These shortbread cookies are SO good. Like literally MELT. IN. YOUR. MOUTH. I am not lying.
Whenever I think of shortbread, I automatically think of Christmas. Are they a Christmas cookie? I don’t even know.
I have 2 fond memories of shortbread.
The first- I was 13 and having a sleepover with my good friend Alyne. She loved shortbread and she knew her mom had some frozen in the freezer, so we ate the dough. It was delicious haha.
The second- does every grandparent have that blue tin that is supposed to have shortbread cookies in it, but whenever you open it, it’s a disappointment? There’s always sewing stuff, or buttons, or something that’s definitely not cookies. So so wrong. Well one time, I opened the blue tin & there were cookies. PRAISE. Store bought cookies, but still- cookies.
The best thing about this recipe, it’s only 5 ingredients. Wahoo!!!
Shortbread Cookies – Melt In Your Mouth
- 2 Cups Salted Butter – VERY soft (if using unsalted butter, add 1 tsp of salt to recipe)
- 1 Cup Confectioners Sugar
- 1 tsp Vanilla
- 1/2 Cup Cornstarch
- 3 Cup Flour
- Preheat oven to 350F. Place parchment paper onto 3 separate cookie sheets.
- Cream together sugar, butter & vanilla until mixture is very creamy. Then add in the flour & the cornstarch.
- Now, beat the whole mixture for 10 minutes until it looks like whipped cream (seems crazy, but it’s necessary. Whip out that Kitchenaid mixer!)
- Once mixture is so fluffy, scoop a heaping Tbsp amount onto your cookie sheet. It’s important that the sheet is cool before placing dough on it, that’s why you have 3 ready.
- Bake at 350F for 15 minutes & once done, take out of oven and then leave on the cookie sheet to cool for 5 minutes. Then place onto cooling rack.
I can’t wait to hear how they turned out for you! They are AMAZING and so melty (is this a word???).
Original recipe found here