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Shortbread Wedge Cookies Recipe

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★★★★★

4.5 from 136 reviews

These Shortbread Wedge Cookies are a classic buttery treat with a perfect crumbly texture. Made with simple ingredients including butter, sugar, vanilla, flour, and cornstarch, they are baked to a delicate golden perfection and cut into elegant wedge shapes. Ideal for afternoon tea or a sweet snack, these cookies are easy to make and store well at room temperature.

Ingredients

Scale

Shortbread Dough

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 2/3 cup (135g) granulated sugar
  • 1 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 cake pans with parchment paper, leaving enough overhang around the edges to easily lift the shortbread out later. To reduce parchment crease marks, cut a 1-inch slit in the center of each side of the parchment squares before lining the pans.
  2. Cream Butter and Sugar: 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’s sides and bottom as needed.
  3. Add Flavorings and Mix Dry Ingredients: Add vanilla extract and salt, beating for about 1 minute until combined. Scrape the bowl again. Add the flour and cornstarch, mixing on low speed for 1 minute as the dough begins to come together. Increase to medium speed and beat for 1-3 minutes until the dough clumps together.
  4. Shape Dough in Pans: Divide the dough evenly in half—using a kitchen scale can help ensure accuracy. Press each half firmly and evenly into the prepared cake pans. Optionally, sprinkle the surface with coarse sparkling sugar. Dock the dough all over with a fork to prevent air bubbles during baking.
  5. Bake: Place the pans in the preheated oven and bake for 28-30 minutes, or until the top and edges are very lightly browned.
  6. Cool and Cut: Remove the pans from the oven and place on a wire rack to cool for 10-15 minutes. Lift the shortbread out using the parchment paper overhangs. While still warm, cut each portion into wedges—8 large, 12 medium, or 16 small pieces depending on your preference.
  7. Serve and Store: Enjoy the shortbread warm or allow it to cool completely on wire racks. Store covered at room temperature for up to 1 week. If decorated with glaze or similar toppings, refrigerate after 2 days.

Notes

  • For easy removal, make sure to line the pans with parchment paper with slits cut to minimize creases.
  • Creaming the butter and sugar well is essential for a tender texture.
  • Docking the dough prevents bubbles and keeps the cookies flat.
  • Shortbread is best cut while warm to avoid crumbling.
  • Store plain shortbread at room temperature, but if adding a glaze or frosting, refrigerate after 2 days.

Keywords: shortbread, wedge cookies, buttery cookies, classic cookies, tea time cookies, homemade shortbread

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