Whipped Shortbread Cookies
Deliciously buttery Whipped Shortbread Cookies are soft, melt in your mouth, and easy to make.
Equipment
- Hand/stand Mixer
- Parchment paper lined Baking Tray
Ingredients
Base Ingredients
- 1.5 cups Butter at Room Temperature, salted
- 0.75 cups Confectioners' Sugar
- 2.25 cups All Purpose Flour
- 0.75 cups Cornstarch
Flavorings and Toppings
- 2 teaspoons Pure vanilla extract or Lemon extract or Orange extract
- 0.25 cups Sprinkles of choice (I used non-pareils)
Instructions
Preparation
- In a large mixing bowl, using a stand mixer, beat butter and confectioners' sugar for 4-5 minutes on med-high speed.
- Add flavorings at this point (if adding) and beat until well combined.
- Turn the mixer to low and gradually add in sifted flour and cornstarch until no streaks of flour are visible.
- Scoop and roll into 36 equal sized cookie balls. If the dough is too soft, refrigerate for about 10-15 minutes.
- Place the cookie dough balls on a pre-lined baking tray and press their tops with a cornstarch/flour dipped fork, then top with sprinkles.
- Chill the dough balls for about 2 hours in the fridge or until very firm.
- Preheat the oven to 300°F and bake for 19-20 minutes or until tops are set.
- Allow cookies to cool on the baking tray.
Notes
Shortbread can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for another week. Both baked and unbaked cookies can be frozen for up to 2 months. For added flavor, consider topping with melted chocolate or candy kisses.
Nutrition
Serving: 1cookieCalories: 66kcalCarbohydrates: 4gProtein: 1gFat: 6gSodium: 50mgSugar: 2g
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