Whipped Shortbread Cookies
Delightfully light, buttery, and melt-in-your-mouth, whipped shortbread cookies are the ultimate indulgence for cookie lovers. This easy recipe combines simple pantry staples—unsalted butter, powdered sugar, all-purpose flour, and a touch of cornstarch—with a swirl of vanilla for irresistibly tender cookies. The secret lies in whipping the butter and sugar to airy perfection, creating a luxuriously fluffy dough. These cookies can be elegantly adorned with sprinkles or cherries, adding festive charm to any occasion. Ready in just over 25 minutes, these classic shortbread cookies are perfect for holiday trays, afternoon tea, or anytime snacking. Give your cookie jar a gourmet upgrade with this timeless treat!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 65 grams powdered sugar
- 230 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon vanilla extract
- optional sprinkles or cherries for decoration
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the unsalted butter and powdered sugar. Use a hand mixer or stand mixer on high speed to whip the mixture until light and fluffy, about 3-4 minutes.
Add the vanilla extract and mix until fully incorporated.
Sift the all-purpose flour and cornstarch together in a separate bowl, then gradually add it to the whipped butter mixture. Beat on low speed until the ingredients are just combined, forming a soft and fluffy dough.
Using a small cookie scoop or spoon, portion out 1-tablespoon-sized scoops of dough and place them onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Lightly press down on each dough ball with the back of a fork to create a decorative pattern or leave as is for a domed appearance.
If desired, decorate the tops of the cookies with sprinkles or press a cherry half into the center of each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
Let the cookies 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 one week.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 280.3 g | 102% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 74.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 311 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.
