Perfect cookies are not about talent but about a few simple rules. Below is a reliable shortbread recipe and tips that help you get an even shape and a crunchy texture every time.
Shortbread cookie recipe
Ingredients: 250 g plain flour, 125 g cold butter, 100 g icing sugar, 1 egg, a pinch of salt, 1 tsp vanilla extract.
Method: Mix the flour with sugar and salt. Add the cold cubed butter and rub with your fingers or pulse in a food processor until crumbly. Add the egg and vanilla, quickly bring the dough together. Wrap and chill for 30–60 minutes.
Roll out to 0.5 cm, cut with cookie cutters and bake at 180°C for 8–12 minutes until the edges turn golden.
7 tips for perfect cookies
- Cold dough: chilled dough does not spread and keeps its shape.
- Even thickness: 0.5 cm is the golden standard – cookies bake evenly.
- Flour the cutter: dust it so the dough does not stick.
- Do not overwork: gather scraps but avoid kneading repeatedly.
- Cool the tray: between batches, cool the baking sheet or the dough spreads.
- Match cutter size: small for jewellery and decorations, large for cookies.
- Storage: an airtight tin, in a dry place, for up to 2 weeks.
How to decorate?
The simplest icing is icing sugar with a little water and lemon juice. You can also use fondant, edible pens or sprinkles. Cutters with a simple outline (heart, star) look best with minimalist decoration.
FAQ
Why do cookies lose their shape?
Usually because the dough is too warm or there is too much butter. Chill the dough and bake on a cool tray.
Can I use PLA cutters for clay?
Yes, the same cutters work with polymer clay, but after using them with clay do not use them for food – keep a separate set.
How should I store cookies?
In an airtight container at room temperature for up to 2 weeks. You can also freeze the dough before baking.
See our cookie cutters and bake something special.