Mary Berry’s Easy Homemade Shortbread

Posted on

These melt-in-your-mouth shortbread cookies are a classic for a reason. Simple to make and incredibly satisfying, they’re perfect for tea time, after-school treats, or whenever you need a little sweetness in your life. This recipe comes from the one and only Mary Berry, so you know it’s going to be a winner!


Mary’s Perfect Shortbread

1 cup (2 sticks) unsalted butter, softened

  • ½ cup powdered sugar
  • 2 ½ cups all-purpose flour
  • Pinch of salt

  • Instructions:

    1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

    2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. You can use a hand mixer or a stand mixer fitted with the paddle attachment for this step.

    3. Sift the flour and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cookies tough.

    4. Gently fold the dough in half, then press it together to form a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking.

    5. Once chilled, roll out the dough on a lightly floured surface to a thickness of about ¼ inch. Use cookie cutters to cut out your desired shapes, or simply cut the dough into squares.

    6. Place the cookies on your prepared baking sheet, leaving a little space between them for spreading. Prick the tops of the cookies a few times with a fork.

    7. Bake for 15-20 minutes, or until the edges are golden brown. Don’t overbake, as shortbread cookies are best slightly soft in the center.

    8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

    Nutrition Facts (per serving):

    Calories: 180

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 35mg
  • Sodium: 80mg
  • Carbohydrates: 20g
  • Sugar: 8g
  • Protein: 2g

  • Please note: This is just an approximate nutritional breakdown. Actual values may vary depending on the specific ingredients you use.


    These Mary Berry shortbread cookies are sure to become a favorite in your household. They’re easy to make, require minimal ingredients, and deliver a delightful buttery flavor. Plus, they can be easily customized with different extracts, sprinkles, or chocolate drizzles for a fun twist. So next time you’re craving a simple but satisfying treat, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use brown sugar instead of powdered sugar?

    While you can substitute brown sugar for powdered sugar in a pinch, the cookies will have a slightly different texture and flavor. Powdered sugar helps to create a smooth, melt-in-your-mouth texture, whereas brown sugar can add a bit of chewiness and a slightly deeper caramel flavor.

    2. How can I store these cookies?

    Store your shortbread cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the freezer for up to 3 months.

    3. My cookies are too crumbly. What went wrong?

    There are a couple of reasons why your cookies might be crumbly. First, you may have overmixed the dough. Be sure to mix the ingredients just until combined. Second, your oven temperature might be too high. Try reducing the baking temperature by 25°F (10°C) and see if that helps.

    4. Can I make these cookies gluten-free?

    Yes, you can! Simply use a gluten-free flour blend that is suitable for baking. You may need to adjust the baking time slightly, so keep an eye on your cookies as they bake.

    5. What can I add to these cookies for a different flavor?