Why You’ll Love This Recipe

These shortbread cookies are irresistibly buttery, with a delicate, crumbly texture that simply melts in your mouth. The dough is easy to make and doesn’t require chilling, so you can go from mixing to baking in no time. Plus, the sweetness is just right—subtle and not overpowering. With only a few ingredients, these shortbread cookies are simple yet decadent, making them the perfect treat for a casual afternoon snack or a special occasion.

Ingredients

1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/4 cups all-purpose flour
1/4 teaspoon vanilla extract (optional)
Pinch of salt (optional, depending on whether your butter is salted)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and confectioners’ sugar until smooth and fluffy. This will take about 3-4 minutes using an electric mixer on medium speed.
Add the Dry Ingredients: Gradually add the cornstarch and all-purpose flour to the butter-sugar mixture. If using vanilla extract, add it here. Mix until the dough comes together and is smooth. It should be soft and not sticky. If the dough feels too soft, you can add a little more flour (about a tablespoon at a time).
Shape the Cookies: Scoop out small amounts of dough, about a tablespoon each, and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart. Alternatively, you can roll out the dough on a lightly floured surface and use cookie cutters to shape the dough.
Flatten the Cookies: Gently flatten each ball of dough with the back of a fork or the bottom of a glass. You can also press them slightly with your fingers to form a simple round shape.
Bake: Bake in the preheated oven for 15-20 minutes, or until the edges of the shortbread begin to turn golden brown. Be careful not to overbake them, as they should remain pale.
Cool: Let the shortbread cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve: Once cooled, enjoy these melt-in-your-mouth shortbread cookies with a cup of tea or coffee. Optionally, dust them with a little extra powdered sugar for an added touch of sweetness.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 18-20 cookies

Variations

Chocolate Dipped: After the cookies have cooled, dip half of each cookie in melted chocolate for an extra decadent treat.
Lemon Shortbread: Add the zest of one lemon to the dough for a bright, citrusy twist.
Nutty Shortbread: Chop some almonds, pecans, or walnuts and mix them into the dough for added crunch and flavor.
Browned Butter Shortbread: For a deeper, nuttier flavor, try browning the butter before adding it to the dough.

Storage/Reheating

Storage: Store these shortbread cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze them for up to 3 months.
Reheating: These cookies are best enjoyed at room temperature. If you’d like them warm, gently heat them in a low oven (around 200°F or 90°C) for about 5 minutes.

FAQs

1. Can I use salted butter for these cookies?

Yes, you can use salted butter, but be sure to omit the pinch of salt from the recipe. The cookies will still be delicious, but the salt will already be incorporated into the butter.

2. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure to check the package for any additional binding agents like xanthan gum.

3. Can I add more flavor to these cookies?

Absolutely! You can add a teaspoon of almond extract, lemon zest, or even a dash of cinnamon to the dough for added flavor.

4. Can I freeze the dough?

Yes, you can freeze the dough for later use. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to an airtight container or freezer bag and store for up to 3 months. Bake the cookies from frozen, adding an extra 2-3 minutes to the baking time.

5. Can I use granulated sugar instead of powdered sugar?

While powdered sugar gives the cookies their signature melt-in-your-mouth texture, you can substitute with granulated sugar. However, the texture may not be as delicate.

6. How do I make sure the cookies are crisp and not too soft?

Be sure to bake the cookies long enough so that the edges become slightly golden. If they’re too soft, they may not hold their shape properly after cooling.

7. Can I double the recipe?

Yes, you can easily double the recipe to make more cookies. Just ensure that you have enough baking sheets and space to bake them in batches if necessary.

8. Can I make these cookies with other types of flour?

You can try substituting some of the all-purpose flour with other flours like almond flour, but keep in mind that it will affect the texture and consistency of the cookies.

9. How do I know when the cookies are done baking?

The cookies are done when they have a light golden color around the edges but remain pale on top. Overbaking can cause them to become too crisp and hard.

10. Can I add sprinkles or decorations?

Yes, you can decorate the cookies with sprinkles, sugar, or drizzle them with melted chocolate for an extra festive touch.

Conclusion

These Melt In Your Mouth Shortbread cookies are the epitome of simplicity and indulgence. Buttery, crisp, and delicate, they offer the perfect balance of sweetness and texture. Whether you’re preparing them for a holiday, a special occasion, or just because, these shortbread cookies will undoubtedly be a hit. With a few ingredients and a little time, you’ll have the most delightful, melt-in-your-mouth treat that’s sure to leave everyone asking for more. Enjoy!

Melt In Your Mouth Shortbread

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Author: Ava
Total Time: 30min
Yield: 20cookies
Diet: Vegetarian

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Description

These Melt In Your Mouth Shortbread cookies are the perfect balance of buttery richness and delicate texture. With just a few simple ingredients, these cookies come together quickly, offering a light, crumbly bite that practically melts in your mouth. Ideal with a cup of tea or coffee, they’re perfect for any occasion. Once you try them, you’ll understand why these shortbread cookies are a timeless favorite!

Ingredients

1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/4 cups all-purpose flour
1/4 teaspoon vanilla extract (optional)
Pinch of salt (optional, depending on whether your butter is salted)

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Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugar: In a large bowl, cream the softened butter and confectioners’ sugar until smooth and fluffy, about 3-4 minutes using an electric mixer on medium speed.
Add Dry Ingredients: Gradually add the cornstarch and all-purpose flour to the butter-sugar mixture. If using vanilla extract, add it here. Mix until the dough forms and is smooth. If the dough feels too soft, add a little extra flour.
Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spaced about 2 inches apart. Optionally, roll out the dough on a lightly floured surface and use cookie cutters to shape.
Flatten the Cookies: Flatten each ball with the back of a fork or the bottom of a glass, or gently press them with your fingers to form a simple round shape.
Bake the Cookies: Bake for 15-20 minutes, or until the edges begin to turn golden brown. Be careful not to overbake, as they should stay pale.
Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve: Once cooled, enjoy these melt-in-your-mouth shortbread cookies with tea or coffee. Optionally, dust with powdered sugar for a finishing touch.

Notes

Add lemon zest, almond extract, or cinnamon to the dough for additional flavor.
For a fun variation, dip the cooled cookies in melted chocolate.
Make mini shortbread by rolling out smaller portions of dough for bite-sized trea

Prep Time: 10min
Cook Time: 20min
Category: Dessert, Cookies
Method: Baking
Cuisine: American, British