Let me teach you how to make buttery shortbread wedge cookies using this simple 6 ingredient dough. There’s no chilling necessary and the cookies will never over-spread because you’re baking them in round pans. Keep the cookies vanilla flavored or spruce up the dough with add-ins such as cinnamon, pecans, sprinkles, peppermint extract, chocolate chips, and more.
This recipe is part of my annual holiday cookie countdown called Sally’s Cookie Palooza!
I can’t tell you how many times I’ve seen the word “wedges” while putting this recipe together. But it’s been so many times that I’ve accidentally typed “shortbread wedgies” at least twice now. Anyway, let me tell you about these shortbread WEDGES!
These are my perfect shortbread wedge cookies flavored virtually however you’d like, baked in a cake pan, and cut into triangles/wedges. With no add-ins, they’re pleasantly sweet with rich butter and vanilla flavors. You’ll divide the dough in half to make 2 pans of cookies, so you can flavor each half of dough different ways. Creativity is welcome here!
You Will Love This Shortbread Recipe:
- 6 ingredient dough with lots of optional add-ins
- no rolling pin, no cookie cutters
- 1 mixing bowl
- no dough chilling—ready in under an hour, making it the perfect recipe to tackle while waiting for your other Christmas cookies to chill!
- cookies will never over-spread
- another egg-free baking recipe
- delicious alongside coffee, tea, & hot chocolate
- texture: crumbly, yet tender
- flavor: buttery, vanilla, mildly sweet
Traditional shortbread recipes are 1 part sugar, 2 parts butter, and 3 parts flour. Sometimes there’s vanilla and salt, but there’s no egg and no leavening. Delicious, for sure, but I’ve been making shortbread cookies with a slightly different ratio. Some of my favorite recipes include these flavored cherry almond shortbread, pecan shortbread that’s icebox/slice & bake style, and sweet & salty chocolate pistachio shortbread. I also make chocolate cashew shortbread wedges, a recipe you can find in my cookbook along with a few other variations!
6 Ingredient Shortbread Dough
- Unsalted Butter: As the base of nearly all shortbread recipes, butter supplies these classic cookies with flavor and softness. Make sure you use room temperature butter that’s still cool to the touch. If it’s too warm, the butter and sugar cannot properly cream and the cookies will taste dense. Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent. I usually stick with creamed room temperature butter.
- Granulated Sugar: I go back and forth between confectioners’ sugar or granulated sugar in shortbread recipes. Confectioners’ sugar keeps the cookies light and tender, but you often need more of it to get the same amount of sweetness. (And then an adjustment to butter or flour is ideal.) I’ve been using granulated sugar in these shortbread wedge cookies and I replace some flour with cornstarch, which helps give us that light texture again. By the way, this recipe is a great place to use homemade vanilla sugar because the vanilla flavor can really shine!
- Vanilla: 1 and 1/2 teaspoons gives us substantial vanilla flavor, especially if you use homemade vanilla extract. Feel free to add the beans scraped from 1/2 of a vanilla bean.
- Salt: 1/4 teaspoon of regular salt keeps the flavor balanced and the cookies are pleasantly sweet. If you like a little more salt flavor, increase the amount to 1/2 teaspoon.
- All-Purpose Flour: I test varying amounts of flour in shortbread recipes regularly and find 2 cups of spooned & leveled flour paired with 1/4 cup cornstarch produces sturdy, yet terrifically tender shortbread wedge cookies.
- Cornstarch: Again, cornstarch really is the “secret” to texture success here. Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too.
- Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking. I usually reach for white “sparkling sugar” sold as sprinkles in the baking aisle.
Overview: How to Make These Shortbread Cookies
These shortbread wedge cookies are great for beginners because the prepwork is fairly simple and the dough comes together in just 1 bowl.
The video tutorial and full printable recipe are below, but let me walk you through the basics with step photos so you know what to expect. Start by creaming the butter and sugar together, and then add the vanilla and salt. Finally, mix in the flour and cornstarch. Beat on low speed to begin bringing all of the ingredients together. The dough will be very crumbly at first, but then clump up when you turn up the speed. Let me show you the difference.
Below, left: Dough is crumbly and dry at first. Below, right: Dough finally clumps together.
Divide the dough in half and press into 2 lined 8-inch cake pans. If you’re shopping for new pans, I use and love these cake pans and these cake pans. If you use 9-inch cake pans instead, the cookies will be quite thin unless you add an add-in such as nuts, dried cranberries, or chocolate chips.
Now you’ll have 2 pans of pressed dough. Top with optional coarse sugar and dock with a fork so steam can escape these butter-heavy treats. And whoops… my hand got a little heavy with the coarse sugar here. You don’t need quite as much unless you love the sweet crunch!
Bake, cool, and then slice into 8 large, 12 medium, or 16 small wedges.
Can I Use This Dough for Other Shortbread Cookies?
Yes! Let me detail the specifics for you:
- Shortbread Bars: Instead of wedges, bake this dough as shortbread bars in 2 8-inch square baking pans. Or bake the dough in 1 9×13-inch baking pan. The bars baked in a 9×13-inch pan will be quite thin unless you add an add-in such as chocolate chips or nuts. The bake time for bars in either size pan is about the same as below, but begin checking at 25 minutes. They’re done when the tops and edges are very lightly browned.
- Thumbprints: You can use a variation of this dough to make thumbprint cookies. Substitute the cornstarch for the same amount (about 30g or 1/4 cup) of all-purpose flour. Chill the dough for 3 hours. This is exactly the recipe I use when making raspberry almond thumbprints—and I add a touch of almond extract to the dough. Follow the assembly/baking instructions from that recipe.
- As a Shortbread Crust: Press the dough into a 9×13-inch pan and use as the crust for lemon bars. Or you can halve all of the ingredients in the recipe below and use as the crust for lemon blueberry tart, raspberry streusel bars, or apple pie bars. Each of these 4 linked recipes call for melted butter in the crust, but using today’s recipe provides a slightly sturdier and flakier foundation. Follow each linked recipe as instructed (including pre-baking the crust if necessary), only swapping in today’s dough.
I do not recommend using this recipe for shaped/cookie cutter shortbread cookies. The butter-heavy dough loses shape in the oven. Instead, I recommend my regular sugar cookies or the buttery shortbread in my cookbook.
And finally, let’s add some goodies!
Flavors & Add-Ins
Add liquids/zest when you add the vanilla & beat in dry add-ins (such as nuts, sprinkles, or chocolate chips) on low speed after the dough is all mixed/clumped together. If adding spices such as cinnamon, add when you add the flour & cornstarch. *You can also divide the dough in half and beat half of these add-ins (including liquids/extracts if needed) into half of the dough.
- Plain: Keep the recipe as written below. Feel free to drizzle with salted caramel or melted chocolate or decorate with royal icing, this cookie icing, or vanilla buttercream. The pictured green cookies are decorated with vanilla buttercream tinted green to look like a Christmas tree! I used Wilton #32 piping tip.
- Peppermint: Add 1 teaspoon of peppermint extract. After the cookies have cooled, drizzle 4 ounces (113g) of melted semi-sweet chocolate on top, and sprinkle with crushed candy canes.
- Sprinkles: Add 1 teaspoon of almond extract and 1/3 cup (about 50g) of sprinkles. Instead of coarse sugar, sprinkle a few teaspoons of more sprinkles on top of the pressed dough before docking and baking.
- Chocolate Chip: Add 3/4 cup (135g) mini chocolate chips. I recommend mini size so you get more chocolate in each cookie. Keeping that in mind, feel free to use 1 cup (180g) regular size instead.
- Cinnamon Pecan: Add 1 teaspoon of cinnamon and 1 cup (130g) chopped pecans. Instead of coarse sugar, sprinkle the pressed dough with a mixture of 1 Tablespoon granulated sugar and 1/4 teaspoon ground cinnamon.
Other add-ins: 1 cup (about 130g) chopped any nut variety, 3/4 cup (about 115g) dried cranberries or raisins, 1 cup (about 180g) flavored morsels such as butterscotch or white chocolate, 1 teaspoon your favorite extract, 1 Tablespoon (15ml) citrus juice such as lemon or orange + 2 teaspoons zest, or 3/4 cup (about 115g) Heath Bar Bits O’ Brickle English Toffee. Feel free to combine add-ins such as citrus juice, zest, 1/2 cup white chocolate chips, and 1/2 cup dried cranberries. These are the add-ins I’ve tested, so let me know if you try others!
See Your Cookies!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
PrintShortbread Wedge Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 16 large, 24 medium, or 32 small
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Let me teach you how to make buttery shortbread wedge cookies using a simple 6 ingredient dough. There’s no chilling necessary and the cookies will never over-spread because you’re baking them in round pans. See above for optional flavors & add-ins.
Ingredients
- 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
Instructions
- Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Tip: Parchment is used so you can easily remove the shortbread and not cut it while it’s in the pan. I like to use a square of parchment and I cut a 1-inch slit in the center of each side. This helps reduce the amount of creases when lined in the pan.)
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat for 1-3 minutes or until the dough clumps together. (It will eventually, just keep mixing it.) If you’re adding dry add-ins (see above), this is when you’ll add them.
- Divide dough in half. If you want to be totally accurate, weigh the halves to make sure they’re even. Recipe makes almost 1.5 lbs of plain dough (will weigh more if you added add-ins). Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
- Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
- Remove from the oven, place pans on a wire rack, and cool shortbread for 10-15 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides. Cut each into 8 large, 12 medium, or 16 small wedges. You want to make sure you cut the shortbread while it’s still warm. Enjoy warm or cool shortbread completely on wire racks.
- Cover and store shortbread at room temperature for up to 1 week. If you added a topping such as glaze, icing, buttercream, or melted chocolate, refrigerate after 2 days.
Notes
- Make Ahead & Freezing Instructions: You can make the shortbread dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 3. Baked shortbread freezes well for up to 3 months. Unbaked shortbread dough freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before continuing with step 3.
- Special Tools (affiliate links): Fat Daddio’s 8-inch Round Cake Pan or Wilton 8-inch Round Cake Pan | Parchment Paper | Electric Mixer (Handheld or Stand) | Coarse Sprinkling Sugar | Cooling Rack
- Vanilla: Feel free to add the beans scraped from 1/2 of a vanilla bean in addition to the vanilla extract. Add when you add the vanilla extract. If you want to swap in vanilla bean paste, substitute it for the same amount of extract.
- Cornstarch: Cornstarch can also be known as cornflour. (Not to be confused with cornmeal.) It keeps the cookies soft and tender. If you don’t have it, replace with the same amount of all-purpose flour.
- Pan Size: I recommend 8-inch round cake pans. If using 9-inch round cake pans, the cookies will be quite thin unless you added an add-in to the dough. Bake time will be slightly shorter if using 9-inch pans. Bake until tops and edges are very lightly browned. See post above for directions for shortbread bars in square or rectangle pans.
- Half Batch: You can halve this recipe to yield 1 pan of shortbread wedges. Same bake time.
Great shortbread! We are big fans of shortbread. This recipe came together quick and easy. Baking in round pans makes it so simple. I made ours with coarse sugar on top. The hardest thing about this recipe is waiting for it to bake and cool off!!! The entire house smells wonderful!
I made plain short bread for the December challenge, because I wanted to give it to my mother-in-law who loves short bread and wanted the plain one. This was incredibly easy to make, and the taste is amazing. I will definitely make this again.
This recipe is perfect. Can be as simple or as elaborate as you want it to be. The flavor is amazing and the texture is perfect for coffee or tea.
Super easy to make and love the variations!
My first time entering! So easy to make since I was already making a few batches of other cookies. I made half plain and used Trader Joe’s sea salt caramel baking chips with walnuts in the other half. Both are delicious!
Hello I have my butter room temp ready to go! But I don’t have corn starch, Can I use cake flour instead?
Hi Lori, If you don’t have any cornstarch, replace with the same amount of all-purpose flour.
Do you think I could use a scone pan to make these?
Hi April, We haven’t tried it but it would likely work. Let us know if you give it a try!
Super easy and delicious. Made mine plain and chocolate chip and can’t wait to try different combinations. Soft with the right amount of sweetness!
I loved how versatile this recipe is. Plenty of flavor options and I could think of several cute ways to decorate. I made the almond confetti and cinnamon pecan. This recipe is also great for when you are short on time or ingredients.
Great, easy recipe! I made it with sprinkles and almond extract the first time, but look forward to trying new flavors in the future.
I don’t have 8-inch cake pans, and don’t want to buy them just for this. BUT, I have a quarter-sheet pan (approx. 8-1/2″ X 11-1/2″), so I’m going to try using that instead. Looking forward to it!
I made these last night – the peppermint version – and they are SO delicious! They came out perfect. Thank you for all of your amazing recipes!
Super easy! I did bake one pan a little longer than recommended (about 4 extra minutes) because I wanted a crispy bottom. The mini chocolate chips were perfect to use in one half and I did a funfetti style with the other. I found it easier to pick the dough up with my hands to mix the extra ingredients because I did pack them in. Santa approved!!
I don’t normally make shortbread because I think it is too hard, but this recipe is so easy and turned out perfectly. I made 1/2 batch in a 8″ square pan and the other half in a 8″ round pan. I made 1/2 batch with dried cranberries and white chocolate chips and 1/2 batch with semi-sweet chocolate chips. So good!
Thanks for the recipe!
Despite following directions to a T and waiting for cooling, these totally crumbled 🙁 wouldn’t make again
I just took my first nibble of the cinnamon pecan version. Absolutely fabulous!!! My husband is a “cinnamon-holic” 😉 and he totally approves 🙂 Thank you, Sally!!!!
I love shortbread cookies any time of year, so I was excited to try this new recipe! All the ingredients were staples you’d have at home and the instructions were easy to follow. Bonus is that there was NO dough chilling and NO cookie cutting/rolling. While I love cutouts, I also appreciate having little cleanup. This shortbread recipe is definitely a keeper!
Hi, Sally. I am planning to make these tomorrow, the recipe looks wonderful on paper! I am wondering if you would know how to convert this into a chocolate shortbread recipe? I assume you would substitute cocoa powder for some of the flour, but would you have an idea of about how much cocoa powder? Thank you!
Hi Janet, We have not tested a chocolate version shortbread cookies yet. Unfortunately cocoa powder is a unique ingredient and not an even swap with flour. It would take additional recipe testing for us to give you a confident answer of how much to use. Let us know if you try anything or find a chocolate shortbread recipe that you love!
Thank you, Stephanie, for your reply. I will keep searching, and let you know what I discover. I want to say that I made this recipe this morning, I scaled it to fit a 9″ fluted tart pan that I have, and wow, I just tasted a warm piece from the oven, these are outstanding. A bit too salty for my taste, however, I would cut back on the salt next time, but these are wonderful. Crumbly, but not fall apart, and soooo buttery! I’d send a picture here, but there is no place for one. Today was a test run, I will definitely make again and submit for the challenge!
We split our batch and made candy cane and our favorite: zest of 2 oranges, 1/2 cup each: dried cranberry, regular chocolate chips, and slivered almonds. So delicious! The kids were able to put them together easily.
I’m trying to work out in my head – if I wanted to make a wheel such as yours with all those different kinds on the plate – would i make 3 batches (6 pans), each one representing one variety, then split them up on the plate?
Or am I missing some obvious way to do it with one batch? I guess I could divide dough in 8 (each one giving me 2 cookies?), filling each one uniquely and cut out triangles that would join in a circle, right? How did you do it? I know I’m overthinking this.p
Hi Judy! The photos with the variety of flavors are the result of several different batches, so you’re correct. The best way would be to make each pan a separate flavor for the number of flavors you’d like, then piece them together for a the plate. Hope this helps and that you enjoy the shortbread!
I love shortbread and this recipe did not disappoint!
Easy and delicious. Made 1/2 with sprinkles and 1/2 with ganache and peppermint pieces on top. Addictive!
Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel. Cornstarch is mainly a thickener.
So they aren’t really interchangeable
Elaine, it is my understanding that what we call cornstarch in the U.S. is what the U.K. (among other countries) calls corn flour. Super confusing for all! Hope this is helpful!
I made then plain without any add-ins, but they were delicious! The texture is great (and not too dry), they’re really quick and easy to make, and the taste is terrific…buttery, and not too sweet! I can’t wait to make these again, and honestly, I think they’re perfect without any add-ins or flavorings 🙂
Easy and delicious! What more can you ask for during the cookie-est time of the year! These will be a welcome addition to my cookie trays!
I am allergic to corn…can I use another starch instead? I use potato and I have arrowroot as well. Thanks in advance.
Janis
Hi Janis, for best results making that substitution, replace with the same amount of all-purpose flour.
Hello Sally:
I grew up in Scotland where we made a lot of shortbread! My mother always used rice flour, not cornstarch, that gives the same “short” consistency. This would help anyone with an allergy to corn.
Maida
Oh man. Ohhhh man. I’ve never even thought about chocolate chip sugar cookies before. This recipe is fantastic! The flavour of the cookie is wonderful and it’s perfect as a gift in a tin. I made chocolate chip for one half and sprinkles for the other.
I couldn’t find my hand mixer so I did all the mixing by hand: be prepared for it to take a long time and to have a sore arm! If I had used a hand mixer, this would have taken maybe 10 minutes to throw together.
Thanks for the recipe!
I meant shortbread, not sugar cookies, oops!
I have tried numerous shortbread recipes an these are among the best. I made a batch plain and one with mini chocolate chips. Both in square pans and cut into slices. Really delicious.
What quantity of mini chips did you use? I saw this variation in the photos but can’t seem to find the recommended quantity.
Hi Meghan! See the section of the blog post titled “Flavors & Add-Ins” – add 3/4 cup (135g) mini chocolate chips. Enjoy!
Great December challenge. I love baking cookies during the holiday season and this recipe was easy and delicious. Thanks for the great recipe!
I always use your recipes for everything I make. Pumpkin pie is fabulous. Muffins cookies, etc..
Today I tried the half recipe of Shortbread Wedge cookies and could not get the dough to come together. Using my stand mixer for over 15 minutes. Any thoughts of what went wrong?
Hi Gale! Was it particularly cool in your house? How did you measure your flour? Make sure to spoon and level to avoid packing in too much flour (which would lead to a dry dough). If you find your dough isn’t coming together in the future, you can try gently bringing it together with your hands – the warmth usually helps with this.
This recipe was super easy and quick to make. Very delicious, crumbly and buttery. I like that you can make different varieties from just using the basic recipe. I made a pecan cinnamon and lemon flavored one. Highly recommend, especially for those who are not so good at baking. It was super easy to do.
Easy to make on December 1 because we had all the ingredients on hand! I love shortbread and this is a delicious, easy recipe I could make with my kids after school. We tried the chocolate chip and pecan variations, and they were both a hit!