Shortbread Cookies

The best Shortbread Cookie recipe you'll ever taste!

AuthorSara Bojarski Prep Time: 0:40:00
Cook Time: 0:30:00
Total Time: 1:10:00
Serving Size: Makes about 20 cookies Ingredients
  • 2 Sticks Unsalted Butter (Room Temperature)
  • 3/4 Cup Sugar
  • 1 Egg Yolk
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Cornstarch
  • 1/4 Teaspoon Salt
  • 1/3 Cup Semisweet Chocolate Chips (optional)
  • In a large bowl, add your butter and sugar. Using an electric mixer, beat together the butter and sugar until a creamy consistency.
  • Add in your egg yolk, and beat together until just combined. Add in your flour, cornstarch and salt, and using a rubber spatula, mix together everything until it's fully combined.
  • Turn out your cookie dough onto a sheet of plastic wrap and form the dough into a log (about 2-3 inches thick), and wrap the plastic wrap around the dough tight. Place the dough in the fridge for 30 minutes to allow it to harden.
  • Preheat your oven to 275 degrees. On an un-greased cookie sheet, cut 1/4" thick slices from your cookie dough log and place on the baking sheet (leaving about an inch of room between the cookies). Bake for 25-30 minutes or until the bottoms are just slightly browned. Remove from oven and let the cookies cool on the baking sheet for 5 minutes.
  • Carefully remove the cookies with a metal spatula and place on a cooling rack. Let cool 10 minutes. At this point you can serve them plain, or melt your chocolate in a glass bowl in the microwave for 20 seconds, stir, and drizzle over the tops of the cookies.