Description
Indulge in these light and buttery Whipped Shortbread Cookies that melt in your mouth. Try this easy recipe today!
Ingredients
Scale
- 1 and ½ Cups Butter (at room temperature, salted)
- ¾ Cup Confectioners' Sugar
- 2 and ¼ Cups All-Purpose Flour
- ¾ Cup Cornstarch
- 2 teaspoons Pure Vanilla Extract (or Lemon/Orange Extract)
- ¼ Cup Sprinkles (of choice)
Instructions
- Cream the butter and confectioners' sugar in a large mixing bowl using a stand mixer for 4-5 minutes until light and fluffy.
- Gradually add sifted flour and cornstarch on low speed until just combined; be careful not to overmix.
- Scoop dough into 36 equal-sized balls. Chill in the refrigerator for about 10-15 minutes if too soft.
- Place cookie balls on a lined baking tray, press tops with a fork dipped in cornstarch or flour, and add sprinkles if desired.
- Chill dough balls in the fridge for about 2 hours or freeze until firm.
- Preheat oven to 300°F (150°C).
- Bake for 19-20 minutes until tops are set but not browned.
- Cool on the baking tray before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (about 18g)
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
Keywords: For lighter cookies, ensure butter is thoroughly whipped before adding dry ingredients. Experiment with different extracts or toppings for varied flavors.