Buttery Almond Shortbread—Easy Pan Bars or Slice-and-Bake Cookies
Need the quick facts?
- Ratio: 1 cup butter, 2/3 cup sugar, 2 cups fluor, + 1/4 cup cornstarch
- Bake: Press into two 8×8-in pans or roll & slice ¼-inch coins. Bake at 350 °F for 24–26 min (bars) or 8–10 min (cookies). Cool 10 min, slice warm, dip in chocolate (optional).
Here’s Why You’ll Love this Shortbread
- Two shaping options – pan bars when you’re in a hurry, classic cookies when you want to break out the cutters.
- Double almond flavor – almond extract inside, crunchy chopped almonds on top.
- Always tender – cornstarch softens the crumb, so every bite melts on your tongue.
- Naturally egg-free & easily gluten-free – swap to a cup-for-cup GF blend with xanthan gum.
- Freezer friendly – bake now, dip in chocolate later.
Looking for another shortbread cookie recipe? Try these pecan shortbread cookies, chocolate shortbread cookies, or hazelnut shortbread cookies with Nutella next time.
Key Ingredient Cheat Sheet
| Ingredient | Purpose | Swap/Note |
| Soft butter | Creates classic ‘short’ crumb | Plant-based butter works |
| Granulated sugar | Sweetens | Fine caster sugar = even finer texture |
| Almond + vanilla extracts | Almond is star flavor; vanilla rounds it out | Boost to 1 1/2 tsp almond for extra flavor |
| All-purpose flour | Structure | 1:1 GF flour blend works |
| Cornstarch | Tenderizes dough | Tapioca starch in a pinch |
| Chocolate dip + almonds (optional) | Pretty finish & flavor contrast | Dark, milk, or white chocolate |
Today’s recipe is so simple to make. Just a few main ingredients, a few uncomplicated steps, quick baking time, and these are ready to serve.
Almond Shortbread Cookies
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Ingredients
- 1 cup (2 sticks; 227g) unsalted butter very soft but not melted (Note 1)
- 2/3 cup (135g) granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour gluten-free flour blend (with xanthan gum) if needed
- 1/4 cup (28g) cornstarch
- 1/2 teaspoon salt
- 8 ounces semi-sweet baking chocolate or dark chocolate optional
- Chopped almonds and/or flaky sea salt for topping optional
Instructions
- Preheat the oven to 350°F. Line two 8×8-inch cake pans with parchment paper, leaving an overhang for easy removal.
- Mix wet ingredients (3 min): In a large bowl, use a spatula or wooden spoon to combine the soft butter and sugar until no butter clumps remain and the mixture is smooth. Add the almond extract and vanilla extract and mix to combine. Alternately, use an electric hand mixer or stand mixer with the paddle attachment and mix on low.1 cup (2 sticks; 227g) unsalted butter, 2/3 cup (135g) granulated sugar, 1 teaspoon almond extract, 1 teaspoon vanilla extract
- Stir in dry ingredients (5 min): Add the dry ingredients, including the flour, cornstarch, and salt to the butter mixture and stir until the dough starts to come together and pulls away from the sides of the bowl. You may need to mix with your hands to combine. The dough should hold together in a ball, but be slightly crumbly.2 cups (240g) all-purpose flour, 1/4 cup (28g) cornstarch, 1/2 teaspoon salt
- Bake (25 min): Divide the dough in half and press each half into the bottom of the prepared baking pans. Do your best to form the dough into an even flat layer. Bake in the preheated oven for 24-26 minutes, or until the edges are golden brown. If the cookies are browning too quickly, cover them with foil and continue baking until baked through.
- Cool and slice (10 min): Remove the shortbread cookies and cool for 10 minutes. Carefully lift the cookies out of the pan with the parchment paper. The cookies are very delicate so if they look like they’re starting to bread while you take them out of the pan, stop and place a cooling rack on top and carefully flip them over onto the rack as a secondary option. Use a sharp knife to slice the shortbread cookies into 8 or 12 triangles.
- Dip in chocolate (optional): Melt the chocolate in 30-second increments in the microwave until smooth. Dip the larger ends of the cookies into the chocolate and let them set on parchment paper. You can top the chocolate with chopped almonds or sea salt while it’s still wet.8 ounces semi-sweet baking chocolate or dark chocolate, Chopped almonds and/or flaky sea salt for topping
- Store in an airtight container for up to 3 days. Baked cookies (with or without chocolate) freeze well for up to 3 months. Thaw in the fridge and enjoy.
Notes
Equipment
- 8×8-inch cake pan (Note 2 Cookie Cutters)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Shortbread Cookies
Combine the butter. Add the very soft butter and sugar to a large bowl and mix with a rubber spatula or wooden spoon until combined and smooth. Mix in the almond and vanilla extract.
Dry ingredients. Add the flour, cornstarch, and salt and mix to combine. It will seem like it’s not going to come together, but continue mixing and it will. You may need to use your hands to finish.
Success tip: be careful not to overwork the dough. Developing the gluten too much can result in a tough cookie, rather than a soft, buttery, and tender crumb.
Press into the pan and bake. Divide the dough in half and press each half into the bottom of the prepared baking pans. Do your best to form the dough into an even flat layer. Bake in the preheated oven for 24-26 minutes, or until the edges are golden brown. See recipe notes for making cutout almond shortbread cookies.
Cool and cut. Remove the shortbread cookies from the oven and allow them to cool for 10 minutes. Carefully lift the cookies out of the pan with the parchment paper. The cookies are very delicate. I they look like they’re starting to break while you take them out of the pan, stop and place a cooling rack upside down on top and carefully flip them over onto the rack. You can use another cooling rack or cutting board to flip them back so they aren’t upside down. Slice the shortbread cookies into 8 or 12 triangles.
Success tip: you want to cut the cookies while they’re still warm so they don’t break and crumble.
Recipe FAQs
The main difference between the two is the texture. Sugar cookies are lighter and work best for cutting and decorating. Shortbread cookies are crumbly, with a “short” texture. There are no leavens in shortbread cookies, but sugar cookies use a leaven, like baking powder.
It replaces some flour gluten, giving that signature tender “snap-then-melt” bite.
Yes—press into pans or wrap logs and freeze up to 3 months. Bake straight from frozen; add 2–3 minutes.
Slightly crumbly is perfect. Warm hands + a 30-second knead pulls it together.
Use a cup-for-cup GF blend with xanthan gum; bake times stay the same.
Freezing and Storing Tips
Refrigerate baked cookies. These almond shortbread cookies stay fresh in an airtight container for up to 5 days.
Freeze baked cookies: Store baked shortbread in an airtight container in the freezer for up to 3 months.
Freeze the cookie dough: Wrap dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge and roll as directed. You can also freeze cookie dough that’s been rolled into balls. Bake from frozen, just add 1-2 minutes to the bake time.
More Delicious Dessert Recipes
- These almond flour peanut butter cookies are perfect if you need an almond flour cookie recipe.
- Soft gingerbread cookies are chewy cutout cookies with a delicate glaze.
- Puppy chow with cookie butter is a great treat to put out for the holiday season. It’s Chex cereal coated in cookie butter, melted chocolate chips, and powdered sugar.
- Italian sprinkle cookies are the perfect little cookies for kids’ tea parties.
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Just a question…in the narrative, you mention the necessity of chilling this dough but in the recipe card, nothing about chilling. This almond shortbread sounds delicious but as expensive as butter has gotten, I don’t want to make a mistake. Thanks so much.
Hi Lisa! Thanks for catching that. You do not need to chill the dough. However, chilling it won’t hurt either!