Soft Shortbread Cookies

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Baking, Cookies, Desserts

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Soft Shortbread Cookies are “melting moments” which is a biscuit type cookie in the UK. They are expected to be crunchy and crumbly but melt in your mouth at the same time.

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These cookies will make a great addition to any holiday. Here is a recipe that is a favorite during the winter holidays. Soft shortbread cookies that are egg-less.

5 from 1 vote

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Prep Time 1 hour hr 15 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 3 dozen

Ingredients

▢ 1 cups all purpose flour
▢ 1 cup cornstarch (USA) (corn flour in the UK)
▢ 1/4 teaspoon salt
▢ 1/4 cup powdered sugar
▢ 1 cup unsalted butter , room temperature
▢ 1 ½ teaspoon pure vanilla extract
▢ Topping---
▢ 1 cup powdered sugar , sifted

Instructions

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
Using a bowl fitted with a mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the vanilla extract and slowly add the flour mixture and continue mixing until incorporated.
Cover with saran wrap and chill the dough in the refrigerator for at least one hour or until firm.
Line two baking sheets with parchment paper.
Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of oven.
When dough is firm take out of the refrigerator, uncover and form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart.
Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Baking time may vary depending on altitude so be sure not to burn the cookies.
Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners powdered sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies or just roll the cookies in the sugar.
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Notes

These cookies are great on their own. However, if a coating is desired, try caramel or a light chocolate shell.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Nutrition

Serving: 3g

Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.

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recipe slightly adapted fromJoy of Baking Image Credit: Yummy Corner

24 Responses

These cookies are absolutely delicious
Reply
I mixed the dough yesterday and refrigerated overnight and baked today. They are very good and they do melt in your mouth, but sadly I can’t pick them up without them falling apart and melting in my hand. I only get little pieces to my mouth. What could be the problem? I can’t even get them in the powdered sugar in one piece. I followed the recipe exactly. I even made the second oven batch thicker and they look just as delicate.
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I am going to make these for our Fire Department Santa Run, and I do have one question. The recipe says to form them into balls, but your picture looks like the dough was formed into a rope and then cut into pieces (much like you would with gnocchi). I kind of like the shape of them in the picture. Is that how you made them?
Reply
1. Yes, either that way or a thick half circle cookie cutter.
  Reply
Hi!
I think there is a typo error in the recipe…as also suggested by some other people. I checked the link you’ve posted from Joy Of Baking. The quantities are as follows picked directly from the site:
Melting Moments Recipe:
See Also
Traditional German Jagerschnitzel Recipe - Plated Cravings
1 1/2 cups (195 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) confectioners sugar (powdered or icing)
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
Read more: https://www.joyofbaking.com/MeltingMoments.html#ixzz3gyYuuWPZ
Hope it helps 🙂
Reply
I’ve been wanting to make these for awhile and finally did, this morning. I used 1/2 c powdered sugar, and used almond flavoring instead of vanilla. They are amazing! I love the way they crunch and then melt in your mouth. Thanks for sharing!
Reply
1. Thanks, Kristi!
  Reply
Hi 🙂 What would be the result if you substitute icing sugar for castor sugar? Would it remain soft and get a more crumbly texture?
Reply
I think the problem with those not liking them is the confusion of cornstarch (here in the US) vs corn flour (UK). I’m not sure they are one in the same. I Googled it and got conflicting advice. Any UK peeps out there that could say if corn flour is like our corn meal? Maybe it’s ground finer??? I’d like to try them, but I don’t think that much of our cornstarch would be correct.
Reply
1. I make a similar cookie….called Meltaways. The recipe calls for 1 cup flour, 1 cup cornstarch. There is a 1/2 cup of powdered sugar in my recipe, and I include about a cup of chopped pecans and call them Pecan Meltaways. Take them out of the oven and roll in powdered sugar and roll again when cool. They are awesome! So I have no doubt that these would be awesome too. So except for the pecans and a little more powdered sugar, my recipe is the same. I have never shared them with anyone who didn’t want the recipe.
  Reply
2. I know this is super late as a comment but just to clarify (as an Australian reader, but we tend to use a lot of similar terms to the UK being an ex-British colony) that corn meal is NOTHING like cornstarch/cornflour. Corn meal is yellow and feels coarse, I guess kind of like sand. I expect most Americans are familiar with it. You use it for cornbread. Cornflour (cornstarch in the US) is white, whiter than flour, and is superfine – it is like the texture of arrowroot, if you know what that is like, or like the very fine sugar you use for frosting (I can’t remember what you call that in the US. We call it icing sugar, as we call frosting “icing”.) Melting moments made with cornmeal would taste nothing like this amazing biscuit (cookie) should taste and feel like. I wonder if the first commenter who complained about the recipe used cornmeal instead of cornstarch. That would explain a lot.
  Reply
Just made them amazing 🙂
Reply
My daughter and I were planning to make these today, until I noticed the ratio of cornstarch to flour. I do not want to waste time or ingredients. Is there an error in “1 CUP of Cornstarch”? I can understand in using cornstarch, but 1 cup??? Sounds strange. Please clarify. Thank you.
Reply
1. It’s the correct amount of cornstarch. Some people love it and some don’t. These cookies turn out crispier because that’s what “Melting Moment” are in Europe. They are hard biscuits. If you don’t want as hard of a cookie, maybe use less cornstarch.
  Reply
Just made these and they are ahhhww-some! So flakey and light just sweet enough. Definitely good with hot chocolate or coffee or tea. Thank you for sharing! I will be making them again.
Reply
these are to die for!!!!!! I made them last night and they are all gone!! I have already shared them with my mum who is going to try them out today!!! thank you 🙂
Reply
Hi, I saw a similar recipe recently, I know they use the cornstarch to make them light and tender. Julia Child likes to use Potato Starch instead of cornstarch when making a sauce. I looked for and found that does cost a lot more than cornstarch but it might be a good option if you have some. I think I would try it. Thank you for sharing.
Reply
I dont usually take the time to leave comments but these are amazing! Totally melt in your mouth, my 9 year old insisted he “must be dreaming” when he ate one! Thanks for sharing a great recipe!
Reply
Can you sub something for the cornstarch? Like arrowroot?
Reply
1. Yes! You can substitute cornstarch with arrowroot. This is popular in gluten-free cooking. I have never tried, but have heard wonderful reviews, let me know how it goes.
  Reply
Someone made these at the cookie exchange party I just attended and they were amazing!!! I loved them and plan on making them for myself 🙂
Reply
1. Michelle, thank you. They are really great, I enjoy them with coffee.
  Reply
The worst recipe ever. Are you sure of the amount of cornstarch?
Reply
1. Hi there, thanks for commenting. I am sorry you did not enjoy the recipe. The recipe does call for cornstarch. The cookies are “melting moments” which is a biscuit type cookie in the UK. They are expected to be crunchy and crumbly but melt in your mouth at the same time. At the bottom of the recipe is the original link. Also, here is a video/recipe from joyofbaking for the same cookies. They also explain the cookie more in depth here.
  https://www.joyofbaking.com/MeltingMoments.html
  Hope this helps 🙂
  Reply

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Soft Shortbread Cookies - Swanky Recipes (2024)

FAQs

What is the secret to good shortbread? ›

Tips To Make the Best Shortbread Cookies

Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
Keep Ingredients Simple. ...
Add Flavor. ...
Don't Overwork. ...
Shape Dough. ...
Chill Before Baking. ...
Bake Until Golden. ...
Add Finishing Touches.

Know More ›

What is the mistake in making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour.

Discover More Details ›

What's the difference between shortbread and shortcake? ›

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

Should shortbread cookies be soft or hard? ›

Shortbread should always have a tender, melting texture, but be slightly crisp when you bite into it. It should not generally be damp or wet underneath. A classic shortbread recipe will also only have flour, butter and sugar as the ingredients (in a 3:2:1 ratio) and not egg, which could lead to excess moisture.

See Details ›

What not to do when making shortbread? ›

The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

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Why do you put an egg in shortbread? ›

This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky. “Biscuits should be crumbly, buttery and sweet,” reads a headnote for a cinnamon sugar-spiced shortbread recipe in the Ritz London Cookbook.

See Details ›

What happens if you don't poke holes in shortbread? ›

Piercing the shortbread with a fork is not only for decoration, but it's meant for more even baking. Poking holes in the shortbread allows the heat to penetrate the cookie, hence more even baking. Notice I'm using powdered sugar here. You'll see lots of shortbread recipes using granulated sugar.

Get More Info ›

What happens if you add too much butter to shortbread cookies? ›

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

Discover More ›

Should you chill shortbread dough before rolling? ›

Use your hands to form the dough into a flat disc, then wrap in plastic wrap and place in the fridge to chill for at least an hour. Roll the dough out onto a lightly floured surface until it is ⅛-¼” thick.

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What is millionaire shortbread called? ›

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, or Wellington squares is a biscuit confectionery composed of a shortbread biscuit base topped with caramel and milk chocolate.

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What is shortbread called in America? ›

Americans are the outlier on how we use "biscuit"

To most of the rest of the English-speaking world, a biscuit is what Americans would refer to as either a cookie or a cracker. Biscuits can be sweet (shortbread) or savory. They're baked in the oven, and they're crisp, not chewy.

What are the 3 traditional shapes of shortbread? ›

There are 3 shapes: fingers, petticoat tails, and rounds

Meet the 3 shortbread shapes: petticoat tails, rounds, and fingers (the most popular type).

Explore More ›

What's the difference between Irish shortbread and Scottish shortbread? ›

Irish Shortbread Is Distinct From Scottish Shortbread

As cornstarch is a potent thickener relative to flour, this creates a denser cookie. Whichever version of shortbread you prefer, though, the original -- which is often just called "shortbread" -- came from Scotland.

Get More Info ›

Should butter be cold for shortbread? ›

If it's too warm, the butter and sugar cannot properly cream and the cookies will taste dense. Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent.