Soft, buttery, and delicately sweet — these Melt-In-Your-Mouth Shortbread Cookies are the kind of treat that disappears the moment they hit the table. With just four simple ingredients, these cookies deliver a classic old-fashioned charm that feels like a warm holiday hug.

Shortbread has been loved for centuries for its pure, buttery flavor and tender crumb. This version uses powdered sugar and cornstarch to create an ultra-light, melt-away texture that’s impossible to resist. Whether you’re baking for Christmas, gifting cookie tins, or just treating yourself, this recipe guarantees perfection every time.

Why You’ll Love This Recipe

• Only 4 ingredients
• No eggs and no complicated steps
• Buttery, tender, melt-in-your-mouth texture
• Perfect for decorating or leaving simple
• Freezer-friendly and great for gifting

Ingredients

• 1 cup unsalted butter, softened

• ½ cup confectioners’ sugar

• 1 ½ cups all-purpose flour

• ¼ cup cornstarch

• Optional topping: candied cherries, sprinkles, or white chocolate drizzle

Instructions

1. Prepare the Dough

In a large mixing bowl, beat the softened butter until creamy and smooth. Add the confectioners’ sugar and mix until light and fluffy.

In a separate bowl, whisk together the flour and cornstarch. Add the dry mixture into the butter mixture and beat until a soft, sticky dough forms. The dough will be thick — that’s exactly what you want.

2. Chill (Optional but Recommended)

For cleaner piping or shaping, chill the dough for 20–30 minutes. This helps the cookies hold their form better while baking.

3. Shape the Cookies

Scoop or pipe the dough onto a parchment-lined baking sheet. If using candied cherries, place half a cherry in the center of each cookie.

4. Bake

Bake at 325°F (165°C) for 12–15 minutes, or until the edges are just barely golden. Do not overbake — shortbread should stay pale and soft.

Cool on the pan for 5 minutes, then transfer to a wire rack.

Tips for Perfect Shortbread

• Use real butter — the flavor and texture depend on it.
• Do not overbake — shortbread stays light, not golden brown.
• Sift your powdered sugar for a smoother dough.
• Room-temperature butter ensures a soft, melt-away cookie.

Variations

Try customizing your shortbread with these easy twists:
• Chocolate drizzle — melted white, dark, or milk chocolate on top
• Lemon shortbread — add 1 teaspoon lemon zest
• Almond shortbread — add ½ teaspoon almond extract
• Sprinkle shortbread — fold in holiday sprinkles

How to Store

• Room temperature: Up to 1 week in an airtight container
• Refrigerator: 2 weeks
• Freezer: Up to 3 months (dough or baked cookies)

Printable-Style Recipe Card

Melt-In-Your-Mouth Shortbread Cookies

Ingredients
• 1 cup unsalted butter, softened
• ½ cup confectioners’ sugar
• 1 ½ cups all-purpose flour
• ¼ cup cornstarch
• Optional: candied cherries or sprinkles

Instructions

1. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.

2. Beat butter until creamy. Add powdered sugar and beat until fluffy.

3. Mix flour and cornstarch, then add to the butter mixture. Stir until combined.

4. Scoop or pipe dough onto sheets. Add cherry halves if desired.

5. Bake 12–15 minutes, until edges are barely golden.

6. Cool completely and enjoy.