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Whipped Shortbread Cookies Recipe

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★★★★★

4.4 from 50 reviews

Whipped Shortbread Cookies are light, tender, and melt-in-your-mouth buttery treats featuring a delicate crumb texture achieved by whipping butter and sugar. These classic cookies are subtly sweet with a crisp bite, perfect for gifting or enjoying with a cup of tea. Optional flavorings and colorful sprinkles make them customizable, while chilling the dough ensures they hold their shape beautifully during baking.

Ingredients

Scale

Cookie Dough

  • 1 and ½ Cups Butter at Room Temperature, salted
  • ¾ Cup Confectioners’ Sugar
  • 2 and ¼ Cups All Purpose Flour
  • ¾ Cup Cornstarch

Flavorings and Toppings (Optional)

  • 2 teaspoons Pure vanilla extract (or Lemon extract or Orange extract)
  • ¼ Cup Sprinkles (of choice, e.g. non-pareils)

Instructions

  1. Beat Butter and Sugar: In a large mixing bowl using a stand mixer, beat the room temperature butter and confectioners’ sugar on medium-high speed for 4-5 minutes until light and fluffy. This extensive beating step is crucial for a tender, airy cookie texture. If using a handheld mixer, beat on high speed instead. Incorporate any chosen flavor extracts at this stage and mix briefly.
  2. Add Dry Ingredients: Reduce mixer speed to low and gradually add the sifted all-purpose flour and cornstarch to the butter mixture. Beat only until just combined and no flour streaks remain to prevent a tough dough.
  3. Shape Dough Balls: Using a scoop or tablespoon, portion the dough to roll into 36 equal-sized balls. If the dough feels too soft and sticky to handle, cover and refrigerate for 10-15 minutes to firm up, which facilitates rolling and prevents sticking.
  4. Prepare for Baking: Place the dough balls on a pre-lined baking tray or a floured plate to avoid sticking. Gently press the top of each ball with a fork dipped in cornstarch or flour to create a decorative pattern. Sprinkle with your choice of sprinkles if desired.
  5. Chill the Dough: Chill the shaped dough balls in the refrigerator for about 2 hours, or until very firm to the touch. To speed this process, place the dough balls in the freezer until firm. Keep chilled until ready to bake.
  6. Preheat Oven and Bake: Preheat your oven to 300°F (150°C). Bake cookies in batches of about 12 on a tray for 19-20 minutes, or until the tops appear set and just beginning to turn golden. The lower temperature and longer bake help prevent browning while preserving tenderness.
  7. Cool Cookies: Allow cookies to cool completely on the baking tray before transferring to a wire rack or container. This helps them set and maintain their delicate texture.

Notes

  • Store shortbread cookies in an airtight container at room temperature for up to one week.
  • For longer storage, refrigerate cookies for an additional week, bringing them to room temperature before serving.
  • Both baked and unbaked cookies freeze well for up to 2 months. Freeze unbaked dough balls on a tray until firm; then store in a zip-top bag. Bake from frozen and add one minute to baking time.
  • Baked cookies can be frozen in an airtight container and thawed at room temperature before serving.
  • To intensify flavor, top warm cookies with melted chocolate or Hershey’s Kisses (freeze kisses first to prevent melting). Press gently after placing them on the cookies.
  • For cherry almond variation, place cherry halves atop cookies and add ½ teaspoon almond extract to dough.
  • Create jam-filled cookies by denting centers and filling with preserves before baking.

Keywords: Whipped Shortbread, Shortbread Cookies, Buttery Cookies, Holiday Cookies, Easy Shortbread, Vanilla Cookies, Simple Cookie Recipe

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