These little bites of shortbread are a drop cookie that are buttery and crunchy and soft, and they really are the perfect shortbread cookies! Use your favorite color sprinkles to decorate the top.
Prep Time 20minutes
Cook Time 22minutes
Total Time 42minutes
Author Dorothy Kern
1cup(226g) unsalted buttersoftened
½cup(57g) powdered sugarmeasured correctly*
1 ½cups(186g) flourmeasured correctly*
Nonpareils for decorating
Preheat oven to 300°F. (Yes, that’s 300 – not a typo.)
Cream the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment or hand mixer with a very large bowl. Mix it until it’s nice and light and fluffy and smooth, about 3-5 minutes, scraping the bottom and sides of the bowl during mixing. (3 minutes for a stand mixer, 5 minutes using a hand mixer.)
Add the flour, cornstarch, salt and vanilla and mix until smooth, scraping the sides and bottom of the bowl as needed.
Scoop 1 tablespoon size balls of cookie dough and roll them between your palms to form a ball. Place on cookie sheet. These don’t spread so you don’t have to space them more than 1-2” apart.
Lightly flour a fork and use the tines to press down the cookies. Top with nonpareils in your desired color.
Bake for about 20-22 minutes or until the bottoms are lightly browned. Cool slightly before removing from pans.
Store in an airtight container for up to 4 days or freeze for up to 2 months.