We make cookies every Christmas Eve, well, for “you-know-who.” These shortbread cookies have hands-down won the family vote, and since Santa seems to clear the plate every year.
There’s nothing like a good shortbread cookie. My secret ingredient is corn starch, that gives these cookies the perfect amount of crispness. I don’t indulge in a lot of sweets, but these are really worth the splurge! Use the best butter you can find as you will really notice the difference!
Using Cookie Cutters
I love using cookie cutters, but find that the dough becomes dry and brittle when you try to re-roll the scraps. If you can find a cookie press you will avoid this little issue. Simply roll out the scraps into small balls and press with a floured cookie press to make a cookie that is approximately 1/2″ thick. Have fun with your cookies and dress them up or as own as you want! Dipping them in chocolate is also a wonderful addition.
P.S. These make great gifts! Happy baking everyone!
Shortbread Cookies
Shortbread Cookies
Ingredients
- 1 lb. unsalted butter softened
- pinch of salt
- 1 cup sugar
- 3 3/4 cups flour
- 1/4 cup corn starch
Instructions
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Preheat your oven to 325 F and line 2 cookie sheets with parchment paper.
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With an electric mixer, beat the butter, salt and sugar on medium-high speed until light and fluffy.
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Using your hands, mix in the flour and corn starch for about 10 minutes until the mixture is well mixed together.
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Separate the dough into two pieces, and roll out each ball on a floured surface (sprinkle some flour on top of your dough too) using a rolling pin until the dough is about 1/4" thick.
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Cut out your desired shapes with a cookie cutter or use a cookie press (see notes above), place on a cookie sheet lined with parchment paper and bake for about 15 minutes until they are very lightly browned. Cool on a wire rack.
Every Christmas Tori makes her amazing shortbread cookies – simply the BEST!!
Thanks Aunty!!!
I used a vegan Becel block of butter and infused it with earl gray tea. Added a lemon drizzle after and it was soooo good!!
So happy you liked them Marion!
Tori- can you recommend the best brand of butter?
Also I’m looking for your chocolate bark from last holiday season that I would like to make again and cannot find it on your new site?
Thanks!
Jolene
Hi Jolene!
There are so many types of butter on the market, good question. If you can find a local butter that is best: not sure if you live in BC but here is a link to some local butter makers https://www.bcfarmfresh.com/farm-products/butter/
Otherwise I like to buy European butter if you can, it’s a bit more expensive but tastes a lot nicer. Island Farms, Avalon Dairy or Dutchmen Dairy are all great choices as well.
I guess that the recipe never did make it over to the site, I will repost it (will actually probably make it again!). Thanks for letting me know! In the meantime, it really is just slowly melting (slow is key) high quality chocolate over a double boiler at low heat, pouring onto parchment paper, and topping with nuts and dried fruit. You really need to treat the chocolate with kid gloves, as it can separate and form a bloom so easily. I’ve botched it so many times, I need to be more patient:) Experts say to keep it on the double boiler only until it is almost completely melted, remove it from the heat, and then ‘temper’ it by adding more chocolate to cool it down.
I hope this helps in the meantime!
Take care!
Tori
I just finished making these and my home smell wonderful. These turned out amazingly and I thank you for sharing!!!
Merry Christmas
Cristina
P.s. I love your recipes, I love how much you know about good food, and I love that you have a blog to share. You are a foodie genius!
Cristina thank you!!! I’m so happy they turned out! It’s a family favourite, I make them every year (I added some grated lemon rind and poppy seeds to some this year they turned out marvellous too!).
Thank you for taking the time to write such a lovely note it means a lot to me. Merry Christmas to you too!!! Tori
I just could not help falling in love with these cookies Tory. Me and my sister are baking these for bake sale and I had to stop myself eating and focus on sale. They are so yumm. You are so wonderful ♡
I just made these cookies for Christmas! They are the perfect shortbread! Thank you Tori for the great recipes.
So happy you like them Denise, Merry Christmas!
I made this recipe tonight and it turned out great!! This will be a holiday staple for me going forward. Thank you!
So happy you liked them Katie!!
Hi Tori,
Can you freeze the dough? If so before or after you bake? Thanks
I would freeze them after baking! And I’d also recommend a layer of parchment in between cookies if they’re being stacked.
How many cookies does this recipe make? Also, it looks like there is icing on some in the photos. Do you have the recipe for the icing on your blog? Thanks so much and Happy Holidays! 🙂
Hi Bobbi! It depends on the size of your cookies, but around 24 typically! And I don’t think I have put icing on these cookies but if you want to make a Royal Icing I suggest using Wilton’s (just google Wilton Royal Icing). Happy holidays! Tori
thanks!
Would it work to make these with a vegan butter? They look so delicious!
Hi Laura-Lynn – I have tried and it’s not as good since butter is a highlight of the recipe… BUT it does work! I would recommend flavouring the dough a bit or drizzling them with chocolate after? You could add some orange zest or lavender to the dough…. I hope this helps! Tori
Tori,
Is there supposed to be an egg in this recipe?
Hi Nives, no there isn’t!
I just made your thumbprint cookies (but used Nutella instead of jam.. fruity isn’t my jam) and they were DELICIOUS! My dad informed me that I am making them every year from now on!
Now, I’m going to give these a try, without a doubt they will be amazing! I’m debating on halving the recipe because my mom has also made shortbread! If you had to estimate, how many would this batch make?
Thank you and your love for sharing your delicious recipes!!!
Happy Holidays!
Nothing negative but I think the sugar might need to specify icing sugar, not a big baker over here but definitely mind blank when it said sugar I used white sugar.
I’ve been following Tori for several years now and I’ve never attempted any recipe till now. Loved these, tasty and easy to make for a busy mama. I’m hooked on the recipe page now and looking for more things to try. Thanks Tori
Wow Georgia! Thanks so much for the lovely note AND for taking the time to rate this recipe. I really appreciate it, and I am so grateful to have you following along. Happy Holidays!
Everything my inner child wanted them to be and more.
I haven’t tried this recipe yet but was directed here from your Insta stories and can’t wait to make these! The recipe calls for “sugar”. Is this white sugar or icing sugar? Thank you!!
Hi Kim yes that is correct just granulated (white) sugar!
I really appreciate your reply and can’t wait to try these! I would have just used granulated normally but there was another comment that made me question it. Thanks again!!