5 from 16 votes
Chocolate Whipped Shortbread Cookies
Chocolate Whipped Shortbread Cookies blend softened butter with powdered sugar, cornstarch, flour, and cocoa powder. The dough is light and whipped, producing cookies that are soft when warm and firm upon cooling. Optional mix-ins like chocolate chips or nuts add texture, while sprinkles provide a decorative touch.
Prep Time
15 mins
Chilling Time
15 mins
Total Time
30 mins
Servings:
25
cookies
Calories:
104 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar sifted
- ¼ cup cornstarch sifted
- 1¼ cup all-purpose flour 11% protein or more
- ¼ cup unsweetened dutch-processed cocoa sifted
- 1 pinch salt
- ½ teaspoon vanilla
* If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS -
- 2 tablespoons Sprinkles
- ¼-½ cup milk chocolate chips or dark or white chocolate chips
- ¼-½ cup hazelnut finely chopped or walnuts or pecans or almonds
Instructions
- In the mixing bowl beat the butter and powdered sugar until light and fluffy, approximately 3 minutes on medium high speed.
- Add the cornstarch, flour, cocoa, salt and vanilla, beat for 2-3 minutes on medium high speed until well combined. Add the chocolate chips or nuts if using, beat on low speed or fold in to combine.
- Drop by heaping teaspoonfuls on 1-2 parchment paper lined cookie sheets, 1 -2 inches apart, sprinkle with some sprinkles or more nuts or chips. While the oven is pre-heating refrigerate the cookies.
- Pre-heat the oven to 325F (160C).
- Bake the cookies one tray at a time on the middle rack for 13-15 minutes. The cookies will be soft to the touch but will firm up once cooled. Enjoy!
Cup of Yum
Notes
- Sift powdered sugar, cornstarch, and flour directly into the mixing bowl for convenience.
- Store baked cookies in an airtight container at room temperature for up to 5 days or in the fridge for about 10 days; chilling is preferred by some.
- Freeze cooled cookies in airtight containers for up to 2 months; separate layers with parchment paper to avoid sticking.
- Cookie dough balls can be frozen on a baking sheet then transferred to containers; bake frozen dough with a few extra minutes added to baking time.
Nutrition Information
Calories
104kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
67mg
(3%)
Potassium
22mg
(0%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
227IU
(5%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25 cookies
Amount Per Serving
Calories 104
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 67mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 227IU | 5% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.