Whipped Shortbread Cookies
These whipped shortbread cookies are light, buttery, and delicately soft. They melt in your mouth and make a perfect treat for holidays or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups salted butter, at room temperature
- ¾ cup confectioners’ sugar
- 2¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons pure vanilla extract (optional)
- ¼ cup sprinkles (optional)
Instructions
- In a large mixing bowl, beat the butter and confectioners’ sugar on medium-high speed for 5 minutes until light and fluffy. Add vanilla extract if using.
- In a separate bowl, sift together the flour and cornstarch. Gradually add the dry mixture to the butter mixture on low speed. Mix just until combined and no flour streaks remain.
- Using a cookie scoop or spoon, form dough into 36 equal-sized balls. If the dough is too soft, chill for 15 minutes before shaping.
- Place cookie dough balls on a parchment-lined baking sheet. Flatten each with a fork dipped in flour or cornstarch and top with sprinkles if desired.
- Chill the shaped cookie dough balls in the fridge for 120 minutes or until firm. Alternatively, freeze until very firm.
- Preheat oven to 300°F (150°C). Bake for 20 minutes or until tops are set and bottoms are slightly golden.
- Let cookies cool on the baking sheet before serving or storing.
Notes
- Use only softened (not melted) butter for best texture and structure.
- Don’t skip the chilling step; it prevents spreading and keeps cookies puffy.
- Customize flavors with lemon, almond, or orange extract.
- Add jam centers, chocolate drizzle, or Hershey’s Kisses after baking for variations.
- Store baked cookies in an airtight container at room temperature for 1 week or freeze for up to 2 months.
Find it online: https://www.recipebyelena.com/whipped-shortbread-cookies/