Shortbread Cookies

ShortbreadShortbread cookies are delicious little butter cookies, and they’re perfect for giving to others.  They’re pretty, festive, and not too sweet.  Plus they’re easy to make.  Change up the sprinkles for different occasions, and they’re versatile, as well.

The buttery goodness dissolves in you mouth, and you can’t eat just one.  But they’re little, so it’s okay.Shortbread Cookie Recipe

Easy Step-By-Step Instruction for Shortbread Cookies

 Line baking sheets with parchment or silicone mats, preheat oven to 300 degrees F.

Shortbread Recipe

In bowl of stand mixer, beat the following until very light. (about 10 minutes)
3 cups butter, softened
1 ½ cups confectioner’s sugar, sifted

Shortbread Cookie Recipe

In a large mixing bowl, whisk together:
4 ½ cups all-purpose flour
1 ½ cups cornstarch
1 teaspoon salt

Shortbread Recipe

Gradually add flour mixture and continue beating until well blended.

Shortbread Cookie Recipe

Roll dough into 1-inch balls, and place 1 inch apart on prepared baking sheets.

Shortbread Recipe

Press lightly with the bottom of a glass, or use fingers. Then make indentations with a fork, and …

Shortbread Cookie Recipe

… sprinkle with nonpareils or sugar.
Bake at 300 degrees for 20-22 minutes.

Shortbread Cookie Recipe

Cool on pan for 5 minutes, then …

Shortbread Cookie Recipe

… remove to wire racks.

Shortbread Cookie Recipe

Free Printable Recipe for Shortbread Cookies

Whipped Shortbread Cookies
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Prep Time
15 min
Cook Time
22 min
Prep Time
15 min
Cook Time
22 min
Ingredients
  1. 3 cups butter, softened
  2. 1 ½ cups confectioner’s sugar, sifted
  3. 4 ½ cups all-purpose flour
  4. 1 ½ cups cornstarch
  5. 1 teaspoon salt
  6. Nonpareils or sugar for decoration
Instructions
  1. Preheat oven to 300 degrees F, and line baking sheets with parchment or silicone mats.
  2. In a large mixing bowl, cream butter and powdered sugar until very light. (about 10 minutes)
  3. While that's beating, whisk together the flour, cornstarch and salt in another bowl. Gradually add the flour mixture, and continue beating until well blended.
  4. Roll dough into 1-inch balls, and place 1 inch apart on prepared baking sheets. Press lightly with the bottom of a glass, or use fingers. Make indentations with a fork, and sprinkle with nonpareils or sugar.
  5. Bake at 300 degrees for 20-22 minutes. Cool on pan for 5 minutes, then remove to wire racks.
Notes
  1. Yields 9 dozen (108) small cookies
Adapted from Jane Ficiur
Adapted from Jane Ficiur
White Apron Blog http://whiteapronblog.com/
 

  • Kristin Moar

    I found these cookies to be a bit bland. Not a lot of flavor. I decided to add some lemon zest to the last couple of batches and that made a huge difference. I’d recommend adding some type of flavoring to the cookies.

    • Hey Kristin. Thanks for your comment! Traditionally, shortbread is a bland cookie … basically butter and flour. This sounds like great idea for anyone who might like a little more flavor. You could also try a teaspoon of vanilla.