These all Sugared Shortbread Cookies are the perfect lightly sweetened, tender and buttery cookies to enjoy anytime of the day. The cookies have only 4 ingredients. The dough is combined in 5 minutes with just one bowl.
Recipe review
A quick look at this recipe
- Recipe Name: Sugared Shortbread Cookies
- Ready In: 10 minutes prep, 45 minutes cook time, 55 minutes total time
- Serves: 24 cookies
- Calories: 120 per serving
- Main Ingredients: All purpose flour, granulated sugar, rice flour, butter
- Difficulty: Easy
My recipe for all butter Sugared Shortbread cookies is a feature in an article for The New York Times by Melissa Clark. With over 2600+ 5 star reviews, it is 1 of 3 recipes in her Just One More Cookie! article.
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Why I love rice flour shortbread cookies
I was introduced to these all butter shortbread cookies by a good friend. She can brew a pot of coffee and have a tasty baked good ready at a moment's notice.
After making this recipe dozens of times, I knew I had to submit this rustic, dense and a little bit crumbly cookie recipe to The New York Times. It's one of my favorite cookies. Along with these Oreo Sugar Cookies, I make this recipe on repeat.
This shortbread cookie recipe produces buttery, dense treats are melt-in-your mouth delicious and include rice flour as an ingredient.
I suggest you start a batch of Sugared Shortbread cookies now. That way it will be ready for when that next cookie attack strikes.
Ingredients
There are only 4 ingredients in this shortbread recipe.
- all purpose flour
- white rice flour
- granulated sugar
- salted butter
Substitutions
- White rice flour adds a singular and slightly grainy texture to the shortbread. The brand I use is Bob's Red Mill White Rice Flour. Brown rice flour can be an alternative with the shortbread having a more golden brown appearance. Cornstarch can also be substituted for the rice flour, resulting in cookies with a softer crumb. Use an equal amount of cornstarch in the shortbread recipe.
- If you use unsalted butter, add ½ teaspoon of kosher salt along with the other ingredients.
How to make sugared shortbread cookies
- Grab a metal 8 x 8 inch baking pan and line the bottom with with parchment paper.
- Next add the flour, rice flour and sugar to a bowl and stir in the melted butter. The dough should have a firm consistency. Press the dough evenly into the pan.
- Bake until the shortbread is evenly golden brown and slightly pulling away from the sides of the pan.
- As soon as the shortbread comes out of the oven, generously sprinkle generously with sugar and immediately cut into cookie sticks.
- Cool the shortbread in the pan completely then enjoy.
Amy's expert tips for shortbread
- Preheat the oven for at least 15 minutes before you bake the cookies. This will ensure they bake evenly and there are not any hot or cold spots in the oven.
- Line the baking pan with parchment paper so the shortbread cookies slide out easily.
- Firmly and evenly press the cookie dough into the pan. The shortbread cookies will then all be the same thickness.
- Make sure to sprinkle the baked shortbread with a generous amount of granulated sugar.
- Cut in the pan 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.
- Let the shortbread cool completely in the pan before removing them.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Sugared Shortbread Cookies
Ingredients
- 2 cups all purpose flour
- ¼ cup rice flour I like Bob's Red Mill White Rice Flour
- ¼ cup granulated sugar plus more for sprinkling on top
- 1 cup salted butter melted and cooled
Instructions
- 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 and slightly pulling away from the sides of the pan.
- 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.
Notes
- Make sure the oven is preheated at least 15 minutes before you bake the cookies. This will ensure they bake evenly and there are not any hot or cold spots in the oven.
- Line the baking pan with parchment paper so the shortbread cookies slide out easily.
- If using unsalted butter, add ½ teaspoon of kosher salt to the recipe.
- Firmly and evenly press the cookie dough into the pan. The shortbread cookies will then all be the same thickness.
- Make sure to sprinkle the baked shortbread with a generous amount of granulated sugar and cut in the pan 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 in the pan before removing them.
Nutrition
Jennifer McDonald says
I am from Scotland. Our authentic shortbread recipes use only sugar, regular flour and butter. Turns out wonderfully and everyone asks for the recipe.
Amy Casey says
They sound wonderful! I'd love to get your recipe.
Christin says
This is an absolute family favorite - it doesn't last the night in our house. I love that you can make it anytime because - once you buy the rice flour - you always have everything on hand. It's so good and really so simple.
Amy Casey says
I love to hear that Christin! They don't last long in our house either. Sometimes I dip them in chocolate too.
Lisa Govel says
Easy and delicious!
Amy Casey says
I'm so glad you enjoyed my recipe Lisa! It's the favorite shortbread recipe in our house.
Andrea says
Hi! Can I omit or replace the rice flour?
Amy Casey says
Hi Andrea ~ the rice flour is what gives the shortbread its sandy texture that make it a unique cookie. In a pinch you can substitute 2 tablespoons of cornstarch for the rice flour. This will produce a more tender cookie. Happy baking!
Margaret Ng says
Can u make shortbread cookies with just rice sweetened flour without adding Granulate sugar, and regular flour mix... or can u replace it with Stevia as a reduce calorie cookie, can u also use icing sugar instead of regular sugar?
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Yours truly
Margaret
Amy Casey says
Hi Margaret ~ Thanks for your questions. Unfortunately, I have not made the kinds of ingredient substitutions that you asked about so I can't give you a good answer.
Jan Townsend says
How much salt if I use unsalted butter?
Amy Casey says
Jan ~ if using unsalted butter, add 1/2 teaspoon kosher salt along with the other ingredients.
MarySC says
This is easily the best and easiest shortbread I’ve ever made. It has a somewhat non-traditional texture but is very enjoyable! I made my own rice flour. My one question: on the NYT site it is described as “accentuated by the coating of granulated sugar on the top and bottom”. I can’t figure out how to sugar the bottom...
Amy Casey says
Hi Mary ~ I am so glad you have enjoyed the shortbread recipe. It truly is the easiest recipe to make. I am not really sure about the comment in the NYT site that indicates the sugar on the top and bottom. The sugar is only coating the top. It's a mystery .
Thanks again for stopping by my blog 🙂
Katelyn says
Do you use confectioners sugar or granulated sugar for the cookie mixture?
Amy Casey says
Katelyn ~
Use granulated sugar in the recipe. Happy baking!