Whipped Shortbread Cookies
These Whipped Shortbread Cookies have a classic buttery flavor and a delicate, crumbly texture that practically melts in your mouth. Naturally egg-free and easy to decorate with festive sprinkles.
Servings: 34 Cookies
Print Recipe
Equipment
- Measuring cups and spoons
- 2 Sheet pans
- Parchment paper
- Medium mixing bowl
- Whisk
- Mixer and bowl
- #60 cookie scoop
- Fork
Ingredients
- 1 cup salted butter softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Optional: sprinkles
Instructions
- Line two sheet pans with parchment paper and preheat the oven to 350°F.
- In a medium mixing bowl, whisk together the flour and cornstarch.
- Beat the softened butter and powdered sugar in a mixer for 6 to 7 minutes, until very pale, light, and fluffy. The mixture should resemble whipped buttercream.
- Mix in the vanilla extract. Slowly add the flour mixture and mix just until combined.
- Refrigerate the dough for 30 minutes.
- Using a #60 cookie scoop or about 1 tablespoon, portion the dough and roll each portion into a smooth ball. Place the dough balls on the prepared sheet pans approximately 1 inch apart.
- Gently press each cookie with a fork to flatten it slightly. If the dough sticks, allow it to lift with the fork, then gently peel the dough away from the back of the fork toward the front using your fingers. Add sprinkles before baking, if desired.
- Bake for 9 to 11 minutes, until the edges are firm and just beginning to turn lightly golden. The tops should remain pale.
- Allow the cookies to cool completely on the sheet pans before serving.
Notes
- Whip the butter and powdered sugar longer than you would for traditional creamed cookie dough. Look for a very pale cream color and a light, smooth consistency similar to whipped wedding cake buttercream.
- Roll each portion of dough into a ball before pressing with the fork. Skipping this step resulted in irregularly shaped cookies during testing.
- Dipping the fork in powdered sugar can reduce sticking, but it adds extra sweetness. Gently peeling the dough away from the fork is the preferred method.
- The cookies may spread slightly during baking but should maintain their overall shape.
- The finished cookies have a buttery shortbread flavor. They hold together when picked up but crumble apart in your mouth when bitten.
- Store completely cooled cookies in an airtight container at room temperature for up to 1 week for best quality.
- To freeze shaped dough, arrange the cookies on a parchment-lined sheet pan and freeze until firm, approximately 2 to 3 hours. Transfer to an airtight freezer-safe container or bag and freeze for up to 3 months.
- To freeze baked cookies, cool completely and separate layers with parchment paper in a freezer-safe container. Freeze for up to 2 months.