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Whipped Shortbread Cookies Recipe

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4.5 from 81 reviews

Whipped Shortbread Cookies are delicate, buttery treats with a light and fluffy texture achieved by thoroughly beating butter and sugar. These cookies are infused with vanilla (or citrus) extract and topped with colorful sprinkles, making them perfect for festive occasions or everyday enjoyment. They require chilling before baking to ensure a tender, crumbly finish.

Ingredients

Scale

Cookie Dough

  • 1 and ½ Cups Butter (at Room Temperature, salted)
  • ¾ Cup Confectioners’ Sugar
  • 2 and ¼ Cups All Purpose Flour
  • ¾ Cup Cornstarch
  • 2 teaspoons Pure vanilla extract (or Lemon extract or Orange extract)

Decoration

  • ¼ Cup Sprinkles (of choice, non-pareils recommended)

Instructions

  1. Beat Butter and Sugar: In a large mixing bowl, use a stand mixer to beat the butter and confectioners’ sugar on medium-high speed for 4-5 minutes until light and fluffy. This step is crucial for a light textured cookie. Add pure vanilla extract (or chosen flavor extract) and mix briefly to incorporate.
  2. Add Dry Ingredients: Lower the mixer speed to low and gradually add sifted all-purpose flour and cornstarch to the butter mixture. Beat only until combined and no streaks of flour remain; avoid overmixing to maintain the delicate texture.
  3. Form Dough Balls: Scoop the dough and roll it into 36 equal-sized balls. If the dough feels too soft and sticky, cover and refrigerate for 10-15 minutes to firm up, which makes rolling easier.
  4. Prepare for Chilling: Place the dough balls on a pre-lined baking tray or a floured plate to prevent sticking. Press each ball’s top gently with a fork dipped in cornstarch or flour. Add sprinkles on top to decorate.
  5. Chill the Dough: Refrigerate the dough balls for about 2 hours or until very firm to the touch. To expedite, you may chill the dough balls in the freezer until firm.
  6. Preheat Oven: While the dough chills, preheat the oven to 300°F (150°C). Plan to bake 12 cookies per tray for even baking.
  7. Bake the Cookies: Bake the cookies at 300°F for 19-20 minutes, or until the tops look set but not browned. The low temperature ensures a tender crumb without over-browning.
  8. Cool: Allow the cookies to cool completely on the baking tray before removing to maintain their shape and texture.

Notes

  • Beating the butter and sugar adequately is essential for light, airy cookies.
  • Chilling the dough balls well helps control spreading and ensures a crumbly texture.
  • Use a fork dipped in cornstarch or flour to prevent sticking when pressing designs on the dough balls.
  • Optional extracts such as lemon or orange can be substituted for vanilla for a citrus twist.
  • Sprinkles add a fun decorative touch but can be omitted or replaced with finely chopped nuts for variation.
  • Baking at a low temperature is important to maintain the delicate texture of whipped shortbread.

Keywords: whipped shortbread, shortbread cookies, butter cookies, festive cookies, vanilla shortbread, sprinkles cookies

Find it online: https://victoriablair.com/whipped-shortbread-cookies-recipe/