Whipped Shortbread Cookies Recipe
These cookies are a delicate melt-in-your-mouth texture with a rich buttery flavor!
Servings: 35
Calories: 85kcal
Ingredients
- 2 cups All-purpose flour
- 2 tbsp Cornstarch
- 1/2 tsp Kosher salt
- 1 cup Unsalted butter softened, room temperature
- 3/4 cup Powdered sugar
- 1 tsp Vanilla extract
- Sprinkles optional
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, cornstarch, and kosher salt. Set aside.2 cups All-purpose flour, 2 tbsp Cornstarch, 1/2 tsp Kosher salt
- In the bowl of a stand mixer combine the butter and powdered sugar. Beat on medium-high speed until lightened in color and fluffy, about 5 minutes. Add the vanilla extract and stir in until combined. Scrape down the bowl as needed.1 cup Unsalted butter, 3/4 cup Powdered sugar, 1 tsp Vanilla extract
- Turn the mixer to medium-low and gradually add the dry ingredient mixture until just combined.
- Lightly dust your hands with powdered sugar. Using a tablespoon cookie scoop roll the dough into balls. Place them 1 to 2 inches apart on the prepared baking sheet. Use the tines of a fork to slightly flatten the dough balls. Sprinkle with nonpareils, jimmies, or colored sugar, if desired.Sprinkles
- Bake for 12-15 minutes just until the bottom of the cookies start to tan. Allow to cool completely on the baking sheet.
Notes
The cookies are done as soon as the edges start to turn golden. The surface of the cookies is supposed to be light in color.
Store in an airtight container at room temperature for up to 1 week.
See FAQ section for making ahead and freezing.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 162IU | Calcium: 3mg | Iron: 0.3mg