Description
Whipped Shortbread Cookies are delicate, melt-in-your-mouth treats made by whipping butter and powdered sugar to a fluffy consistency, then gently folding in flour and cornstarch. These bite-sized cookies are lightly crisp on the outside and tender inside, decorated with colorful sprinkles for a festive touch. Perfect for tea time, holiday gatherings, or anytime you crave a buttery, meltaway cookie with minimal ingredients and simple preparation.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Decoration
- Sprinkles (for decorating)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper or baking mats to prevent sticking and ensure even baking.
- Whip Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together for at least 5 minutes until the mixture is very fluffy and aerated, which gives the cookies their light texture.
- Mix Dry Ingredients: Add the all-purpose flour, cornstarch, salt, and vanilla extract to the butter mixture. Mix gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Shape Dough: Dust your hands with cornstarch to prevent sticking, then shape the dough into small balls using about 2 teaspoons to 1 tablespoon of dough per cookie, depending on your preferred size.
- Prepare for Baking: Place the dough balls on the prepared baking sheets. Press the top of each cookie gently with a fork dipped in cornstarch to prevent sticking and decorate by adding a few sprinkles on top of each cookie.
- Bake: Bake the cookies for 10-15 minutes, or until the tops look set but not browned. This ensures a soft and tender interior with a slightly firm exterior.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easy whipping.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- The cookies should not brown; bake just until set.
- Dusting hands and fork with cornstarch prevents dough from sticking.
- Store cookies in an airtight container at room temperature for up to one week.
