Mini Shortbread Cookies Recipe

Indulge in these melt-in-your-mouth mini shortbread cookies! A beloved Christmas tradition in our home, these tiny treats are so easy to make, they're practically foolproof. Perfect for holiday baking or a special Valentine's Day treat (try adding red cherries and using a heart-shaped cookie cutter!), this recipe (originally found on a cornstarch box, but with our own delicious twist!) yields perfectly sized bite-sized cookies. Get ready for the most delightful and irresistible shortbread experience!

Prep Time 20 mins
Cook Time 32 mins
Calories 43.1 kcal
Protein 0g
Rating 3.8 (4 Reviews)
Mini Shortbread Cookies 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Shortbread Cookies

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How to Make Mini Shortbread Cookies

  1. Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the powdered sugar until well combined.
  3. In a separate bowl, whisk together the cornstarch, all-purpose flour, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. For Valentine's Day, try a heart-shaped cutter!
  6. Place cookies onto the prepared baking sheets, leaving some space between each cookie.
  7. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep an eye on them, as ovens vary.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

4g

Fat

8g

Carbs

1g