Shortbread Cookies

by Erin

Shortbread is not something I make with any sort of regularity. Nor can I recall my last craving for it outside of the short period of time that trefoils are sold by Girl Scouts. Seriously, that might be the only time of the year I eat shortbread unless it’s in the form of a crust for a bigger dessert. But one day I finally formed a spontaneous craving.

Do you ever crave melt-in-your-mouth shortbread? Because these quite literally do melt in your mouth. You can thank the cornstarch and powdered sugar for that. I even added some festive sprinkles to keep you in the spirit for tomorrow, July 4th – Independence Day!

It was tempting to make shortbread truffles out of the raw dough since it lacks eggs. Next time…

I know you are probably wondering what that delicious red dip is pictured with these cookies. Rest assured it will be shared in a guest post on Peanut Butter and Peppers, July 11th.


Makes approximately 6 dozen 1-inch cookies


1 cup butter, softened

1/2 cup confectioners’ sugar

1/2 cup cornstarch

1-1/2 cups all-purpose flour

Pinch of salt

1/4 cup sprinkles, optional


  1. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add sprinkles, if desired, and fold in until distributed.
  2. At this point, if the dough is too soft to roll, you can refrigerate for an hour or two.
  3. Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
  4. Roll the dough out to approximately 1/4 inch thick and cut into your favorite shape (I used a 1-inch shaped cookie cutter). Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.

Source: Adapted from Allrecipes and Bakeify Blog.

You may also like


Peppermint Shortbread December 4, 2023 - 9:30 am

[…] Source: Adapted from my Shortbread Cookies. […]

Almond Blood Orange Shortbread Cookies March 23, 2023 - 6:00 am

[…] now, all but 3 of 10 recipes for shortbread cookies on my blog start with the same base recipe. Even more unusual is that these blood orange shortbread […]

Emily @ She Makes and Bakes July 9, 2012 - 3:38 pm

I absolutely love shortbread, and this looks like a wonderful recipe. They look incredible!

Emily @ Life on Food July 5, 2012 - 7:01 am

Hehe, red, white and blue. I love them for the 4th. Great job Erin!

Lynna July 4, 2012 - 12:52 am

totally cute for the holidays!

Miriam @ Overtime Cook July 3, 2012 - 6:22 pm

These look awesome! And I love that you can change up the sprinkle colors to work with any occasion.

Katrina July 3, 2012 - 3:59 pm

So fun! Gotta love a good shortbread recipe :)

Patti @ Bakeify July 3, 2012 - 12:05 pm

Hurray! I’m glad you liked them. :-)

sally @ sally's baking addiction July 3, 2012 - 8:40 am

Erin! These look so buttery and perfect. I love the addition of festive sprinkles too! And I like your idea for truffles next time! :)

Kathryn July 3, 2012 - 7:41 am

I love shortbread cookies and these look so delicious – love your sprinkle additions!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More