These easy, melt-in-your-mouth Whipped Shortbread Cookies are a buttery, irresistible treat and a perfect addition to a holiday cookie tray. They’ll disappear fast, so you might want to double the recipe!
Ingredients
- Unsalted butter: Adds richness and creates a soft, tender texture for these buttery cookies.
- Powdered sugar: Sweetens and gives the meltaway cookies their soft, delicate feel.
- Vanilla extract: Enhances flavor with a warm, sweetness that pairs perfectly with tender shortbread.
- All-purpose flour: Provides structure to the classic shortbread.
- Salt: Balances sweetness and enhances the flavor of these festive cookies.
- Cornstarch: Tenderizes the dough, making the shortbread treats light and delicate.
- Nonpareils/jimmies: Optional, but add festive color and crunch to your holiday cookies!
Directions
Step 1: In an electric mixer, cream butter and powdered sugar until VERY light and fluffy, about 5 minutes on medium speed. Stir in vanilla.
Step 2: On low speed, gradually mix in flour, salt and cornstarch until blended.
Step 3: With hands lightly dusted with additional cornstarch, pinch off pieces of dough and roll into 1-inch balls. Place on parchment paper-lined baking sheets.
Step 4: Press lightly with a fork dipped in cornstarch to make impression. Sprinkle with nonpareils or jimmies.
Step 4: Bake at 300 degrees F for 20-22 minutes or until bottoms are golden and tops are set. Cool for 5 minutes on baking sheet before removing to wire racks to cool completely.
Expert Tips for Perfect Whipped Shortbread Cookies
- Use room-temperature butter. It creams better and creates the perfect texture for these fluffy shortbread cookies.
- Cream the butter and sugar very well. This step is key for light, airy, melt-in-your-mouth cookies. Beat until the mixture is fluffy and pale.
- Don’t overmix: After adding flour, salt, and cornstarch, stop mixing when just combined to keep the cookies delicate.
- The bottoms and edges should be lightly golden, but the tops will stay pale. Don’t overbake!
- Store your whipped shortbread cookies in an airtight container for up to a week or freeze for up to 3 months.
Make Them Your Own
- Add lemon or orange zest for a bright flavor.
- Swap vanilla for almond extract.
- Drizzle with melted chocolate for a buttery shortbread treat.
- Add a pinch of cinnamon or nutmeg for a warm twist to your Christmas shortbread cookies.
- Choose different colored sprinkles to match the season or holiday for a fun, festive touch.
Whipped Shortbread Cookies
Ingredients
- 1 cup unsalted butter
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cornstarch
- Optional: nonpareils or jimmies for decorating
Instructions
- In a large bowl, cream butter and powdered sugar until VERY light and fluffy, about 5 minutes on medium speed. Stir in vanilla.
- On low speed, gradually add flour, salt and cornstarch until blended.
- With hands lightly dusted with additional cornstarch, pinch off pieces of dough and roll into 1-inch balls. Place on parchment paper-lined baking sheets. Press lightly with a fork dipped in cornstarch to make impression. Sprinkle with nonpareils or jimmies.
- Bake at 300 degrees F for 20-22 minutes or until bottoms are golden and tops are set. Cool for 5 minutes on baking sheet before removing to wire racks to cool completely.
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