Hamdi Saidani This Pioneer Woman Shortbread Cookies recipe is a buttery and melt-in-your-mouth recipe, which is made with both flour and cornstarch for an incredibly tender crumb. It’s a classic, foolproof recipe, a simple treat perfect for the holidays or afternoon tea, ready in about an hour.
Pioneer Woman Shortbread Cookies Ingredients
A simple, 4-ingredient list for the ultimate buttery cookie.
- 2 sticks Plus 2 Tablespoons Salted Butter, Softened
- 1 cup Sugar
- 2 cups All-purpose Flour
- 1 cup (scant) Cornstarch
How To Make Pioneer Woman Shortbread Cookies
A step-by-step guide to these wonderfully simple and tender cookies.
- Prep Oven and Cream Butter: Preheat the oven to 325°F. In a large bowl, cream the softened butter and sugar together with an electric mixer until they are well combined.
- Make the Dough: Sift the flour and cornstarch into the bowl with the creamed butter. Use a pastry cutter or your hands to work the ingredients together until the dough comes together into a crumbly ball.
- Chill the Dough: Wrap the dough ball in plastic wrap and refrigerate for at least 20 minutes to firm up.
- Roll and Bake: On a lightly floured surface, roll the chilled dough out to your desired thickness. Use a round cookie cutter to cut out the cookies. Place them on a cookie sheet lined with parchment paper.
- Bake and Cool: Bake for about 20 minutes. It is very important that you do not allow the shortbread to brown; the edges should have only the faintest golden tinge. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips
For the perfect melt-in-your-mouth, buttery shortbread.
- How to get the perfect melt-in-your-mouth texture? The cornstarch is the secret ingredient! It’s a classic shortbread trick. Cornstarch inhibits gluten development in the flour, which results in an incredibly tender, fine, and sandy crumb that is the hallmark of a great shortbread.
- Why is the oven temperature so low? Shortbread is baked at a low temperature to cook it through without browning it. The goal is a pale, delicate cookie, not a dark, crispy one. Watch them closely and pull them out as soon as the very edges show a hint of color.
- Why is my dough so crumbly? Don’t worry, that’s what you want! The term “short” in shortbread refers to this crumbly texture, which comes from a high ratio of fat (butter) to flour. Chilling the dough helps it to hydrate and become easier to roll out.
- Can I make these ahead of time? Absolutely. Shortbread is one of the best cookies for making ahead. The baked cookies store exceptionally well. You can also make the dough and refrigerate it for up to 3 days or freeze it for up to 3 months.
What To Serve With Shortbread Cookies
The perfect accompaniment for this classic, buttery cookie.
These simple, buttery cookies are a perfect treat on their own. They are a classic pairing with:
- A hot cup of tea or coffee
- A glass of milk
- As a side for a bowl of fresh berries and cream or a fruit sorbet
How To Store Shortbread Cookies
Keeping your cookies fresh and crisp.
- Room Temperature: Once completely cooled, store the shortbread cookies in an airtight container or a cookie tin at room temperature. They will stay crisp and delicious for up to two weeks.
Pioneer Woman Shortbread Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 120 kcal
- Carbohydrates: 13 g
- Protein: 1 g
- Fat: 7 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between shortbread and a sugar cookie?
Shortbread is traditionally made with just butter, sugar, and flour (this version adds cornstarch for texture). It has no leavening agents like baking powder and a high butter ratio, giving it a dense, crumbly texture. Sugar cookies typically contain eggs and leavening, making them softer, chewier, or crispier depending on the recipe.
Do I have to chill the dough?
Yes, for this recipe, the chilling step is important. It solidifies the butter, which makes the crumbly dough easier to handle and roll out. It also prevents the cookies from spreading in the oven.
Can I add other flavorings?
Of course. You can add 1 teaspoon of vanilla or almond extract to the creamed butter and sugar. The zest of a lemon or an orange would also be a delicious and fragrant addition.
Try More Pioneer Woman Recipes:
- Pioneer Woman Saucepan Cookies Recipe
- Pioneer Woman Malted Chocolate Chip Cookies Recipe
- Pioneer Woman Everything Cookies Recipe
Pioneer Woman Shortbread Cookies Recipe
Description
Classic, buttery, and incredibly tender melt-in-your-mouth shortbread cookies made with a simple 4-ingredient dough featuring cornstarch for the perfect sandy texture.
Ingredients
Instructions
- Preheat oven to 325°F.
- In a large bowl, cream the softened butter and sugar together.
- Sift in the flour and cornstarch. Use a pastry cutter or your hands to work the mixture until a crumbly dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
- On a lightly floured surface, roll the chilled dough out to about 1/4 to 1/2-inch thickness.
- Cut into rounds or other desired shapes and place on a parchment-lined cookie sheet.
- Bake for 20 minutes, until the edges have the faintest golden tinge. Do not let them brown.
- Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- u003cliu003eCornstarch is the secret ingredient for an exceptionally tender, melt-in-your-mouth texture.u003c/liu003eu003cliu003eIt is crucial not to over-bake these cookies to maintain their signature pale color and delicate crumb.u003c/liu003eu003cliu003eThe dough will be crumbly; use your hands to press it together before chilling.u003c/liu003eu003cliu003eThese cookies keep beautifully and are perfect for making ahead for holidays or gifting.u003c/liu003e
