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Shortbread Wedge Cookies Recipe

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★★★★★

4.8 from 98 reviews

These Shortbread Wedge Cookies are buttery, tender, and perfectly crumbly classic cookies baked to golden perfection. They are made with simple ingredients and baked in round pans for easy wedges, making them a delightful treat for tea time or any occasion.

Ingredients

Scale

Main 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 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 sides to easily lift the shortbread out after baking. Cutting 1-inch slits on each side of the parchment helps reduce creases.
  2. Cream Butter and Sugar: Using a hand or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy for about 3 minutes. Scrape down the bowl to ensure even mixing.
  3. Add Flavorings and Dry Ingredients: Mix in the vanilla extract and salt, beating for about 1 minute until combined. Then add the flour and cornstarch, starting on low speed for 1 minute until the dough begins to come together, then increase to medium speed and continue beating for 1-3 minutes until the dough clumps together. Add any dry add-ins here if desired.
  4. Divide and Press Dough: Divide the dough evenly in half (weighing for accuracy if preferred). Press each half firmly and evenly into the prepared cake pans, compacting the dough. Sprinkle with optional coarse sparkling sugar and dock the surface all over with a fork to prevent air bubbles during baking.
  5. Bake: Bake the shortbread for 28-30 minutes until it is very lightly browned on the top and edges.
  6. Cool and Cut: Remove from the oven and cool in the pans on a wire rack for 10-15 minutes. Lift out the shortbread using the parchment overhang and cut into wedges while still warm—either 8 large, 12 medium, or 16 small wedges.
  7. Serve and Store: Enjoy the shortbread warm or allow to cool completely on wire racks. Store covered at room temperature for up to 1 week or refrigerate if topped with glaze, icing, or chocolate after 2 days.

Notes

  • Using parchment paper with slits reduces creasing and makes it easier to remove the shortbread whole from the pans.
  • Docking the dough with a fork prevents air bubbles and helps maintain an even texture.
  • Cutting the shortbread warm ensures cleaner slices without crumbling.
  • You can customize these shortbread cookies by adding dry mix-ins like chopped nuts, citrus zest, or spices.
  • If you add toppings like glaze or chocolate, refrigerate after 2 days to maintain freshness.

Keywords: shortbread cookies, butter cookies, wedge cookies, classic shortbread, easy cookie recipe

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