I have always loved all of the holiday cookie tins filled with buttery, crumbly shortbread cookies. When I came across these delicious little gems at one of our many mandatory military family holiday parties I knew I needed to have the recipe. Luckily whatever nice soul it was, obliged and I have been making them now for close to ten years.
Easy 4 Ingredient Shortbread Cookies I love these cookies because they are quick to whip up with just one bowl and 4 super basic ingredients everyone should have in their pantry.
In a stand mixer or large mixing bowl with an electric hand mixer whip softened butter for about 30-60 seconds until it is fluffy – add the remaining ingredients one at a time powdered sugar, cornstarch & four. Mix on low for 60 seconds and then on high for an additional minute or so until the dough is well incorporated.
Roll your dough into 1-1.5 inch balls or use a cookie scoop placing cookies 1-2 inches apart on a cookie sheet. They don’t rise much so you can put them closer together than most cookies. Bake at 375 degrees for 12-15 minutes or golden brown. Allow to cool for 1-2 minutes and then transfer to a cooling rack. If they are difficult to transfer wait for them to cool a bit more. This recipe makes 1.5-2 dozen cookies depending on how big you make them.
These are a hit for any and every gathering. I like to make them extra small, bite-sized cookies for large parties or for Christmas cookies to share. They also look great with sugar crystal sprinkles applied before baking.
Easy 4 Ingredient Shortbread Cookies
Ingredients
- 1 Cup Butter Softened
- 1/2 Cup Powdered sugar
- 1/4 Cup Corn starch
- 1 1/2 Cup Flour
Instructions
- Preheat your oven to 375 degrees.
- In a large bowl or stand mixer beat butter for about a minute.
- Add the powdered sugar, corn starch & flour one at a time. Mix together for 1 minute on low & then 1 minute on high.
- Roll or scoop in to 1-1.5" balls & place on a cookie sheet 1 inch apart.
- Bake at 375 degrees for 12-15 minutes or until golden. Allow to cool on the cookie sheet for a minute or two before transferring to a cooling rack.
