My grandmother made these cookies every single Christmas without fail. I used to sit on a stool in her kitchen watching her measure everything out, and she’d always let me help drop the dough onto the cookie sheets.
When she passed away ten years ago, I found her handwritten recipe card tucked inside her old Betty Crocker cookbook. The edges were stained with butter and the measurements were in her shaky handwriting, but it was like having a piece of her back.
The first time I made them using her card, I cried when they came out of the oven because they tasted exactly like Christmas at her house. That buttery, melt-in-your-mouth texture that’s impossible to describe until you try it.
Now I make them every December and my kids ask for “Great-Grandma’s cookies” specifically. They have no idea how special it makes me feel that her legacy lives on through something as simple as a cookie recipe.
Why You’ll Love This Recipe
These cookies literally melt in your mouth with that delicate, crumbly texture that makes shortbread so special and addictive.
The recipe is incredibly forgiving and almost impossible to mess up. Even beginning bakers will get perfect results every single time.
They look elegant and taste expensive, but they cost pennies to make. Perfect for gift-giving during the holidays without breaking your budget.
The classic flavor never goes out of style and appeals to everyone from kids to grandparents at holiday gatherings.
Recipe Tips for Success
Use a spoon dipped in cold water to drop the dough for cleaner, more uniform cookies that look professional.
Space them properly on the baking sheet. They don’t spread much, but need room for even heat circulation.
If your kitchen is warm, chill the dough for 15 minutes before baking to help them hold their shape better.
Rotate your baking sheet halfway through baking time for more even browning, especially if your oven has hot spots.
What You’ll Need
1 cup butter, softened
1/2 cup confectioners’ sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
Step by Step Instructions
1. Preheat oven
Preheat your oven to 375°F.
2. Whip the butter
Using an electric mixer, whip the softened butter until it’s light and fluffy. This should take about 2-3 minutes.
3. Add dry ingredients
Stir in the confectioners’ sugar, cornstarch, and flour until just combined.
4. Beat the dough
Beat on low speed for one minute to combine, then increase to high speed and beat for 3 to 4 minutes. This step is crucial for the texture.
5. Drop cookies
Drop rounded spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
6. Bake
Bake for 12 to 15 minutes, watching carefully that the edges don’t brown too much. They should remain pale.
7. Cool
Let cookies cool completely on the baking sheets before transferring to wire racks or serving plates.
Variations to Try
Add a teaspoon of vanilla extract to the butter for extra flavor depth that complements the buttery taste.
Press a chocolate chip or maraschino cherry half into the center of each cookie before baking for a festive look.
Dip the cooled cookies halfway in melted chocolate and let them set on parchment paper.
Roll the dough into balls and flatten with a fork in a crisscross pattern for a more traditional presentation.
Add finely grated lemon zest to the dough for a subtle citrus flavor that’s perfect for spring or summer.
Serving Suggestions
These are perfect for holiday cookie platters alongside other Christmas favorites like sugar cookies and gingerbread.
Serve them with hot tea or coffee for an afternoon treat that feels elegant and special.
Package them in clear cellophane bags tied with ribbon for beautiful homemade gifts that everyone will appreciate.
They’re delicate enough for formal occasions but comforting enough for everyday snacking with a glass of milk.
Storage and Freezing
Store these cookies in an airtight container at room temperature for up to 2 weeks. They actually stay fresh longer than most cookies.
They freeze beautifully for up to 3 months in freezer bags or containers. Thaw at room temperature before serving.
Layer them with parchment paper in your storage container to prevent them from sticking together.
The dough can be made ahead and refrigerated for up to 3 days before baking, making holiday prep easier.
Make Substitutions
Can I use margarine instead of butter?
Real butter is essential for authentic shortbread flavor and texture. Margarine won’t give you the same melt-in-your-mouth quality.
What if I don’t have cornstarch?
You can substitute additional flour, but the cornstarch gives them that extra tender, delicate texture that’s signature to this recipe.
Can I use regular granulated sugar?
Confectioners’ sugar dissolves better and creates a finer texture. Granulated sugar will make them slightly grainy.
What about salted butter?
Unsalted butter is best so you can control the salt level, but salted butter works fine if that’s what you have.
Can I make these dairy-free?
Vegan butter substitutes can work, but the flavor won’t be quite the same as traditional shortbread made with real butter.
Frequently Asked Questions
Why are my cookies spreading too much?
Your butter might be too warm or melted. Make sure it’s just softened, not liquid, before you start mixing.
How do I know when they’re done?
They should look set but still pale on top with just barely golden edges. Don’t wait for them to brown.
Can I shape these differently?
Yes! You can roll the dough into logs, chill, slice, and bake. Or use cookie cutters on rolled dough chilled for 30 minutes.
Why are my cookies too crumbly?
Make sure you’re beating the dough for the full time indicated. Under-beating can result in cookies that fall apart too easily.
Can I add flavoring?
Absolutely! Vanilla, almond extract, or citrus zest all work beautifully in this basic recipe.
How do I prevent them from browning?
Watch them carefully and remove them as soon as the edges start to turn golden. Every oven is different, so check at 12 minutes.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies | Calories: 95 per cookie
