Introduction

These Shortbread Wedge Cookies are buttery, tender, and perfectly crumbly. Their delicate texture melts in your mouth, making them a delightful treat for any occasion. With a simple recipe and optional sparkling sugar topping, they’re easy to customize and enjoy.

A close-up view of a variety of cookie triangle slices arranged on a black patterned round tray placed on a white marbled texture. The tray holds multiple cookie slices with different toppings: some have green frosting piped in small star shapes with red dots like Christmas trees, others are covered with mini chocolate chips scattered across a light beige cookie base. Two slices are drizzled with dark chocolate and sprinkled with crushed peppermint candy bits over a light cookie base, while another slice features whole pecan halves embedded in a slightly cinnamon-sprinkled cookie. There are also plain cookie slices topped with coarse sugar crystals, and slices studded with colorful sprinkles scattered on the cookie surface. A white small bowl full of colorful sprinkles sits on the right side of the tray. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper, leaving enough overhang to lift the shortbread out easily. To reduce creases, cut a 1-inch slit in the center of each side of the parchment before lining the pans.
Step 2: Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 3 minutes. Scrape down the bowl as needed. Add vanilla extract and salt, then beat for another minute. Scrape again, then add flour and cornstarch. Beat on low for 1 minute to start combining, then increase to medium speed and beat for 1 to 3 minutes until the dough clumps together.

Step 3: Divide the dough in half, weighing if you want to be precise. Press each half firmly and evenly into the prepared cake pans. If using, sprinkle the tops with coarse sparkling sugar. Dock the surface all over with a fork to prevent air bubbles.
Step 4: Bake the shortbread for 28 to 30 minutes, until the tops and edges are very lightly browned.
Step 5: Remove from the oven and let the pans cool on a wire rack for 10 to 15 minutes. Lift the shortbread out using the parchment overhang. While still warm, cut each cake into 8 large, 12 medium, or 16 small wedges. Let cool completely on wire racks, or enjoy warm.

Step 6: Store the shortbread covered at room temperature for up to 1 week. If topped with glaze, icing, buttercream, or melted chocolate, refrigerate after 2 days.

Tips & Variations

Use parchment paper with side slits to avoid creases and make removal easier.
For extra flavor, add finely chopped nuts, citrus zest, or a pinch of cinnamon to the dough before baking.

Press the dough firmly into the pans to ensure even baking and clean wedge shapes.
Sprinkle coarse sparkling sugar before baking for a sparkling, crunchy finish.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to one week. If you’ve added any glaze, icing, or chocolate topping, refrigerate the cookies after 2 days to maintain freshness. To reheat, allow to come to room temperature for best texture, or warm gently in a low oven for a few minutes.

How to Serve

Four triangular shortbread cookies with a golden-brown, slightly crumbly texture are stacked on a white plate with a detailed edge. Each cookie has visible coarse sugar crystals sprinkled on top, giving a sparkly effect. The cookies show a light browning along the edges and have a soft, buttery look. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid the cookies becoming too salty.

Why do I need to cut the shortbread while it’s still warm?

Cutting while warm prevents cracking and helps achieve clean edges. Once fully cooled, the shortbread becomes more brittle and harder to slice evenly.