Go Back
#84 – Drop Shortbread Cookies
  • 1 1/4 cups unsalted butter at room temperature
  • 1 cup icing sugar , sifted
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  1. Preheat the oven to 350 F and baking trays with parchment paper.
  2. Beat the butter until light and fluffy. Add in the sifted icing sugar on low speed and mix until well combined. Beat in the vanilla extract. Give it a few extra minutes of whipping to ensure everything is well combined and fluffy.
  3. In a separate bowl, sift together the flour, cornstarch and salt. Gradually add the flour mixture into the butter mixture. Using a small ice cream scoop, spoon mixture onto cookie sheets. If you want a flatter cookie that spreads, bake right away. For a cookie that sits up and holds its shape, chill the piped unbaked cookies for 15 minutes before baking. Bake for 12 minutes, until the cookies just begin to brown lightly on the bottom.
  4. Cool the cookies on the trays before storing in an airtight container.
  5. The cookies will keep up to a week.