Classic Shortbread Finger Cookies Recipe – Buttery & Crumbly Melt-in-Mouth

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Classic Shortbread Cookies are buttery, crumbly, and irresistibly delicious. With just a few simple ingredients, you get that perfect melt-in-the-mouth texture and rich butter flavour.

These cookies are great for festive gifting, tea time, or as an everyday treat. No fancy equipment needed — just mix, chill, and bake!

Watch my step-by-step video tutorial below:

YouTube Link: https://youtu.be/g2RcdNcWI9o

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Shortbread Cookies

Makes about 36 rectangular cookies (9" x 9" pan)
Course Dessert, Snack
Cuisine Western
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours 5 minutes
Author Shiokman Eddie

Ingredients

  • 300 g salted butter (softened at room temperature)
  • 100 g icing sugar (powdered sugar)
  • 1 tsp vanilla extract
  • 400 g plain flour
  • 100 g corn starch (cornflour)

Instructions

  • Cream butter and sugar until pale yellow
  • Add vanilla extract and mix evenly
  • Sieve plain flour and corn starch
  • Mix everything together by hand until the dough comes together
  • Knead the dough and wrap it up in cling wrap
  • Chill it in the fridge for 1/2 hour
  • Remove dough from fridge and gently press evenly in a 9″ x9″ baking pan
  • Measure 2 1/4 ” x 3/4″ and score the dough with a cutter
  • Poke holes into each rectangular shaped cookie with a fork
  • Bake in pre-heated oven at 160C for 40 mins
  • Remove and cool on a cooling rack before cutting

Notes

Pro Tips & Notes
  • Use good-quality salted butter for the best flavour.
  • Chilling the dough makes it easier to handle and helps prevent spreading.
  • Do not overbake — shortbread should be pale golden, not dark brown.
  • Store in an airtight container at room temperature for up to 2 weeks. They stay crisp and delicious!

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