Whipped Shortbread Cookie Recipes
Buttery, melt-in-your-mouth whipped shortbread with a light, tender crumb. No chilling, just whip, scoop, and bake.
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Servings:
Ingredients
Main Ingredients
- 14 tbsp unsalted butter, softened
- 0.56 cup confectioners' sugar
- 1.125 tsp pure vanilla extract
- 1.65 cup all-purpose flour
- 0.45 cup cornstarch
- 0.25 tsp fine sea salt
- 2 tbsp festive sprinkles or nonpareils optional
Instructions
Preparation Steps
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- Beat softened butter on high until very pale and fluffy, about 3 minutes.
- Add confectioners' sugar and vanilla. Beat until light and creamy, 1 to 2 minutes.
- Whisk flour, cornstarch, and salt together in a bowl.
- Mix dry ingredients into the butter mixture in two additions on low just until combined.
- Whip the dough for 30 seconds to aerate. It should be soft and pipeable.
- Scoop or pipe 1-tablespoon mounds onto the sheets, spacing about 2 inches apart.
- Top with sprinkles, pressing lightly so they adhere.
- Bake 14 to 16 minutes until set and pale with no browning on edges.
- Cool 5 minutes on the sheet, then move cookies to a rack to finish cooling.
Notes
Variation: Swap the vanilla for 1/2 tsp almond extract and press a blanched almond on top. Storage: Keep cookies airtight at room temperature for 5 days or freeze up to 2 months; thaw uncovered for best texture.
This recipe is an original creation inspired by classic Whipped Shortbread Cookie Recipes flavors. All ingredient ratios and instructions are independently developed.