Description
Whipped Shortbread Cookies are delicate, buttery treats with a light, crumbly texture and a sweet, melt-in-your-mouth finish. Made with simple ingredients like butter, confectioners’ sugar, and flour, these cookies are gently whipped to create an airy dough, then baked low and slow for a tender result. Festive sprinkles add a colorful touch, making them perfect for holidays or any special occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract (or almond extract) (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
Toppings
- 2–3 tablespoons Christmas sprinkles
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 300°F (150°C). Line two large half-sheet baking pans with parchment paper or silicone baking mats to prevent sticking and allow even baking.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer on medium speed, cream the softened butter and confectioners’ sugar together for 3-4 minutes until the mixture is light, fluffy, and pale in color.
- Add Extract: Incorporate the vanilla or almond extract into the creamed mixture and beat until evenly combined.
- Mix Dry Ingredients into Wet: In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add this dry mixture to the wet ingredients, beating on low speed just until combined.
- Whip Dough Higher Speed: Increase the mixer speed to high and beat the dough for 1 minute until it resembles moist breadcrumbs and is less dry, allowing it to be shaped easily by hand into balls.
- Shape Cookies: Scoop about one tablespoon of dough and roll it into a 1-inch ball with your hands. Place the balls onto prepared baking sheets, spacing them approximately 1.5 inches apart, fitting about 12 cookies per sheet.
- Create Indentations and Add Sprinkles: Dip a fork in flour or cornstarch to prevent sticking, then gently press the fork onto the tops of each cookie to form linear indentations. Sprinkle Christmas sprinkles generously on each cookie for festive color.
- Bake Cookies: Bake the cookies in the preheated oven for 20 minutes, or until the tops appear set and the bottoms begin to show a light golden brown color.
- Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes post-baking as they are fragile when warm. Then carefully transfer them using a spatula to a wire cooling rack to cool completely.
Notes
- Storage: Once completely cooled, store the cookies in an airtight container or large ziplock bag lined with parchment paper at room temperature for up to 7 days. Using mini cupcake liners and layering with parchment paper helps preserve sprinkle decoration.
- Freezing Cookies: Freeze the baked cookies between layers of parchment paper in an airtight container for up to 3 months.
- Storing Cookie Dough: Shape dough into a ball or disc, wrap tightly with plastic cling wrap, and refrigerate for up to 3 days. Let the dough come to room temperature for 20-30 minutes before shaping.
- Freezing Dough: Wrap dough tightly and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before shaping and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg
