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Whipped Shortbread Cookies Recipe

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★★★★★

4.9 from 132 reviews

Whipped Shortbread Cookies are a light and delicate treat made with butter, confectioners’ sugar, and a blend of all-purpose flour and cornstarch for a tender crumb. These cookies are subtly flavored with vanilla or citrus extracts and decorated with colorful sprinkles, making them perfect for any festive occasion or everyday indulgence. Their crumbly, melt-in-your-mouth texture comes from well-whipped butter and a thorough chilling process before baking.

Ingredients

Scale

Cookie Dough

  • 1 and ½ Cups Butter (at Room Temperature, salted)
  • ¾ Cup Confectioners’ Sugar
  • 2 and ¼ Cups All Purpose Flour
  • ¾ Cup Cornstarch
  • 2 teaspoons Pure Vanilla Extract (or Lemon Extract or Orange Extract)
  • ¼ Cup Sprinkles (of choice, e.g., non-pareils)

Instructions

  1. Beat Butter and Sugar: In a large mixing bowl, use a stand mixer to beat the room temperature butter and confectioners’ sugar for 4-5 minutes on medium-high speed until light and fluffy. This step is critical to achieving a light texture. If using a handheld mixer, beat on high speed. Add your chosen extract flavoring now and blend well.
  2. Add Dry Ingredients: Lower the mixer speed to low and gradually add the sifted all-purpose flour and cornstarch. Beat just until combined and no streaks of flour remain, avoiding overmixing.
  3. Form Cookie Balls: Scoop and roll the dough into 36 equal-sized balls. If the dough is too soft to handle, cover and refrigerate for 10-15 minutes to firm up, preventing sticking during rolling.
  4. Prepare for Chilling: Place the dough balls on a pre-lined baking tray or a large plate dusted lightly with flour or cornstarch to keep them from sticking. Gently press the top of each ball with a fork dipped in flour or cornstarch and sprinkle with your choice of colored sprinkles.
  5. Chill Dough Balls: Chill the prepared dough balls in the refrigerator for about 2 hours until very firm. Alternatively, to speed up the process, freeze the dough balls until firm to the touch.
  6. Preheat Oven: When ready to bake, preheat your oven to 300°F (150°C). Bake the cookies in batches of about 12 on a baking tray.
  7. Bake Cookies: Bake for 19-20 minutes or until the tops appear set but not browned, which ensures the signature tender texture of shortbread cookies.
  8. Cool Cookies: Allow the cookies to cool completely on the baking tray before transferring to a cooling rack or serving.

Notes

  • Don’t rush the whipping step; it’s key for light texture cookies.
  • If cookie dough feels sticky, refrigerate before rolling to make it manageable.
  • You can use vanilla, lemon, or orange extract to vary the flavor.
  • Use a fork dipped in flour or cornstarch to avoid sticking when pressing the cookie tops.
  • Chilling the dough balls thoroughly is crucial to maintain their shape during baking.
  • Baking at a low temperature ensures gentle cooking without browning, preserving the delicate texture.

Keywords: Whipped Shortbread Cookies, Shortbread Cookies, Butter Cookies, Easy Cookie Recipe, Holiday Cookies

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