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 this time I thought I would take some new pictures and share them with you again. It's my all-time favorite Christmas cookie recipe, followed closely by my mom's nanaimo bar recipe.
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, “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.
What does this shortbread cookie recipe taste like?
Eating this shortbread is like eating buttery soft crumbly clouds.
If you're after a firm, biscuit-like shortbread (like Scottish shortbread), then this is not your recipe.
This recipe is for you if you want soft, melt in your mouth shortbread. (And really, who doesn't want that?)
FAQs about this shortbread cookie recipe
This recipe has been tested using Robin Hood All-Purpose Flour.
This recipe works best with salted butter. Remember to let it soften to room temperature before you use it.
No, this shortbread is not overly sweet. If you'd like them a little sweeter, a sprinkle of icing sugar does the trick!
Can I freeze these shortbread cookies?
Yes! These cookies freeze very well.
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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
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!
- 2 cups salted butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ½ cup cornstarch
- 3 cups all-purpose flour
- Colored candied cherries or dried cranberries, for garnish
- Preheat your oven to 350 degrees. Line 3 baking sheets with parchment paper.
- 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.
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.