Description
Whipped Shortbread Cookies offer a light, melt-in-your-mouth texture superior to standard shortbread. This recipe is simple enough for new bakers to master, yielding delicate, buttery treats perfect for any occasion.
Ingredients
- 1 and ½ cups butter at room temperature, salted
- ¾ cup confectioners’ sugar
- 2 and ¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons pure vanilla extract (or lemon extract or orange extract)
- ¼ cup sprinkles (of choice) (non-pareils used)
Instructions
- Beat butter and confectioners’ sugar in a large mixing bowl for 4–5 minutes on medium-high speed until light textured.
- Add flavorings and mix well.
- Turn the mixer to low and gradually add sifted flour and cornstarch. Beat only until combined.
- Scoop and roll the dough into 36 equal-sized balls. If the dough is too soft, refrigerate for 10–15 minutes.
- Place dough balls on a lined baking tray or flour-coated plate.
- Press tops with a fork dipped in cornstarch or flour and top with sprinkles.
- Chill the dough balls for about 2 hours in the fridge until very firm, or freeze until firm.
- Preheat oven to 300°F while chilling.
- Bake cookies for 19–20 minutes or until tops look set.
- Allow cookies to cool on the baking tray.
Notes
- Shortbread stores in an airtight container at room temperature for up to a week.
- Refrigerate for an additional week or freeze baked or unbaked cookies for up to 2 months for longer storage.
- Top cookies with melted chocolate, a Hershey’s Kiss, candy cane Kisses, cherry halves, or a small dollop of jam before baking to enhance flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American