Description
Whipped shortbread cookies are light, buttery, and perfectly crumbly with a melt-in-your-mouth texture. This simple recipe is perfect for holiday baking or whenever you’re craving an irresistibly tender treat!
Ingredients
Units
Scale
Ingredients
- 1 1/2 cups unsalted butter, softened
- 3/4 cup powdered sugar, or confectioners’ sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 2 teaspoons pure vanilla extract
- 1/4 cup sprinkles, optional, for topping
Instructions
Instructions
- Preheat the oven to 300°F.
- In a large bowl, beat the softened butter and powdered sugar for about 3-4 minutes until light and fluffy. Then, add your choice of extracts, such as vanilla, lemon, or orange, and mix well.
- Sift together the flour and cornstarch. Gradually add them to the butter mixture and mix on low speed until the dough comes together. Don’t overmix!
- Scoop out about 1 tablespoon of dough then roll it into a ball and place it on a parchment-lined baking sheet. Gently press with a fork dipped in cornstarch or flour, then top with sprinkles for color.
- Place the cookies in the fridge for at least 2 hours (or use the freezer for a quicker chill) until firm.
- Once chilled, place the dough balls on a baking sheet and bake in the preheated oven for 20 minutes, or until the tops of the cookies are set but not browned.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.Â
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 118
- Sugar: 3.2 g
- Sodium: 1.5 mg
- Fat: 8.1 g
- Carbohydrates: 11.9 g
- Fiber: 0.2 g
- Protein: 0.9 g
- Cholesterol: 20.3 mg