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Whipped Shortbread Cookies Recipe

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4.1 from 10 reviews

  • Author: Leila
  • Total Time: 27 minutes
  • Yield: About 35 cookies
  • Diet: Vegetarian

Description

Delightfully light and buttery, Whipped Shortbread Cookies are a classic treat with a tender, melt-in-your-mouth texture. These cookies are made by whipping softened butter and powdered sugar until fluffy, then folding in a blend of all-purpose flour and cornstarch. Finished with a gentle fork imprint and optional colorful sprinkles, they bake quickly to a pale golden perfection. Perfect for tea time or festive occasions, these shortbread cookies are easy to prepare and irresistibly delicious.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • ¾ cup powdered sugar (plus additional for imprinting cookies)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon table salt
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch

Decoration (Optional)

  • Nonpareils, jimmies, or colored sanding sugar

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and set it aside.
  2. Cream Butter and Sugar: In a stand mixer bowl or large mixing bowl, combine the softened butter and ¾ cup powdered sugar. Beat on medium-high speed with a stand mixer (or high speed with a hand mixer) until the mixture becomes light in color, fluffy, and creamy. This process takes about 5 minutes with a stand mixer and slightly longer with a hand mixer. Occasionally scrape down the sides and bottom of the bowl to evenly mix all ingredients.
  3. Add Flavorings: Add the vanilla extract and salt to the creamed butter mixture and mix until fully incorporated.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch to ensure they are well combined.
  5. Combine Wet and Dry Ingredients: Reduce the mixer speed to medium-low and gradually add the flour mixture to the butter mixture. Mix until just combined to form a soft dough, taking care not to overmix.
  6. Shape the Cookies: Using a tablespoon, scoop out portions of dough and roll them briefly between your palms to create smooth balls. Place the balls onto the prepared baking sheet about 1-2 inches apart to allow for slight spreading.
  7. Imprint with Fork: Gently press each dough ball with the tines of a fork to slightly flatten and create a decorative pattern. To prevent the dough from sticking to the fork, dip the fork in powdered sugar before pressing.
  8. Add Decorations: Sprinkle the tops of the cookies with nonpareils, jimmies, or colored sanding sugar if desired for a festive look.
  9. Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 minutes. The cookies should remain pale and light in color when done, not browned.
  10. Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving to ensure they set properly and maintain their delicate texture.

Notes

  • Use softened butter rather than melted for the best whipped texture.
  • Dipping the fork in powdered sugar before imprinting helps prevent sticking and creates cleaner patterns.
  • Cookies will look very light and may seem underbaked but will firm up after cooling.
  • Store cookies in an airtight container at room temperature for up to one week.
  • This dough can be gently refrigerated for up to 24 hours before baking, wrapped well.
  • Optional decorations add color and texture but are not necessary for delicious flavor.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/whipped-shortbread-cookies-recipe/