Introduction

These Shortbread Wedge Cookies are buttery, tender, and perfectly crumbly—ideal for tea time or a sweet snack. Their classic, delicate flavor makes them a timeless treat that’s simple to bake and delightful to share.

The image shows a close-up of a clear glass plate holding an assortment of triangular cookie bars, each with one main layer of cookie base that is light golden brown. Different cookies have various toppings and textures: some are plain with sparkling white sugar crystals, others are studded with small dark chocolate chips scattered evenly across the surface. Two pieces are decorated with green piped frosting shaped like Christmas trees, topped with tiny red round candies. Two cookie bars have a drizzle of dark chocolate on top with crushed white and red peppermint pieces sprinkled over it. One cookie has chopped pecans embedded and sprinkled with sugar. To the side, a small white bowl is filled with colorful rainbow sprinkles. The scene is set on a white marbled texture background. 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 on the sides so you can easily lift the shortbread out once baked. For fewer creases, cut a 1-inch slit in the center of each side of the parchment before lining the pan.
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 sides and bottom of the bowl as needed. Add the vanilla extract and salt, then beat until combined, about 1 minute. Scrape down again.

Step 3: Add the all-purpose flour and cornstarch. Begin mixing on low speed until the ingredients start to come together, roughly 1 minute. Increase to medium speed and beat for 1 to 3 minutes until the dough clumps and holds together.
Step 4: Divide the dough evenly in half. Press each half firmly into the prepared cake pans, making sure it’s compact. Optionally, sprinkle coarse sparkling sugar on top for extra texture. Dock the surface all over with a fork to prevent air bubbles.
Step 5: Bake for 28 to 30 minutes, until the shortbread is very lightly browned on top and around the edges. Remove from oven and place the pans on a wire rack to cool for 10 to 15 minutes.

Step 6: Carefully lift the shortbread from the pans using the parchment overhang. While still warm, cut each shortbread round into wedges—8 large, 12 medium, or 16 small pieces. Let the cookies cool completely on wire racks before serving.

Tips & Variations

For an added flavor twist, fold in finely chopped nuts or citrus zest into the dough before pressing it into the pans.
If you prefer crispier shortbread, bake an extra 3-5 minutes but watch carefully to avoid overbrowning.

Use parchment paper with slits to reduce creasing, making it easier to lift the shortbread in one piece.
Sprinkling coarse sparkling sugar on top adds a subtle crunch and pretty sparkle.

Storage

Store the shortbread cookies covered at room temperature for up to one week. If you add toppings like glaze, icing, buttercream, or melted chocolate, refrigerate the cookies after two days to keep them fresh. Reheat slightly in the oven if you want to enjoy them warm again.

How to Serve

A round cookie cake is cut into eight large slices, each with a different topping and texture, all placed on a white marbled surface. Starting from the top left and moving clockwise, the first slice has colorful rainbow sprinkles scattered over a light brown cookie base. The second slice is plain light brown cookie with coarse sugar crystals sprinkled on top. The third slice features a dark chocolate drizzle in a zigzag pattern and crushed white and red peppermint pieces over the cookie base. The fourth slice is plain light brown cookie again with coarse sugar crystals. The fifth slice has a Christmas-themed design with bright green frosting piped in small star shapes and red round sprinkles, resembling a Christmas tree. The sixth slice shows a cookie studded with pecan halves and a dusting of cinnamon sugar. The seventh slice is light brown cookie with chocolate chips scattered on top. The eighth slice is plain light brown cookie with coarse sugar crystals, similar to the second and fourth slices. There is a white bowl to the right filled with multicolor sprinkles and another white bowl to the bottom left with crushed peppermint candy. The background is a white marbled texture with some coarse sugar sprinkled around. 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 overly salty cookies.

How do I prevent the shortbread from crumbling too much?

Ensure you press the dough firmly and evenly into the pan before baking, and cut the shortbread while it’s still warm to reduce crumbling.