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Whipped Shortbread Cookies Recipe

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★★★★★

4.3 from 83 reviews

Whipped Shortbread Cookies are light, buttery treats with a delicate crumb and melt-in-your-mouth texture. These classic cookies are made by creaming softened butter with powdered sugar, then gently folding in flour and cornstarch. They are beautifully decorated with nonpareils or colored sanding sugar and baked until just set, making them perfect for any occasion or holiday cookie tray.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter (softened)
  • ¾ cup powdered sugar (plus additional for imprinting cookies)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon table salt
  • 2 cups all-purpose flour
  • 2 Tablespoons cornstarch

Decoration (Optional)

  • Nonpareils, jimmies, or colored sanding sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, combine the softened butter and powdered sugar. Beat on medium-high speed (or high speed with a hand mixer) for at least 5 minutes until the mixture lightens in color and becomes fluffy and creamy. Scrape the bowl occasionally to mix all ingredients evenly.
  3. Add Flavorings: Mix in the vanilla extract and salt until fully combined, enhancing the cookie’s flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch to ensure even distribution and prevent clumps.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to medium-low and gradually add the flour mixture to the creamed butter and sugar. Stir until just combined to avoid overworking the dough and keeping the cookies tender.
  6. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll briefly between your palms to form smooth balls. Place them on the prepared baking sheet about 1-2 inches (2.5-5 cm) apart.
  7. Flatten and Decorate: Use a fork dipped in powdered sugar to gently flatten each cookie slightly and create a pattern on top. This prevents the dough from sticking to the fork and adds a decorative touch. Sprinkle cookies with nonpareils, jimmies, or colored sanding sugar if desired.
  8. Bake: Bake the cookies at 325°F (165°C) for 12 minutes. The cookies should remain light in color when done, indicating they are perfectly baked without browning too much.
  9. Cool Before Serving: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate to prevent breaking.

Notes

  • Make sure your butter is well softened for the best creaming results.
  • Do not overmix once the flour is added to maintain the delicate texture.
  • Use powdered sugar on the fork to avoid dough sticking when flattening the cookies.
  • Cookies should be pale and not browned when fully baked.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: whipped shortbread, shortbread cookies, butter cookies, easy cookie recipe, holiday cookies, baked cookies, vanilla shortbread

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