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–+ servings
buttery crumbly tender shortbread

Melt in Your Mouth Shortbread Cookies

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Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 30 minutes
Total Time 54 minutes
Course Dessert
Cuisine Scottish
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer with paddle attachment
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 sheet parchment paper
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1 tablespoon or use teaspoon
  • 1 Whisk

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour spooned and leveled
  • 1/2 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 tablespoon granulated sugar for sprinkling (optional)

Instructions
 

  • Line two baking sheets with parchment paper and set aside.
  • In a mixing bowl, whisk together flour, cornstarch, and salt until evenly combined.
  • In a separate bowl, beat the butter with a mixer on medium speed until creamy and smooth, about 1 minute.
  • Add powdered sugar and vanilla to the butter and beat until light and fluffy, 1-2 minutes, scraping the bowl as needed.
  • Add the dry ingredients to the butter mixture and mix on low just until a soft, thick dough forms without dry patches.
  • Cover the bowl and chill the dough for 30 minutes to firm slightly for easier scooping.
  • Preheat the oven to 325°F (165°C) while the dough chills.
  • Scoop tablespoon portions of dough, roll into smooth balls, and arrange 2 inches apart on prepared sheets.
  • Gently press each ball with the tines of a fork or the bottom of a glass to about 1/2-inch thickness.
  • Sprinkle lightly with granulated sugar if using.
  • Bake one sheet at a time for 12-14 minutes until the edges look set and the tops are matte but not browned.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the most tender texture, avoid overmixing once the dry ingredients are added, and always use room-temperature butter so the dough emulsifies properly. If the dough feels sticky after chilling, refrigerate 10 minutes more or lightly flour your fingertips for shaping. Baking just until set keeps the cookies pale and delicate; any browning will make them crisper. You can substitute almond extract for half the vanilla, add citrus zest for brightness, or dip cooled cookies in melted chocolate. Store airtight at room temperature for up to 1 week or freeze the shaped, unbaked dough balls for up to 2 months and bake from frozen, adding 1-2 minutes.
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