Throw Back Thursday time again. These shortbread cookies date all the way back to December 16th, 2011 … almost 4 years ago. Seriously, where does the time go?
The idea behind #tbt occurred to me when I was going through all my older posts with my handy new Grammarly app, correcting the pesky grammar errors I had made. What I found were lots of great recipes with lots of terrible pictures. It was embarrassing.
The original shortbread cookie pictures definitely aren’t the worst of the bunch, but I wanted to bring the recipe to the front page again as it's one of my all-time favourite cookie recipes.
The shortbread is crazy soft. When I say it melts 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.”
I’ve rewritten the recipe to make it a little easier for you to follow. Back in 2011, I still had a lot to learn about recipe writing!
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!
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. It should look like this:
If you make these Shortbread Cookies make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your pictures. I love seeing TEM recipes you create!
- 2 cups butter, very soft (I use salted, but unsalted works, too)
- 1 cup icing sugar
- 1 teaspoon vanilla
- ½ cup cornstarch
- 3 cups all-purpose flour
- Coloured candied cherries or dried cranberries, for garnish
- 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.
The original pictures of the Shortbread Cookies
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.
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
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!
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
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!
The sign up form can be found here, plus you get a free e-cookbook for signing up. 🙂
https://www.theendlessmeal.com/email-sign-up/
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 🙂
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 🙂
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!!