Description

Delightfully buttery and tender, these Shortbread Wedge Cookies are classic treats perfect for any occasion. Made with simple ingredients like butter, sugar, vanilla, and a blend of all-purpose flour and cornstarch, these cookies boast a delicate crumb and a melt-in-your-mouth texture. Baked in cake pans and cut into wedges, they’re easy to prepare and perfect for gifting or enjoying with tea or coffee.

Ingredients

Scale

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 cake pans with parchment paper, ensuring there is enough overhang around the sides to easily lift out the baked shortbread. To reduce creases, use parchment squares and make a 1-inch slit in the center of each side before lining the pans.
Cream Butter and Sugar: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes. Scrape down the bowl’s sides and bottom as needed during mixing.
Add Flavor and Dry Ingredients: Mix in the vanilla extract and salt until combined, about 1 minute. Then add the all-purpose flour and cornstarch. Beat on low speed for 1 minute to start combining, then increase to medium speed and continue beating for 1-3 minutes until the dough clumps together.
Divide and Press Dough: Divide the dough evenly into two halves. Press each half firmly and evenly into the prepared cake pans, compacting it well. Sprinkle with optional coarse sparkling sugar if desired. Dock the surface all over with a fork to prevent air bubbles during baking.
Bake the Shortbread: Bake in the preheated oven for 28 to 30 minutes or until the shortbread is very lightly browned on top and around the edges.
Cool and Cut: Remove the pans from the oven and place them on wire racks to cool for 10-15 minutes. Using the parchment overhang, lift the shortbread out of the pans. While still warm, cut each round into wedges—8 large, 12 medium, or 16 small—according to your preference.
Store Properly: Allow the shortbread to cool completely on wire racks before storing. Store covered at room temperature for up to one week. If using toppings like glaze or chocolate, refrigerate after two days.

Notes

Parchment paper with slits helps reduce creasing and makes removing the shortbread easier.
Be sure to cream the butter and sugar well to achieve a creamy texture and light crumb.
Docking (piercing) the dough prevents air bubbles from forming during baking.
Cut the shortbread while still warm to achieve clean and neat wedges.
Optional coarse sugar on top adds a beautiful sparkle and subtle crunch.
If adding toppings such as glaze or melted chocolate, refrigerate after two days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: shortbread, shortbread wedges, buttery cookies, classic cookies, tea time cookies, crumbly cookies, homemade shortbread