Description
Simple, buttery, and melt-in-your-mouth shortbread cookies made with just 4 ingredients — perfect for holidays, tea time, or any celebration.
Ingredients
Scale
- 1 and ½ cups butter, at room temperature (salted)
- ¾ cup confectioners' sugar
- 2 and ¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons pure vanilla extract (optional)
- ¼ cup sprinkles (optional)
Instructions
- In a large mixing bowl, beat butter and confectioners' sugar for 4–5 minutes on medium-high speed until fluffy.
- Add vanilla extract if using and mix briefly.
- Reduce mixer speed to low and gradually add sifted flour and cornstarch. Mix just until combined.
- Scoop and roll dough into 36 balls. Chill in the refrigerator for 10–15 minutes if too soft.
- Place dough balls on a parchment-lined tray. Press tops with a fork and add sprinkles.
- Chill cookie balls for 2 hours or freeze until firm while preheating the oven.
- Preheat oven to 300°F (150°C). Bake cookies for 19–20 minutes, until tops are set and bottoms are lightly golden.
- Cool on the tray before serving.
Notes
Store in an airtight container at room temperature for up to a week, or refrigerate for longer. Both baked and unbaked cookies can be frozen for up to 2 months. Customize with jam, Hershey's Kisses, or almond extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 66
- Sugar: 2g
- Sodium: 50mg
- Fat: 6g
- Carbohydrates: 4g
- Protein: 1g