Whipped Shortbread Cookies Recipe
Introduction
Whipped shortbread cookies are delightfully light and tender, with a melt-in-your-mouth texture. This simple recipe combines buttery richness with a subtle sweetness, making these cookies perfect for any occasion.
Ingredients
- 6 tablespoons butter (softened)
- 3 tablespoons powdered sugar
- 1/2 cup all-purpose flour
- 3 tablespoons cornstarch
Instructions
- Step 1: In a medium mixing bowl, use a hand-held electric mixer to beat the softened butter and powdered sugar together for at least 4 minutes until light and fluffy.
- Step 2: Add the all-purpose flour and cornstarch to the butter mixture and mix just until combined. Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 2 hours.
- Step 3: Preheat your oven to 300°F (150°C).
- Step 4: Divide the chilled dough into 8 equal pieces and roll each piece into a ball. Dip a fork in cornstarch to prevent sticking, then gently press the fork onto the top of each cookie dough ball. Add sprinkles on top if desired.
- Step 5: Arrange the cookies on a parchment-lined baking sheet and bake for 18 to 19 minutes, until the cookies are just set and light golden brown on the bottom. Let cool on the cookie sheet before transferring to a wire rack to cool completely.
Tips & Variations
- For a richer flavor, try using browned butter instead of softened butter. Just be sure to cool it before mixing.
- If you want a hint of vanilla, add 1/2 teaspoon of vanilla extract when beating the butter and sugar.
- Sprinkles add a fun touch, but you can also press a small piece of chocolate or almond slice on top before baking.
- Use a cookie press for a decorative pattern instead of a fork if preferred.
Storage
Store whipped shortbread cookies in an airtight container at room temperature for up to one week. To keep them crisp, avoid storing in humid areas. They also freeze well—place them in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter for this recipe?
It’s best to use unsalted butter so you can control the sweetness and salt levels. If you use salted butter, reduce or omit any additional salt in your recipe.
Why is the dough chilled before baking?
Chilling the dough firms it up, which helps the cookies hold their shape and improves the texture, making them crumbly and tender instead of spreading too much during baking.
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Whipped Shortbread Cookies Recipe
- Total Time: 2 hours 29 minutes
- Yield: 8 cookies 1x
- Diet: Vegetarian
Description
Whipped Shortbread Cookies are delicate, buttery treats with a light and tender texture. These melt-in-your-mouth cookies are made by whipping softened butter with powdered sugar, then gently mixing in flour and cornstarch. After chilling the dough, the cookies are shaped, decorated with sprinkles, and baked to a light golden perfection at a low temperature. Perfect for tea time or festive occasions, these shortbread cookies offer a sweet, melt-away bite that pairs wonderfully with a warm beverage.
Ingredients
Cookies
- 6 Tablespoons butter, softened
- 3 Tablespoons powdered sugar
- 1/2 cup all-purpose flour
- 3 Tablespoons cornstarch
- Sprinkles, for topping
Instructions
- Beat Butter and Sugar: In a medium mixing bowl, use a hand-held electric mixer to beat the softened butter and powdered sugar together for at least 4 minutes until the mixture is light and fluffy, which ensures a tender texture in the cookies.
- Mix Dry Ingredients: Gently mix in the all-purpose flour and cornstarch just until combined to avoid overworking the dough. Form the dough into a ball, wrap tightly in plastic wrap, and chill it in the refrigerator for 2 hours to firm up and make it easier to shape.
- Preheat Oven: Set your oven to 300°F (150°C) so it’s fully heated when ready to bake the cookies.
- Shape Cookies: Divide the chilled dough ball into 8 equal pieces and roll each piece into a smooth ball. Dip a fork in cornstarch to prevent sticking and gently press down on the top of each dough ball to create a decorative pattern. Add sprinkles on top for a festive touch.
- Bake: Place the formed cookies on a baking sheet lined with parchment paper, ensuring spacing between each. Bake in the preheated oven at 300°F for 18 to 19 minutes until the cookies are set and the bottoms just turn a light golden brown.
- Cool: Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire cooling rack to cool completely, which helps them firm up and prevents sogginess.
Notes
- Using softened butter and beating it well with powdered sugar is key to achieving the fluffy texture characteristic of whipped shortbread.
- Chilling the dough for 2 hours is important to make the dough easier to handle and to prevent the cookies from spreading too much while baking.
- Dipping the fork in cornstarch prevents the dough from sticking and helps create a clean pattern.
- Keep an eye on the baking time; overbaking can make the cookies dry rather than tender.
- These cookies store well in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, whipped shortbread, butter cookies, melt-in-mouth cookies, easy holiday cookies
