Name: Melt-in-Your-Mouth Whipped Shortbread Cookies: A Simple, But Irresistible Holiday Treat
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: Unsalted Butter (1 cup / 226g): The most important ingredient in whipped shortbread cookies is butter. The butter provides the rich, creamy flavor that makes these cookies so indulgent. It’s crucial that the butter is softened but not too warm or oily. Softened butter will cream more easily with the sugar and give the cookies that light, airy texture that is characteristic of shortbread. Using high-quality butter—especially European butter—will elevate the flavor of the cookies, though regular unsalted butter works perfectly well too.; Powdered Sugar (¾ cup / 90g): Powdered sugar, or icing sugar, is key to achieving the light and fluffy texture of whipped shortbread. It dissolves easily into the butter, ensuring the dough remains smooth and airy. Powdered sugar also gives the cookies just the right amount of sweetness without affecting their delicate crumb. Plus, it’s often used for dusting the cookies or imprinting them, making it an essential ingredient in both the dough and decoration.; Vanilla Extract (1 teaspoon): The vanilla extract adds warmth and depth of flavor to the cookies. It complements the buttery richness and enhances the sweetness without overpowering it. A good-quality vanilla extract is ideal for this recipe, as it provides a fuller, more aromatic flavor.; Table Salt (¾ teaspoon): Salt is a balancing ingredient that enhances the flavors of the butter and sugar. It also helps to cut through the richness of the cookies, preventing them from becoming overly sweet. If you’re using salted butter in this recipe, you can reduce the amount of table salt to ¼ teaspoon to avoid making the cookies too salty.; All-Purpose Flour (2 cups / 250g): All-purpose flour serves as the base for the dough. It provides structure and holds the dough together, but in whipped shortbread, it’s the cornstarch that will make the cookies light and tender. Flour is a necessity in any shortbread recipe, but in this one, it’s used alongside cornstarch to achieve a more delicate and softer texture.; Cornstarch (2 tablespoons / 17g): Cornstarch is the secret ingredient that ensures your cookies have that melt-in-your-mouth quality. It softens the dough and helps the cookies maintain their light, crumbly texture. Without it, the cookies might be denser and more like a traditional shortbread, which can be too crisp for some people’s tastes. Cornstarch, however, gives these cookies their signature tenderness.; Decorative Sprinkles (Optional): While the cookies themselves are delicious without any embellishment, adding colorful sprinkles such as nonpareils, jimmies, or colored sanding sugar is a great way to make them festive. This step is optional, but it’s a fun way to dress up the cookies for the holidays or other special occasions. These sprinkles add an extra touch of color and texture, making the cookies even more inviting.

Melt-in-Your-Mouth Whipped Shortbread Cookies: A Simple, But Irresistible Holiday Treat

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Whipped Shortbread Cookies are one of the easiest yet most delightful cookies you can make, especially during the busy holiday season. With only six simple ingredients (plus a little extra for decoration), they come together quickly, making them a perfect choice when you’re in need of a fast yet delicious treat. These cookies are soft, crumbly, and melt in your mouth with the perfect balance of buttery richness and just the right amount of sweetness. If you’re looking to add a new favorite to your holiday baking repertoire, these Whipped Shortbread Cookies should be at the top of your list. With the added bonus of no chilling required and a baking time of just 12 minutes, these cookies are a no-fuss yet impressive treat. In this article, we’ll take you through everything you need to know to make the perfect batch of Whipped Shortbread Cookies—from the ingredients to the step-by-step process—and offer tips and variations to make this classic recipe your own.

Author: Paula
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 35 cookies
Category: Cookies, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Unsalted Butter (1 cup / 226g): The most important ingredient in whipped shortbread cookies is butter. The butter provides the rich, creamy flavor that makes these cookies so indulgent. It’s crucial that the butter is softened but not too warm or oily. Softened butter will cream more easily with the sugar and give the cookies that light, airy texture that is characteristic of shortbread. Using high-quality butter—especially European butter—will elevate the flavor of the cookies, though regular unsalted butter works perfectly well too.
Powdered Sugar (¾ cup / 90g): Powdered sugar, or icing sugar, is key to achieving the light and fluffy texture of whipped shortbread. It dissolves easily into the butter, ensuring the dough remains smooth and airy. Powdered sugar also gives the cookies just the right amount of sweetness without affecting their delicate crumb. Plus, it’s often used for dusting the cookies or imprinting them, making it an essential ingredient in both the dough and decoration.
Vanilla Extract (1 teaspoon): The vanilla extract adds warmth and depth of flavor to the cookies. It complements the buttery richness and enhances the sweetness without overpowering it. A good-quality vanilla extract is ideal for this recipe, as it provides a fuller, more aromatic flavor.
Table Salt (¾ teaspoon): Salt is a balancing ingredient that enhances the flavors of the butter and sugar. It also helps to cut through the richness of the cookies, preventing them from becoming overly sweet. If you’re using salted butter in this recipe, you can reduce the amount of table salt to ¼ teaspoon to avoid making the cookies too salty.
All-Purpose Flour (2 cups / 250g): All-purpose flour serves as the base for the dough. It provides structure and holds the dough together, but in whipped shortbread, it’s the cornstarch that will make the cookies light and tender. Flour is a necessity in any shortbread recipe, but in this one, it’s used alongside cornstarch to achieve a more delicate and softer texture.
Cornstarch (2 tablespoons / 17g): Cornstarch is the secret ingredient that ensures your cookies have that melt-in-your-mouth quality. It softens the dough and helps the cookies maintain their light, crumbly texture. Without it, the cookies might be denser and more like a traditional shortbread, which can be too crisp for some people’s tastes. Cornstarch, however, gives these cookies their signature tenderness.
Decorative Sprinkles (Optional): While the cookies themselves are delicious without any embellishment, adding colorful sprinkles such as nonpareils, jimmies, or colored sanding sugar is a great way to make them festive. This step is optional, but it’s a fun way to dress up the cookies for the holidays or other special occasions. These sprinkles add an extra touch of color and texture, making the cookies even more inviting.

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Instructions

Preheat the Oven: Start by preheating your oven to 325°F (165°C). This ensures that your cookies will bake evenly and get the perfect texture. Line a baking sheet with parchment paper to prevent the cookies from sticking, and set it aside.
Cream the Butter and Powdered Sugar: In the bowl of a stand mixer, or a large mixing bowl if using an electric hand mixer, combine the softened unsalted butter and powdered sugar. Beat the mixture on medium-high speed until it becomes light, fluffy, and creamy. This step usually takes about 5 minutes with a stand mixer, but if you’re using a hand mixer, it might take a bit longer. Make sure to scrape the sides and bottom of the bowl occasionally to ensure that all of the butter and sugar are being evenly creamed. The goal is to incorporate air into the mixture to give the cookies their delicate texture.
Add Vanilla and Salt: Once the butter and sugar are fully creamed, add the vanilla extract and salt to the mixture. Stir to combine, ensuring that these ingredients are evenly incorporated into the dough.
Whisk the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch. This ensures that the dry ingredients are evenly distributed before being added to the wet mixture, preventing any clumps in the dough.
Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the flour and cornstarch mixture to the butter mixture. Mix until the dough just comes together. Be careful not to overmix, as this can affect the texture of the cookies. The dough should be soft and slightly crumbly, but it should hold together when pressed.
Form the Dough into Balls: Scoop tablespoon-sized portions of dough and roll them into smooth balls using your hands. Place the dough balls onto the prepared baking sheet, spacing them about 1-2 inches apart. This allows room for the cookies to spread slightly during baking.
Flatten the Cookies: To give the cookies their classic shortbread shape, gently flatten each dough ball with a fork. Press the fork lightly on top of each cookie to leave an imprint. If the dough sticks to the fork, dip the tines of the fork in a little powdered sugar to prevent sticking.
Decorate the Cookies: If you’re using sprinkles, now is the time to add them. Lightly sprinkle nonpareils, jimmies, or colored sanding sugar on top of the cookies for a festive touch. This step is completely optional, but it adds a fun pop of color to the cookies.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12 minutes. The cookies should remain light in color and will still be soft in the center. Do not overbake them, as they will firm up as they cool. Once baked, remove the cookies from the oven and let them cool completely on the baking sheet. This will allow them to set properly.

Notes

Room Temperature Butter: Be sure to use butter that’s softened to room temperature but not too warm. If the butter is too soft or melted, the cookies may spread too much during baking and lose their shape. Let the butter sit at room temperature for about 30 minutes before starting the recipe.
Don’t Overmix: When adding the flour, mix only until combined. Overmixing the dough can lead to cookies that are too dense and lose their delicate texture.
Use Quality Ingredients: The butter and vanilla extract are the primary flavor components of this recipe, so it’s worth investing in high-quality versions of these ingredients. European butter, in particular, has a higher fat content and will result in even richer cookies.
Customization: You can add finely chopped nuts, such as pecans or almonds, to the dough for added texture and flavor. You can also experiment with different extracts, such as almond or lemon, for a unique twist on the classic shortbread.

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