This easy Pioneer Woman Shortbread Cookies recipe is a buttery, melt-in-your-mouth treat perfect for any occasion. Made with just a few common ingredients like butter, sugar, and flour, it’s simple yet irresistibly delicious. The dough is versatile, making it great for shaping into festive designs or classic rounds. Enjoy these crisp-edged cookies with your favorite tea or coffee!
Ingredients Needed
- 2 sticks + 2 tablespoons salted butter (softened)
- 1 cup sugar
- 2 cups all-purpose flour
- 1 cup (scant) cornstarch
How To Make Shortbread Cookies recipe
- Preheat the oven: Set your oven to 325°F (163°C).
- Cream butter and sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- Add dry ingredients: Sift in the flour and cornstarch. Use a pastry cutter to combine everything until a dough forms. If the dough feels too dry, add 1 tablespoon of butter (only if necessary).
- Chill the dough: Form the dough into a large ball, wrap it tightly in plastic wrap, and refrigerate for 20 minutes.
- Roll and shape: Lightly flour your work surface, then roll out the dough to your preferred thickness. Use a cookie cutter to create rounds.
- Arrange on a baking sheet: Place the cookie rounds on a parchment-lined or silicone baking mat-lined baking sheet.
- Bake: Bake for 20 minutes, watching closely to ensure the cookies don’t brown. The edges should have the faintest golden tint.
- Cool and serve: Transfer cookies to a wire rack to cool completely before serving.
Recipe Tips
- Use softened butter, not melted: Softened butter blends better with sugar, creating the right texture for the cookies.
- Measure cornstarch carefully: A scant cup means slightly less than a full cup. Too much can make the cookies dry.
- Don’t overwork the dough: Mix until the ingredients just come together. Overmixing can make the cookies tough.
- Chill the dough properly: Refrigerating the dough makes it easier to roll and helps the cookies keep their shape during baking.
- Watch the baking time closely: Check the cookies at 18 minutes if your oven runs hot. They should stay pale with a faint golden edge.
How To Store Leftovers
- Refrigerate: Store leftovers shortbread cookies in an airtight container in the fridge for up to 1 week.
- Freeze: Put leftovers shortbread cookies in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 cookie (assuming 36 cookies per batch)
- Calories: 114
- Total Fat: 6.8g
- Saturated Fat: 4.2g
- Cholesterol: 18mg
- Sodium: 58mg
- Potassium: 8mg
- Total Carbohydrate: 12.5g
- Dietary Fiber: 0.3g
- Sugars: 5.2g
- Protein: 0.9g
More Pioneer Woman Recipes:
Pioneer Woman Shortbread Cookies recipe
Description
This easy Pioneer Woman Shortbread Cookies recipe is a buttery, melt-in-your-mouth treat perfect for any occasion. Made with just a few common ingredients like butter, sugar, and flour, it’s simple yet irresistibly delicious. The dough is versatile, making it great for shaping into festive designs or classic rounds. Enjoy these crisp-edged cookies with your favorite tea or coffee!
Ingredients
Instructions
- Preheat the oven: Set your oven to 325°F (163°C).
- Cream butter and sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- Add dry ingredients: Sift in the flour and cornstarch. Use a pastry cutter to combine everything until a dough forms. If the dough feels too dry, add 1 tablespoon of butter (only if necessary).
- Chill the dough: Form the dough into a large ball, wrap it tightly in plastic wrap, and refrigerate for 20 minutes.
- Roll and shape: Lightly flour your work surface, then roll out the dough to your preferred thickness. Use a cookie cutter to create rounds.
- Arrange on a baking sheet: Place the cookie rounds on a parchment-lined or silicone baking mat-lined baking sheet.
- Bake: Bake for 20 minutes, watching closely to ensure the cookies don’t brown. The edges should have the faintest golden tint.
- Cool and serve: Transfer cookies to a wire rack to cool completely before serving.
Notes
- Use softened butter, not melted: Softened butter blends better with sugar, creating the right texture for the cookies.
- Measure cornstarch carefully: A scant cup means slightly less than a full cup. Too much can make the cookies dry.
- Don’t overwork the dough: Mix until the ingredients just come together. Overmixing can make the cookies tough.
- Chill the dough properly: Refrigerating the dough makes it easier to roll and helps the cookies keep their shape during baking.
- Watch the baking time closely: Check the cookies at 18 minutes if your oven runs hot. They should stay pale with a faint golden edge.
Pioneer Woman Shortbread Cookies recipe