MELT IN YOUR MOUTH SHORTBREAD
These buttery, tender shortbread cookies literally melt in your mouth! With just a few simple ingredients, you’ll get a classic treat that’s perfect for the holidays or any occasion where soft, delicate cookies are appreciated.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
- Pinch of salt
- Extra powdered sugar for dusting optional
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, beat softened butter and powdered sugar together until light and fluffy.
- Add vanilla, flour, cornstarch, and salt. Mix until just combined and dough forms.
- Scoop or roll dough into 1-inch balls and place on the prepared baking sheet.
- Flatten gently with a fork or the bottom of a glass.
- Bake for 18–20 minutes or until bottoms are lightly golden.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with extra powdered sugar if desired.
Notes
- Make Ahead: Dough can be made in advance and chilled for up to 3 days before baking.
- Customizing the Flavor: Add lemon zest, almond extract, or dip in chocolate for variety.
- Serving Suggestions: Pair with tea or serve on a holiday cookie tray.
- Allergy-Friendly Options: Substitute gluten-free flour for a gluten-free version.
- Storage Tips: Store in an airtight container at room temperature for up to 1 week. Freeze for longer storage.