Melt-in-the-Mouth Homemade Shortbread Cookies

These melt-in-the-mouth shortbread cookies are tender, buttery, and delicate without being complicated.

The secret is using soft butter, powdered sugar, and a little cornstarch for a crumb that breaks gently.

Ingredients for about 24 cookies

• 250 g unsalted butter, softened
• 90 g powdered sugar
• 1 egg yolk
• 1 teaspoon vanilla extract, about 5 ml
• 280 g all-purpose flour
• 70 g cornstarch
• 1 pinch of salt
• 2 tablespoons powdered sugar for dusting, optional

How to make them

Cream the butter

In a bowl, beat the softened butter with the powdered sugar until smooth and creamy. Add the egg yolk and vanilla, then mix again.

Add the dry ingredients

Mix in the flour, cornstarch, and salt until a soft dough forms. Do not overwork the dough, or the cookies may become firm.

Shape and chill

Shape small balls or logs, then place them on a lined baking tray. Chill for 20 minutes so the cookies hold their shape.

Bake gently

Bake at 170°C for 12 to 15 minutes. The cookies should stay pale with only a lightly golden base. Let them cool completely before dusting with powdered sugar.

Helpful tips

For extra tenderness, avoid adding more flour than needed. The dough should be soft but not sticky.

Conclusion

These homemade shortbread cookies are simple, buttery, and very tender. Store them in an airtight box for up to 5 days.