Sugared Shortbread is the perfect cookie for enjoying anytime of the day.
My recipe for Sugared Shortbread is a feature in an article for The New York Times by Melissa Clark. With 500+ 5 star reviews, it is 1 of 3 recipes in her Just One More Cookie! article.
Enjoying a cookie break is an important part of my day. And Sugared Shortbread is one of my favorite cookies. I love ….
- Granola Cookies with coffee or relaxing breakfast
- The Perfect Sugar Cookie as a pick me up in the late afternoon
- Almond Butter Cookies with a warm glass of milk before bed
I was introduced to Sugared Shortbread by a good friend. She can brew a pot of coffee and have a tasty baked good ready at a moment’s notice. Even if I stop by unannounced which is usually the case. Some of my favorite recipes have come from family and friends. They are tried and true recipes and ones that everyone loves. After making this recipe dozens of times, I knew I had to submit this Sugared Shortbread recipe to the New York Times as one of my favorite cookies.
What makes Sugared Shortbread so special?
This shortbread cookie recipe produces buttery, dense treats are melt-in-your mouth delicious and include rice flour as an ingredient. Rice flour adds to the delicate texture of the cookies. It is available at your local grocery store in the baking aisle or can be bought online. One brand I typically use is Bob’s Red Mill White Rice Flour. Or make your own rice flour by grinding white rice in a coffee bean grinder.
Cooking tips for shortbread
There are only 4 ingredients in this shortbread recipe.
- all purpose flour
- rice flour
- granulated sugar
- salted butter
Make sure to sprinkle with a generous amount of granulated sugar and cut the shortbread as soon as you take it out of the oven. Shortbread is delicate and crumbly by nature. Cutting 1 by 2 inch cookie sticks while they are hot helps prevent the cookies from falling apart. Also let them cool completely before removing them from the 8 x 8 inch baking pan.
I suggest you start a batch of Sugared Shortbread now. That way it will be ready for when that next cookie attack strikes.
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If you make my sugared shortbread, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creationsPrint
These buttery, dense treats are melt-in-your mouth delicious and include rice flour, sugar and butter as ingredients.
- 2 cups all purpose flour
- 1/4 cup rice flour (I like Bob’s Red Mill White Rice Flour)
- 1/4 cup granulated sugar plus more for sprinkling on top
- 1 cup salted butter, melted and cooled
- Preheat oven to 350 degrees. Line the bottom of a 8 x 8 inch baking pan with parchment paper. Set aside.
- In a medium sized bowl, combine the flour, rice flour and sugar. Stir in the melted butter. Add a little more flour if needed for the dough to be a firm consistency.
- Press evenly into prepared pan to a thickness of about 1 inch.
- Bake for about 40 to 45 minutes or until the shortbread is evenly golden brown.
- Remove from the oven. Sprinkle generously with the extra sugar and immediately cut into cookie sticks about 1 inch by 2 inch each.
- Cool completely before removing from pan.
Bake the shortbread until it is golden brown around the edges and set in the middle.
Sprinkle generously with sugar and cut into pieces as soon as the shortbread comes out of the oven.
- Category: dessert
- Method: bake
- Cuisine: Scottish
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2.1 g
- Sodium: 55 mg
- Fat: 7.8 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 0.3 g
- Protein: 1.3 g
- Cholesterol: 20 mg
Keywords: shortbread cookie recipe, sugared shortbread new york times, shortbread recipe easy