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Recipe: No-Spread Shortbread Cookie Dough

Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 24 cookies


  • 2 large eggs room temp
  • 2 cups unsalted butter room temp
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 5 cups all-purpose flour
  • 2 tablespoons cornstarch to prevent spreading
  • 1 tablespoon extract vanilla, lemon, etc.


  • Cream butter and sugars for 5 minutes on low speed with paddle attachment until fluffy and pale in colour.
  • Add eggs, one at a time, and then extract. Mix until thoroughly combined.
  • Add flour and cornstarch mixture, all at once, and mix just until combined. Do not over mix.
  • Turn out dough onto cling wrap, wrap tightly, and refrigerate overnight (or at least 4 hours).
  • Knead, roll, cut, and return to fridge or freezer until firm.
  • Bake at 350° for ~15 minutes, turn pan, and bake for another 1-5 minutes until edges are starting to turn a golden brown.


Make sure all ingredients are room temperature.
Adding 1-2 tablespoons of cornstarch to your dough will prevent your cookies from shrinking or spreading during baking.
To make chocolate cookie dough, replace 1 cup of four with 1 cup of high-quality cocoa powder.