Whipped Shortbread Cookies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
35 cookies
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Calories
85 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Whipped Shortbread Cookies
Description
The cookies start by whipping butter and powdered sugar until creamy and fluffy, which aerates the dough for a soft shortbread. Vanilla and salt enhance flavor without overpowering. Gradually folding in sifted flour and cornstarch prevents overworking the dough, ensuring a tender crumb. Baking at a moderate 325°F helps retain moisture. The result is shortbread that is crumbly yet tender, with subtle sweetness and buttery richness.
Whipped shortbread pairs well with tea or coffee and can be dressed up for holidays with colored sugars or sprinkles. The dough yields a batch of cookies that hold their shape with slightly crisp edges and soft centers.
For best results, use good quality butter and ensure it's softened but not melting. Salt adjustments are important if using salted butter; reduce added salt accordingly. Store baked cookies in an airtight container at room temperature to maintain freshness for up to two weeks.
Ingredients
- 1 cup butter softened, unsalted
- ¾ cup powdered sugar (plus additional for imprinting cookies)
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- nonpareils jimmies, or colored sanding sugar for decorating, optional
Instructions
- Preheat oven to 325F (165C) and line a baking sheet with parchment paper. Set aside.
- Combine butter and powdered sugar in the bowl of a stand mixer (or in a large mixing bowl and use an electric hand mixer) and beat on medium-high speed (use high speed if using a hand mixer) until lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer and possibly a bit longer if using a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all of the butter and sugar are being well creamed.
- Add vanilla extract and salt and stir until combined.
- In a separate bowl, whisk together flour and cornstarch.
- Turn mixer speed to medium-low and gradually add flour, stirring until just combined.
- Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
- Use a fork to gently, slightly flatten each cookie. If the cookie dough is sticking to the tines of the fork, dip the fork in a bit of powdered sugar first to prevent sticking.
- Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.
- Transfer to 325F (165C) oven and bake for 12 minutes. Cookies will still be light in color when finished baking. Allow to cool completely on baking sheet before removing.
Notes
- Use high-quality butter for improved flavor, ideally European-style if available.
- Butter should be softened but not oily or melty to achieve the right whipped texture.
- Adjust salt if substituting salted butter—reduce added salt to ¼ teaspoon.
- Store baked cookies in an airtight container at room temperature for 1-2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 85kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 51mg | 2% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 162IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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