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Whipped Shortbread Cookies

Close-up of golden brown whipped shortbread cookies with ridged edges on a light blue plate.
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Easy melt-in-your-mouth whipped shortbread cookies perfect for holiday cookie boxes.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • Optional: Sprinkles, chopped nuts, or maraschino cherry pieces for topping

Instructions

  1. Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Beat in the cornstarch and vanilla extract until well combined.
  4. Gradually add the flour, mixing on low speed until just combined. The dough will be soft.
  5. Transfer the dough to a piping bag fitted with a large star tip, or use a small cookie scoop. Pipe or scoop mounds of dough onto the prepared baking sheets, about 2 inches apart.
  6. If desired, press sprinkles, chopped nuts, or cherry pieces into the tops of the cookies.
  7. Bake for 18-22 minutes, or until the edges are lightly golden. The centers should still be pale.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a crispier cookie, you can slightly increase the baking time.
  • Store cookies in an airtight container at room temperature for up to a week.
  • These cookies are delicate, so handle them with care when transferring.
  • You can experiment with different extracts like almond or lemon for flavor variations.

Nutrition

Find it online: https://cutcooktaste.com/whipped-shortbread-cookies/