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Basic White Sugar Shortbread Cookies

Crisp but tender!

Quick Facts

Prep Time: 20 minutes
Bake Time: 25 to 30 minutes
Yield: 3 -1/2 dozen cookies


  • 1 cup butter, softened (no substitutions)
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1/4 cup Argo® Corn Starch


  1. Preheat oven to 300°F. Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.
  2. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
  3. Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
  4. RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.