Welcome! If you love buttery cookies that practically melt in your mouth, this Filipino Shortbread Cookies Recipe is a simple treat worth adding to your baking list. These cookies have a delicate crumb, rich buttery flavor, and just the right amount of sweetness, making them perfect with a cup of coffee, hot chocolate, or afternoon tea.
Inspired by the sweet, comforting flavors often found in Filipino baking, this homemade version keeps things simple while adding a deliciously rich texture. With just a handful of everyday ingredients, you can make a batch of golden cookies that are perfect for holidays, family gatherings, gifting, or enjoying straight from the cookie jar.
Recipe Overview
- Category: Dessert / Cookies
- Cuisine: Filipino-inspired
- Servings: 24 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12–15 minutes
- Total Time: About 1 hour 5 minutes
- Calories: Approximately 135 calories per cookie
Why You’ll Love This Filipino Shortbread Cookies Recipe
These buttery cookies are simple to prepare but incredibly satisfying.
- Rich and buttery flavor
- Delicate, melt-in-your-mouth texture
- Made with simple pantry ingredients
- Perfect with coffee or tea
- Great for Christmas and celebrations
- Excellent homemade gift
- Easy to customize with Filipino-inspired flavors
- Stores well for several days
What Are Filipino Shortbread Cookies?
Filipino Shortbread Cookies are buttery, tender cookies inspired by the baking traditions and flavors enjoyed in the Philippines. Shortbread gets its characteristic crumbly texture from a simple combination of butter, sugar, and flour, with little or no leavening.
For a Filipino-inspired twist, ingredients such as vanilla, condensed milk, coconut, ube, or finely grated cheese can be incorporated to create flavors that complement the rich buttery cookie base. The result is a delicate cookie that’s crisp around the edges, tender in the center, and wonderfully aromatic.
Ingredients
You will need the following simple ingredients to make these buttery Filipino-inspired cookies.
For the Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 2 tablespoons sweetened condensed milk
Optional Filipino-Inspired Additions
- ¼ cup desiccated coconut
- 1 teaspoon ube extract
- 2 tablespoons finely grated cheddar cheese
- Powdered sugar, for dusting
Kitchen Equipment
You’ll need:
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Fine-mesh sieve
- Rolling pin
- Cookie cutter
- Baking sheets
- Parchment paper
- Cooling rack
Recipe Video Guide
How to Make Filipino Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Place the softened butter in a large mixing bowl and beat it with an electric mixer for about 2 to 3 minutes until smooth and creamy. Add the powdered sugar and granulated sugar gradually, then continue beating until the mixture becomes light and fluffy.
Creaming the butter properly helps create a delicate texture without making the cookies overly dense. Avoid using melted butter because it can make the dough too soft and affect the final shape of the cookies.
Step 2: Add the Flavoring
Add the vanilla extract and sweetened condensed milk to the creamed butter mixture. Beat briefly until everything is evenly incorporated.
If you’re making an ube version, add a small amount of ube extract at this stage. You can also add finely grated cheddar cheese or desiccated coconut for an extra Filipino-inspired flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Sifting removes lumps and helps distribute the cornstarch evenly throughout the flour.
The cornstarch is especially helpful because it gives the shortbread a lighter, more delicate texture while reducing the amount of gluten that develops during mixing.
Step 4: Make the Cookie Dough
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough begins to form. Switch to a rubber spatula if necessary and gently bring the dough together.
Avoid overmixing once the flour has been incorporated. Overworking the dough can develop too much gluten and result in less tender cookies.
Step 5: Chill the Dough
Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for approximately 30 minutes. Chilling allows the butter to firm up, making the dough easier to roll and helping the cookies maintain their shape during baking.
While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 6: Roll and Cut the Cookies
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out to about ¼-inch thickness using a rolling pin. Use a round or decorative cookie cutter to cut the dough into evenly sized cookies.
Transfer the cookies carefully to the prepared baking sheets, leaving a little space between each one. If the dough becomes too soft while working, refrigerate it for a few minutes before continuing.
Step 7: Bake Until Lightly Golden
Place the baking sheets in the preheated 350°F (175°C) oven and bake for approximately 12 to 15 minutes. The cookies should look set with lightly golden edges while the centers remain relatively pale.
Avoid overbaking the cookies because shortbread should have a delicate, tender texture rather than becoming dark and crunchy.
Step 8: Cool and Finish
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Carefully transfer them to a wire cooling rack and allow them to cool completely.
Once cooled, dust them lightly with powdered sugar if desired. You can also drizzle them with melted white chocolate or decorate them with a small amount of ube-flavored icing for a more festive Filipino-inspired finish.
Expert Tips for the Best Filipino Shortbread Cookies
These simple tips will help you achieve buttery, tender cookies with a beautiful texture.
- Use softened butter, not melted butter.
- Measure the flour accurately to avoid dry, crumbly dough.
- Don’t overmix after adding the flour.
- Chill the dough before rolling it out.
- Keep the cookie thickness consistent for even baking.
- Bake until the edges are only lightly golden.
- Allow the cookies to cool completely before decorating.
- If your kitchen is warm, chill the cut cookies for 10 minutes before baking.
Delicious Filipino-Inspired Variations
Ube Shortbread Cookies
Add ube extract to the dough for a beautiful purple color and distinctive sweet, earthy flavor. A little ube buttercream on top makes them even more indulgent.
Coconut Shortbread Cookies
Add finely shredded desiccated coconut to the dough for a subtle tropical flavor and pleasant texture.
Cheese Shortbread Cookies
Mix finely grated cheddar cheese into the dough for a sweet-and-savory Filipino-inspired cookie. The cheese adds a delicious salty contrast to the buttery base.
Condensed Milk Shortbread
Add a little extra sweetened condensed milk for a richer, sweeter cookie with a soft texture. Be careful not to add too much because excess moisture can change the dough consistency.
Pandan Shortbread Cookies
Add pandan extract to the dough for a fragrant, subtly sweet flavor and a beautiful green tint.
Storage and Freezing
These cookies are excellent for making ahead and gifting.
Room Temperature
Store completely cooled cookies in an airtight container at room temperature for up to 7 days. Place parchment paper between layers if you’re stacking them.
Refrigerator
You can refrigerate the baked cookies in an airtight container for up to 2 weeks, although they may become slightly firmer when chilled.
Freezer
Freeze baked cookies in a freezer-safe airtight container for up to 2 months. Thaw them at room temperature before serving.
You can also freeze the unbaked dough for up to 2 months. Thaw it in the refrigerator before rolling and cutting.
Common Mistakes to Avoid
Using Melted Butter
Melted butter can make the dough too soft and cause the cookies to spread during baking. Use softened butter instead.
Adding Too Much Flour
Excess flour can make shortbread dry and crumbly. Weigh the flour when possible for better accuracy.
Overmixing the Dough
Mix only until the ingredients come together. Overmixing can develop gluten and make the cookies less tender.
Skipping the Chill
Chilling firms up the butter and makes the dough easier to handle. It also helps the cookies maintain their shape in the oven.
Overbaking
Shortbread should remain relatively pale with lightly golden edges. Baking too long can make the cookies hard and overly crisp.
Nutrition Information
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | 135 kcal |
| Protein | 1.5 g |
| Carbohydrates | 15 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 55 mg |
| Fiber | 0.5 g |
| Sugar | 5 g |
Nutrition values are approximate and can vary depending on the ingredients and cookie size.
Final Thoughts
This Filipino Shortbread Cookies Recipe is a simple and delicious way to enjoy tender, buttery cookies with a Filipino-inspired twist. The combination of butter, powdered sugar, cornstarch, vanilla, and condensed milk creates a delicate texture that’s especially delicious alongside coffee or tea.
You can keep the recipe classic or experiment with ube, pandan, coconut, or cheese to create your own variation. Whether you’re preparing a batch for a celebration, holiday cookie box, afternoon snack, or homemade gift, these cookies are easy to customize and enjoy.
You may also like Goldilocks Macarons Recipe.
Frequently Asked Questions
Why are my shortbread cookies crumbly?
Shortbread naturally has a delicate, crumbly texture, but cookies that fall apart completely may have too much flour or may have been overbaked. Measure your flour carefully and avoid excessive mixing.
Can I use salted butter?
Yes. If using salted butter, reduce or omit the additional salt in the recipe.
Can I make these cookies without cornstarch?
Yes, but cornstarch helps create the particularly tender, delicate texture associated with this version. You can replace it with additional all-purpose flour, although the texture will be slightly different.
Can I add ube to these cookies?
Absolutely. Ube extract is an excellent addition and gives the cookies a distinctly Filipino-inspired flavor and attractive purple color.
Why do my cookies spread in the oven?
The butter may have been too warm, or the dough may not have been chilled sufficiently. Chill the shaped cookies before baking if your kitchen is warm.
Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate it for up to 3 days, or freeze it for up to 2 months.
Recipe Card
Filipino Shortbread Cookies Recipe
Ingredients
Equipment
Method
- Place the softened butter in a large mixing bowl and beat it with an electric mixer for about 2 to 3 minutes until smooth and creamy. Add the powdered sugar and granulated sugar gradually, then continue beating until the mixture becomes light and fluffy.
- Creaming the butter properly helps create a delicate texture without making the cookies overly dense. Avoid using melted butter because it can make the dough too soft and affect the final shape of the cookies.
- Add the vanilla extract and sweetened condensed milk to the creamed butter mixture. Beat briefly until everything is evenly incorporated.
- If you’re making an ube version, add a small amount of ube extract at this stage. You can also add finely grated cheddar cheese or desiccated coconut for an extra Filipino-inspired flavor.
- In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Sifting removes lumps and helps distribute the cornstarch evenly throughout the flour.
- The cornstarch is especially helpful because it gives the shortbread a lighter, more delicate texture while reducing the amount of gluten that develops during mixing.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough begins to form. Switch to a rubber spatula if necessary and gently bring the dough together.
- Avoid overmixing once the flour has been incorporated. Overworking the dough can develop too much gluten and result in cookies that are less tender.
- Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for approximately 30 minutes. Chilling allows the butter to firm up, making the dough easier to roll and helping the cookies maintain their shape during baking.
- While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out to about ¼-inch thickness using a rolling pin. Use a round or decorative cookie cutter to cut the dough into evenly sized cookies.
- Transfer the cookies carefully to the prepared baking sheets, leaving a little space between each one. If the dough becomes too soft while working, refrigerate it for a few minutes before continuing.
- Place the baking sheets in the preheated 350°F (175°C) oven and bake for approximately 12 to 15 minutes. The cookies should look set with lightly golden edges while the centers remain relatively pale.
- Avoid overbaking the cookies because shortbread should have a delicate, tender texture rather than becoming dark and crunchy.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Carefully transfer them to a wire cooling rack and allow them to cool completely.
- Once cooled, dust them lightly with powdered sugar if desired. You can also drizzle them with melted white chocolate or decorate them with a small amount of ube-flavored icing for a more festive Filipino-inspired finish.
Video
Notes
- Use softened butter, not melted butter.
- Measure the flour accurately to avoid dry, crumbly dough.
- Don’t overmix after adding the flour.
- Chill the dough before rolling it out.
- Keep the cookie thickness consistent for even baking.
- Bake until the edges are only lightly golden.
- Allow the cookies to cool completely before decorating.
- If your kitchen is warm, chill the cut cookies for 10 minutes before baking.
