Why "look for" matters more than the timer
The time ranges here assume a standard home oven at the stated temperature, but real ovens vary — running hot or cool by 25°F or more is common, and darker pans absorb more heat than light ones. That's why every professional cookie recipe pairs a time range with a visual cue: the time tells you roughly when to start checking, and the look-for cue is what actually confirms doneness. Pull cookies when the center still looks a shade underdone rather than fully set — they continue cooking on the hot pan for a minute or two after coming out of the oven.
Why shortbread bakes low and slow
Shortbread has no eggs and very little liquid, so there's nothing to set quickly the way egg-based cookie doughs do — a hotter oven would brown the outside before the inside finishes baking through. The lower 325°F temperature and longer time let it bake evenly without over-browning the edges before the center catches up.
Cookies not turning out right even with the correct time and temperature? See ourcookie troubleshooting guidefor spreading, texture, and burning problems.
FAQ
Do bake times change for smaller or larger cookies? Yes — these times assume a standard 1.5-2 tablespoon scoop. Noticeably smaller cookies bake faster and noticeably larger ones take longer; check a minute or two early either way the first time you change your usual size.
Does a dark or nonstick baking sheet change anything? Yes — dark pans absorb more heat and can brown bottoms faster than a light-colored sheet at the same oven temperature, so start checking a minute or two before the range suggests if you're using one.