Light Fluffy Shortbead Cookies
Indulge in the delicate charm of our Light Fluffy Shortbread Cookies, a melt-in-your-mouth treat that's as easy to make as it is to enjoy. Crafted with a combination of softened unsalted butter, powdered sugar, and a hint of vanilla, these cookies are elevated by the perfect ratio of cornstarch and flour, creating their signature airy texture. With just 20 minutes of prep time, these buttery delights come together effortlessly and bake to perfection in under 15 minutes. The fork-pressed markings add a classic touch, while their golden edges promise a tender bite every time. Perfect for afternoon tea, holiday cookie platters, or a simple yet sophisticated snack, these shortbread cookies will impress with their light, fluffy texture and rich, buttery flavor. Bake a batch today for a timeless treat that stays fresh all week long!
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Recipe Information
Ingredients
- 227 grams Unsalted butter (softened)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 60 grams Cornstarch
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, sift together the all-purpose flour, cornstarch, and a pinch of salt.
Gradually add the dry ingredients into the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overmix.
Use a spoon or small cookie scoop to portion out dough balls (approximately 1 tablespoon each), and place them onto the prepared baking sheets, spaced about 2 inches apart.
Flatten each dough ball gently with the tines of a fork, creating classic shortbread indentations.
Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. Avoid overbaking to maintain their soft, fluffy texture.
Remove the baking sheets from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy, or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 99.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 86 mg | 7% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
