These soft, delicate shortbread cookies are known for their light texture and buttery flavor. They crumble gently when bitten and melt smoothly on the tongue. The simple ingredient list makes them suitable for any home kitchen, and the method is approachable even for beginners. With a few pantry staples and a little time, you can create a batch of cookies that works well for holidays, gatherings, or as a warm treat with coffee or tea.
The recipe uses cornstarch, which gives the cookies their soft and tender feel. The combination of confectioners’ sugar and softened butter helps create the creamy structure that makes these shortbread cookies so pleasant to eat. A small cherry piece on top adds a touch of color and sweetness, making them visually appealing as well as delicious.
Ingredients
1/4 cup cornstarch
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 cup butter, softened
Cherry halves for topping (optional)
Instructions
Start by preparing a clean work surface and lining a baking sheet with parchment paper. This helps prevent sticking and ensures the cookies bake evenly. Preheat your oven to a gentle temperature of about 160°C. Shortbread always benefits from lower baking temperatures, as this keeps the butter from melting too quickly and helps maintain the delicate shape.
In a mixing bowl, combine the confectioners’ sugar and softened butter. Use a wooden spoon, whisk, or electric mixer to blend until the mixture becomes light and creamy. This step is important because proper creaming allows the cookies to develop the right texture. The mixture should look smooth and pale.
Add the cornstarch and flour gradually. Stir slowly to avoid overworking the dough. The texture will be soft, thick, and slightly sticky, which is completely normal for shortbread. If the dough seems too soft to handle, chill it in the refrigerator for about ten minutes.
Once the dough is ready, you can shape the cookies. Many people like to pipe the dough with a large star tip to create the classic swirled look shown in the picture. If you do not want to pipe them, you can roll small balls of dough and gently press them down with a fork. Each cookie should be roughly the same size to ensure even baking.
If you want to add a decorative touch, place a small piece of cherry or candied fruit in the center of each cookie. This adds color and a hint of sweetness that complements the buttery flavor.
Place the cookies on the prepared baking sheet. They do not spread much, so a small amount of space between them is enough. Bake for about 12 to 15 minutes. The cookies should remain pale with only the faintest hint of color at the bottom. Shortbread is not meant to become golden on top, so avoid overbaking.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Cooling helps them firm up and keeps them from breaking apart. Once fully cooled, the cookies will have the signature melt-in-your-mouth texture that makes them so enjoyable.
Texture and Flavor
These cookies are soft, crumbly, and delicately buttery. Cornstarch helps create a fragile, tender structure, while confectioners’ sugar provides sweetness without adding graininess. The buttery aroma fills the kitchen as they bake, creating a warm and inviting atmosphere. The finished cookies are light enough to enjoy with tea or coffee, yet rich enough to satisfy a craving for something simple and sweet.
Tips for Best Results
Use real butter rather than margarine to achieve the classic shortbread texture.
Make sure the butter is softened but not melted. Properly softened butter mixes more easily and creates a smoother dough.
Do not overmix once the flour is added. Gentle handling helps maintain the tenderness.
Bake at a lower temperature to prevent spreading and preserve the shape.
Cool the cookies completely before storing them. Warm cookies are fragile and may crumble too easily when moved.
Variations
Add a teaspoon of vanilla or almond extract to the dough.
Use lemon or orange zest for a hint of citrus.
Dip the cooled cookies halfway into melted chocolate for a decorative finish.
Sprinkle with colored sugar or edible glitter for holiday presentations.
Replace the cherry topping with chocolate chips, nuts, or dried fruit pieces.
Storage
Shortbread cookies store well in airtight containers. They keep their freshness for several days at room temperature. If you want to store them longer, place them in the refrigerator or freeze them for several weeks. When freezing, separate layers with parchment paper to prevent sticking.