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  1. Lisa says

    I just made these and followed the recipe exactly. I took my cookie scoop and put them on the cookie sheet and the dough is crumbly they won’t hold together.

    Any suggestions?

    • Julie Blanner says

      Oh no – shortbread dough isn’t incredibly moist, but it shouldn’t be crumbly. It does tend to be the result of too much flour (you can learn more about how to properly measure flour here) or not being covered prior to chilling. Have no fear – they can be saved. Simply bring the dough to room temperature.

  2. Lisa says

    Would these work with cookie stamps?

    • Julie Blanner says

      YES! Enjoy!

  3. Janice says

    I’m just making your sugar and spice shortbread. What temperature do you recommend baking?

    • Julie Blanner says

      It’s step 3 – a little different than most recipes. You bake while preheating the oven to 325. Enjoy!

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