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Whipped Shortbread Cookies Recipe

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4.3 from 10 reviews

These Whipped Shortbread Cookies are buttery, melt-in-your-mouth delights made by whipping butter and sugar to a light, airy texture before combining with flour and cornstarch. Flavored with your choice of vanilla, lemon, or orange extract and topped with colorful sprinkles, these cookies are chilled to firm up before baking low and slow to achieve a tender crumb. Perfect for parties or everyday treats, they offer a delicate texture and a subtle burst of flavor with each bite.

Ingredients

Cookie Dough

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

Topping

  • ¼ Cup Sprinkles of choice (I used non-pareils)

Instructions

  1. Beat Butter and Sugar: In a large mixing bowl, use a stand mixer to beat the room temperature butter and confectioners' sugar on medium-high speed for 4-5 minutes until the mixture is light and fluffy. Add your chosen extract (vanilla, lemon, or orange) and mix briefly to combine. If using a handheld mixer, beat on high speed.
  2. Add Dry Ingredients: Lower the mixer speed to low and gradually add the sifted all-purpose flour and cornstarch to the butter mixture. Beat just until combined and ensure no flour streaks remain, being careful not to overmix.
  3. Form Cookie Balls: Scoop out the dough and roll it into 36 equal-sized balls. If the dough feels too soft or sticky, cover it and chill in the refrigerator for 10-15 minutes to firm up, making it easier to handle.
  4. Prepare for Chilling: Place the dough balls on a baking tray lined with parchment paper or on a floured plate to prevent sticking. Gently press the tops with a fork dipped in cornstarch or flour to create texture, then sprinkle with your chosen sprinkles.
  5. Chill the Dough: Refrigerate the dough balls for about 2 hours, or until very firm to the touch. To speed up, you may place them in the freezer until firm.
  6. Preheat Oven: While the dough chills, preheat your oven to 300°F (150°C). Prepare to bake in batches if necessary, usually about 12 cookies per tray.
  7. Bake the Cookies: Place the firm dough balls on the baking tray and bake for 19-20 minutes, or until the tops look set but not browned.
  8. Cool: Allow the cookies to cool completely on the baking tray before transferring them to a wire rack or serving plate.

Notes

  • Beating the butter and sugar well is key for a light, tender cookie texture.
  • Chilling the dough thoroughly prevents spreading and helps maintain the cookie shape.
  • Use room temperature butter for easier and better creaming with sugar.
  • You can switch up the extract flavors according to your preference—vanilla, lemon, or orange all work beautifully.
  • Sprinkles add a festive touch but are optional.
  • Slow and low baking at 300°F helps keep cookies soft and prevents browning.

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