Description
Whipped Shortbread Cookies
Soft, buttery, and melt-in-your-mouth, these whipped shortbread cookies are a classic addition to any holiday cookie tray. With just four simple ingredients, they’re easy to make and perfect for when you need a quick festive treat. Light as air, they aren’t overly sweet, and their crumbly texture pairs well with a cup of tea. Add your favorite flavors like vanilla or lemon, or top them with sprinkles for a festive touch. These cookies will surely become a holiday favorite!
1 ½ cups Butter, at room temperature
¾ cup Confectioners’ Sugar
2 ¼ cups All-Purpose Flour
¾ cup Cornstarch
2 tsp Pure Vanilla Extract (optional)
¼ cup Sprinkles (optional)
Directions:
1. Beat butter and confectioners’ sugar for 3-4 minutes.
2. Add vanilla (optional), then mix in sifted flour and cornstarch until combined.
3. Roll dough into 36 balls, press with a fork, and add sprinkles.
4. Chill for 2 hours.
5. Preheat oven to 300°F and bake for 19-20 mins.
Prep Time: 10 mins
Kcal: 66 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect whipped shortbread every time. First, ensure your butter is truly at room temperature; it should be soft but not oily. Using a stand mixer or hand mixer, beat the butter and confectioners’ sugar on medium-high speed for a full 3-4 minutes. This step is crucial for incorporating air, which gives the cookies their signature light texture. The mixture should become very pale and fluffy. If using, add the vanilla extract and mix until incorporated.
Next, sift the all-purpose flour and cornstarch together. This prevents lumps and ensures an even, tender crumb. With the mixer on low speed, gradually add the sifted dry ingredients to the butter mixture. Mix only until just combined and a soft dough forms; overmixing will develop gluten and make the cookies tough. The dough will be quite soft.
Using a tablespoon or small cookie scoop, portion the dough and roll it into 36 smooth, one-inch balls. Place them on parchment-lined baking sheets. Gently press each ball with the tines of a fork to create a classic shortbread pattern. If desired, immediately add sprinkles or a candied cherry half, as the dough will set during chilling.
Serving Suggestions
These delicate cookies are perfect for elegant presentation. Arrange them on a vintage platter for a classic look. They pair wonderfully with afternoon tea, coffee, or a glass of cold milk. For a festive touch, drizzle cooled cookies with a simple glaze or melted chocolate. Consider sandwiching two cookies together with a layer of raspberry jam or lemon curd for an extra special treat.
How-to Summary
In brief: Whip room-temperature butter and sugar until very fluffy. Mix in sifted flour and cornstarch until just combined. Shape into balls, press with a fork, add optional toppings, and chill thoroughly. Bake at a low temperature (300°F) until the bottoms are just lightly golden.
Frequently Asked Questions
Can I make these cookies ahead of time? Yes, the dough balls can be shaped, placed on baking sheets, and frozen solid. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Why is cornstarch used in this recipe? Cornstarch is a key ingredient for achieving the melt-in-your-mouth, tender texture that defines whipped shortbread. It softens the flour’s proteins, preventing a tough cookie.
My dough is too sticky to handle. What went wrong? This usually means the butter was too warm or the dough wasn’t chilled. Simply cover the bowl and refrigerate the dough for 20-30 minutes until it firms up enough to roll.
Can I use salted butter? You can, but omit any additional salt called for in the recipe. Unsalted butter is recommended for better control over the final flavor.
Why bake at 300°F instead of a higher temperature? The low temperature allows the cookies to dry out and set without spreading too much or browning, preserving their pale color and delicate texture.
Common Mistakes to Avoid
Avoid using cold or melted butter, as it won’t whip properly. Do not skip the creaming time—whipping for the full 3-4 minutes is non-negotiable for the right texture. Never skip the chilling step; it prevents excessive spreading. Resist the urge to overmix once the flour is added, and avoid overbaking. The cookies should not brown on top; a light golden bottom is the goal.
Conclusion
With their effortless elegance and irresistibly tender bite, these four-ingredient whipped shortbread cookies are a testament to simplicity. Mastering the technique of proper creaming and chilling ensures a flawless batch every time. They are the perfect make-ahead treat to share, proving that the most beloved holiday classics are often the simplest to create.