Simple Whipped Shortbread
Delightfully light, buttery, and melt-in-your-mouth tender, this Simple Whipped Shortbread recipe is the ultimate holiday or anytime treat. Made with just a handful of pantry staples like softened unsalted butter, powdered sugar, and a touch of vanilla, these classic cookies come together effortlessly in under 30 minutes. A unique touch of cornstarch gives them their signature delicate crumb, while optional sprinkles or chopped nuts add charm and crunch. Perfectly baked at a low temperature to ensure their pale, dreamy texture, these cookies are as visually appealing as they are delicious. Whether you're entertaining or craving a quick homemade snack, this whipped shortbread is guaranteed to impress. Perfect for cookie trays, gift boxes, or simply savoring with a warm cup of tea, this recipe will quickly become a favorite go-to for both new and experienced bakers.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Powdered sugar (confectioners' sugar)
- 1.5 cups All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 cup Optional: Sprinkles or chopped nuts for garnish
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a large mixing bowl, add the softened unsalted butter. Using a hand or stand mixer, beat the butter on medium speed until it is light and fluffy, about 2 minutes.
Gradually add the powdered sugar to the butter mixture, beating until fully incorporated and creamy.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and cornstarch to combine. Gradually add the dry ingredients to the butter mixture, beating on low speed until a soft dough forms. Be careful not to overmix.
Using a small cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, placing them about 2 inches apart. You can gently press down on each cookie with the back of a fork or leave them as is for a rustic look.
If desired, garnish the tops of the cookies with sprinkles or chopped nuts for added texture and flavor.
Bake the shortbread in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. These cookies should remain pale in color for a tender texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
2909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 117.0 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 254 mg | 5% | |
*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.
