Whipped Shortbread Cookies Recipe
Light, buttery, and melt-in-your-mouth, these Whipped Shortbread Cookies are the perfect addition to your holiday baking lineup. With a delicate texture and a hint of sweetness, they’re sure to be a favorite on any dessert table. Their simplicity makes them a classic, while a festive sprinkle topping adds a touch of holiday charm.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Sprinkles for decorating
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper or silicone baking mats.
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together for at least 5 minutes, until the mixture is very fluffy and aerated.
- Add Dry Ingredients: Add the flour, cornstarch, salt, and vanilla extract to the bowl, mixing until just combined to avoid overworking the dough.
- Form the Cookies: Lightly dust your hands with cornstarch, then shape the dough into small balls, using about 2 teaspoons to 1 tablespoon of dough for each cookie.
- Press and Decorate: Place the dough balls on the prepared baking sheets. Gently press down the top of each cookie with a fork dipped in cornstarch to prevent sticking. Add a few sprinkles on top of each cookie for a festive touch.
- Bake: Bake for 10-15 minutes, or until the tops of the cookies look set but not browned. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For Extra Fluffiness: Be sure to beat the butter and sugar until light and airy for the best melt-in-your-mouth texture.
- Decorating Ideas: Use colored sprinkles for a festive look, or add a dash of edible glitter for extra sparkle.