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    Home » Recipes » Cookies

    Grandma's Shortbread

    Nov 28, 2021 · Modified: Dec 12, 2021 by Sandra Flegg

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    Take a bite into these melt-in-your-mouth shortbread cookies! Grandma's Shortbread recipe has only four ingredients and no chilling required. An easy recipe for your holiday Christmas baking tray!

    Shortbread cookies with red and green sprinkles on red plate. this recipe!

    These tender shortbread cookies are well-loved in our household. Sprinkled with sanding sugar, they take on a festive appearance the minute they come out of the oven.

    These are sturdy enough that you could package them up in a pretty holiday box for gift-giving.

    Shortbread cookies with red and green sprinkles on two-tiered cookie plate.

    ingredients

    Ingredients for shortbread cookies with text overlay.
    • butter - since butter is one of the main ingredients in this recipe, use the best quality that you can find for best results. Butter should be softened at room temperature.
    • powdered sugar
    • all-purpose flour
    • cornstarch - be sure to check the best before date!
    • Christmas coloured sanding sugar or sprinkles

    step-by-step instructions

    Preheat oven to 300°F. Line two baking sheets with parchment paper.

    The secret to the best texture in these shortbread cookies is to make sure that your hands are not too warm. The warmer they are and the more the you handle the dough, the softer the dough will be. This will change the texture and cause the cookies to spread.

    Work quickly and with cool hands! This is such an easy recipe and you will love the simplicity and lovely texture of these cookies.

    Dry ingredients and butter in mixing bowl with wooden spoon.

    Start by sifting together all-purpose flour, cornstarch and powdered sugar. If you don't have a sifter, place the ingredients in a large mixing bowl and give it a really good whisk or mix with wooden spoon.

    Dough for shortbread cookies gathered into a ball in mixing bowl.

    Using a wooden spoon, or with clean hands, blend in the butter until a soft dough forms. Do not overwork the dough. As soon as the dough forms, shape it into a ball.

    Unbaked shortbread dough rolled into balls on cookie sheet with parchment paper.

    I like to divide the dough into four equal portions and know that I am getting six cookies out of each section for a total of 24 cookies.

    Shape dough into one inch balls and place a few inches apart on baking sheet. They will spread a little as you flatten them with a fork.

    Unbaked cookies that have been pressed down lightly with fork and sprinkled with sanding sugar.

    Press down lightly on each cookie with a floured fork. Sprinkle with sanding sugar or sprinkles. I have really been enjoying Ann Clark's sanding sugar. It is very light and has a beautiful sparkle.

    Bake in 300°F oven for 15 to 20 minutes. I took my cookies out in 17 minutes and let them sit on the cookie sheet for two minutes before transferring to a cooling rack and that was perfect.

    storage instructions

    Store shortbread in airtight container for up to four weeks.

    Shortbread may be frozen between layers or parchment paper in a freezer safe container. Thaw at room temperature before serving.

    Shortbread cookies with red and green sprinkles on red plate.

    Don't forget to pin this recipe to your Christmas Baking board!

    Shortbread cookies on red plate with evergreen boughs in background and text overlay.
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    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Shortbread cookies on red plate.

    Grandma's Shortbread


    ★★★★★

    5 from 6 reviews

    • Author: Sandra Flegg
    • Total Time: 25 minutes
    • Yield: 24
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Take a bite into these melt-in-your-mouth shortbread cookies! Grandma's Shortbread recipe has only four ingredients and no chilling required. An easy recipe for your holiday Christmas baking tray!


    Ingredients

    ½ cup cornstarch

    ½ cup powdered sugar

    1 cup all-purpose flour

    ¾ cup butter, softened at room temperature

    Sanding sugar or sprinkles


    Instructions

    1. In a large mixing bowl, sift together cornstarch, powdered sugar and all-purpose flour.
    2. Use a wooden spoon, or clean hands to blend in butter until a soft dough forms.
    3. Divide dough into four equal portions. Shape dough into  1-inch  balls. 
    4. Place rolled balls on cookie sheets, 1 and ½ inches apart.  Press down lightly with a floured fork.
    5. Sprinkle with sanding sugar or sprinkles
    6. Bake in 300°F oven for 15 to 20 minutes until edges are lightly browned.
    7. Transfer to cooling rack. 

    Notes

    Recipe adapted from Canada Cornstarch.

    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 90
    • Sugar: 2.5 g
    • Sodium: 46 mg
    • Fat: 5.8 g
    • Saturated Fat: 3.7 g
    • Trans Fat: 0.2 g
    • Carbohydrates: 8.9 g
    • Fiber: 0.2 g
    • Protein: 0.6 g
    • Cholesterol: 15.3 mg

    Keywords: Shortbread Cookies

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

    « Chocolate Mint Nanaimo Bars
    Cranberry Pistachio Shortbread Cookies »

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Karen Walter

      November 30, 2021 at 10:09 am

      you didn't mention- cookie sheet UNgreased? Also, when I've made shortbread cookies, they come out a tan color, not white like yours. How come? Pretty much the same ingredients except regular sugar instead of powdered sugar.

      Reply
      • Sandra

        December 02, 2021 at 9:29 am

        Hi Karen, Shorbread cookies tend to darken the longer that they bake. I believe that is what you're referring to? I use a parchment-lined cookie sheet for this recipe. Thanks so much for stopping by! Sandra

        Reply
        • Cathy

          November 20, 2022 at 1:15 pm

          I just do mine on an ungreased or unlined cookie sheet (stainless steel). I always check them near the last 5 mins or so because as soon as I start to see light browning around the edges I take them out and they are always perfect. Also I have never heard of anyone using anything but icing sugar.

          Reply
          • Mary

            December 20, 2022 at 2:17 pm

            My hand run hot...soooo could the dough be chilled for a half hour to an hour before shaping?

            Reply
            • Sandra Flegg

              December 22, 2022 at 8:14 pm

              Yes, chilling the dough would be a good idea in that case.

      • Kathleen

        November 11, 2022 at 4:05 pm

        I believe your cookies come out darker because you used granulated sugar, not confectioners sugar.

        Reply
        • Sandra Flegg

          November 11, 2022 at 6:18 pm

          I use confectioners/powdered sugar as shown in the ingredients photo. The red/green sugar is decorative sanding sugar. I'm not sure what you're reffering to as them being darker. Thanks for stopping by 🙂 Sandra

          Reply
          • J

            November 14, 2022 at 8:39 pm

            Can roll the dough out and use cookie cutters on it?

            Reply
            • Sandra Flegg

              November 16, 2022 at 9:56 am

              yes you can!

      • Karen S.

        November 23, 2022 at 7:03 pm

        Delicious!!! Just like my dad used to make.

        Reply
    2. Erica

      December 17, 2021 at 1:14 pm

      Could use a stand mixer for these?

      Reply
      • Sandra

        December 17, 2021 at 5:09 pm

        yes! A stand mixer is great for these cookies! Sandra

        Reply
        • Cathy

          November 20, 2022 at 1:13 pm

          I find that the stand mixer works better because the ingredients get mixed better.

          Reply
      • Tammie

        December 12, 2022 at 10:20 am

        Hi Sandra, this is my favorite recipe for shortbread cookies now. It is very easy and I use parchment paper to bake on and I love the color, they are melt in your mouth for sure. The grandkids love baking them. These will be added to my cookie tray. Thank you
        Merry Christmas 🎄
        "She's not cookin'" is proboly my favorite site.

        ★★★★★

        Reply
        • Sandra Flegg

          December 13, 2022 at 9:05 am

          Thank you sooooo much! I am thrilled to hear that you enjoyed making these cookies with your grandkids. Such wonderful memories. Thank you so much for following along and try out my recipes. xo Sandra

          Reply
    3. SuAnne

      February 21, 2022 at 4:54 pm

      When I was a kid a friend of my mom’s would sandwich these between a pastel colored frosting. She called them Melting Moments. They were so tender and special. Do you happen to know what the frosting between the wafers might have been?

      ★★★★★

      Reply
      • Sandra

        February 24, 2022 at 7:19 am

        I'm not sure about those cookies, but I will leave the comment on this post and maybe someone will see it and remember the cookies 🙂 Thanks for stopping by! Sandra

        Reply
        • Christina

          December 04, 2022 at 10:53 pm

          Omg yes! My grandma used royal iceing🥰

          Reply
          • Christina

            December 04, 2022 at 10:59 pm

            Use a piping bag and follow the shape of the cookie about a quarter inch from the edge. Let the iceing dry just enough to get a thin crust, about 15 minutes, then gently place the other cookie on top and let dry for about an hour depending on the humidity in your home. Happy holidays 🤗

            Reply
      • Paul Segner

        December 21, 2022 at 6:17 am

        LEMON FILLING

        60G UNSALTED BUTTER, SOFTENED
        1 CUP (160G) ICING (CONFECTIONER’S) SUGAR, SIFTED
        2 TEASPOONS LEMON JUICE
        2 TEASPOONS FINELY GRATED LEMON RIND

        Reply
    4. Cindy

      November 20, 2022 at 5:27 am

      Can u use a cookie press for this recipe or is the dough too thick?

      Reply
      • Sandra Flegg

        November 21, 2022 at 1:25 pm

        I think it actually might be too soft for a cookie press. Thanks, Sandra

        Reply
    5. Cathy

      November 20, 2022 at 1:10 pm

      I use basically the same recipe the only difference is I use 1 cup butter instead of 3/4 cup. That is what my Grandmother taught me and I have never changed because everybody that tastes my shortbread says they have tried but can't make them that they taste as buttery as mine.

      Reply
    6. Patti

      November 27, 2022 at 3:34 pm

      Also, do they freeze well?

      Reply
      • Patti

        November 27, 2022 at 3:36 pm

        How many cookies does a batch make?

        Reply
        • Sandra Flegg

          November 30, 2022 at 7:39 am

          One batch makes 24 cookies.

          Reply
      • Sandra Flegg

        November 30, 2022 at 7:39 am

        Yes they freeze well in an airtight container for up to two months. Thaw completely before eating 🙂

        Reply
    7. Karen Chut

      November 27, 2022 at 10:52 pm

      Do you use salted or unsalted butter or does it matter, thanks

      Reply
      • Sandra Flegg

        November 30, 2022 at 4:22 pm

        I used to use unsalted butter for all of my shortbread, but in the past few years, I have noticed that it doesn't really matter!

        Reply
    8. Pat

      December 18, 2022 at 5:17 pm

      Love this recipe. So easy and yummy, will make every Christmas now. So pretty on a plate.

      ★★★★★

      Reply
      • Sandra Flegg

        December 22, 2022 at 8:14 pm

        That's great! So happy to hear that you enjoyed them!

        Reply
    9. Lisa

      January 02, 2023 at 10:29 am

      Delicious cookies. Love the texture. They melt in your mouth. I did double the recipe because I wanted a larger batch. The only thing different I did was add a heaping teaspoon of vanilla bean paste because I just love vanilla. Thank you for the recipe. It was just what I was looking for.

      ★★★★★

      Reply
      • Sandra Flegg

        January 03, 2023 at 10:14 am

        Thanks so much, Lisa for sharing the addition of the vanilla bean paste! That would be delicious 🙂 Sandra

        Reply
    10. Laurie Emmett

      January 02, 2023 at 5:18 pm

      This has been our family’s favorite Christmas cookie for more than four generations. They are “melt in your mouth” fabulous. Our traditional preparation method is just a little different: the dough is divided into four and then rolled into a ligand covered with wax paper. After a few hours (or overnight), the logs are sliced and then baked. Thank you for sharing this wonderful recipe.

      ★★★★★

      Reply
      • Sandra Flegg

        January 03, 2023 at 10:13 am

        Thank you so much for sharing your method of preparation. I will definitely add this to the post for next holiday season! 🙂

        Reply
    11. Tim

      January 20, 2023 at 3:10 pm

      Wow the classic shortbread recipe, love the added sprinkles for a nice touch.

      ★★★★★

      Reply

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