Description
Whipped Shortbread Cookies are delicate, melt-in-your-mouth treats made with a light, airy butter and sugar base, combined with a tender blend of all-purpose flour and cornstarch. These cookies are subtly sweet with a hint of vanilla and decorated with colorful sprinkles, perfect for any occasion or festive celebration.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
Decoration
- Sprinkles (for decorating)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper or baking mats to prepare for baking.
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together for at least 5 minutes until the mixture is very fluffy and aerated, creating a light texture essential for the whipped shortbread.
- Add Vanilla: Mix in the vanilla extract until well combined to infuse the dough with subtle, sweet flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt, ensuring even distribution for a tender crumb.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the butter mixture, folding gently until a soft dough forms without overmixing to keep the texture light.
- Shape the Cookies: Using a cookie scoop or spoon, portion out dough onto the prepared baking sheets, spacing them evenly. Optionally, lightly press with a fork or add sprinkles on top for decoration.
- Bake: Place baking sheets in the preheated oven and bake for approximately 25-30 minutes, or until the cookies are set and just beginning to turn a very light golden color on the edges.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely, ensuring they firm up properly to the perfect shortbread texture.
Notes
- Beating the butter and sugar until very fluffy is key to achieving the light, melt-in-your-mouth texture unique to whipped shortbread cookies.
- Do not overmix the dough after adding the flour mixture to prevent developing gluten, which would make cookies tough.
- Sprinkles are optional but add a fun and colorful touch, especially for festive occasions.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, but results may vary slightly.
