The Best Simple Two Way Shortbread Cookies, these are a delicious easy to make Shortbread Cookie Recipes, a delicious melt in your mouth cookie that you will make year after year. Choose the traditional Shortbread or Brown Sugar Shortbread.
Shortbread Cookies
are probably the most awaited Christmas Cookies!
Today, in my house I am dedicating to baking these easy Christmas Cookies. They always mark the start of Christmas.
Doesn’t matter if I make another type of Christmas cookie, a bar cookie or even a sugar cookie, shortbread is Christmas for us.
So to really get in the mood I slipped a little Christmas music into the cd player.
Be sure to watch the Video!
I must say no one better than Michael Bublè to croon out a few holiday tunes! So sing-along I did. Unfortunately I can only dream about a white Christmas.
I love Simple Shortbread Cookies, they practically melt in your mouth. I always had a friend who said that her shortbread was the best and made exactly how it should be made with only 3 ingredients, butter, sugar and flour.
I would argue that my Mom made the best cookies and her’s had five ingredients. And yes I still stand by my Mom’s.
How to Freeze Shortbread Cookies
To freeze the shortbread cookies, place parchment paper in between the layers of cooled cookies this prevents them from sticking together when they are in the containers for freezing,
or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers.
Baked Shortbread Cookies will last up to a month in the freezer.
To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature.
But to make her happy I would make her Brown Sugar Shortbread cookies, and I have to admit she did have a good argument, they are pretty yummy.
Shortbread Cookies
I have recently discovered that a lot of people add corn starch (my Mom’s fourth ingredient) to cookie and cake recipes, they say for adding softness. So I guess my Mom knew what she was doing. Sorry my friend, I win!
This dough is so easy to work with you don’t even have to roll it out, just pat to your desired thickness, (I tend to like them thicker, more cookie for the bite you could say).
How to Store Baked Cookies
The baked cookies should be stored in an airtight container at room temperature for up to a week.
To add a twist I even topped a couple of big stars with some Nutella and one with jam, then put some crumbled up dough on top.
So grab your favourite Christmas cookie cutters and start cutting, 10 minutes in a low oven is all these Melt in Your Mouth Shortbread Cookies need. Let cool on a wire rack.
More Shortbread Cookies You May Enjoy!
Easy Chocolate Chip Whipped Shortbread
Thick Nutella Chip Shortbread Cookies
Chocolate Hazelnut Shortbread Cookies
And why is it called Shortbread Called Shortbread?
Shortbread Cookies
If you are like me and make your cookies ahead of time these freeze perfectly. And if you have cookie lovers in your house a lock on the freezer might be a good idea.
So let me know, which Shortbread Cookie do you prefer? Enjoy!
The Best Simple Two Way Shortbread Cookies
Ingredients
MY MOM'S SHORTBREAD
- 1 cup butter softened
- 1/2 cup icing / powdered sugar
- 1/2 cup corn starch
- pinch salt
- 2 cups flour
MY FRIEND'S SHORTBREAD
- 1 cup butter softened
- 1/2 cup brown sugar
- 2 1/2 cups flour
Instructions
- Pre-heat oven to 325° (160 celsius).
- MY MOM'S SHORTBREAD
- Beat butter until creamy. Sift icing sugar, corn starch, salt and flour 4 times (I know, but it is worth it) add to creamed butter a little at a time and work in with a wooden spoon as long as possible, then move to a lightly floured flat surface and knead till mixture cracks slightly. Pat gently to 1/3" thickness. Cut with Christmas cutters and place on ungreased cookie sheets and bake in pre-heated oven for approximately 10-12 minutes, don't let them brown. Let cool on cookie sheets.
- Approximately 30 cookies (depending on size of cutters)
- MY FRIEND'S SHORTBREAD
- Cream butter until fluffy, add sugar and cream together, then add flour gradually and mix with a wooden spoon as much as you can. Move the mixture to a lightly floured flat surface and with your hands work the dough until it comes together and forms a ball. If it is too sticky, wrap in plastic and refrigerate for approximately 20 minutes. On a lightly floured surface roll to 1/2 - 1/3 thickness. Cut out with desired shapes, place on ungreased cookie sheets and bake in pre-heated oven for approximately 10-12 minutes. Let cool on cookie sheets and then remove to wire racks.
- Yield approximately 30 cookies (depending on size of cutters)
- ** I have received a couple of messages saying my Mom's shortbread doesn't come together and they had to add butter, a lot of butter! So I just made it again and no extra butter is needed, please note this is a dough that needs to be kneaded not whipped and don't forget the sifting. It will be crumbly until you start to knead it, then with a little bit of elbow grease you will arrive at the desired dough. Hope this helps. Let me know. Rosemary
Nutrition
Republished from November 30, 2014
