Description
Delightfully tender and buttery, these Whipped Shortbread Cookies are a classic treat that melt in your mouth.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract (or almond extract) (optional)
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2–3 tablespoons Christmas sprinkles
Instructions
- Preheat your oven to 300°F (150°C). Line two large half-sheet baking pans with parchment paper or silicone baking mats.
- In a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and confectioners’ sugar together on medium speed for 3-4 minutes until light and fluffy.
- Incorporate the vanilla or almond extract into the butter-sugar mixture and beat until fully combined.
- In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add to the wet mixture, beating on low speed just until combined.
- Increase the mixer speed to high and beat the dough for 1 minute until it resembles coarse breadcrumbs.
- Portion out about 1 tablespoon of dough, roll into a 1-inch ball, and place on the prepared baking sheets with about 1.5 inches spacing.
- Dip a fork into flour or cornstarch and gently press down the tops of each cookie to create indentations. Sprinkle with Christmas sprinkles.
- Bake the cookies for 20 minutes, until the tops look set and the bottoms are just beginning to turn golden brown.
- Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be decorated with festive sprinkles for a cheerful touch.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg