Whipped Shortbread Cookies
Whipped shortbread cookies are a beloved classic known for their unique melt-in-your-mouth texture. These simple and versatile cookies can be customized with various flavorings and toppings, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups Butter (at Room Temperature, salted) Make sure the butter is softened.
- 3/4 cup Confectioners' Sugar
- 2.25 cups All-Purpose Flour Sifted
- 3/4 cup Cornstarch Sifted
- 2 teaspoons Pure Vanilla Extract Can substitute with Lemon or Orange Extract
- 1/4 cup Sprinkles (of choice) Use non-pareils or any preferred type.
Instructions
Preparation
- Cream the butter and sugar in a large mixing bowl using a stand mixer on medium-high speed for about 4 to 5 minutes until light and fluffy.
- Incorporate flavorings by adding your choice of extract, and mix quickly to ensure even distribution.
- Add the sifted all-purpose flour and cornstarch gradually while mixing on low speed until just combined, stopping when no visible streaks of flour remain.
- Scoop the dough into 36 equal-sized balls. If the dough is too soft, chill in the refrigerator for 10 to 15 minutes.
- Position the dough balls on a pre-lined baking tray. Use a fork dipped in cornstarch to press down on each ball and add sprinkles.
- Chill the shaped dough balls for at least 2 hours in the fridge before baking.
Baking
- Preheat the oven to 300°F (150°C). Bake cookies for 19 to 20 minutes or until the tops are set but not browned.
- Allow cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
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Notes
For best results, use room-temperature butter, measure ingredients accurately, and avoid overmixing to ensure a light and airy texture. Cookies can be stored in an airtight container for up to one week.