Light, buttery, tender, and classic!
INTRODUCTION**
Shortbread cookies are one of the oldest and most loved cookies in the world. Known for their rich buttery flavor and delicate crumb, these cookies originated in Scotland hundreds of years ago. This version is softer and creamier thanks to cornstarch, which gives them that cloud-soft, melt-in-your-mouth texture.
Topped with a cherry, these look beautiful and taste even better — perfect for holidays, gatherings, or with tea.
** INGREDIENTS**
Dry Ingredients
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar (powdered sugar)
Wet Ingredients
- 1 cup butter, softened (room temperature)
Optional toppings
- Maraschino cherry halves
- Sprinkles
- White chocolate drizzle
INSTRUCTIONS (FULL STEP-BY-STEP)**
1. Preheat the Oven
Set oven to 300°F (150°C).
Shortbread bakes low and slow to stay pale and tender.
2. Prepare the Butter
Beat the softened butter with a mixer for 2–3 minutes until creamy and fluffy.
This step makes your cookies extra soft and delicate.
3. Add Sugar
Mix in the powdered sugar and continue beating until light and smooth.
4. Add Dry Ingredients
In a separate bowl, whisk together:
- flour
- cornstarch
Add slowly into the butter mixture.
Beat until the dough becomes soft, creamy, and slightly thick like frosting.
5. Shape the Cookies
You have TWO shaping options:
✔ Piped Rosettes (like the picture)
Use a piping bag with a large star tip.
Pipe rosettes onto a baking sheet lined with parchment paper.
Scoop & Roll**
Use a spoon or cookie scoop to form balls, then press lightly with a fork.
6. Add the Cherry
Place a half cherry in the center of each cookie.
7. Bake
Bake for 15–20 minutes, depending on size.
Cookies should stay pale with only slight golden edges.
8. Cool Completely
Let cool on the tray for 5 minutes, then move to a rack.
Shortbread is delicate when warm.
METHODS & PRO TIPS**
Use room-temperature butter, never melted
Beat the butter well — it makes the cookies melt in your mouth
Don’t overbake; pale is perfect
Cornstarch is the secret to softness
Pipe immediately — dough firms up if it sits too long
Add almond or vanilla extract for extra flavor
HISTOR :
Shortbread dates back to the 12th century in Scotland. It was originally a luxury treat for holidays, weddings, and celebrations because butter was expensive. Queen Mary of Scots loved it so much she helped popularize the modern recipe.
Today shortbread is famous worldwide for its buttery simplicity and melt-in-your-mouth crumb.
BENEFITS**
- Only 4 simple ingredients
- No eggs
- Perfect for gifting
- Stores well for days
- Kid-friendly
- Buttery and delicious with tea or coffee
HOW TO SERVE (Formation)
Serve with:
- Hot tea
- Milk
- Coffee
- Hot chocolate
Also great on holiday cookie platters!
WHO WILL LOVE THIS? (Lovers)
- Butter lovers
- Cookie bakers
- Holiday dessert fans
- Anyone who loves soft, delicate treats
NUTRITION (Approx per cookie)
- Calories: ~110
- Fat: 7g
- Carbs: 11g
- Sugar: 4g
(May vary depending on size & toppings.) CONCLUSION
These Melt-In-Your-Mouth Shortbread Cookies are simple, elegant, and unbelievably tender. With only four ingredients and a little mixing, you get bakery-quality cookies that look beautiful and taste even better.
