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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Butter Shortbread

The rich butter flavor and crumbly texture of this cookie makes it a staple of holiday baking. Plus, it's very easy to make.

Sunset DECEMBER 2009

  • Yield: Makes 16 cookies


  • 2 cups flour
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons coarse sugar (sometimes called sparkling sugar)*


1. Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

2. Press dough evenly into a 9-in. round cake pan. Sprinkle with coarse sugar.

3. Bake until golden brown, 30 to 40 minutes. Cut still-warm shortbread with a fork, tines down, into 16 wedge-shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.

*Find coarse sugar in the baking aisle.

Make ahead: Up to 5 days. Store airtight up to 1 week.

Note: Nutritional analysis is per cookie.

Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 54%
  • Protein: 1.7g
  • Fat: 12g
  • Saturated fat: 7.3g
  • Carbohydrate: 20g
  • Fiber: 0.4g
  • Sodium: 38mg
  • Cholesterol: 31mg

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Butter Shortbread Recipe