I can never resist a tray of these buttery cookie press shortbread cookies, with their crisp edges, tender centers, and pretty little shapes. One bite and it’s easy to see why they disappear faster than any other holiday cookie.
I’m obsessed with cookie press shortbread because it hits that sweet spot between fancy-looking and dangerously snackable. The cookies come out crisp at the edges, tender in the center, and buttery enough to make me reach for “just one more” until the plate looks suspiciously empty.
I love the simple flavor of unsalted butter and vanilla extract doing all the heavy lifting here, no drama needed. And those little pressed shapes?
Instant holiday energy without tasting like a sugar bomb. But the real win is the melt-in-your-mouth bite.
Tiny cookies, big problem. I never stop at two or three, honestly.
Ingredients
- Butter is the whole mood here, giving that rich, melt-in-your-mouth shortbread bite.
- Granulated sugar adds sweetness and a tiny bit of crisp around the edges.
- Powdered sugar keeps the texture soft, smooth, and not too gritty.
- Flour brings the cookie structure, so it holds those cute pressed shapes.
- Cornstarch is optional, but it makes the cookies extra tender and delicate.
- Vanilla adds cozy flavor, like a bakery smell in cookie form.
- Salt keeps things balanced, so the sweetness doesn’t feel flat.
- Sprinkles or sanding sugar add color, crunch, and a little party energy.
- Basically, these are simple pantry cookies that still feel special.
- Plus, they’re buttery enough that you won’t miss frosting at all.
Ingredient Quantities
- 1 cup (2 sticks, 227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar, sifted
- 2 1/2 cups (312 g) all purpose flour
- 2 tablespoons cornstarch (optional, 16 g) for a tender texture
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- Colored sanding sugar or sprinkles for decorating, optional
How to Make this
1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.
2. In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup sifted powdered sugar until light and creamy, about 2 to 3 minutes.
3. Beat in 1 teaspoon vanilla extract until evenly incorporated.
4. Whisk together 2 1/2 cups all purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon fine salt in a separate bowl.
5. Gradually add the dry mixture to the butter mixture and mix on low until the dough just comes together and is smooth; avoid overmixing.
6. If the dough seems too soft to press, chill in the refrigerator for 15 to 30 minutes until it firms slightly.
7. Fit a cookie press with your chosen disk, fill the hopper with dough, and press cookies onto the prepared baking sheets about 1 inch apart; sprinkle with colored sanding sugar or sprinkles if desired.
8. Bake for 10 to 12 minutes until the edges are set but not browned. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment Needed
1. Oven
2. Baking sheets lined with parchment paper or silicone mat
3. Cookie press with disks
4. Large mixing bowl and medium bowl
5. Electric mixer or hand mixer
6. Measuring cups and measuring spoons (and kitchen scale if you prefer grams)
7. Whisk and rubber spatula
8. Wire cooling rack
FAQ
Cookie Press Shortbread Recipe Substitutions and Variations
- Unsalted butter: substitute 1 cup (227 g) vegetable shortening 1:1 for similar structure, or use 3/4 cup solid coconut oil 1:1 for a hint of coconut and slightly crumblier texture.
- Granulated sugar: substitute 1:1 coconut sugar for a milder caramel note but darker color, or use superfine (caster) sugar 1:1 for quicker creaming and finer crumb.
- All purpose flour: substitute 1:1 gluten free all purpose flour blend (with xantham gum if not included) for a gluten free version, or use cake flour with 2 tablespoons extra flour per cup for an even more tender shortbread.
- Cornstarch: substitute 1:1 tapioca starch or arrowroot powder for the same tenderizing effect and melt-in-the-mouth texture.
Pro Tips
1. Chill the dough until it is just firm enough to hold its shape when pressed into the hopper. Very cold dough will clog the press and very soft dough will spread in the oven. Aim for 15 to 30 minutes, testing by pinching a small piece.
2. Use the scoop first then press technique when filling the hopper. Pack chunks of dough in rather than stuffing it in while the press is vertical. This helps avoid air pockets and gives a smoother pattern.
3. For evenly textured cookies, spoon the flour into the measuring cup and level it off with the back of a knife instead of scooping straight from the bag. If your kitchen is humid, consider reducing the flour by one tablespoon at a time until the dough feels pliable.
4. Watch the cookies closely in the final minutes of baking. You want the edges set but not browned. Let them rest on the baking sheet for a few minutes before moving to a rack so they finish firming up without breaking.
Cookie Press Shortbread Recipe
I can never resist a tray of these buttery cookie press shortbread cookies, with their crisp edges, tender centers, and pretty little shapes. One bite and it’s easy to see why they disappear faster than any other holiday cookie.
24
servings
143.5
kcal
Equipment: 1. Oven
2. Baking sheets lined with parchment paper or silicone mat
3. Cookie press with disks
4. Large mixing bowl and medium bowl
5. Electric mixer or hand mixer
6. Measuring cups and measuring spoons (and kitchen scale if you prefer grams)
7. Whisk and rubber spatula
8. Wire cooling rack
Ingredients
-
1 cup (2 sticks, 227 g) unsalted butter, softened
-
1/2 cup (100 g) granulated sugar
-
1/2 cup (60 g) powdered sugar, sifted
-
2 1/2 cups (312 g) all purpose flour
-
2 tablespoons cornstarch (optional, 16 g) for a tender texture
-
1 teaspoon vanilla extract
-
1/4 teaspoon fine salt
-
Colored sanding sugar or sprinkles for decorating, optional
Directions
- Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.
- In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup sifted powdered sugar until light and creamy, about 2 to 3 minutes.
- Beat in 1 teaspoon vanilla extract until evenly incorporated.
- Whisk together 2 1/2 cups all purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon fine salt in a separate bowl.
- Gradually add the dry mixture to the butter mixture and mix on low until the dough just comes together and is smooth; avoid overmixing.
- If the dough seems too soft to press, chill in the refrigerator for 15 to 30 minutes until it firms slightly.
- Fit a cookie press with your chosen disk, fill the hopper with dough, and press cookies onto the prepared baking sheets about 1 inch apart; sprinkle with colored sanding sugar or sprinkles if desired.
- Bake for 10 to 12 minutes until the edges are set but not browned. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 29.8g
- Total number of serves: 24
- Calories: 143.5kcal
- Fat: 7.9g
- Saturated Fat: 4.8g
- Trans Fat: 0.31g
- Polyunsaturated: 0.3g
- Monounsaturated: 2.03g
- Cholesterol: 20.3mg
- Sodium: 24.2mg
- Potassium: 16.2mg
- Carbohydrates: 17.2g
- Fiber: 0.35g
- Sugar: 6.7g
- Protein: 1.35g
- Vitamin A: 64.8IU
- Vitamin C: 0mg
- Calcium: 4.2mg
- Iron: 0.15mg
