A Family Tradition in Every Bite
Shortbread cookies have always been a holiday favorite in my family, especially around Christmas. Growing up, baking these cookies with my mom was a tradition we both looked forward to each year. Today is actually her birthday, and while I wish I could be there with her, it looks like I’ll get to visit in January—just in time to make another batch together. This recipe holds a special place in my heart, and every bite brings back memories of cozy kitchens, laughter, and that unmistakable smell of fresh shortbread baking in the oven.
Why You’ll Love This Recipe
It’s an egg-free version, making it perfect for anyone with allergies, and uses just a few basic ingredients you probably already have on hand, such as flour, margarine, and confectioner’s sugar. The addition of almond extract and a touch of salt enhances the flavor, giving these cookies a richer taste that feels both nostalgic and satisfying. Cornstarch is the secret to their melt-in-your-mouth texture, creating a tender, crumbly bite that makes each cookie unforgettable. If you prefer light, fluffy cookies, beating the margarine and sugar until it’s airy adds a wonderfully delicate touch. These cookies are straightforward to make and offer a classic flavor everyone will love.
I love these shortbread cookies because they bring a comforting simplicity that feels like home. Every batch reminds me of baking with my mom, sharing laughs, and sneaking dough bites when we thought no one was looking. I can never get enough of the rich, buttery flavor combined with the light, crumbly texture. There’s something truly special about how these cookies combine with just a few ingredients yet deliver so much nostalgia and warmth in every bite. Baking these fills my kitchen with memories, making it one of my favorite recipes to revisit, especially around the holidays.
What You Need to Make Perfect Shortbread Cookies
This shortbread recipe comes from years of family tradition and personal experience, capturing both flavor and texture in every bite. Using quality ingredients and a few tried-and-true techniques ensures these cookies are as delightful as they are memorable. Here’s what you’ll need to make these melt-in-your-mouth shortbread cookies:
- All-Purpose Flour: The foundation of any good cookie, providing structure and the perfect crumbly texture.
- Margarine: For a light and fluffy dough, I use margarine here, though butter works as well. Be sure to beat it thoroughly for the best consistency.
- Confectioner’s Sugar: Adds a delicate sweetness without the grittiness, perfect for soft, tender cookies.
- Cornstarch: The secret ingredient for that melt-in-your-mouth feel. It makes the cookies light, tender, and crumbly.
- Almond Extract: A little goes a long way, giving the dough a subtle nutty flavor that complements the buttery base.
- Salt: Just a pinch to balance the sweetness and enhance the overall flavor.
Each ingredient plays a role in creating the ideal shortbread texture and taste, so I recommend using the best quality you can find for each. These simple ingredients come together beautifully to make a classic, delicious cookie that’s hard to beat.
Variations to Customize Your Shortbread Cookies
This shortbread recipe is a versatile base that can easily be adapted to fit any flavor craving or theme. Here are a few ways you can make these cookies your own:
- Classic Vanilla: Substitute almond extract with vanilla extract for a timeless, mellow flavor that pairs perfectly with tea or coffee.
- Chocolate-Dipped: Melt your favorite chocolate and dip half of each cookie for a touch of richness. Sprinkle with crushed nuts, coconut flakes, or festive sprinkles while the chocolate is still soft.
- Zesty Citrus: Add a teaspoon of fresh lemon or orange zest to the dough for a refreshing twist that complements the buttery base beautifully.
- Spiced: For a cozy, holiday-inspired flavor, try adding a pinch of cinnamon, nutmeg, or cardamom to the dough.
- Nuts and Seeds: Mix in finely chopped nuts, like almonds, pecans, or pistachios, for extra texture and flavor. Pressing a few on top before baking also adds a nice crunch.
- Glazed: Top the cookies with a simple powdered sugar glaze flavored with vanilla or almond extract for a lightly sweet finish.
These variations are great for experimenting with new flavors or adding a festive touch to your holiday cookie platter.
How to Make Perfect Shortbread Cookies: Step-by-Step Guide
As someone who’s made these cookies countless times, I can assure you that a few key techniques bring out the best texture and flavor in every batch. Here’s how to make these tried-and-true shortbread cookies with confidence
To make these classic whipped shortbread cookies, start by whipping margarine or butter with powdered confectioners’ sugar in a mixer at medium speed for around 7 minutes. This step is essential, as it creates the light and tender texture that makes these cookies truly special. In a separate bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt, setting this dry mixture aside until ready to use. Gradually incorporate 1/2 cup of the flour mixture at a time into the creamed margarine and sugar, mixing on low to avoid overworking the dough. After each addition, briefly increase to medium speed to fully incorporate the flour, ensuring a smooth dough.
Once mixed, cover the dough and refrigerate for at least 30 minutes—an essential step for achieving the perfect shape and texture. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. With hands lightly dusted with cornstarch, roll the dough into 1-inch balls (about 1/2 tablespoon of dough per ball) and place them 1 inch apart on the baking sheet. For that classic shortbread look, gently press each ball with a floured fork, and if desired, add a decorative touch with nonpareils or cherry halves.
Bake the cookies for 20-22 minutes, keeping a close eye to avoid over-baking, as shortbread should remain pale for the ideal melt-in-your-mouth texture. After baking, let them cool briefly on the sheet before transferring to a cooling rack. Store these delicious cookies in an airtight container to maintain their soft, crumbly texture. Each step of this process, from whipping to chilling, is designed to bring out the perfect blend of tenderness and flavor in these holiday favorites.
Other Christmas Cookie Recipes to Bake for the Holidays?
- Gingerbread Thumbprint Cookies
- Christmas Shortbread Cookie Bites
- Chocolate Crinkle Cookies
- Turtle Thumbprint Cookies
- Chocolate Chip Maraschino Cherry Shortbread Cookies
If you’re looking for other holiday desserts, try these Christmas Tree Cupcakes or these Churro Cupcakes.
Whipped Shortbread Cookies
Ingredients
- 1 1/2 cups margarine or butter, at room temperature
- 3/4 cup powdered confectioners’ icing sugar
- 1 teaspoon almond extract, optional to taste
- 1/4 teaspoon salt, optional to taste
- 2 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- candied green and red cherries
Instructions
- In a bowl fit with a mixer, whip margarine/butter, and powdered confectioners' sugar at medium speed for about 7 minutes. Whipping it this long will make the cookies light and tender.
- Meanwhile, in a medium bowl, whisk together flour, cornstarch, and salt; set aside.
- Carefully add 1/2 cup of flour mixture at a time to mixer. After each addition, once flour is partially absorbed, turn mixer to medium to fully incorporate flour into butter. Turn back to low and repeat with remaining flour mixture.
- Cover bowl and refrigerate for at least 30 minutes.
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls or about 1/2 tablespoon cookie dough.
- Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
- Bake 20-22 minutes. Allow to cool then move to cooling rack. Store in air-tight container.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
Save This Recipe To Your Recipe Box
Create an account on our website and save your favorite recipes. You’ll be able to access your recipe box on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
4 Responses
DIVINE DIVINE DIVINE. Thank you for sharing.
Love..Ros….all the way from South africa
Glad you liked the recipe, it’s one of my favorites!
Is it really 3/4 Cup of cornstarch? I’ve never seen a recipe with that much cornstarch.
Yes, that is correct. This batch makes a lot and the cornstarch makes them amazing. You have to try it at least once, it will literally crumble in your mouth!