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    Home » Recipes » Cookies

    Shortbread Cornstarch Cookies

    Published: Dec 15, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Cookies on a rack, and ingredients on a table, with text: Cornstarch Cookies.
    Cookies on a cooling rack, with text: How to make cornstarch cookies.
    A cookie with a bite out, with text: Cornflour Shortbread Cookies.

    These easy Cornstarch Cookies have a tender melt-in-your-mouth texture. Make the easy recipe with just six simple pantry ingredients. They are also known as shortbread, snowball cookies, butter cookies, or melting moments.

    Balls of shortbread cornstarch cookies dusted with powdered sugar.

    These buttery Cornstarch Cookies are perfect for enjoying during the holidays or any time of year!

    A cornstarch shortbread cookie is a shortbread cookie that contains cornstarch along with all-purpose flour in the cookie dough.

    The cornstarch is used to give these buttery treats a crispy, melt-in-the-mouth texture. It also helps prevent the cookies from becoming too crumbly and breaking apart.

    Once you've added cornstarch (cornflour) to these cookies, you're going to want to try it in other cookie recipes to get the incredible texture!

    The best part is that you don't need any fancy ingredients or equipment either - just the usual stuff from your pantry and fridge will do nicely!

    These melt-in-your-mouth snowball cookies are perfect for a Christmas cookie exchange or for a quick snack with a hot mug of tea.

    You can also pack them in your child's lunchbox for a special treat.

    If you're feeling really decadent, you can serve them with a scoop of ice cream or add them to a crumble.

    In this recipe, we use a mix of cornstarch and flour to give these buttery cookies a tender melt-in-your-mouth texture.

    These cookies are also called shortbread, butter cookies, or melting moments.

    Bring them to a cookie exchange along with French Sable Cookies, Maple Cream Cookies, and Pignoli Cookies!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Variations
    • Storage
    • FAQs
    • More cookie recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    These cookies are buttery and crispy with the help of cornstarch.

    Cornstarch Cookies are perfect for a Christmas cookie exchange.

    They're made with simple baking ingredients you can find anywhere.

    The snowball cookies are perfect for the holidays.

    Ingredients

    You only need a few simple ingredients to make these meltingly delicious snowball cornflour shortbread cookies.

    Ingredients on a table.
    • Unsalted Butter - I always recommend using unsalted butter in baking recipes. This is because the amount of salt in salted butter can vary, so you may end up with a salty or bland cookie if you use it.
    • All-Purpose Flour - You can use either white or whole wheat flour for this recipe - both will work well.
    • Cornstarch - You can find cornstarch in the baking aisle of your local supermarket, usually near the flour. It's a great ingredient to have on hand because it gives a crunchy texture to cookies and other baked goods.
    • Powdered Sugar - Powdered sugar is sugar that has been ground into a fine powder. It's often used in frostings and glazes, as well as in this recipe for a bit of sweetness and smooth texture.
    • Vanilla Extract - A key ingredient in many baking recipes as it adds a light vanilla flavor to the cookies.
    • Salt - Just a pinch of salt is needed to balance out the sweetness of the cookies.

    Please see the recipe card below for quantities.

    Instructions

    Wondering how to make this cornstarch cookies recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    Making cookie dough.

    Mix the wet ingredients: In a medium-sized mixing bowl or with an electric mixer, combine the butter and sugar. Beat until completely combined and smooth, adding the vanilla during the process.

    Add the dry ingredients: To the wet ingredients, mix in the flour, cornstarch, and salt until it resembles a crumbly dough.

    Cookie dough wrapped in plastic wrap.

    Knead a few times to bring it together into a ball.

    Wrap the cookie dough in plastic wrap and refrigerate for 1 hour or put in the freezer for 15 minutes to allow it to firm it up slightly.

    Cookie dough on a tray, and cookies being dusted with powdered sugar.

    Prepare for baking: Preheat the oven to 350F/180C and line two cookie sheets with baking parchment paper. Set aside.

    Roll the cookies: Place rolled spoonfuls of the chilled dough in balls on the cookie sheets, spacing them at least 1 inch apart.

    Bake and serve: Bake the cookies for 12 minutes or until the edges just begin to brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sift powdered sugar over the tops for garnish.

    Top tips

    You can use salted or unsalted butter in this recipe - it will work either way, just don't add additional salt if using salted butter.

    If the dough is too sticky to handle after chilling, you can refrigerate it for an additional 30 minutes before rolling it.

    Don't have cornstarch on hand? Use rice flour or tapioca flour instead.

    The cookies will set to their crispy texture once they cool completely. If you'd like a softer cookie, eat them when they are freshly baked.

    Variations

    Add a teaspoon of cinnamon or pumpkin pie spice, speculoos (biscoff) or chai spice to the dough for a warmer flavored cookie.

    Add ½ cup of chopped dark chocolate or nuts to the dough for a different flavor and texture.

    Instead of powdered sugar, try sprinkling the tops of the cookies with melted white chocolate, crushed candy canes, or festive sprinkles.

    Change the flavor of the cookie by using almond, coconut, or maple extract instead of vanilla.

    A cookie with a bite out, in front of a rack of cookies.

    Storage

    Storing: The cookies will stay fresh for up to 1 week stored in an airtight container at room temperature.

    Freezing: To freeze the unbaked shortbread dough, wrapped in plastic wrap and placed in a resealable freezer bag, for up to one month. Bake directly from the freezer for an extra minute or two. Baked cookies can be frozen for up to 2 months. Thaw them overnight in the fridge before serving.

    FAQs

    How do I keep cookies from sticking to the baking sheet?

    To keep cookies from sticking to the baking sheet, line it with aluminum foil or parchment paper. If you don't have either of these, rub a little butter on the pan before placing your cookie dough on it.

    More cookie recipes

    I hope you love these shortbread cornstarch cookies as much as we do! Check out these other cookie recipes too.

    • Stack of cookies with lights in the background.
      Icelandic Pepper Cookies - Piparkokur
    • Stack of cookies on a board.
      Pignoli Cookies - Italian Pine Nut Cookies
    • Bethmannchen cookies on a wire rack.
      German Bethmännchen Marzipan Cookies
    • Stack of cookies on a wooden board.
      Blackberry Cookies (Naturally blue!)
    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

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    📖 Recipe

    Shortbread cornstarch cookies dusted with powdered sugar.

    Shortbread Cornstarch Cookies

    Kate Hackworthy | Veggie Desserts
    These easy Cornstarch Cookies have a tender melt-in-your-mouth texture. They're also called shortbread, butter cookies or melting moments.
    4.60 from 15 votes
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    Prep Time 8 minutes mins
    Cook Time 12 minutes mins
    Chilling time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 117 kcal

    Equipment

    • mixing bowl
    • Cookie sheet
    • Oven

    Ingredients
     

    • 1 cup (225 grams) butter at room temperature
    • ½ cup (60 grams) powdered icing sugar
    • 2 teaspoons vanilla extract
    • 1 ½ cups (195 grams) all purpose flour (plain flour)
    • ½ cup (60 grams) cornstarch (cornflour)
    • ¼ teaspoon salt

    Topping:

    • 3 tablespoons powdered icing sugar sifted

    Instructions
     

    • Add the butter and sugar to a medium-sized mixing bowl or stand mixer and beat with an electric mixer until well mixed and smooth. Beat in the vanilla.
    • Sift in the flour, cornflour and salt and mix to a crumbly dough. Knead a few times to bring it together, then wrap in plastic wrap and refrigerate for 1 hour (or put in the freezer for 15 minutes) to firm it up slightly.
    • Preheat the oven to 350°F/180°C and line two cookie sheets with baking parchment paper.
    • Roll tablespoonfuls of the cookie dough into balls and place onto the cookie sheets, spacing them at least 1 inch apart.
    • Place into the oven and bake for 12 minutes or until the edges just begin to brown.
    • Allow to cool on the trays for a few minutes, then transfer to a wire rack and sift the remaining powdered sugar over them.
    • Store in an airtight container (with wax paper or baking parchment paper between layers) for up to 2 weeks.

    Notes

    You can use salted or unsalted butter in this recipe - it will work either way, just don't add additional salt if using salted.
    If the dough is too sticky to handle after chilling, you can refrigerate it for an additional 30 minutes before rolling it.
    Don't have cornstarch on hand? Use rice flour or tapioca flour instead.
    Add a teaspoon of cinnamon or pumpkin pie spice to the dough for a warmer flavored cookie.
    Add ½ cup of chopped dark chocolate or nuts to the dough for a different flavor and texture.
    Instead of powdered sugar, try sprinkling the tops of the cookies with melted white chocolate, crushed candy canes, or festive sprinkles.
    Change the flavor of the cookie by using almond, coconut, or maple extract instead of vanilla.

    Nutrition

    Calories: 117kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 92mgPotassium: 11mgFiber: 1gSugar: 3gVitamin A: 236IUCalcium: 4mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Comments

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      Recipe Rating




    1. Marsha

      November 30, 2022 at 8:25 pm

      5 stars
      Great recipe easy peasy, BUT took much longer to cook w
      12 minutes

      Reply
    2. Alisa Infanti

      December 19, 2021 at 1:20 pm

      5 stars
      So light they practically melt in your mouth!

      Reply
    3. patricia

      December 17, 2021 at 1:50 pm

      5 stars
      What an easy recipe! I had never seen something like this (cornstarch cookies?) but how wonderful! And bonus: my husband's new favorite!

      Reply
    4. Caroline

      December 15, 2021 at 3:39 pm

      5 stars
      I agree, adding cornstarch does make for a lovely texture - these look so pretty as little dusted cookie balls too.

      Reply
    5. Maria San Juan

      December 15, 2021 at 3:34 pm

      5 stars
      This remind of my childhood. I gotta try this soon. Thanks for sharing!

      Reply
    6. Jess

      December 15, 2021 at 1:23 pm

      5 stars
      I've never used cornstarch in my cookies before but reading through your post it makes so much sense! Thanks for the great tips!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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