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Whipped Shortbread Cookies Recipe

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4.3 from 141 reviews

Delightfully light and buttery, these Whipped Shortbread Cookies melt in your mouth with a tender crumb and a touch of sweet vanilla. Perfectly crisped on the edges and topped with colorful sprinkles, these cookies are an easy and elegant treat for any occasion.

Ingredients

Cookie Dough

  • 1 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Toppings

  • sprinkles (as desired)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 300°F (150°C) and line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Whip Butter and Sugar: In a large mixing bowl, beat the unsalted butter and powdered sugar together vigorously for at least 5 minutes until the mixture is very fluffy and aerated. This step creates the light texture that these cookies are known for.
  3. Combine Dry Ingredients and Vanilla: Gradually mix in the all-purpose flour, cornstarch, salt, and vanilla extract into the whipped butter mixture, stirring until a soft dough forms.
  4. Shape the Cookies: Dust your hands lightly with cornstarch to prevent sticking, then form the dough into small balls about 2 teaspoons to 1 tablespoon in size, depending on your desired cookie size.
  5. Arrange and Decorate: Place the dough balls on the prepared cookie sheets, spacing them slightly apart. Press down gently on each cookie with the tines of a fork dipped in cornstarch to create a decorative pattern and prevent sticking. Sprinkle the tops with your choice of colorful sprinkles.
  6. Bake: Bake in the preheated oven for 14-16 minutes or until the cookie tops appear set but not browned. The cookies will be delicate, so handle them gently after baking.
  7. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these tender, melt-in-your-mouth treats with tea or coffee.

Notes

  • Make sure to beat the butter and sugar until very fluffy; this step is key to the cookie’s light texture.
  • Dusting hands and fork with cornstarch helps prevent the dough and fork from sticking during shaping and decorating.
  • You can substitute sprinkles with a light dusting of powdered sugar if preferred.
  • Store cookies in an airtight container at room temperature for up to one week.
  • This recipe can be easily doubled or halved depending on your needs.

Find it online: https://flavorspath.com/whipped-shortbread-cookies-recipe/