Description
These Whipped Shortbread Cookies are melt-in-your-mouth delicious with a light, buttery texture that makes them irresistible. Made with just a few pantry staples, they’re perfect for holidays, gifting, or anytime you want a delicate treat that’s both simple and elegant.
Ingredients
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1 cup (226 g) unsalted butter, softened
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¾ cup (90 g) powdered sugar (plus additional for imprinting cookies)
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1 teaspoon vanilla extract
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¾ teaspoon table salt
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2 cups (250 g) all-purpose flour
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2 Tablespoons (17 g) cornstarch
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Nonpareils, jimmies, or colored sanding sugar for decorating (optional)
Instructions
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Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
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In a large bowl, beat softened butter until very light and fluffy, about 3–5 minutes.
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Add powdered sugar and vanilla extract; beat until combined and fluffy.
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In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the butter mixture and mix until fully incorporated.
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Scoop dough into small balls (about 1 tablespoon each), roll, and place on the prepared baking sheet.
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If desired, gently press the tops with a floured fork or imprint with a cookie stamp.
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Decorate with nonpareils, jimmies, or sanding sugar.
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Bake for 18–22 minutes, or until bottoms are lightly golden but tops remain pale.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Be sure to whip the butter and sugar thoroughly for the best texture.
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Cornstarch helps create the melt-in-your-mouth softness.
- Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian, American