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Whipped Shortbread Cookies Recipe

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Delightfully light and buttery, these Whipped Shortbread Cookies are a melt-in-your-mouth treat perfect for any occasion. Whipped to a fluffy texture and baked to a delicate, tender finish, they can be beautifully decorated with nonpareils or colored sugars for an extra festive touch.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • ¾ cup powdered sugar (plus additional for imprinting cookies)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon table salt
  • 2 cups all-purpose flour
  • 2 Tablespoons cornstarch

Decoration (Optional)

  • Nonpareils, jimmies, or colored sanding sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Set aside to ensure your workspace is ready for the dough.
  2. Cream Butter and Sugar: In the bowl of a stand mixer or a large mixing bowl with an electric hand mixer, combine the softened butter and ¾ cup powdered sugar. Beat on medium-high speed, or high speed for a hand mixer, until the mixture is light in color, creamy, and fluffy. This process takes about 5 minutes with a stand mixer; scrape down the bowl sides occasionally to mix thoroughly.
  3. Add Flavorings: Stir in the vanilla extract and salt until well combined, ensuring an even distribution of flavors throughout the butter mixture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch to create a smooth, lump-free mixture.
  5. Combine Dry and Wet Ingredients: Lower your mixer speed to medium-low and gradually add the flour mixture to the butter mixture. Mix gently just until combined to avoid overworking the dough, which can toughen the cookies.
  6. Shape Cookies: Scoop tablespoon-sized portions of dough and roll between your palms to create smooth balls. Arrange them on the prepared baking sheet, spacing them about 1-2 inches (2.5 - 5 cm) apart to allow for slight spreading.
  7. Flatten and Decorate: Gently flatten each cookie with a fork. To prevent the dough from sticking, dip the fork in powdered sugar before pressing. If desired, sprinkle the cookies with nonpareils, jimmies, or colored sanding sugar for a festive finish.
  8. Bake: Place the baking sheet in the preheated oven and bake for 12 minutes. The cookies will remain light in color when done. Avoid overbaking to maintain a tender texture.
  9. Cool: Let the cookies cool completely on the baking sheet before removing to prevent breakage and to help set their delicate structure.

Notes

  • Ensure the butter is softened but not melted for best creaming results.
  • For a smoother imprint with the fork, powder the fork lightly with powdered sugar before flattening the cookies.
  • Use cornstarch along with flour to give the cookies an extra tender and crumbly texture.
  • Do not overmix the dough after adding flour to keep the cookies light and tender.
  • Cookies should remain pale after baking; avoid browning to keep the authentic shortbread texture and flavor.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://simpleplatter.com/whipped-shortbread-cookies-recipe/