The first time I shared these shortbread cookies with you was back in December 2011. I’ve made them every year since and thought it was time to make them again for Throw Back Thursday.
On the first Thursday of each month, I find an older recipe that could use some new pictures. While the original shortbread cookie pictures definitely aren’t the worst of the bunch, I wanted to bring the recipe to the front page again as it’s one of my all-time favorite Christmas cookie recipes.
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, “Damn, woman. I don’t know what just happened in my mouth, but I want more of it.”
Melt In Your Mouth Shortbread
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
Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.