Whipped shortbread cookies are a holiday classic known for their light, crumbly texture that melts in your mouth. Unlike traditional shortbread, these cookies are made extra tender and airy by whipping the butter and sugar until creamy and fluffy. The simplicity of ingredients—just butter, powdered sugar, and flour—makes their buttery flavor shine. Top them with sprinkles, candied cherries, or a dusting of sugar for a festive touch. Perfect for gifting or serving at holiday gatherings, these cookies are as easy to make as they are delightful to eat.
Ingredients:
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (65 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- Optional toppings: sprinkles, candied cherries, or chocolate chips
Instructions:
- Prepare the Oven
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper. - Whip the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer on medium-high speed until light, fluffy, and pale in color—about 3-5 minutes. Add the vanilla extract and mix until combined. - Incorporate Dry Ingredients
Sift the flour and cornstarch into the butter mixture. Mix on low speed just until the dough comes together. Be careful not to overmix; the dough should be soft and smooth. - Shape the Cookies
Using a small cookie scoop or a spoon, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can leave the cookies as-is or gently press them down with a fork or the back of a spoon for a decorative touch. - Add Toppings
Decorate with sprinkles, candied cherries, or chocolate chips if desired. - Bake
Bake in the preheated oven for 15-18 minutes, or until the edges are just starting to turn golden. Avoid overbaking to maintain their delicate texture. - Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to a week.
Enjoy these light, buttery cookies with a cup of tea or coffee!
