Description

Delicately crisp, buttery cookies that melt in your mouth—perfect for holidays or any cozy occasion. These whipped shortbread cookies are light as air and easy to make with just a few ingredients.

Ingredients

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 tsp vanilla extract
Pinch of salt
Optional: sprinkles or maraschino cherries for garnish

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Instructions

Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a large bowl, whip the softened butter with a mixer until very light and fluffy, about 3-5 minutes.
Add powdered sugar and beat until the mixture is airy and almost doubled in volume.
Sift together flour, cornstarch, and salt. Gradually add to butter mixture, mixing on low until combined.
Add vanilla extract and mix briefly to incorporate. Dough will be soft.
Drop 1-inch mounds of dough onto the prepared sheet. Flatten gently with a fork dipped in powdered sugar or press in sprinkles or a cherry half.
Bake for 18-22 minutes until bottoms are lightly golden. Cool on pan before transferring to a wire rack.

Notes

Dust cooled cookies with powdered sugar or drizzle with chocolate for decoration.
Try almond extract or citrus zest for a flavor variation.
Store in an airtight container up to 5 days or freeze for up to 3 months.