Melt-In-Your-Mouth 4-Ingredient Christmas Shortbread Cookies
The holiday season is the perfect time to indulge in the delightful tradition of baking, and nothing says Christmas quite like the buttery, crumbly goodness of shortbread cookies. With just four simple ingredients, this Christmas shortbread recipe will quickly become your go-to for creating melt-in-your-mouth cookies that everyone will rave about. Not only are these cookies easy to make, but they also bring that nostalgic holiday flavor that’s impossible to resist.
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Ingredients for the Perfect Shortbread Cookie
Here are the four simple ingredients you’ll need to create these heavenly Christmas shortbread cookies:
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| Ingredient | Amount | Note |
|---|---|---|
| Butter | 1 cup (softened) | Use unsalted butter for more control over the flavor. |
| Confectioners’ Sugar | 1/2 cup | Also known as powdered sugar, it ensures a tender texture. |
| Cornstarch | 1/4 cup | Helps create that melt-in-your-mouth consistency. |
| All-Purpose Flour | 1 1/2 cups | The essential foundation for every great cookie. |
Step-by-Step Guide to Making Melt-In-Your-Mouth Shortbread
1. Preheat the Oven to 350°F (175°C)
To ensure that your cookies bake evenly and consistently, start by preheating your oven to 350°F (175°C). While your oven heats up, you can start preparing the dough.
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2. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and confectioners’ sugar.
- Tip: Make sure your butter is at room temperature to ensure easy mixing and smooth texture.
- Using an electric mixer on medium speed, beat the butter and sugar mixture for about 2-3 minutes until it becomes light and fluffy.
- Scrape down the sides of the bowl to ensure all the ingredients are fully incorporated.
Why This Step Matters: Creaming the butter and sugar ensures a smooth, uniform dough, giving your cookies their signature texture.
3. Sift the Dry Ingredients
In a separate bowl, sift together the cornstarch and all-purpose flour. Sifting ensures the ingredients are well-mixed and removes any lumps.
- Gradually add the sifted flour and cornstarch mixture to the butter and sugar.
- Mix on low speed until just combined.
Tip: Be careful not to overmix. Overworking the dough can make your cookies tough instead of tender and crumbly.
4. Shape the Dough
Now, it’s time to decide how you want your cookies to look. There are two popular ways to shape shortbread cookies:
- Roll into balls: Use a tablespoon to scoop the dough and roll it between your palms to form small balls. Place them on a parchment-lined baking sheet.
- Cut into shapes: If you’re feeling festive, roll the dough out to about 1/4-inch thickness and use holiday-themed cookie cutters to create stars, trees, or snowflake shapes.
Tip: After shaping the dough, chill it in the refrigerator for about 15 minutes. This helps prevent the cookies from spreading too much during baking.
5. Bake to Golden Perfection
Once your cookies are shaped and ready, place the baking sheet in the preheated oven.
- Bake for about 20 minutes, or until the edges of the cookies turn a light golden brown.
- Cooking Hack: Rotate the baking sheet halfway through baking to ensure even heat distribution.
These cookies don’t spread much, so you don’t need to worry about overcrowding the pan.
6. Cool and Garnish
When the cookies are baked to perfection, remove them from the oven. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- For a festive touch, dust the tops of the cookies with additional confectioners’ sugar, creating a beautiful snowy effect.
