Whipped Shortbread
Indulge in the melt-in-your-mouth magic of Whipped Shortbread, a delicate and buttery classic that’s perfect for any occasion. Made with just five simple ingredients—softened unsalted butter, powdered sugar, vanilla extract, all-purpose flour, and a hint of cornstarch—this recipe yields incredibly light, tender cookies that practically dissolve on your tongue. The whipped texture of the dough, achieved by beating the butter and sugar until ultra-fluffy, sets these shortbread cookies apart. Customize your treats with a decorative fork pattern or festive toppings like sprinkles or candied cherries to make them extra special. With only 10 minutes of prep time and a quick bake at 300°F, this easy shortbread recipe is the ultimate in effortless elegance. Perfect for holiday cookie platters, afternoon tea, or a simple sweet snack, these cookies will be your go-to for timeless, crowd-pleasing treats.
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 60 grams cornstarch
- sprinkles or candied cherries (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter on medium speed until light and creamy, about 2-3 minutes.
Gradually add the powdered sugar and continue beating on medium speed until the mixture is fluffy and well combined, about 1-2 minutes.
Mix in the vanilla extract until evenly incorporated.
In a separate bowl, sift together the all-purpose flour and cornstarch to remove any lumps.
Gradually add the dry ingredients to the butter and sugar mixture, beating on low speed until just incorporated and the dough is soft and fluffy.
Using a small cookie scoop or spoon, drop rounded balls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
If desired, gently press down the tops of the cookies with the tines of a fork for a decorative pattern, or add sprinkles or a candied cherry for garnish.
Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Do not overbake!
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 116.8 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 102.9 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 8.9 mg | 49% | |
| 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.
