[VIDEO] The Easier Way to Make Shortbread Cookie (Small Batch)

This Shortbread Stick Cookie is buttery, creamy and thick. This recipe makes the process even more easier and simpler than it already is. One bowl , no hand mixer needed, no rolling and cutting too. This simplified process will make it easier for you to make it over and over again in such a short time. This means, more shortbread cookie to enjoy and share.

Small Batch Shortbread Sticks

I’ve made different variations of shortbread cookie, but none of them was savory. This was actually my first time to make a savory shortbread, I was actually hesitant at first but I was really curious about it, and so I gave it a try. At first, it felt that I was looking for something that was missing, sweetness! I was used to having sweet shortbread and so when I tasted it was a different taste all together. Then I ate few more pieces and that is when I started appreciating it. The creamy buttery taste that I love in shortbread was still there, but now with the addition of cheesy taste from parmesan. Instead of sweetness, there’s a switch to a savory salty taste which I appreciated. It may need few pieces to get used to the concept of savory shortbread, but in the end I liked it and so I decided it is worth sharing. If you are looking for something new, if you are adventurous enough to try new taste, or if you are just curios, I invite you to give this cookie a try. This is a nice addition to your cookie platter, and something new and different too.

Good news my friends, this recipe can be done without any mixer, just make sure to use softened butter for easy manual mixing. However, if you want to use hand mixer or a stand mixer, feel free to do so. If you decide to use hand mixer, a simple hand mixer will work just fine. As you can see, there is no heavy duty mixing happening in this recipe. As long as you remember to use softened butter, your life will be easy breezy making this recipe.

One Bowl Recipe

All this can be made in one bowl, that means less mess and less clean up. Who doesn’t want that?

No Mixer or Food Processor

This is makes a huge difference.If you don’t have any hand mixer or food processor, don’t worry because you don’t need it for this recipe. The mixing will be done manually without any effort at all. You’ll be surprised how easy it is making this manually.

No Rolling

Yes, you heard me right. We are not rolling the dough, we are going to use it and press it in the pan as soon as we are done mixing it. That’s one step easier already compared to traditional shortbread cookie.

This is makes a huge difference.If you don’t have any hand mixer or food processor, don’t worry because you don’t need it for this recipe. The mixing will be done manually without any effort at all. You’ll be surprised how easy it is making this manually.

Small Batch Shortbread Cookie

How to Softened Butter

  • Room Temperature: Take the butter out from the refrigerator at least 1 hour before using it, you can even take it out at night for use the following day. Remember, length of time to soften the butter at room temperature depends the temperature in your kitchen. If you leave in a humid area, or if you are making it during Summer when it is hot, you may not need 1 hour to get the butter softened. The measure is when you press your fingers on the butter, it should make a dent, but the butter should not be melting and greasy.
  • Microwave Steam: Worst comes to worst, you forgot to take out the butter and you need to make the cookie. What you do is put 2 cups of water in the microwave and microwave the water for 2-3 minutes. Next, put the diced butter inside the microwave and leave it there, check at 10 minutes time to see if already softened. The steam inside the butter should help softened the butter. Do NOT microwave the butter as this is very risky, the butter could get greasy and oily if you ended up over microwaving it.
Small Batch Shortbread Cookie Sticks
  1. Sift the Confectioner’s Sugar: Icing Sugar or confectioners sugar tends to have lumps, so sifting is recommended for a smoother cookie texture. Sift the sugar first using a flour sifter of a regular sieve then measure the required amount.
  2. Use Softened Butter: For me the best, easy and even way to have a softened butter is by leaving the butter on the counter top at least 1 hour before using it. This brings down the butter to room temperature making it soft enough for the mixer to break and mix.
  3. Same Size, Same Thickness: It is very important to have the same size and thickness for the cookies so that they all bake at the same time. If you have some thicker and bigger than the other, it will not be bake the same time as the other pieces. I use a small ice cream scoop to divide the portion into 12, then I use the palm of my hands to press it down slightly. The size is about 1.5-inch disk with 3/4-inch thickness. This cookie is thicker than the regular cookie cutter shortbread.
  4. Do NOT Over Bake: You’ve probably heard this countless times when making a cookie, Do NOT over bake. Bake at 30 – 32 minutes, check at 15 minutes mark. If the side starts to brown already while the center is still white and soft, that is ok. Shortbread cookie is a very fragile cookie, plus it is a butter based cookie which makes it susceptible over baking if not monitored. Take the cookie out when you notice the side starts browning while the top is still pale. The cookie will continue to cook as it cools. Baking time should be adjusted if baking a frozen shortbread cookie straight from the freezer. Add 1-2 minutes (more or less).
Small Batch Shortbread Cookie For Two

Can I Use Granulated Sugar Instead of Icing Sugar

Technically, you can but the texture will NOT be the same. Icing sugar have a fine powdered texture that makes the cookie smooth and creamy. It also blends well, and dissolve easily thus producing a better cookie texture.

Why Do We Need Cornstarch

Cornstarch makes the shortbread softer and creamier. Unlike the traditional cookie cutter shortbread, this Thyme Parmesan Shortbread is thicker, almost 3 times than regular shortbread. Cornstarch gave the nice softness to the cookie while keeping it intact and not crumbly.

Yes you can, but you need to chill the cookie dough as this dough is softer than regular shortbread cookie since it uses softened butter. Chill it about 30 minutes or until slightly hard to roll for cutting, then use any size and shape of cookie cutter that you prefer. Cut the cookie, then freeze again at least 15 – 30 minutes before baking. Again, when using a cookie cutter, it is VERY important to chill the cookie before baking so it retains the shape during baking and to avoid spreading.



  • 1/2 cup (1 stick) unsalted Butter – softened at room temperature
  • 1/4 cup Confectioner’s /Icing sugar
  • 1 cup All-Purpose Flour
  • 2 tablespoon Cornstarch
  • 1/3 teaspoon fine Salt ( and a little bit more for sprinkling on top)


  1. Preheat oven to 320F. Line a 5×5 pan with parchment paper, provide excess on the side for easy lifting when you remove the cookie.
  2. Cream Butter: In a large bowl, transfer the softened butter. Sift the icing sugar onto the butter, then add vanilla extract. Mix unti combined.
  3. Add Dry Ingredient: Sift all-purpose flour, cornstarch and salt. It will be crumbly at first, but keep mixing and it will form into a dough.
  4. Transfer in the Pan:  The ways to do this. Pick your choice
    • Baking Pan: Press the shortbread dough on the parchment paper lined 5-inch square pan. Use your fingers then the back of the spoon and spatula to level the top. Make a mark on top and divide the dough into 6 sticks. Punch a hole on top using a fork.
    • Using Cookie Cutter: Alternatively, if you want to use a cookie cutter, gather the dough into a ball shape and wrap with plastic wrap. Chill the dough about 30 minutes or until manageable to roll and cut without sticking to the counter and rolling pin. Roll and cut into 10 pieces, about 1/4-inch thick. The thickness of the cookie affects the baking time, the thicker the cookie, the longer baking time you need. Adjust as needed.
  5. Sprinkle fine salt on top. This enhances the taste of the cookie.
  6. Chill: Chill in the freezer for at least 15 minutes. You can also store the pan in ziplock bag and keep in the freezer or in the refrigerator overnight. You can also freeze the cookie dough up to 3 months. Shape before freezing. No need to thaw when ready to bake, add about 2-3 minutes more in the baking time or until the edges starts to brown while the center is still soft.
  7. Bake: Bake for 35 minutes, rotating the pan halfway through the baking. Bake until the edge of the cookies starts to turn golden brown and the center is still pale and soft. Check on 25 minutes mark to avoid over baking. You can add 5 more minutes in the baking time if you needed, just pay attention to the color of the cookie.
  8. Cool:Let cool on baking sheet at least 30 minutes before lifting from baking sheet and separating the cookie. This texture of this cookie is even better when you allow it to completely cool. I like to leave it in the refrigerator to firm up at least 1 hour after separating it in individual pieces.
  9. Store baked cookies in a resealable container or plastic bag. I like to store mine in the refrigerator. This could last up to 2 weeks in the refrigerator.

Makes 12 shortbread sticks

Shortbread Cookie

How to Freeze Shortbread Cookies

One of the thing I like about shortbread cookie is it freezes well. To freeze the shortbread cookie, you have two options to do this.

  • Slice & Freeze: Slice into the size and shape that you like then arrange it in a pan lined with parchment paper. Store in the refrigerator for at least 1 hour or until solid hard and no longer sticky. Transfer in a ziplock bag and freeze up to 2 – 3 months.
  • Shape as a Log & Freeze: Shape the Shortbread dough into a log shape and tightly wrapped with plastic wrap. Store in a ziplock bag and freeze up to 2 -3 months. Thaw for about an hour before slicing and baking.
Easy Small Batch Shortbread

Recipe Notes:

  • Make sure to use softened butter for easy manual mixing
  • You can use either flour or powdered sugar to roll out the dough (if using a cutter) it is sticky, but I prefer powdered sugar.  Too much flour can toughen the cookie, but as long as you watch the amount of flour, it should be fine.

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Nutrition Disclaimer page.

This Shortbread cookie dough can be used as tart crust. This makes a perfect tart crust for fruit tarts and custard tarts. It is still the same creamy and butter shortbread, but molded in a tart pan. Watch the video on how to do this.

I love eating shortbread cookie on its own, but I enjoy it even more when dipped in melted dark chocolate. The smooth buttery texture complements well with the dark chocolate. Every bite melts in your mouth! Such an easy breezy treat for something so deliciously good.

This is where it all started. This Classic Shortbread Cookie was the starting base for all my shortbread cookie variations. It is easy, simple, buttery, creamy and absolutely hands down delicious. This is one of the most visited recipe in my website.

If you want to make this cookie extra special and extra sinfully delicious, I highly recommend dipping it in melted chocolate and turn it into Chocolate Dipped Shortbread Cookie. You only need to add 1 extra step, and that is dipping it in melted chocolate. Watch the video to see how to make it.

Strawberry & White Chocolate Shortbread Cookie is a lovely delicious twist to my classic Shortbread Cookie recipe. The base is a creamy, buttery shortbread cookie with a layer of white chocolate and Strawberry paste and finish off with slice of fresh Strawberry coated with white chocolate. Every layer of this shortbread is perfection, they just seem to work well together.

This Matcha Glazed Shortbread Cookie is the same creamy and buttery shortbread cookie made special by adding a white chocolate matcha glazed on top.

Shortbread cookie is one Holiday cookie that is a favorite of the crowd. They are so easy to make, with simple ingredients and steps, and they taste absolutely crazy good. Today, I am sharing another shortbread variation, my Shortbread Pecan Chocolate Chip Cookie with one unusual ingredient that is normally not found in shortbread cookie. This one ingredient is the secret to a creamy, buttery, melt in your mouth shortbread cookie. Interested? Go ahead and scroll down, but not too fast though. Take your time to drool over this thick creamy shortbread cookie.

You do not need any holiday or special occasion to treat yourself, so whether you are celebrating Halloween or not, there’s always a reason to make this cookie, and that is because you deserve it. So let’s make this adorable Jack-O-Lantern Chocolate Filled Shortbread Cookie

When you think making shortbread cookie is very easy, well I made it even easier and simpler. This Shortbread Cookie Stick recipe do not require any mixer or food processor, no rolling of dough, and no need for cookie cutter too. A one bowl super easy way to make shortbread cookie. This is a huge game changer on how you make shortbread cookie. Check it out.

Add a twist to your usual shortbread cookie by turning it into this Toblerone Shortbread Cookie. The same simple and easy shortbread that we all love, it is buttery, it is creamy and now made even more special with the addition of chopped Toblerone in the cookie dough. Once you try this recipe, you wouldn’t be looking for other shortbread recipe, because this is so far the BEST simple shortbread recipe

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There’s something for everyone, so check it out and watch some of my videos. You can find all the recipes in my website. Happy Baking

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