Christmas Shortbread Cookies (4-Ingredient)

Buttery, tender, and practically melt in your hands. These simple shortbread cookies are perfect for holiday trays and potlucks — the little cherry on top makes them feel extra festive.

Ingredients

• 1 cup (225g) unsalted butter, softened
• ½ cup (60g) powdered (confectioners’) sugar
• ¼ cup (30g) cornstarch
• 1½ cups (190g) all-purpose flour
• Candied maraschino cherries or glace cherries, halved (for topping)
• Optional: a pinch of fine sea salt or ½ tsp vanilla extract

Yield & Timing

Makes about 30 small cookies (depends on size). Prep: 10–15 minutes. Bake: 10–12 minutes per batch.

Directions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a mixing bowl, beat the softened butter and powdered sugar until light and creamy (about 1–2 minutes).
3. Add cornstarch (and vanilla if using), mix to combine. Gradually add the flour and a pinch of salt if desired. Mix until a soft dough forms — do not overwork.
4. Portion the dough: use a small cookie scoop or teaspoon to drop rounded portions onto the prepared sheets, leaving 1″ between cookies. Gently flatten each mound and press a cherry half into the center.
5. Bake 10–12 minutes, or until the edges are just turning very light golden. The tops should remain pale.
6. Cool on the sheet for 3–4 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.

Tips & Variations

• For extra meltiness, replace 2 tbsp of flour with 2 tbsp more cornstarch.
• Use glace cherries, candied cherries, or preserve halves — blot maraschino cherries dry so they don’t make the dough soggy.
• Dust with a little extra powdered sugar after cooling for a snowy look.
• Make ahead: dough can be chilled up to 24 hours before baking. Baked cookies keep 4–5 days in an airtight container.