Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Plastic wrap or parchment paper
- Rolling pin
- Cookie cutter (or a sharp knife)
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Step-by-Step Instructions
First, you’ll want to cream that beautifully softened butter with the powdered sugar. I use my stand mixer with the paddle attachment on medium speed, but a hand mixer works wonderfully too. Don’t rush this! I let it go for a good 3-4 minutes until the mixture is incredibly pale, fluffy, and almost like a creamy frosting. This step incorporates air and is crucial for the texture. One time I was impatient and only mixed for a minute, and my cookies were denser—still tasty, but not that magical melt.
Next, you’ll add the cornstarch and flour. I like to whisk them together in a separate bowl first to ensure they’re evenly distributed. Then, with your mixer on the lowest setting, add the dry ingredients in two additions. The moment it starts to look crumbly and is almost coming together, stop the mixer. I’ve learned the hard way that overmixing here leads to tough shortbread. You’ll finish bringing the dough together with your hands on a clean surface—it should feel soft, pliable, and cool, like Play-Doh.
Now, shape your dough. I prefer to roll it out between two sheets of parchment paper to about a ½-inch thickness—any thinner and they can over-brown. I love using a simple round cutter, but a sharp knife for squares or fingers is classic. Place them on a parchment-lined baking sheet. Here’s a tip I swear by: before baking, I always prick each cookie a few times with a fork. It’s not just for looks; it prevents any puffing and ensures an even, flat bake.
Finally, baking! Your oven must be preheated to 325°F (160°C). This is a low-and-slow situation. I bake mine for 20-25 minutes. You’re not looking for browning; you’re looking for the cookies to lose their sheen and look “set,” with just the faintest hint of golden color around the very bottom edges. The tops should remain pale. Let them cool on the sheet for 10 minutes—they are too fragile to move right away—then transfer to a wire rack to cool completely. This patience is torture, but it’s essential for their signature texture.(See the next page below to continue…)