These shortbread cookies are the Christmas cookies mom has made every holiday season. They’re whipped shortbread cookies that are so soft they literally melt in your mouth. You will LOVE them!
If you love shortbread cookies as much as we do, also try our gluten-free shortbread cookies and these almond flour shortbread cookies.
BEST SHORTBREAD COOKIES
yield: 30 COOKIES
prep time: 15 MINS
cook time: 15 MINS
total time: 30 MINS
These shortbread cookies are the Christmas cookies mom has made every holiday season. They’re whipped shortbread cookies that are so soft they literally melt in your mouth. You will LOVE them!
INGREDIENTS
- 3 cups all-purpose flour
- 2 cups salted butter, at room temperature – see notes
- 1 cup powdered sugar
- ½ cup cornstarch
- 1 teaspoon vanilla
- Colored candied cherries or dried cranberries, for garnish
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INSTRUCTIONS
- Heat the oven to 350 degrees. Placing oven rack in middle of oven.
- Adding flour, butter, powder sugar, cornstarch and vanilla in mixing bowl.
- 3 cups all-purpose flour, 2 cups salted butter, 1 cup icing sugar, 12 cups cornstarch, 1 teaspoon vanilla
- Start mixing the ingredients with electric beaters at minimum speed. Once the dry ingredients begin to mix with the butter and are no longer soiled, raise the speed to medium.
- After a few minutes, the dough will look like sand. Keep kneading the dough for another 3-4 minutes and it will start to thicken.
- Once the dough comes together and the beaters begin to flake, raise the speed to high and beat the dough for another 1-2 minutes, or until it resembles whipped cream.
- Drop the dough into small mounds (about 2-3 tablespoons) on a baking tray. If using, gently press dried cranberries onto top of muffins and bake for 15 minutes. It is best to bake one sheet of cookies at the same time. Use a new tray for the next batch. The cookie dough should be added to a cool baking tray.
- Colored cherries or dried cranberries
- Let the cookies cool for at least 10 minutes and then use an offset spatula or a slotted fish spatula to remove the cookies from the tray and transfer them to a cooling rack
- Enjoy !
NOTES
This recipe works best with salted butter. Remember to let it soften to room temperature before you use it. If you only have unsalted butter, make sure to add 1 teaspoon of kosher salt or ½ teaspoon of table salt to the batter.
serving: 1 cookie, calories: 178kcal, carbohydrates: 16g, protein: 1g, fat: 12g, saturated fat: 8g, polyunsaturated fat: 1g, monounsaturated fat: 3g, trans fat: 1g, cholesterol: 33mg, sodium: 109mg, potassium: 17mg, fiber: 1g, sugar: 4g, vitamin a: 378IU, calcium: 6mg, iron: 1mg