Whipped Buttery Cookies
Indulge in the delicate, melt-in-your-mouth bliss of these Whipped Buttery Cookies, a simple yet luxurious treat perfect for any occasion. Made with a handful of pantry staples like unsalted butter, powdered sugar, and a touch of vanilla, these cookies boast an airy, tender texture thanks to the addition of cornstarch. The dough is effortlessly whipped to creamy perfection before being piped into elegant swirls or shaped into rustic rounds—no fancy equipment required! Baked to a light golden hue, these cookies deliver a buttery richness that pairs beautifully with coffee, tea, or as a standalone indulgence. Ready in under 30 minutes and yielding 24 irresistible cookies, this recipe is perfect for holiday baking, gift-giving, or satisfying your sweet tooth. Keep these soft, buttery bites fresh for up to a week in an airtight container, though we doubt they’ll last that long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.25 cup cornstarch
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the unsalted butter and powdered sugar. Using an electric mixer, beat the mixture on medium speed until light, fluffy, and pale in color (about 2-3 minutes).
Add the vanilla extract to the butter-sugar mixture and beat for another 30 seconds until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the dough comes together and is smooth. Avoid overmixing.
Transfer the cookie dough to a piping bag fitted with a large star tip. Pipe small swirls (about 1.5 inches in diameter) onto the prepared baking sheets, leaving about 1 inch between each cookie.
If you don’t have a piping bag, you can shape the dough into small balls (about 1 tablespoon each) and gently flatten them with a fork for a simpler cookie design.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn a light golden color. Do not overbake, as these cookies are meant to be soft and tender.
Remove from the oven and let the cookies cool on the baking sheet 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 one week.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 88.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 196 mg | 4% | |
*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.
