Description
These Whipped Shortbread Cookies are buttery, light, and tender with a delicate crumb. Made with simple ingredients like unsalted butter, powdered sugar, flour, and salt, they’re piped into beautiful shapes and baked to perfection. Optional sprinkles or cherries add a festive touch, making these cookies perfect for holiday gatherings or everyday treats.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
Optional Toppings
- Sprinkles or cherries for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream butter and sugar: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy, creating an airy base for your shortbread.
- Add dry ingredients: Gradually incorporate the all-purpose flour and salt into the butter mixture, stirring just until the dough comes together without overmixing to keep the texture tender.
- Prepare piping bag: Transfer the dough into a piping bag fitted with a star tip, which will help you pipe decorative shapes easily.
- Pipe the dough: Pipe the dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for slight spreading during baking.
- Add toppings: If desired, sprinkle sprinkles or press cherries gently onto the tops of the piped dough for a festive look.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the cookies turn a light golden color, indicating they’re perfectly baked.
- Cool before serving: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring to a wire rack or serving plate.
Notes
- Ensure butter is softened, not melted, for the best texture.
- Do not overmix the dough to avoid tough cookies.
- Piping the dough creates a delicate, pretty shape but you can also drop spoonfuls if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, optionally add a teaspoon of vanilla extract when creaming the butter and sugar.
