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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. In the words of one of our taste testers, “I don’t know what just happened in my mouth, but I want more of it.” This recipe has only five ingredients, is made in one bowl, and is the best shortbread recipe you will ever try. Are you sold? You should be!
Butter – I prefer to use salted butter. If you only have unsalted butter, simply add salt to the recipe. Make sure the butter is at room temperature before making these cookies. Flour – Unbleached, all-purpose flour works best in this recipe. Icing sugar – Also known as powdered sugar. Cornstarch – This is added to make the shortbread cookies even softer. Vanilla – I add this for a subtle flavor.
Now all that’s left to do is drop mounds of the dough onto baking sheets and bake them for 15 minutes. So easy!
Always use the whisk attachment. The paddle attachment is not able to whip the shortbread properly. Stop frequently to scrape the side of the bowl. Otherwise, some of the dough will be whipped and some won’t. You’ll see the difference the first time you stop to scrape the bowl. Keep a close eye on the dough at the end. As soon as it resembles thick whipped cream, stop beating it. Overbeating the dough can cause the cookies to flatten when they bake. The total time you’ll need to whip the cookie dough in a stand mixer is about 5 minutes.
If you’re after a firm, biscuit-like shortbread (like our Scottish shortbread), then this is not your recipe. This recipe is for you if you want soft, melt-in-your-mouth shortbread. (And really, who doesn’t want that?)
How to store shortbread cookies
One of the many wonderful things about shortbread cookies is that they stay fresh for a LONG time. They will keep well stored in a container on your counter for at least a week. Or you can put them in your fridge for up to two weeks. If you love shortbread cookie recipes, also try my almond flour shortbread cookies! Once they’re completely cool, freeze them on a parchment paper-lined baking sheet. Once they’re frozen, transfer them to a freezer-safe container and layer them between sheets of parchment paper.
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