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.
Sally, you did it again. These were such a hit on my holiday cookie platters. I kept it simple but I did use good quality butter and my homemade vanilla extract and caviar. Wow! These cookie were so easy and beyond delicious.
Merry Christmas!
SO easy and tasty! I made mine with walnuts, butterscotch chips, and chocolate chips. I cannot recommend this flavor combination enough!!!
This is just like the recipe my Norwegian Aunt used to let me help her make at Christmas time! What wonderful memories baking this brought. And it worked! So happy.
This dough comes together so easy and has an outstanding taste! I made plain wedges and sprinkled with demerara sugar and also made your salted caramel sauce and drizzled that on one and then sprinkled with crushed graham crackers and peanuts. So delicious! Can’t wait to try other variations!
Easy and multiple ways to get creative in decorating for the holidays.
Quick and easy recipe! I especially appreciate all of the customization options, plus the convenience of baking in a pan.
This shortbread recipe was wonderful! Everyone in my family loved it, including my husband, my toddler, my 13 month old (who got a very small crumb piece, lol), and my in-laws. I added mini-chocolate chips, and baked in 9 inch cake pans. They came out great, not too thin, and perfectly buttery and delicious. I believe I cooked them for about 28 minutes, and they were slightly browned on the edges. This recipe not only tasted great, but was very easy to follow, and I love how many variations you could do! I had no trouble with the dough coming together, but I did use my stand mixer, and beat the vanilla in with the sugar and butter for maybe 1 or 2 mins longer than suggested. Not sure if that had anything to do with it, but my dough was great, very malleable and not crumbly at all. Thanks again for an amazing recipe! We love this shortbread and I will definitely make it again soon! 🙂 Merry Christmas to everyone!
Hi Elspeth, We are so glad you were able to enjoy these with your family!
My mom and I each made a batch of these, and they’re so good! Our favorite was probably the pecan-cinnamon version, but the plain and chocolate chip ones are delicious too! Definitely going to come back to these!
I’m this was simple-and produced an impressive product (my favorite kind of recipe!). Made these with my kiddos. Divided the dough into fourths so that each could make their own mix in version. So fun!!
Thank you, Sally for this recipe. The cookies came out perfect and I had alot of fun with add ins and decorating.
Super simple and yummy! I made mint chocolate and salted caramel. Perfect for Christmas!
I made the cinnamon pecan version of these shortbread wedges. They weren’t too sweet and tasted like pecan sandies. I recommended weighing the dough to split it in half— I ended up with one thinner batch and one doughier batch.
How much cinnamon did you add?
Super easy. Customize with the add-ins. I did one with mini Christmas m&m’s. The other with orange zest, orange juice, craisins and topped with a citrus glaze. Thanks Sally!!
Amazing recipe! I added in 1/2 cup each of semi sweet and white chocolate mini chips with more sprinkled on top after it came out of oven and made the whole batch in a 9×13. Couldn’t have been easier and my sample tasted delicious!
My 12 year old daughter made these for her friends to decorate at their Secret Santa exchange party. They were hit!
Everyone loved the cookies!!
It was yummy
Yummy and super simple. ❤️
Yummy cookies. Thanks Sally
These cookies were super quick and easy to prepare! I followed the recipe as written and added some sprinkles in the mix. I only had 9″ pans, so I baked it all in the 9″ pan and the cook time ended up being about 39 minutes. I think if I’d split into 2 9″ pans it may have been too thin of a cookie – although this could be preferred to some! I topped with sallys vanilla buttercrean and decorated into little Christmas trees. I halved the buttercream recipe and had extra.
Absolutely delicious and a fun one to make with my kids. I love your shortbread- anything!
I love having a simple cookie that looks and tastes great to have in my “bag of tricks” – especially for the holidays. I found this recipe easy to follow, and appreciated the specific instructions about cooking, cooling and cutting the cookies! As a person that isn’t a big fan of shortbread – they are delicious. My husband, a shortbread lover, simply said “mmmmmm.” Thanks for another home run, Sally!
These were so delicious! I added mini chocolate chips to them. I brought them to work and my coworkers loved them too! I baked them in nordicware 8″ square pans and they don’t really brown much. I took them out after 30 min which ended being too long. Next time I’ll check the temp and bake for less time.
I’d give it 5 stars but I couldn’t get my dough to clump, even after mixing for 15 minutes and adding another 1/2 cup flour. I baked it anyways and they came out dry. But with all the tasty add-ins and toppings, they were decent. I’m going to try again with butter that isn’t as soft as what I used. In the end, with the decorations, they looked super pretty and they are easy to serve.
My dough never came together and ended up rather crumbly…still delicious though! I’m not sure if my flour measurement was off or maybe my butter was still too cold, but something wasn’t quite right. I put chocolate chips in one half and cinnamon-cranberry-pecans in the other and took them to a Christmas party. They were a big hit and several people asked for the recipe.
I just mixed this together tonight and my dough never came together either. I tried adding a little extra flour (about 20g), but that didn’t work. I hope I didn’t overmix it. I beat the batter for additional minutes, I think around 5-6 minutes. Glad to hear that they turned out for you. I’m going to bake them tomorrow, so we’ll see.
I really liked this one! I added in chocolate chips and it was delicious. I think the bake time is a bit long. I’d start checking close to 5 minutes before the stated time so they are a bit softer.
I made these for a holiday party at work! I added white and milk chocolate chips. They were so quick and easy to make and they taste delicious!
The plain version is exactly how I remember shortbread cookies tasting, rich and decadent, not overly sweet, but full of flavour! I don’t think I’ll make them too often, but they are a great cookie for a special treat!
This recipe was so fun and versatile! I made the plain, sprinkles, cinnamon walnut, and peppermint for a small Christmas party at work and there were no leftovers to be found! I was a little intimidated when I saw the picture for this one, but it was super easy. I will definitely continue using this recipe throughout the holiday season!
This recipe is perfection! Outstanding flavor and texture plus all the options for customizing. Thanks, Sally, for wrapping up a year of great challenges with another winner!
A quick, easy, delicious recipe!! Thanks Sally!