Description
Whipped shortbread cookies are delightfully light, buttery, and melt-in-your-mouth treats perfect for any occasion. These cookies have a delicate crumb and require minimal ingredients, making them a holiday classic as well as an everyday favorite. Their simplicity is paired with a luxurious texture, thanks to the extra whipping which incorporates more air and results in a tender, almost ethereal bite.
Ingredients
Units
Scale
Shortbread Dough
- 1 cup (226g) unsalted butter, at room temperature
- 1/2 cup (60g) powdered sugar (also called confectioners’ sugar)
- 1 1/2 cups (192g) all-purpose flour
- 1/4 cup (32g) cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping (Optional)
- Colored sprinkles or nonpareils
- Maraschino cherries, halved
Instructions
- Cream the Butter: In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium-high speed until it’s light, fluffy, and almost white in color. This usually takes about 3–4 minutes. Whipping well at this stage creates the signature light texture.
- Add Sugar & Vanilla: Add the powdered sugar and vanilla extract to the creamed butter. Beat again until fully incorporated and airy, about 2 minutes. Scrape the bowl as needed for even mixing.
- Sift & Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. This step helps prevent lumps and keeps the dough light.
- Fold in Dry Mixture: With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Beat until just combined and a soft, fluffy dough forms. Do not overmix.
- Shape the Cookies: Use a small cookie scoop or spoon to portion out tablespoon-sized balls of dough onto a parchment-lined baking sheet. Leave about 2 inches between each cookie. Optional: Use a fork to gently flatten and create a crisscross pattern or press half a cherry or sprinkles on top for decoration.
- Chill: Place the baking sheet with formed cookies in the refrigerator to chill for at least 30 minutes. This helps the cookies keep their shape during baking.
- Bake: Preheat your oven to 300°F (150°C). Bake the cookies for 18–22 minutes, or until the edges are set but not browned. The cookies should remain pale.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring carefully to a wire rack to cool completely. These cookies are delicate and will firm up as they cool.
Notes
- Ensure butter is truly at room temperature for the fluffiest texture.
- Do not overbake; cookies should not brown.
- For extra flavor, try adding a pinch of almond extract or lemon zest.
- Cookies can be stored in an airtight container for up to one week.
- They freeze beautifully, so consider making a double batch!
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 23mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 19mg
