Melt in Your Mouth Shortbread Cookies
These Melt in Your Mouth Shortbread Cookies are the shortbread cookies my mom has made for Christmas every year since I was a child. They literally melt in your mouth. You will LOVE them!
The first time I shared these shortbread cookies with you was back in December 2011. I've made them every year since and thought it was time to make them again for Throw Back Thursday.
On the first Thursday of each month, I find an older recipe that could use some new pictures. While the original shortbread cookie pictures definitely aren’t the worst of the bunch, I wanted to bring the recipe to the front page again as it's one of my all-time favorite Christmas cookie recipes.
These shortbread cookies are crazy soft. When I say they melt in your mouth, I mean it. No chewing required. They’re the most tender shortbread cookies you will ever eat. I just passed one to my handsome man and his response was, “Damn, woman. I don't know what just happened in my mouth, but I want more of it.”
This shortbread cookie recipe has only 5 ingredients, is made in one bowl, and is the best shortbread you will ever eat. Are you sold? You should be!
Tips for making the softest shortbread cookies
- This recipe works best if you beat the dough with electric beaters. If you have a stand mixer, set it aside for this recipe. (And a big thank you to my sister for helping me recipe test this with her Kitchen Aid!)
- Make sure the cookie dough is cold before you put it in the oven. If your house is quite warm, put the cookie dough in the fridge to chill it before you bake the cookies.
- Don't skimp on the 10 minutes it takes to beat the dough. My whole family has made this recipe more times than we can count and it works best if you set a timer and see it through the full 10 minutes.
- Use salted butter. This has nothing to do with making the softest shortbread cookies, but it will make the tastiest ones.
Here's what the dough should look like after you've beat it for 10 minutes. I think it looks a lot like whipped cream.
Original post date: December 16th, 2011
There are some Christmas traditions that would leave me pouting and stomping my feet like a two-year-old if I didn't get to enjoy. That doesn't paint a very nice picture of me, does it? The truth is I probably wouldn't actually throw a temper tantrum, but I would want to.
My mom, sister and I sit in a circle by the side of the decorated tree, Bailey's with a little coffee in hand. My nephew now joins us, no Bailey's or coffee for him, not for many years yet. We take turns unwrapping one small gift from our stockings, passing it around and admiring it. At some point, our coffee cups are replaced by champagne flutes. The whole process takes us hours, mostly because we are chatting and laughing so much.
Between sips of Bailey's and coffee and ripping the wrapping off little presents, there's always room for some Christmas baking.
I've never had shortbread cookies as good as my mom's. Since I was given the recipe a few years back I've been told, “I've never had shortbread cookies as good as yours before.” I don't mean to brag … but really, it's that good. It quite literally melts in your mouth. That's not a figure of speech; it disintegrates into buttery goodness on your tongue.
The trick is to beat it for longer than you ever think any cookie dough needs to be beaten. Pull a little Mohammed Ali action and KO that cookie dough.
The original picture of these shortbread cookies (2011):
If you’re interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography and The Food Photography Equipment I Use.
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DELICIOUS CHRISTMAS BAKING RECIPES:
- Holiday Spiced Almond Shortbread Cookies
- Cranberry and White Chocolate Butter Cookies
- Mom's Nanaimo Bar Recipe
- Cranberry and White Chocolate Mini Cheesecakes
Melt In Your Mouth Shortbread Cookies
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Prep Time: 15 mins -
Cook Time: 15 mins
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Total Time: 30 mins
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Yield: Makes about 30 1x -
Category: Dessert -
Cuisine: American
Description
These are the shortbread cookies my mom has made for Christmas every year since I was a child. They literally melt in your mouth. You will LOVE them!
Ingredients
- 2 cups butter, very soft (I use salted, but unsalted works, too)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 cup cornstarch
- 3 cups all-purpose flour
- Colored candied cherries or dried cranberries, for garnish
Instructions
- Preheat your oven to 350 degrees. Lighty grease three baking sheets.
- Using a hand-held electric mixer (see notes), cream the butter, sugar, and vanilla until very creamy. Gradually beat in the cornstarch and flour. Continue to beat the batter until it looks like slightly overbeaten whipped cream, about 10 minutes. I always set a timer for 10 minutes as it feels like a long time.
- Drop the batter by heaping tablespoons (or 3 level tablespoons, to be exact) onto the prepared cookie sheets. Add a colored cherry or dried cranberry in the center of each cookie. Note: if you don't have 3 cookie sheets wait until you remove the baked cookies from one and it cools completely. Putting the cookie sheets outside in the cold winter weather cools them down very quickly.
- Bake the cookies for approximately 15 minutes. You can bake two sheets at once, turning them halfway through. Remove the cookies from the oven just as they start to brown on the bottoms.
- Let the shortbread cookies cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack to finish cooling. Do be careful when moving them as they will fall apart if you transfer them too soon.
Notes
I have always used a hand-held electric beater to make these. Based on feedback from both a reader and my sister, if you use a stand-mixer the cookies will fall flat. If you want to use your stand mixer, please make sure to reduce the time you mix the batter.
SAVE TO PINTEREST!
I made these cookies for my brothers 60th birthday because they are his favourites. They were melt in your mouth perfection but I kinda resented the 10 minute beating. 😁
Thank you for the delicious and easy recipe.
Linda
★★★★★
Haha yep, it does feel like a long time! So happy they were a hit!
They turned out perfect and delicious! Definitely melt in your mouth and just the perfect amount of crisp on the bottom and soft on the inside. I had to bake mine longer because my oven is super old and weird, but my hubby and I LOVED these. Also used dairy free butter (country crock plant olive oil butter) and it was still delicious.
★★★★★
It’s so great to know that these can be made with a dairy-free butter! Thank you for that tip!
Hi Kristen! I made the shortbread cookies and they turned out delishous! My question is, since the dough should be cold, do you think I could make the dough ahead of time and then bake them the morning of my event? I’m having a reception and want them super fresh…..I tried putting a dollop of lemon curd, and apricot and raspberry jams from Yrader Joes in the center of each cookie – and chocolate! All were really good!
Yes absolutely it can be! Just keep them covered on a cookie sheet in your fridge and bake them when you need them. 🙂
They were a huge hit! The plate was cleaned! I experimented with some with a dollop of chocolate, some with a dollop of lemon curd, and some with a dollop of organic apricot jam from Trader Joe’s – all were loved! Thanks for the recipe!
Yay! And good call on the apricot jam. That’s a great idea!
Why did mine turn into sand?! I followed instructions precisely and it pebbled up and went to sand.
Do you mean as you were beating the batter? I’ve never had this happen to me so I can’t say why. Did you use the amount of butter the recipe calls for?
Mine were sand too. All measurements correct. 3cups of flour ?
That is correct. Whipped shortbread is very soft. 🙂
Hello there! Im in the process of making these delectable cookies. Ive read each n every comment and im going to try a piping bag. I will let you know how they turn out.
THANKS SO MYCH FOR SHARING THIS RECIPE💖
You are so welcome!
Wondering how they turned out when you used the piping bag?
I was thinking of using my cookie press.
I’ve never tried them in a piping bag but I suspect they would be too soft.
Hi Kristen,
Thank you for all your time and efforts! I love finding great recipes. I’m currently baking these cookies for the first time and I just have a few questions/comments that haven’t already been asked or addressed.
First, what is the purpose or function of the cornstarch? Is it to provide body without gluten? If so, what do you think about using 3 1/2 cups of cake & pastry flour and omitting the cornstarch?
Second, the batter was too stiff for my hand mixer. It could be that I actually added too much flour. That would have certainly made the dough more stiff. As it was, my hand mixer’s motor burnt out on one of the beaters. There is a distinct difference between scooping flour directly from the bag, spooning flour from the bag into the measuring cup, and measuring sifted flour. Could you please provide ingredient measurements in grams and millilitres, in order to reduce confusion?
I had to resort to my stand mixer with the wire whip attachment and I beat the batter for a further 5-6 minutes, after an initial 5 minutes with the hand mixer. I then used a one ounce cookie scoop to make nicely rounded cookies. I wish I could send you a photo! They didn’t fall at all and are just lightly toasted on the bottoms and tops, after 15 minutes.
I used flat-sided, uncoated, aluminum baking sheets in a conventional oven at 350°F, rotating from top to bottom once at 8 minutes. I had also added 1/2 tsp of almond extract whuch turned out nicely without overpowering the simplicity of these light, tender cookies.
In the end, we found them to be light, airy and tender without being crumbly at all. However, they do seem a little pasty but I wonder if that isn’t the effect if the cornstarch or perhaps a bit of extra flour. I have chocolate melted and ready for a light drizzle but they still need to cool a bit.
Thank you again!
Cory
Coldstream, BC
★★★★★
Adding cornstarch to shortbread cookies helps them to stay light and tender. I’ve honestly never weighed the flour in this recipe so I can’t tell you an exact weight. 1 cup of flour weighs 120 grams so you can use that as a starting point.
Happy to hear the cookies turned out well for you!
Wow, these are really good. I added chocolate chips, just because. Thank you for this recipe.
★★★★★
That’s such a great idea!
Hey Kristen, it’s such a great recipe.thanks for sharing this.sometimes i thought why i couldn’t be so creative while cooking. I didn’t make it before. Those cookies are looking yummy! I will make that right today. Your tips will help me to make that correctly. Keep posting this type of helpful article.. 🙂
Thank you so much! I hope you like the cookies as much as I do!
I also tried these and they turned out great! One thing to note, the hand blender whipping isn’t absolutely necessary. Mine is broken so I just vigorously whipped it by hand with a fork, and it turned out perfect.
That is really great to know! You must have gotten a great arm workout while you were at it!
I have a convection oven option, can I use that at same time frame and temp? or stick with straight oven.
I’ve never tested these in a convection oven so I’m not sure how long they would take to bake. Definitely less time. 🙂
Can I add mini chocolate chips?
I’ve never tried it before so I can’t say for sure but I think the dough might be too delicate for additions.
These definitely melt in your mouth.. wow! So delicious. I tried dipping them in melted chocolate chips but the cookies just fell apart. Next time i’ll drizzle chocolate or leave it out. I topped a few with pecan pieces instead of the cherry. I think next time I’ll add chopped pecans to the whole batter.
Any tips for tweaking the recipe to make them (slightly) less delicate? Maybe less corn starch? I have to handle them with so much care or they break! But they are sure delicious 🙂
★★★★
Yes, they are delicate! I haven’t tried tweaking the recipe to make them less delicate but I would think adding a little less butter might do the trick. 🙂
Can’t wait to make these! Do you know if these work well with cookie cutters and cookie icing? Or are they too delicate for that?
They are too delicate for that!
These are absolutely amazing! I made them today and ate FIVE (I couldn’t stop… haha)
I brought some to work and everyone who ate them demanded the recipe! Thank you so much for a new yearly classic!
★★★★★
You are so welcome!!! Merry Christmas!!
What speed on the hand mixer did you use to beat the cookies?
I use high speed. 🙂
Made the cookies and they taste great, however would like to whip up a batch for a party. Any tips on how to make them look a bit prettier. They taste wonderful, however kind of messy looking Typically I roll in a blah and squish with a fork, these are much to soft and fluffy tompress with fork. Any tips would be welcomed
★★★★★
What about a sprinkle of sugar on top? Or maybe a drizzle of chocolate once they’ve cooled?
I use one of those icecream looking cookie droppers. Works great. It dispenses approximately 2 tbsp, then slightly push down with a fork to get grove. garnish with a small piece of maraschino cherries / green and red … they will look amazing. And FYI I use 1 for 1 gluten free floor and they taste amazing!
Thank you for letting us know this recipe works with gluten free flour! That is really helpful!
Loved the recipe, followed exact and was great. Cookies did not look the prettiest. Any tips,not piping to make these look a bit nicer. I would like to do a batch for a party this week.
When you said if using a stand mixer to reduce mix time, how long do you suggest to mix it for ? Can hardly wait to try and make these. They are my parents favorite cookies! I’m so excited.
I don’t have a stand mixer myself so I haven’t been able to test it. I would think 3-5 minutes would be enough. 🙂
Tried this recipe today and OMG ! Perfection!! I only had 1 cup of unsalted butter (thought I would test a recipe before doing my big bake later this week). Halved the recipe, used my whisk attachment on my kitchen aid mixer, spooned the flour/corn starch mixture in slowly and once it was done I beat it for 3 minutes. Didn’t have time to refrigerate so used a cookie scoop and pressed with a fork (dipped in water so it wouldn’t stick!) then added some sprinkles. Baked it for 15 but was a little long, going to go with 12mins next time. Literally melts in my mouth and I ate 5! Mmmm
★★★★★
I’m so happy to hear you liked the recipe! And thank you for letting us know about using the whisk attachment on your Kitchen Aid. So happy that worked!
Why no indication of electric mixer speed? Wouldn’t that be a key piece of info?
I mix the dough on high speed. 🙂
I find this is pretty hard on an electric hand mixer. The motor was getting very hot near the end. I think the batter is too thick for this type of mixer. Just my opinion, however the cookies turned out fine and put a thumbprint in them… then a tiny bit of chocolate icing as soon as they are out of the oven. Worked perfectly. Hope I did NOT ruin my mixer.
Such a great idea to put a thumbprint in them! I hope your mixer is ok!
Can’t wait to make! Thank you! Ps – Josie L is rude and lacking in grace.
★★★★★
I hope you like them as much as I do!!
Have tried this recepie two times now and both times my cookies have gone flat. Not sure what I am doing incorrectly?!?
Were you using a stand mixer? I’ve had some people tell me that when they use theirs it over beats the dough and it falls a bit. You can also try putting the cookies (uncooked) in the fridge for a bit to chill them before you bake them. 🙂
These definitely melt in your mouth!! I didn’t listen to the handmixer direction. I used my kitchen aid mixer with the spatuala piece on for 5 min and then the whisk piece for another 5. I also put ice packs around the bowl to help it whip really nicely. They turned out amazing!! My kids have never had shortbread and it was wonderful to watch them experience the unexpected melt in your mouth texture 😂😍 will def make again !
That makes me so happy to hear! Now you have me craving cookies lol. Might have to make a batch earlier than I had planned to this year.
The best ever!
Yaaaaa!!!
The other recipes specify a mixer speed for the first set then second set of ingredients. All these recipes online that read like personal diaries yet lack important details. That may be why that woman’s cookies fell flat (!?)
These are so stupid good. I just made a batch and ate six. I want to eat more. Lol. I’m concerned how they’ll transport because they are definitely melt in you’re mouth, but I will absolutely be making more.
★★★★★
Yaaa! I think so, too. I’ll be making my yearly batch next week. So happy you like them!
These are without a doubt the very best shortbread ever!! I have now made them 3 years in a row – take some into my office – they now start “nagging” me about September for their Xmas Shortbreads! And if you mix with a hand mixer, it’s pretty hard to mess them up.
★★★★★
Thank you so much! They are my absolute favorite, too!!
I made a half batch so I can see what I want to add to them like a Carmel drizzle or Carmel and chocolate drizzle not to much just enough to enhance the cookie I usually make the kind I can use a press for and dip them in chocolate but I wanted a soft cookie.
Great call on the caramel drizzle!
First tray was an epic fail for me. They browned really quickly and fell flat and super crumbly even after I put them in the fridge to try to set. I followed directions exactly (yes, using a hand mixer to). So I popped the next batch in the fridge for about 30 mins. Really hope it turns out! Not sure what I did wrong.
I hope your next batch turned out perfect!
Mine are a little bland but I think I added a little too much flour or cornstarch. oops! they definitely.melt though.
They’re definitely not packed with flavor … I don’t think shortbread normally is. I always use salted butter and the shortbreads taste lightly sweet and buttery. Did you use salted butter?
Hi Kristen,
I used a different shortbread recipe to make my first shortbreads today. Unfortunately the became so hard that the only one in the house who can eat them is my dog, (Can you say doggie stocking stuffers?)
So I started looking for some thing that will come out softer or easier to eat. A few minutes on google and I found you. I am so excited to try your recipe probably tomorrow while making Christmas dinner for my DH and me. I was wondering though, could I mix in different spices to make a spiced shortbread, or some lemon and poppy seeds, or other flavors?
I’m so sorry for the late reply! I’ve been away on holiday and haven’t had access to the comments. You could definitely use this recipe as a base for differently flavored shortbread. Your ideas are all great! I especially like the lemon idea. 🙂
This is the first time I’ve made Shortbread. OMG!! These were amazing! I did manage to eat only one because these are a gift, but I will definitely made more!
Thank you for a great recipe!
★★★★★
You are so welcome! I’m so happy to hear you love them as much as I do!
I have made this recipe for many years and always turned out great. Today, they were greasy and flat. I know now that the only difference in making them was that I used my Kitchen Aid for the first time and I am pretty sure it was over whipped. So disappointing as I won’t serve them but I know now for the next time – stick to what you always use – in this case, I will ONLY use my hand mixer.
★★★★★
I’m so sorry to hear this batch didn’t work out. I think you’re right that it was because the Kitchen Aid over whipped them. One reason to keep the old hand mixer around!
Hi Kristen,
I made these cookies for the first time last year and they were a huge hit! I ended up making them four times. I used my kitchen aid mixer and had no problems. Whipping them for ten minutes is easy when you can walk away…lol. Thanks for sharing this recipe, it’s a new family favourite!
I’m so happy to hear it worked for you in your mixer!
These were by far the best! I’ve never made shortbread before but they are my favorite Christmas cookie so I wanted some this year and decided to try. Actually, my 5 year old son actually made them (except for the beaters part, but he held the bowl 🙂 ) Not an ounce of an issue at all, not going flat, they remained perfect and very tasty. Now off to make another 2 batches!
★★★★★
Side note…. my second batch definitely “fell” but not completely flat so the only thing I did different was I used a mixer instead of a hand blender. I noticed the texture was way lighter after 10 minutes with the mixer so it might be too soft, hence it fell. The butter was slightly softer as well… so that to me would be the only reason why it didn’t stay peaked. My best guess is… the mixer over-mixed it too much so the dough wouldn’t stay firm.
★★★★★
I’m so happy for the feedback! I always use a hand held mixer since I don’t own a stand mixer. It never occurred to me that the reason the recipe is not turning out for some is that they are using a stand mixer. I’m going to put a note in the recipe as well as do some experimenting with beating the batter longer with my hand held. Thank you!
Hello Kristen, I made these yesterday, Too late I read your post about not using a Kitchenaide type beater. However, once I read it, after the batter was whipped, I put the batter in the fridge overnight, so that the butter would harden a bit. Then baked the cookies this morning. They didn’t fall, and they are delicious.
★★★★★
I’m so happy to hear that once you popped them in the fridge for a while they hardened up. Hooray!
A few years ago I made a recipe similar but neglected to keep it. Just made the dough and my husband and dad are going to flip! Thanks girl
You’re so welcome!!
My husband has been craving shortbread and instead of putting on a request to the chef he brought home terrible store made …twice..i have made several shortbread in the past but this is my new fav had no probs with any adpect an i halved the recipe due to lack of room temp butter.. I will be making another batch as soon as I re-stock my cherries!!! Tje only thing i adjusted was my time as.i have a gas iven an find it cooks a bit fast.
I’m so happy you like these! I’ll be making a batch for Christmas myself super soon. 🙂
Yuk, sorry these are terrible. They look messy and although they may be melt in your mouth, they are just waaay too buttery and spread out. They also browned very quickly, long before the 15 minutes. Disappointing. Tried to give it one star but it wouldn’t let me
★★★
I’m so sorry to hear these didn’t turn out for you. One question … did you use a stand mixer? A few readers have noted that when they use theirs (I don’t have one so haven’t been able to test it myself) that the cookies fall flat, but when they use a hand mixer the cookies look like they do in the pictures. I’m curious to know if that is maybe why they didn’t turn out.
Can I mix the ingredients in a food processor
I haven’t tried that before so I can’t say for sure, but it would probably work!
Could this recipe be put through a cookie press?
Hey, Susan! I haven’t tried putting them through a cookie press, but my hunch would be that they would be too soft to work properly. They really are melt in your mouth tender!
Mine just ran all over the place what did i do wrong
Hmmm that’s a little strange. Cookies will tend to spread when the butter is quite warm. Perhaps your home was much warmer than mine normally is? You could try placing the dough in the fridge for 30 minutes before you put it in the oven. I’m sorry that happened to you!
I AM 64 YEARS OLD NEVER MADE SHORT BREAD GOOKIES BEFORE THEY TURNED OUT AMAZING
MY Mom made short breads for us at christmass SHE PASSED AWAY 4 MONTHS ago at the age of 93
★★★★★
I’m so happy to hear they turned out for you!!!
Hi, I made the cookies tonight and they turned out perfectly! I was wondering if I could freeze them, if not do I refrigerate and how long will they keep? Thank you for the delicious recipe!
They freeze great! My mom used to make them a month or more before Christmas and then freeze them. I even like them straight out of the freezer. 🙂
Hi Kristen, I really love shortbread cookie. I am going try this recipe today!! Thanks for sharing 🙂
★★★★★
Hope you love them as much as I do!
Oh!! Forgot to mention, let them sit to cool o cookie sheet for about 5-10 minutes before u touch the cookies, if you are too eager, they will crumble! Well, merry Xmas and happy holidays to everyone! Enjoy the season.
That’s a really good suggestion and I’m going to add to the recipe instructions. You definitely can’t pick them up til they’re cool. Thank you for mentioning that!
I made the cookies last night and they taste AMAZING!!! the only problem is once I bit into them, they break into a million pieces. How do I prevent them from crumbling? I followed recipe exactly.
★★★★
They are very soft! We only eat them with a plate under our chins to catch all the crumbs. 🙂
Ok good to know! Maybe I’ll make them bite size to avoid any crumbs 🙂 thanks so much!! Excellent recipe!!
★★★★
That’s really a brilliant idea! I’m going to make them bite-sized next year, too. 🙂
Hey – my mother still makes a similar recipe….she always said that key is to use soft butter, never touch dough with hands, and make each cookie bite size so will not flake/crumble apart when bite into it. They literally melt in your mouth. Integrate the flour and cornstarch gradually, then set timer for ten minutes – I made this today, first batch out of oven and I’m considering option on where to hide MY cookies…. 🙂
Oh I love the images you painted of your holiday celebration – what a wonderful time of year. My husband has been dropping not-so-subtle hints that he NEEDS shortbread this year, so this is a sign that I better get on it!
Ha ha sounds like both of our guys were having the same craving. Mine kept dropping not so subtle hints for weeks before I made these again. 🙂
Can the dough be frozen and thawed later for baking? Aloha
I haven’t tried freezing the dough, but I suspect it would be ok. I’d probably scoop the dough onto cookie sheets (like you were planning on baking them) then freezing them like that.
If you try it I’d love to hear if it works!
Thank you great tip scooping onto sheets before freezing! I will let you know how it comes out. Happy Holidays
Did they turn out well after freezing?
Merry Christmas
You can definitely freeze these! My mom used to make them about a month before Christmas and keep them in freezer bags until she wanted to serve them. 🙂
These look amazing, they’re similar to my mom’s one and only claim to fame in the cookie department, so I know that melt in your mouth texture well!
Mom’s always seem to have the best cookie recipes, don’t they?! 🙂
I love short bread cookies, but I’ve never made them. This recipe sounds delicious. I was wondering
1). if the cookies are sturdy enough to dip in chocolate
2). Can the dough be chilled and rolled out for cut out cookies.
Thank you?
Hi Lisa,
These cookies are very delicate, but I think you could definitely dip them in chocolate. I don’t think they would work for rolled and cut cookies, though.
I hope you enjoy them. They really are my favourite shortbread cookies!
Thank you for your rapid reply. I’m baking them today for a dinner. I will let you know how they turn out. Maybe, I’ll opt for a chocolate drizzle instead of dipping. ?
A drizzle would be lovely! I made them last night and, after reading your comment about dipping them in chocolate, almost did a drizzle myself. Let me know how you like them! 🙂
The chocolate drizzle was delicious I did half with the drizzle & half plain & everyone loved both, including me! I definitely recommend the chocolate drizzle.
I’m so doing that next year!!
Hi I have just discovered your receipe. Is the butter salted or unsalted.
Thanks Glynnis
I always use salted butter, but my mom always uses unsalted. Both will work. 🙂
BTW I’m planning on making a batch of these myself today. Can’t wait!
I followed your recipe exactly the same.
My cookies turned out GREAT!!
Thank you!!!
I’m so happy to hear that! These cookies are one of my must-have Christmas cookies. I’m so happy it’s almost the season for them again. 🙂
After making these and throwing away the first to trays, I had to do something to use the rest of the dough, as it has 2 pounds of butter in it, so I added 1 and 1/2 cups more of flour to the rest of the dough, another teaspoon of vanilla and the zest from a large lemon. Now they turned out and taste great. But I would never fellow this recipe again, the way it was written.
Hi Daisy,
I’m sorry to hear they didn’t turn out for you but it sounds like you doubled up on the butter. The recipe calls for 2 cups, not 2 lb. I’m happy to hear you found a way to salvage them. The lemon sounds great.
would love to receive mail from you!!
Thanks so much and have a great day!!
Hi Heidi,
I would love to send you mail!
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Have a great weekend!
I’m new to baking…what is icing sugar? Is it like powered sugar?
Thanks!!
Hi Theresa,
It is! It’s just what we call powdered sugar here in Canada.
Happy baking 🙂
Self rising flour or plain flour?
Just plain all-purpose flour 🙂
If you add one tablespoon of water, and an additional tablespoon of flour, be certain to refrigerate until the butter is set up. Let the butter soften naturally, something happens to it if you try to force warm it in the microwave. I always roll mine into balls after I allow the batter to become firm. Then, gently pressing your finger into the middle, place a slight dollop of jelly in the center and you will have a delightful jelly belly. Sprinkle additional powdered sugar on them for a pretty winter cookie.
★★★★★
KRISTEN I JUST MADE YOUR COOKIES THEY ARE WONDERFUL HAD NO PROBLEMS. I HAVE NEVER MADE SHORTBREAD COOKIES BEFORE. I AM NOW A FAN AND WILL ADD THIS RECIPE TO MY FAVORITES. I ENCOURAGE ALL WHO HAD NOT A GOOD TURN OUT TO TRY AGAIN.
★★★★★
Hi, Thank you for the recipe. I made this and followed the instructions to the letter. Mine didn’t fall flat, but I couldn’t pick them up, the crumbled the instant I tried to pick them up. They were yummy, the parts I managed to taste. Any idea why this might have happened? Will try them again and refrigerate them first, see if that helps with the crumbliness.
★★★★
Hi Manal,
I have to admit I am really really confused by why these cookies are falling flat for a lot of people. I’ve made the recipe so many times and never had that problem. Will you let me know how they work after you refrigerate them? I wonder if it’s always so wintery cold when I make them that maybe that’s why I haven’t had that problem 🙂
★★★★★
Hi, I just stumbled on this looking for troubleshooting actually. Sounds like I’ve got it!! I’ve had this same recipe for YEARS and never had a problem and everyone raved about my cookies too. Last year and now this year I have issues… Not sure why? They are too dense and not so melty, , and now today both my batches flat and almost greasy. I’ve used my kitchen aide every year, never refrigerated, and used soft, almost melted butter. Last year was a cold winter, this year not so much. Maybe I’m beating to much anymore and letting the dough get too warm? Anyway, I’m going to figure this out because, yes, these cookies are THE BEST (and I don’t even eat shortbread. Lol) I just love baking.
★★★★★
You don’t eat shortbread? Well feel free to send any extras my way. I’ll take care of them for you lol. 🙂
And maybe try putting the cookie dough into the fridge for a bit if you think it’s too warm. That can help.
Followed the recipe exactly and mine also fell flat I even refrigerated them before hand also! Strange!!
I’m so sorry to hear that happened to you too. I really don’t know what to suggest since that has never happened to me before with these cookies, and I’ve made them many many times. I hope they were at least tasty even though they were flat 🙂
I used this recipe to make rolled shortbread cookies and they turned out great! Mine didn’t go flat, but I’ve always been in the habit of refrigerating my shortbread cookies for about half an hour before I bake them so they don’t spread. For those that are having problems, try that out to see if it helps keep the shape 🙂
Hi Andrea,
Thank you so much for the feedback!
I’ve never had the problem that a few of the others have had but it is really great to know what went wrong 🙂
How many grams is 2 X cups butter please. Thank you
2 cups of butter is 1 lb/ 16 oz/ 454 grams. Hope that helps!
I’m going to try this recipe tomorrow.
I’m wondering if different results come from types of cookie sheets.
So many .. aluminum, stoneware, airbase, lined
That could definitely be! The type of pan used does affect how cookies turn out. I use aluminum pans.
Good detective work! I hadn’t thought of that. 🙂
Great recipe – the reason why the cookies would flatten out is the butter is too warm – throw the cookies in the fridge for 5 minutes before cooking and they will keep their shape!
Hi Linda,
Thank you so much for letting me know what was going on with some of the other’s cookies when they baked them. I didn’t know! I really appreciate it 🙂
Hi i beated the mixture till it had a texture like that of whipped cream but when i baked it the cookes spread out and turned flat, nothing like the one in the picture.. Any ideas what went wrong?
Hey Claudia,
Did you follow the recipe was there something you changed? I’ve never had this happen to me and I’ve made these may times so I am a little stumped about what went wrong. Did you use butter or margarine? I only ever use butter and maybe if you switched it that might be the problem. If you didn’t make any changes I’m not really sure what happened. I really would try them again though. I hope you’re second batch turns out!!
Hi Claudia. Did you put the batter into the fridge till the butter set? Id say half hour at least, before you bake them.
same to me but i did reduce the butter to 1 3/4 cups but according to looking up butter from cups to grams it says 2 lbs so that is the problem I would suggest modifieing the recipe to read 2 cups (1 lb) then ther is no confusion