thinner and will bake faster—check for light golden edges around 20 to 25 minutes. Keep a close eye to avoid over-baking.
Final Thoughts
Now that you’ve got this beautiful Shortbread Wedge Cookies Recipe up your sleeve, you’re just one batch away from an endlessly buttery, tender treat that everyone will love. Easy to make, endlessly pleasing, and wonderfully versatile, these shortbread wedges have quickly become a cherished staple in my kitchen. So invite a friend over, brew some tea, and enjoy these delightful bites together — you’re going to adore how simple and magical these cookies are!
PrintShortbread Wedge Cookies Recipe
Learn how to make classic buttery shortbread wedge cookies with this simple 6-ingredient dough recipe. These cookies bake perfectly in round cake pans without the need for chilling, ensuring they don’t spread too thin. Enjoy warm or fully cooled, with optional flavor or texture add-ins to customize your batch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 16 large, 24 medium, or 32 small wedges
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 Topping
- Coarse sparkling sugar, for sprinkling
Instructions
- Preheat and Prepare Pans: Preheat your 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 out the baked shortbread later. To minimize creases, use a square parchment piece with 1-inch slits cut in the center of each side.
- Cream Butter and Sugar: Using a hand or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add Vanilla and Salt: Add the vanilla extract and salt to the butter-sugar mixture and continue beating on medium speed until well combined, about 1 minute. Scrape the bowl again as needed.
- Incorporate Dry Ingredients: Add the all-purpose flour and cornstarch to the wet mixture. Beat on low speed for 1 minute to start combining, then increase the speed to medium and continue beating for 1 to 3 minutes until the dough clumps together. If using any dry add-ins like nuts or spices, fold them in now.
- Divide and Press Dough: Divide the dough evenly into two halves. For accuracy, weigh the dough halves. Press each half firmly and evenly into the prepared cake pans, compacting well to form a flat surface. Lightly sprinkle coarse sugar on top if desired, then dock the surface all over with a fork to prevent air bubbles.
- Bake: Bake the shortbread in the preheated oven for 28 to 30 minutes, or until the tops and edges are very lightly browned.
- Cool and Slice: Remove the pans from the oven and place them on wire racks to cool for 10 to 15 minutes. Use the parchment overhang to carefully lift the shortbread out of the pans. While still warm, cut each round into wedges — 8 large, 12 medium, or 16 small pieces.
- Serve or Store: Enjoy the shortbread warm or allow to fully cool on wire racks before storing. Keep covered at room temperature for up to one week; if topped with glaze or icing, refrigerate after two days.
Notes
- You can prepare the dough in advance and refrigerate for up to 3 days before baking. Let come to room temperature before proceeding.
- Baked shortbread freezes well for up to 3 months. Dough can also be frozen for 3 months; thaw overnight in the refrigerator and bring to room temperature before baking.
- For additional vanilla flavor, you may add the seeds from half a vanilla bean along with the vanilla extract.
- If you don’t have cornstarch, you can substitute an equal amount of all-purpose flour. Cornstarch helps keep the cookies tender.
- Using 9-inch pans will result in thinner cookies and a slightly shorter bake time.
- This recipe can be halved to make one pan of cookies with the same bake time.
