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
Scale
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
