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Whipped Shortbread Cookies

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Buttery, light, and melt-in-your-mouth whipped shortbread cookies made with only a few simple ingredients and no chilling required.

Ingredients

Scale
  • 1 1/2 cups unsalted butter, softened
  • 3/4 cup confectioners' sugar
  • 2 1/4 cups all-purpose flour
  • 3/4 cup cornstarch
  • 2 teaspoons pure vanilla extract
  • Sprinkles (optional, for topping)

Instructions

  1. Beat the softened butter and confectioners' sugar together for several minutes until the mixture is light, airy, pale yellow, and fluffy.
  2. Add vanilla extract and salt, then gradually add the flour and cornstarch with the mixer on low speed, mixing gently to combine.
  3. Scoop the dough into balls and roll each briefly between your palms to make smooth balls.
  4. Place the balls on a parchment-lined baking sheet about 1-2 inches apart.
  5. Use a fork to gently flatten each cookie, then top with sprinkles if desired.
  6. Bake at 325°F (163°C) for about 12 minutes, being careful not to overbake to avoid dryness.
  7. Allow cookies to cool on the baking sheet before transferring to a wire rack.

Notes

Whip the butter and sugar very well to achieve a light texture. Be gentle when mixing in the flour to avoid tough or greasy dough. Chilling the dough for 2 hours can improve taste and texture but is not required.

Nutrition

Find it online: https://www.rapidrecipes.blog/whipped-shortbread-cookies-recipe/