These cookies are such a joy to make and eat, seriously. They’re light, fluffy, and just melt in your mouth. What I love most about them is how simple they are; just a few ingredients and you’ve got yourself a batch of heavenly cookies. If you’ve ever felt nervous about baking, this recipe is a great way to jump in. My husband always reminds me how much everyone raves about them at family gatherings. Honestly, they’re irresistible with a hot cup of coffee or tea, making them perfect as winter treats.
One thing I’ve learned is that getting the texture just right comes down to creaming the butter and powdered sugar well. My son once asked how the dough can taste so buttery yet light—well, that’s our little secret. But really, the whipping does wonders! I enjoy personalizing them too; often, we use lemon extract for a zesty twist. And don’t forget the sprinkles! They add a touch of fun, brightening up the cookies and the kiddos’ faces alike.
Holiday baking isn’t just about the outcome—it’s about the shared experience. All the laughter, maybe a little flour fight, and definitely some sneaky spoon-licking—it’s the joy in the process. If this sounds like fun to you, why not try it? Let’s dive into these cookies, they might just become your family’s new holiday favorite.
How to Make Whipped Shortbread Cookies
Click here to get printable version
Ingredients:
- 1 ½ cups salted butter (softened at room temperature)
- ¾ cup powdered sugar
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons pure vanilla extract or lemon/orange extract
- ¼ cup sprinkles (your choice)
Directions:
- In a sizable mixing bowl, beat the softened butter with the powdered sugar for about 3-4 minutes until the mixture turns fluffy and pale, which is crucial for that soft texture.
- Gently incorporate the sifted flour and cornstarch, taking care not to overmix the dough.
- Portion out the dough into 36 equal bites, rolling each one into a ball. Lay them on a baking sheet lined with parchment paper. Use a fork dusted with cornstarch or flour to flatten them slightly, then top with sprinkles.
- Refrigerate the balls for around 2 hours or hasten the process in the freezer until firm.
- Preheat your oven to 300°F while waiting. Bake them in batches, no more than 12 per tray at a time for consistency.
- Slide the tray into your heated oven, baking the cookies for 19-20 minutes or until they are set on top.
- Allow the cookies to cool on their trays before serving to achieve that perfect melt-in-your-mouth bite.
Ingredient Substitutions:
If you’re out of salted butter, unsalted works; just add a pinch of salt to the dough. For a different flavor, experiment with almond or peppermint extracts in place of vanilla. Not a fan of sprinkles? Use chocolate chips or crushed nuts instead, for a delicious variation.
Serving Suggestions:
Serve these delightful cookies with a steaming cup of cocoa or a scoop of vanilla ice cream for dessert. They’re also delightful on a platter with other holiday cookies for variety, or simply dusted with extra powdered sugar as a sweet finish.
Seasonal Variations:
In the fall, pair your cookies with a pumpkin spice latte for a cozy treat. Wintertime calls for a peppermint extract variation and holiday-colored sprinkles. For spring, a lemon glaze can add a refreshing touch, while a berry compote can enhance these cookies during summer.
Cooking Tips:
Ensure butter is softened at room temperature for easier creaming. Don’t rush the chilling time; this helps hold the cookie shape during baking. Always measure the flour and cornstarch accurately using a scale or spoon-and-level method to prevent dense cookies.
Storing Suggestion:
Store your cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to two months. Make sure to label the bag with the date.
FAQ
What makes shortbread cookies different from regular cookies?
Shortbread cookies have a high butter content which makes them rich and crumbly compared to regular cookies that often have eggs to bind them, resulting in a softer texture.
Can I make these cookies ahead of time?
Absolutely! These cookies can be made a couple of days in advance. After baking, just store them in an airtight container, and they’ll be fresh for your event.
What’s the best way to measure flour and cornstarch for accuracy?
Using a kitchen scale is the most accurate method. If you don’t have one, fluff your flour and cornstarch with a spoon before lightly spooning it into your measuring cup, then level it off with a knife.
Can I add nuts or other mix-ins to these cookies?
Sure thing! Chopped nuts, mini chocolate chips, or dried fruit can be folded into the dough for added flavor, just remember to try and keep total mix-ins to about half a cup to maintain the cookie texture.
How can I ensure the cookies won’t spread too much?
By chilling your dough, this helps in keeping the cookies from spreading as the fat content in the butter will be firm and won’t melt rapidly during baking.
Can these cookies be made into different shapes?
Yes! After chilling the dough, you can roll it out on a floured surface and use cookie cutters to make various shapes before proceeding with baking.
Whipped Shortbread Cookies
Ingredients
- 1 ½ cups salted butter softened at room temperature
- ¾ cup powdered sugar
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons pure vanilla extract or lemon/orange extract
- ¼ cup sprinkles your choice
Instructions
- Begin by beating the softened butter with the powdered sugar in a large mixing bowl for about 3-4 minutes until the mixture is light and fluffy.
- Gently incorporate the sifted flour and cornstarch into the mixture until they are just blended, taking care to avoid overmixing.
- Form the dough into 36 equal-sized balls and arrange them on a baking tray lined with parchment paper or on a floured plate to stop them from sticking. Use a fork with cornstarch or flour to lightly flatten each ball and add sprinkles on top.
- Chill the cookie balls in the fridge for around 2 hours or until they are firm. If you're short on time, you can use the freezer but keep an eye on them.
- While the cookies are chilling, preheat your oven to 300°F. Typically, I bake 12 cookies per tray!
- Bake the cookies in the preheated oven for approximately 19-20 minutes, or until the tops are set.
- Allow the cookies to cool on the tray before serving them!
