Name: Mouth Shortbread Cookies Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Scottish
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt

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If you’re looking for a cookie that quite literally melts away with each bite, these Mouth Shortbread Cookies are the answer to your dessert dreams. Buttery, tender, and blissfully simple, this classic recipe captures everything we adore about Scottish baking. Whether you’re cozying up with a cup of tea or treating guests to an afternoon delight, Mouth Shortbread Cookies promise the perfect balance of sweetness and crumbly perfection in every single bite.

Mouth Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mouth Shortbread Cookies is that you only need a handful of pantry staples, each playing a special role in achieving that iconic texture and flavor. Let’s break down why each ingredient matters in this timeless treat.

Unsalted butter (1 cup, softened): The heart and soul of shortbread, butter creates that signature melt-in-your-mouth texture—don’t skimp on quality here!
Powdered sugar (1/2 cup): This gives the cookies their delicate sweetness and a soft, tender crumb.
Vanilla extract (1 teaspoon): For a subtle, aromatic depth that rounds out the buttery richness beautifully.
All-purpose flour (2 cups): The backbone of your dough, flour gives structure without making the cookies tough.
Salt (1/4 teaspoon): Just a pinch enhances every other flavor and keeps the sweetness in check.

How to Make Mouth Shortbread Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 325°F (163°C). While it warms up, line a baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. Getting this step out of the way means you’re ready to bake as soon as your dough is mixed.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is smooth, creamy, and just a little bit fluffy. This step is crucial for achieving that signature Mouth Shortbread Cookies texture, as it helps incorporate air for a lighter crumb.

Step 3: Add the Vanilla

Pour in the vanilla extract and mix until it’s fully combined. The vanilla doesn’t just add flavor—it brings a gentle warmth that pairs perfectly with the buttery base.

Step 4: Mix in Flour and Salt

Gradually add the flour and salt to your bowl, mixing gently until a soft dough forms. Be careful not to overmix; you want everything just combined so your cookies stay tender. If you want extra melt-in-your-mouth magic, sift your flour before adding for an ultra-fine crumb.

Step 5: Shape the Cookies

Scoop out tablespoon-sized portions of dough and roll them into balls with your hands. Place each ball on your prepared baking sheet, then gently flatten with a fork or the bottom of a glass. This step gives Mouth Shortbread Cookies their classic look and ensures even baking.

Step 6: Bake to Perfection

Bake the cookies for 15–18 minutes. You’re looking for edges that are just barely golden, while the tops should remain pale. This is your cue that they’re perfectly baked—overbaking will dry them out. Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

How to Serve Mouth Shortbread Cookies

Garnishes

For a pretty finishing touch, dust your cooled Mouth Shortbread Cookies with a little extra powdered sugar or a sprinkle of edible glitter. If you’re feeling playful, drizzle with melted chocolate or add a touch of lemon zest for a pop of color and zing.

Side Dishes

These cookies are divine on their own, but they’re also wonderful alongside a steaming mug of tea, coffee, or hot cocoa. If you’re serving them at a gathering, pair with fresh berries or a scoop of vanilla ice cream for a light, elegant dessert plate.

Creative Ways to Present

Arrange your Mouth Shortbread Cookies in a vintage tin lined with parchment for a nostalgic feel, or tie small stacks with ribbon for sweet edible gifts. For parties, consider dipping half of each cookie in chocolate and adding festive sprinkles—it’s a simple way to dress them up without a lot of fuss.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mouth Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, making them perfect for snacking or sharing throughout the week.

Freezing

If you want to keep them longer, these cookies freeze beautifully. Place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep well for up to three months—just let them come to room temperature before serving.

Reheating

No need to reheat, as these cookies are best enjoyed at room temperature. If you love a just-baked feel, pop them in a low oven (around 275°F) for 3–5 minutes, but be careful not to let them brown.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have on hand—just omit the added salt in the recipe to keep the flavors balanced.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! While classic Mouth Shortbread Cookies are all about simplicity, feel free to fold in mini chocolate chips, chopped nuts, or even citrus zest for a fun twist.

Why are my cookies spreading too much?

If your cookies are spreading, the butter may have been too warm, or there may be too little flour. Try chilling the dough for 20 minutes before baking next time to help them hold their shape.

How can I make these cookies gluten-free?

You can swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly different, but you’ll still get that delicious melt-in-your-mouth effect.

Can I double the recipe?

Yes! This recipe scales up beautifully. Just be sure to mix gently and maybe bake in batches to avoid overcrowding your pan.

Final Thoughts

There’s something truly magical about baking a batch of Mouth Shortbread Cookies—the aroma, the buttery flavor, and the way they simply dissolve on your tongue. Give this recipe a try and share the joy with friends and family; I promise, one bite and you’ll fall in love with this classic cookie all over again!

Mouth Shortbread Cookies Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 28 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Mouth Shortbread Cookies are classic Scottish treats known for their rich, buttery flavor and melt-in-your-mouth texture. Made with simple ingredients like unsalted butter, powdered sugar, and vanilla, these cookies are perfect for dessert or a sweet snack with tea or coffee.

Ingredients

Scale

Base Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour
1/4 teaspoon salt

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy. This creates a light texture important for the shortbread.
Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with a subtle aromatic flavor.
Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, mixing just until a soft dough forms. Avoid overmixing to maintain a tender texture.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them spaced evenly on the prepared baking sheet, then gently flatten each with a fork or the bottom of a glass for traditional shortbread shape.
Bake: Bake in the preheated oven for 15 to 18 minutes, or until the edges are barely golden while the tops stay pale. This ensures the delicate texture is preserved.
Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.