Whipped Shortbread Cookies Recipe
Introduction
Whipped shortbread cookies are tender, buttery treats with a delicate crumb and a melt-in-your-mouth texture. These light and flavorful cookies are perfect for tea time or any special occasion.
Ingredients
- 1 and ½ cups butter (at room temperature, salted)
- ¾ cup confectioners’ sugar
- 2 and ¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons pure vanilla extract (or lemon extract or orange extract)
- ¼ cup sprinkles of choice (I used non-pareils)
Instructions
- Step 1: In a large mixing bowl, use a stand mixer to beat the butter and confectioners’ sugar on medium-high speed for 4-5 minutes until light and fluffy. Add the vanilla or other extract and mix briefly to combine. If using a handheld mixer, beat on high speed.
- Step 2: Turn the mixer to low speed and gradually add the sifted flour and cornstarch. Beat just until combined and no streaks of flour remain.
- Step 3: Scoop the dough and roll into 36 equal-sized balls. If the dough feels too soft to handle, cover and chill in the refrigerator for 10-15 minutes to firm up.
- Step 4: Arrange the dough balls on a pre-lined baking tray or on a floured plate to prevent sticking. Press the tops with a fork dipped in cornstarch or flour, then decorate with sprinkles.
- Step 5: Chill the dough balls in the refrigerator for about 2 hours or until very firm. To speed this up, you can chill them in the freezer until firm.
- Step 6: Preheat the oven to 300°F (150°C) while the dough chills. Arrange 12 cookies on a baking tray at a time.
- Step 7: Bake the cookies for 19-20 minutes, or until their tops look set.
- Step 8: Allow the cookies to cool on the baking tray before serving.
Tips & Variations
- Use different extracts like lemon or orange for a fresh twist on the classic vanilla flavor.
- If the dough is too sticky, refrigerate it longer to make rolling easier.
- Try decorating with chopped nuts or colored sugar instead of sprinkles for variety.
- Beat the butter and sugar thoroughly for the lightest texture.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To reheat, let them come to room temperature or warm briefly in a low oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just add a pinch of salt to balance the flavors.
Why do I need to chill the dough balls before baking?
Chilling firms up the dough, preventing the cookies from spreading too much and helping them maintain their shape and texture while baking.
PrintWhipped Shortbread Cookies Recipe
Whipped Shortbread Cookies are light, buttery, and tender cookies made with whipped butter and sugar, combined with flour and cornstarch for a delicate texture. These cookies are easy to prepare, chilled to firm up, and baked until just set, offering a melt-in-your-mouth experience. Perfect for holiday treats or everyday indulgence, you can customize them with different extracts and colorful sprinkles for added flair.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 36 cookies 1x
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 and ½ Cups Butter (at Room Temperature, salted)
- ¾ Cup Confectioners’ Sugar
- 2 and ¼ Cups All Purpose Flour
- ¾ Cup Cornstarch
- 2 teaspoons Pure Vanilla Extract (or Lemon extract or Orange extract)
Decoration
- ¼ Cup Sprinkles of choice (I used non-pareils)
Instructions
- Whip Butter and Sugar: In a large mixing bowl, use a stand mixer to beat the room temperature butter and confectioners’ sugar on medium-high speed for 4-5 minutes until light and fluffy. This step is crucial for achieving a light textured cookie. If using a handheld mixer, beat on high speed. Add your chosen extract at this point and mix until combined.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually add the sifted all-purpose flour and cornstarch into the bowl. Beat only until the mixture is combined and no streaks of flour remain, being careful not to overmix.
- Shape Dough into Balls: Scoop and roll the dough into 36 equal-sized balls. If the dough feels too soft or sticky to handle, cover it and refrigerate for 10-15 minutes to make rolling easier and prevent sticking to your hands.
- Prepare for Baking: Place the dough balls on a baking tray lined with parchment paper or on a plate lightly dusted with flour to prevent sticking. Gently press the tops of each ball with a fork dipped in cornstarch or flour to flatten slightly and decorate with sprinkles.
- Chill Dough Balls: Chill the shaped dough balls in the refrigerator for about 2 hours until they are very firm to the touch. To speed up this step, place the dough balls in the freezer until firm.
- Preheat Oven: Once the dough balls are firm, preheat your oven to 300 degrees Fahrenheit (150°C). Bake up to 12 cookies on a tray at a time for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 19-20 minutes or until the tops look set but not browned. Avoid overbaking to maintain a tender texture.
- Cool Cookies: Allow the cookies to cool completely on the baking tray before transferring them to a wire rack or serving plate. This helps them set and prevents breakage.
Notes
- Beating the butter and sugar thoroughly is essential to achieving the characteristic light and airy texture.
- Chilling the dough balls thoroughly before baking prevents spreading and maintains the cookie shape.
- You can substitute vanilla extract with lemon or orange extract to create different flavor variations.
- If dough is too sticky, chill longer before rolling into balls.
- Store the cookies in an airtight container at room temperature for up to one week for best freshness.
Keywords: Whipped Shortbread Cookies, Light Shortbread, Butter Cookies, Homemade Shortbread, Easy Cookie Recipe, Holiday Cookies, Sprinkles Cookies
