Whipped Shortbread Cookies

Delightful whipped shortbread cookies that melt in your mouth, combining creamy butter and sugar with a light texture, perfect for sharing at any occasion.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Cookie Dough

1.5 cups Butter (at Room Temperature, salted) Use unsalted butter if preferred, add a pinch of salt.
0.75 cups Confectioners' Sugar
2.25 cups All-Purpose Flour Sift before adding for a light texture.
0.75 cups Cornstarch Sift before adding for a fluffier cookie.
2 teaspoons Pure vanilla extract (or Lemon extract or Orange extract) Customize flavor as desired.
0.25 cups Sprinkles (of choice) Use non-pareils or other favorites.

Method

Preparation

In a large mixing bowl, beat the butter and confectioners' sugar for 4-5 minutes on medium-high speed using a stand mixer until light and fluffy.
If using a hand-held mixer, beat the butter and sugar on high speed until light and fluffy.
Turn the mixer to low speed and gradually add the sifted flour and cornstarch; beat only until combined.
Scoop and roll the dough into 36 equal-sized cookie balls. If the dough is too soft, refrigerate for 10-15 minutes to make it easier to handle.
Place the dough balls on a pre-lined baking tray and press the tops with a fork dipped in cornstarch or flour, then add sprinkles.

Baking

Chill the dough balls in the refrigerator for about 2 hours or until firm, or speed up the process in the freezer.
Preheat your oven to 300 degrees Fahrenheit.
Bake 12 cookies at a time for 19-20 minutes or until their tops look set.
Allow cookies to cool on the baking tray briefly before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months. Thaw at room temperature before serving.