Print

Whipped Shortbread Cookies Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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