These cookies are the Christmas cookies that my mom makes every holiday season. These are whipped cookies that are so soft they literally melt in your mouth. You will love them!
This is the shortbread recipe that our family has been making for decades. They were part of the birthday cake spread that always included Nanaimo bars, turtles, and mommy’s buttermilk pies. Christmas wouldn’t be the same without them.
These shortbread cookies are incredibly moist. When we say it melts in your mouth, we mean it. No need to chew. These are the softest shortbread cookies you will ever eat. As one of our taste testers put it, “I don’t know what just went into my mouth, but I want more.”
This shortbread recipe contains only 5 ingredients, is made in one pot, and is the best shortbread you will ever eat. Is it sold out? You should be!
°3 cups of all-purpose flour
°2 cups room temperature unsalted butter – see notes
°1 cup powdered sugar
°Half a cup of starch
°1 teaspoon vanilla
°Colorful cherry or dried cranberry for garnish
Preheat the oven to 350 degrees. Place the oven rack in the middle of the oven.
Add the flour, butter, powdered sugar, cornstarch and vanilla in a deep mixing bowl.
3 cups all-purpose flour 2 cups salted butter 1 cup powdered sugar ½ cup cornstarch 1 teaspoon vanilla
Start by mixing the ingredients using an electric mixer on the lowest speed. Once the dry ingredients begin to mix with the butter and are no longer dusty, increase the speed to medium.
After a few minutes, the dough will look like sand. Keep beating the dough for another 3-4 minutes and it will start to come together.
Once the mixture is smooth and the beaters begin to bubble, increase the speed to high and beat the mixture for another 1-2 minutes, or until it resembles whipped cream.
Drop dough in small mounds (about 2-3 tablespoons) onto a baking sheet. If using, gently press dried cranberries over the cookies, then bake for 15 minutes. It is best to bake one cookie sheet at a time. Use a new baking sheet for the next batch. Biscuit dough should be added to a cool baking sheet.
Colored cherries or dried cranberries
Let the cookies cool for at least 10 minutes, then use a slotted spoon or spatula to remove the cookies from the pan and transfer them to a cooling rack.