Description
Whipped Shortbread Cookies are light, buttery, and tender treats made with a simple combination of butter, powdered sugar, flour, and cornstarch. These melt-in-your-mouth cookies are delicately flavored with vanilla extract and perfect for decorating with sprinkles or chocolate chips. Baked at a low temperature until just golden, they offer a classic, meltaway shortbread experience that’s ideal for tea time, holidays, or anytime snacking.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
Optional Decorations
- Sprinkles
- Chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and powdered sugar together until the mixture is light and fluffy, which takes about 3 to 4 minutes.
- Add Vanilla: Mix in the vanilla extract until it is evenly incorporated throughout the butter-sugar mixture.
- Incorporate Dry Ingredients: Gradually sift in the all-purpose flour and cornstarch, gently folding and mixing just until a soft dough forms. Be careful not to overmix to maintain the light texture of the cookies.
- Shape Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie. Optionally, flatten the tops slightly and decorate with sprinkles or chocolate chips as desired.
- Bake Cookies: Bake the cookies in the preheated oven for 15 to 20 minutes, keeping an eye on them and removing when the edges just begin to turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them set up properly.
Notes
- Ensure the butter is softened but not melted to achieve the best creaming results.
- Do not overmix the dough after adding flour and cornstarch to keep the cookies tender and crumbly.
- Baking at a low temperature helps maintain the delicate crumb without browning the cookies too much.
- These cookies can be stored in an airtight container for up to one week.
- For extra flavor, try adding a pinch of salt or a teaspoon of almond extract.
- Optional decorations add texture and visual appeal but can be omitted for a classic shortbread look.
