Description
Whipped Shortbread Cookies are a delightful melt-in-your-mouth treat featuring a light, fluffy texture achieved by whipping soft butter and sugar. These classic cookies combine all-purpose flour and cornstarch for a tender crumb, piped or scooped into rosettes and lightly baked to a pale golden finish. They are perfect plain or garnished with sprinkles, glacé cherries, coarse sugar, or a chocolate drizzle for an elegant touch.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, very soft
- ¾ cup (150g) granulated sugar
- 1 tsp pure vanilla extract
- 2 cups (240g) all-purpose flour
- ½ cup (60g) cornstarch
- ¼ tsp fine sea salt
Optional Toppings
- Sprinkles
- Glacé cherries, cut
- Chocolate for drizzle
- Coarse sugar
Instructions
- Prepare Oven & Dry Ingredients: Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt to evenly combine the dry ingredients.
- Cream Butter & Sugar: Using a stand mixer or a hand mixer in a large bowl, beat the very soft unsalted butter and granulated sugar on medium-high speed for 5-7 minutes. This process aerates the mixture, making it light, pale, and fluffy, which is key to the cookies’ tender texture.
- Add Vanilla & Dry Ingredients: Mix in the pure vanilla extract for about 30 seconds. Then, lower the mixer speed and gradually add the whisked dry ingredients. Mix just until combined and a cohesive dough forms – be careful not to overmix to maintain the light texture.
- Shape Cookies: Transfer the dough to a piping bag fitted with a large star tip such as Wilton 1M. Pipe 1.5 to 2-inch rosettes onto the prepared baking sheets, spacing them 1 to 1.5 inches apart. If you prefer, you can use a 1-tablespoon cookie scoop or spoon to drop dough mounds and gently flatten each with a fork or fingertips instead.
- Add Toppings & Bake: Optional toppings like glacé cherries, sprinkles, or coarse sugar can be gently pressed onto the centers of the cookies. Bake the cookies in the preheated oven for 15-20 minutes, until they remain very pale with edges just turning lightly golden. They should feel firm to the touch when done. Avoid overbaking to keep them tender.
- Cool & Finish: Remove the baking sheets from the oven and allow the cookies to cool for 5-10 minutes on the sheets to firm up. Then, carefully transfer them to a wire rack to cool completely. Once cooled, you may drizzle melted chocolate over the cookies and allow it to set for an elegant finishing touch.
Notes
- Use very soft (not melted) butter to achieve the best whipped texture.
- Do not overmix the dough after adding dry ingredients to keep the cookies tender.
- Cookies should be very pale when baked; slight golden edges indicate they are done.
- Optional toppings add festive flair but are not required.
- For a piping bag alternative, use a sturdy plastic zipper bag with a corner snipped off.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: whipped shortbread cookies, melt in your mouth cookies, shortbread recipe, easy cookie recipe, vanilla shortbread, holiday cookies, buttery cookies
