0 from 1,113 votes
Best Shortbread Cookie Recipe
Recipe video above. These are the shortbread cookies I've loved since childhood. They differ from Scottish Shortbread as these cookies are incredibly soft - like little pillows. The secret to making these wonderfully soft cookies is to add cornstarch to the batter and whip the cookie dough until it resembles whipped cream. My mom always adds a little maraschino cherry on top of hers, but I prefer to use a dried cranberry. You could press in a chocolate chip or even leave them as is.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 30 cookies
Calories: 178 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
- 3 3 cups all-purpose flour
- 2 2 cups salted butter at room temperature - see notes
- 1 1 cup powdered sugar
- ½ ½ cup cornstarch
- 1 1 teaspoon vanilla
- Colored candied cherries or dried cranberries for garnish
Instructions
- Preheat your oven to 350 degrees. Position your oven rack in the middle of your oven.
- Add the flour, butter, powdered sugar, cornstarch, and vanilla to a deep mixing bowl.
- Begin mixing the ingredients using electric beaters at their lowest speed. Once the dry ingredients begin mixing with the butter and are not dusty anymore, increase the speed to medium.
- A few minutes later, the dough will start to look like sand. Keep beating the dough for another 3-4 minutes and it will start to come together.
- Once the dough comes together and your beaters start straining, increase the speed to high and beat the dough for another 1-2 minutes, or until it resembles thick whipped cream.
- Drop the dough into small mounds (about 2-3 tablespoons) on a baking sheet. If using, gently press a dried cranberry into the tops of the cookies then bake for 15 minutes. It is best to bake one sheet of cookies at the same time. Use a new sheet pan for the next batch. The cookie dough must be added to a cool baking sheet.
- Let the cookies cool for at least 10 minutes then use an offset spatula or slotted fish spatula to remove the cookies from the sheet pan and transfer them to a cooling rack.
Cup of Yum
Notes
- This recipe works best with salted butter. Remember to let it soften to room temperature before you use it. If you only have unsalted butter, make sure to add 1 teaspoon of kosher salt or ½ teaspoon of table salt to the batter.
Nutrition Information
Serving
1 cookie
Calories
178kcal
(9%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
109mg
(5%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
378IU
(8%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 178
% Daily Value*
| Serving | 1 cookie | |
| Calories | 178kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 109mg | 5% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 378IU | 8% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.