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Shortbread Wedge Cookies Recipe

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4.3 from 3 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake: Bake the shortbread in the preheated oven for 28 to 30 minutes, or until the tops and edges are very lightly browned.
  7. 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.
  8. 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.

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