Martha Stewart Shortbread Cookies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

These Martha Stewart shortbread cookies are the kind of simple, buttery treat I keep coming back to. They have a tender, delicate crumb, a light vanilla flavor, and just a hint of sweetness from the sugar on top, with edges that bake to a pale golden color. This version is inspired by Martha Stewart’s classic entertaining style, and it stays close to the traditional method so the butter really shines.

From start to finish, the whole batch takes about 55 minutes, including a full cool-down in the pan. The dough comes together quickly with a mixer and bakes in one pan, so there’s no rolling or cutting shapes. It’s an easy bake for a weekend afternoon, a holiday cookie tray, or a potluck where you want something that travels well.

Why This Martha Stewart Shortbread Cookies Works

The texture comes down to restraint. You beat the butter just until it’s creamy and smooth, not light and fluffy, because too much air makes shortbread sandy instead of tender. Mixing the flour in on low speed only until a crumbly dough forms keeps the gluten from developing, which is what gives these cookies their clean, melt-in-your-mouth bite.

Pressing the dough into a lined 9×9-inch (23x23cm) pan creates an even layer that bakes at the same rate all the way across. That means the edges turn pale golden right around the time the center sets, so you get a consistent texture in every square. Cutting while the shortbread is fully cooled is the last piece of the puzzle for sharp, clean edges.

What You’ll Love About It

It uses six pantry ingredients you probably already have, and the dough comes together in one bowl with a mixer. There’s no chilling, rolling, or cookie cutters involved, just one pan and a knife. The cookies keep for a week, so they’re a smart make-ahead for holiday trays and tea.

Ingredients

This makes 24 cookies in a 9×9-inch (23x23cm) pan. Use softened butter, not melted, so it creams properly.

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 tsp (1g) kosher salt — balances the sweetness and rounds out the butter flavor.
• 1 cup (227g) unsalted butter, softened — leave it out for about an hour so it’s easy to beat.
• 1 tsp (5ml) pure vanilla extract
• 2 tbsp (25g) granulated sugar, for sprinkling

Equipment

• 9×9-inch (23x23cm) baking pan — a metal pan bakes most evenly.
• Parchment paper — cut it long enough to overhang two sides.
• Electric mixer — a hand mixer or stand mixer both work.
• Medium and large bowls — for the dry and wet mixtures.
• Measuring cup — handy for pressing the dough flat.
• Sharp knife — for clean, even cuts.
• Wire rack — lets the shortbread cool fully in the pan.

How to Make Martha Stewart Shortbread Cookies

Step 1: Heat the Oven and Line the Pan

Preheat the oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving overhang on two sides for easy removal. The overhang acts as handles later, so make sure it’s generous enough to grab.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 cup (100g) sugar, and 1/4 tsp (1g) kosher salt until well combined. Break up any lumps as you go so the salt and sugar distribute evenly through the flour.

Step 3: Beat the Butter and Vanilla

In a large bowl, beat the softened butter and 1 tsp (5ml) vanilla with an electric mixer on medium speed until creamy, about 1 minute. Stop there. You want it smooth, not fluffy, so don’t overbeat it.

Step 4: Mix Until a Crumbly Dough Forms

Add the flour mixture to the butter mixture and mix on low speed just until a crumbly dough forms. Don’t overmix here, or the cookies bake up tough. Stop as soon as the dry streaks disappear and the dough starts clumping together.

Step 5: Press the Dough Into the Pan

Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to flatten and smooth the surface, pushing into the corners so the layer is an even thickness everywhere.

Step 6: Sprinkle With Sugar

Sprinkle the remaining 2 tbsp (25g) sugar evenly over the top. A light, even layer gives every square a crisp, sweet finish.

Step 7: Bake Until Pale Golden

Bake for 30 to 35 minutes, until the edges are pale golden and the center is set. The shortbread should not brown deeply, so start checking at 30 minutes and pull it as soon as the center looks firm.

Step 8: Cool Completely in the Pan

Remove from the oven and let it cool completely in the pan on a wire rack, about 1 hour. Cutting too soon gives ragged edges, so give it the full hour.

Step 9: Lift and Transfer

Lift the shortbread out using the parchment overhang and transfer it to a cutting board. Keep the paper underneath so you don’t mark the bottom of the slab.

Step 10: Cut Into 24 Pieces

Cut into 24 rectangles or squares with a sharp knife. Wipe the knife with a warm damp cloth between cuts for clean edges, and press straight down rather than sawing.

Step 11: Store

Store in an airtight container at room temperature for up to 1 week. Let the pieces cool fully before stacking so they stay crisp.

What to Serve With It

These cookies are made for a pot of coffee or hot tea in the afternoon. Set them out with fresh berries, a bowl of whipped cream and jam for dipping, or vanilla ice cream for a simple dessert. They also round out a holiday cookie tray nicely.

Tips for the Best Results

• Use room-soft butter — softened butter creams evenly; melted butter makes the dough greasy.
• Weigh the flour — too much flour makes shortbread dry and crumbly.
• Press firmly — a tightly packed layer holds together without gaps.
• Pull early — pale golden edges are the goal; deep brown means dry cookies.
• Chill the dough — firm dough presses more evenly into the corners.
• Cut when cool — warm shortbread tears instead of slicing cleanly.

Easy Variations

• Citrus zest — add 1 tsp of lemon or orange zest to the sugar before mixing.
• Cocoa halfway — swap 1/4 cup (25g) of the flour for unsweetened cocoa for a light chocolate note.
• Nutty crunch — fold in 1/3 cup (40g) of finely chopped pecans with the flour.
• Spiced sugar — stir 1/2 tsp cinnamon into the 2 tbsp topping sugar.

Storing and Reheating

• Room temperature — keep in an airtight container for up to 1 week.
• Freezer storage — wrap tightly and freeze for up to 3 months.
• Make ahead — the dough keeps refrigerated for up to 3 days before baking.
• Serving from cold — thaw frozen cookies at room temperature for 1 to 2 hours.

Nutrition (per serving)

These values are estimates per serving, based on 24 cookies.

FAQs

Can I make this Martha Stewart shortbread cookies recipe ahead?

Yes. The dough can be mixed and refrigerated for up to 3 days; bring it to room temperature before pressing it into the pan. Baked cookies also freeze well for up to 3 months.

Can I use salted butter instead of unsalted?

You can, but the cookies will taste saltier. If you swap in 1 cup (227g) salted butter, leave out the 1/4 tsp kosher salt so the flavor stays balanced.

How do I know when shortbread is done?

Look for pale golden edges and a center that feels set when you touch it lightly. The top shouldn’t brown deeply, so check at 30 minutes and pull the pan as soon as the center firms up.

Where did shortbread cookies come from?

Shortbread has its roots in Scotland, where it is traditionally made from a simple mix of flour, sugar, and butter. It was once a specialty baked for holidays and special occasions, and the basic formula is still the standard today.

Martha Stewart-Inspired Shortbread Cookies

Print Recipe

Buttery, tender shortbread cookies with a delicate crumb and a hint of vanilla, inspired by Martha Stewart’s classic entertaining style. They bake to a pale golden edge and melt in your mouth, perfect for tea time or holiday trays.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 35
• Total Time: 55
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 tsp (1g) kosher salt
• 1 cup (227g) unsalted butter, softened
• 1 tsp (5ml) pure vanilla extract
• 2 tbsp (25g) granulated sugar, for sprinkling

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together flour, 1/2 cup sugar, and salt until well combined.
3. In a large bowl, beat softened butter and vanilla with an electric mixer on medium speed until creamy, about 1 minute. Do not overbeat; you want it smooth, not fluffy.
4. Add the flour mixture to the butter mixture and mix on low speed just until a crumbly dough forms. Avoid overmixing, which can make the cookies tough.
5. Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to flatten and smooth the surface.
6. Sprinkle the remaining 2 tablespoons sugar evenly over the top.
7. Bake for 30 to 35 minutes, until the edges are pale golden and the center is set. The shortbread should not brown deeply.
8. Remove from oven and let cool completely in the pan on a wire rack, about 1 hour.
9. Lift the shortbread out using the parchment overhang and transfer to a cutting board.
10. Cut into 24 rectangles or squares with a sharp knife. For clean cuts, wipe the knife with a warm damp cloth between cuts.
11. Store in an airtight container at room temperature for up to 1 week.

Notes

Store shortbread in an airtight container at room temperature for up to 1 week. For longer storage, wrap tightly and freeze for up to 3 months; thaw at room temperature for 1 to 2 hours before serving. The dough can be made ahead and refrigerated for up to 3 days; bring to room temperature before pressing into the pan. For a head start, bake and freeze the cooled, uncut shortbread, then thaw and cut before serving.

Nutrition

• Calories: 134
• Sugar: 5g
• Sodium: 25mg
• Saturated Fat: 5g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg

Keywords: Martha Stewart shortbread cookies, shortbread cookies, butter cookies, classic shortbread, vanilla shortbread, easy shortbread recipe, holiday cookies, tea cookies, slice and bake cookies, homemade shortbread