Melt-In-Your-Mouth Shortbread Cookies

This classic shortbread cookie recipe delivers a crumbly buttery bite that dissolves on your tongue and instantly sparks the holiday spirit. With just five pantry basics and a dash of patience for mixing you end up with cookies that actually taste as heavenly as they look. They make gorgeous edible gifts or a cozy treat for afternoon tea

The first time I brought these to a cookie exchange people kept coming back for second helpings and would not believe how simple they are to pull together

Ingredients

• Unsalted butter: Rich creamy taste is the backbone of this cookie Choose European style butter for extra flavor if you can
• Icing sugar: Finer texture lets cookies melt on your tongue
• All-purpose flour: Provides a delicate tender structure Sift for the softest results
• Cornstarch: Secret for that pillowy crumb It keeps the cookies tender
• Red and green maraschino cherries: Optional but they turn each piece into a festive bite Choose firm cherries and blot dry before using

Instructions

Whip the Dough:

In a large mixing bowl combine the softened unsalted butter icing sugar all-purpose flour and cornstarch Start mixing on the lowest mixer speed until just combined then slowly increase to medium Beat everything for a full ten minutes scraping down the sides a few times What you want is a pale fluffy dough that holds together in soft peaks This patient mixing step makes all the difference for light cookies

Shape and Sheet:

Spoon the fluffy dough onto an ungreased or parchment lined baking sheet For daintier cookies use about a tablespoon of dough per cookie Drop onto the sheet and leave an inch between them as they will puff during baking

Add Cherries:

If using maraschino cherries carefully press one into the center of each mound of dough Make sure to pat the cherries dry with a paper towel first so the color does not bleed into the cookies

Bake:

Preheat your oven to 325 F or 165 C Slide in the tray and bake for about twenty minutes Watch for the cookies to look set and just barely turning golden on the bottom The tops should stay pale and soft

Cool:

Let cookies cool on the baking sheet for two minutes then gently transfer to a rack to cool completely The cookies are fragile when warm so be patient here

Serve:

Arrange the cooled cookies on a plate or in a tin and enjoy with a cup of tea or a glass of milk The velvety texture is truly best right after the first bite

When I make these I use European style butter for the purest flavor and my favorite thing is letting each of my kids pick out their own colored cherry for decorating We have a family tradition of baking a double batch right before our first snowfall

Storage Tips

Keep these cookies crisp and tender by storing in a tin or airtight container at cool room temperature Layer wax paper or parchment between cookies so they do not stick together If you live somewhere humid toss a spoonful of rice in a muslin bag into the tin to absorb extra moisture

Ingredient Substitutions

If you cannot find maraschino cherries try a sprinkle of colored sugar or press in a sliver of almond Unsalted butter is key but salted will work in a pinch Just skip any added salt If you only have regular granulated sugar pulse it in a blender until powdery before using

Serving Suggestions

Shortbread is gorgeous with a mug of earl grey or your favorite coffee Use them as holiday gifts by tucking into a pretty tin or cellophane bag For a dessert platter try serving alongside chocolate dipped fruit or fruit preserves The cookies pick up the flavors beautifully

Cultural and Seasonal Fun

Shortbread cookies hail from Scotland and are closely tied to winter holidays like Christmas and Hogmanay I love making them in December but honestly they are beautiful for baby showers weddings or simple Sunday afternoons Just swap colored cherries for candied violets or edible flowers to match the season

Use parchment paper for easy cookie removal and less risk of breaking delicate cookies

Recipe FAQs

→ How do I ensure a melt-in-your-mouth texture?

Whip the butter and sugars until very light and fluffy for at least 10 minutes. The air incorporated helps create the delicate texture.

→ Can I use salted butter instead?

Yes, but reduce added salt or skip it, as salted butter will add flavor. Unsalted gives better control over the final taste.

→ Is cornstarch necessary?

Cornstarch softens the crumb and invokes extra tenderness. Without it, cookies may be denser and less delicate.

→ What other toppings can I use?

Try chocolate chips, nuts, or skip toppings altogether for classic simplicity. Sprinkles also add festive flair.

→ How should I store shortbread cookies?

Keep in an airtight container at room temperature for up to one week or freeze for longer freshness.