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Whipped Shortbread Cookies Recipe

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★★★★★

4.5 from 94 reviews

Delightfully light and buttery, these Whipped Shortbread Cookies feature a tender crumb achieved by whipping the butter and sugar to create an airy texture. Enhanced with vanilla extract and topped with colorful sprinkles, these classic cookies are perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale

Butter Mixture

  • 1 and ½ Cups Butter (at Room Temperature, salted)
  • ¾ Cup Confectioners’ Sugar
  • 2 teaspoons Pure Vanilla Extract (or Lemon extract or Orange extract)

Dry Ingredients

  • 2 and ¼ Cups All Purpose Flour
  • ¾ Cup Cornstarch

Toppings

  • ¼ Cup Sprinkles (of choice, I used non-pareils)

Instructions

  1. Beat Butter and Sugar: In a large mixing bowl, use a stand mixer to beat the butter and confectioners’ sugar on medium-high speed for 4-5 minutes until the mixture is light and fluffy. This crucial step ensures a light textured cookie. If using a handheld mixer, beat on high speed. Add vanilla or other extract and mix briefly.
  2. Add Dry Ingredients: Reduce mixer speed to low. Gradually add the sifted all-purpose flour and cornstarch to the butter mixture. Mix only until combined and no flour streaks remain, taking care not to overmix.
  3. Shape Cookies: Scoop and roll the dough into 36 equal-sized balls. If the dough feels too soft to handle, cover and refrigerate for 10-15 minutes to firm up for easier rolling and to prevent sticking.
  4. Prepare Cookie Balls for Baking: Place the dough balls on a baking tray lined with parchment paper or on a floured plate to keep them from sticking. Gently press the tops using a fork dipped in cornstarch or flour, then sprinkle your choice of sprinkles on top.
  5. Chill Cookie Dough: Refrigerate the dough balls for about 2 hours or until very firm. For quicker chilling, place them in the freezer until firm to the touch.
  6. Preheat Oven: When ready to bake, preheat your oven to 300°F (150°C). Baking 12 cookies per tray is recommended for even cooking.
  7. Bake Cookies: Bake the chilled cookie dough balls for 19-20 minutes or until the tops are set and no longer glossy. Avoid overbaking to maintain tenderness.
  8. Cool: Allow the baked cookies to cool on the baking tray completely before transferring or serving to ensure they set up properly.

Notes

  • Whipping the butter and sugar well is essential for a delicate, airy texture.
  • Using cornstarch alongside flour contributes to the tender crumb of the shortbread.
  • Chilling the dough balls well before baking prevents spreading and helps maintain cookie shape.
  • Sprinkles are optional but add a fun, festive touch to the cookies.
  • Store the cookies in an airtight container to keep them fresh for up to a week.

Keywords: Whipped shortbread cookies, buttery shortbread, vanilla shortbread, soft shortbread recipe, easy cookies, festive cookies, sprinkles cookies

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