Whipped Shortbread Cookies Recipe

How to Make Whipped Shortbread Cookies

Pin

Make the most delicious Christmas cookies…whipped shortbread cookies!! They are easy to make and everyone loves them. You can’t make a cookie platter without these on them! Make sure to check out our orange cranberry shortbread cookies and Christmas shortbread cookie bites too!

Pin

Pin

FAQs:

1. What will I need to complete this recipe?
   1. You will need the following ingredients:
      1. Unsalted butter: Provides a rich, creamy flavor and texture, allowing control over the salt content.
      2. Powdered sugar: Sweetens the cookies and gives a smooth texture.
      3. All-purpose flour: Forms the structure of the cookies.
      4. Cornstarch: Adds tenderness and helps achieve the melt-in-your-mouth texture.
      5. Pure vanilla extract: Adds warm flavor and depth to the flavor profile of these delicious cookies.
      6. Almond extract (optional): Adds a subtle, nutty flavor that complements the vanilla.
      7. Nonpareils: Adds visual appeal, texture, and a touch of extra flavor. Feel free to use any color to fit the season.
   2. You will need the following supplies:
      1. Measuring cups
      2. Measuring spoons
      3. Large baking sheets
      4. Parchment paper
      5. Mixing bowls
      6. Hand or stand mixer
      7. Whisk
      8. Cookie scoop
      9. Fork
      10. Wire cooling rack
2. How do I store my Whipped Shortbread Cookies?
   • Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
   • Freezer: For extended storage, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature before serving.

Pin

Pin

Follow me on Facebook, Instagram, Pinterest and TikTok for more recipes!

Pin

Print This Recipe Pin This Recipe

Whipped Shortbread Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20

Ingredients

• ▢ 1 cup 2 sticks unsalted butter, softened
• ▢ 1 cup powdered sugar
• ▢ 1 ½ teaspoon pure vanilla extract
• ▢ ¼ teaspoon almond extract optional
• ▢ 1 ½ cups all-purpose flour
• ▢ ½ teaspoon kosher salt
• ▢ ¼ cup cornstarch
• ▢ ¼ cup nonpareils

Instructions

• Preheat the oven to 300°F —line your baking sheets with parchment paper.
• In a large mixing bowl, beat 1 cup of softened unsalted butter using a hand or stand mixer on medium speed until light and fluffy, about 3 – 4 minutes.
• Gradually add 1 cup powdered sugar, beating until well combined and fluffy. Mix in 1 ½ teaspoon of pure vanilla extract and ¼ teaspoon of almond extract.
• Whisk together 1 ½ cups all-purpose flour, ¼ cup cornstarch, and ½ teaspoon kosher salt in a separate bowl.
• Gradually add the flour mixture to the butter mixture, beating on low speed until just combined and a soft dough forms. Cover the dough and refrigerate for 30 – 60 minutes to help the cookies maintain their shape during baking.
• Once chilled, use a 1-tablespoon cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets. Gently press a fork into the center of each cookie. Sprinkle nonpareils over the top of each cookie.
• Bake in the preheated oven for 18 – 20 minutes or until the cookies are set but not browned. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

– Ensure your butter is at room temperature for easy whipping and to achieve the right texture.
– Beat the butter and sugar long enough to make the mixture light and fluffy. This incorporates air, giving the cookies a light texture.
– Adding cornstarch helps make the cookies tender and gives them a melt-in-your-mouth texture.
– Chilling the dough can prevent excessive spreading and enhance texture.