Whipped Shortbread Cookies Recipe
Whipped shortbread cookies epitomize simplicity with their tender, buttery richness that practically melts in your mouth. These delightful treats are not only easy to make but also endlessly versatile. Whether you opt for a classic vanilla essence or experiment with lemon or orange extracts, each batch can be tailored to suit your tastes. Sprinkles add a festive charm, making these cookies a perfect choice for holidays, celebrations, or everyday indulgence.
Ingredients Breakdown
Softened butter plays a starring role in this recipe, lending the dough its signature creaminess. Properly softened butter ensures the mixture is whipped to perfection, giving the cookies their light, airy texture. Cornstarch, on the other hand, is the secret ingredient that creates that “melt-in-your-mouth” sensation, setting these cookies apart from regular shortbread. For an added burst of flavor, extracts like vanilla, lemon, or orange can transform the taste profile of these cookies.
Selecting the right sprinkles is an art in itself. Look for high-quality, non-bleeding options that maintain their vibrant color throughout baking. Nonpareils or other sturdy sprinkles work best, adding both a visual and textural contrast to the cookies without compromising their delicate crumb.
Step-by-Step Instructions
The journey to perfect whipped shortbread cookies begins with a simple yet essential step: creaming the butter and sugar. This stage is pivotal as it sets the foundation for the cookies’ texture. Beat the butter and confectioners’ sugar on medium speed until the mixture becomes light, fluffy, and almost cloud-like. Once achieved, add your chosen extract for a flavor boost.
After preparing the base, sift the flour and cornstarch together to ensure a smooth, lump-free dough. Gradually incorporate these dry ingredients into the butter mixture, folding gently to avoid overmixing. Overworking the dough can lead to dense cookies, so stop mixing as soon as the ingredients are combined.
Divide the dough into uniform portions, rolling each piece into a smooth ball. To add a decorative flair, flatten the tops gently with a fork dipped in cornstarch or flour. For a festive touch, sprinkle the cookies generously with your chosen decorations.
Chilling the dough is a non-negotiable step. Cooling the dough balls in the refrigerator for at least two hours ensures that the cookies hold their shape during baking. If time is tight, the freezer can speed up the process, but make sure the dough balls are firm to the touch before proceeding.
When ready to bake, preheat the oven to 300°F. Arrange the dough balls on a parchment-lined tray, spacing them evenly to allow for slight spreading. Bake for 19–20 minutes, keeping a close eye to ensure the tops are set without browning. Once baked, let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips
Achieving the Perfect Texture
Always beat the butter and sugar thoroughly to aerate the mixture.
Fold the dry ingredients gently to avoid overworking the dough.
Pro Tips for Success
Use a cookie scoop to ensure consistent sizing.
Prepare the dough in advance and store the balls in the freezer for quick baking later.
What to Serve With This Recipe
Pair these buttery cookies with a warm beverage for a delightful treat. A steaming cup of tea or coffee complements their delicate flavor, while holiday favorites like eggnog or hot cocoa make them perfect for festive gatherings. These cookies also shine as part of a holiday gift box or alongside other baked goods on a cookie platter.
Storage and Make-Ahead Options
To keep the cookies fresh and crisp, store them in an airtight container at room temperature for up to a week. For longer storage, freeze either the dough balls or the baked cookies. Dough balls can be frozen on a tray before transferring them to a freezer-safe bag, allowing you to bake fresh cookies at a moment’s notice. Baked cookies, once cooled, can also be frozen and thawed when needed.
Frequently Asked Questions
Why Do I Need to Chill the Dough?
Chilling solidifies the butter, helping the cookies retain their shape during baking.
Can I Make These Cookies Gluten-Free?
Replace the all-purpose flour with a 1:1 gluten-free baking blend.
How Do I Know When the Cookies Are Done?
Look for tops that are set but not browned; overbaking will compromise their delicate texture.
Can I Add Other Mix-Ins?
Yes, you can include chocolate chips, chopped nuts, or even dried fruit for added flavor and texture.
Whipped shortbread cookies are a testament to the magic of simple ingredients and thoughtful preparation. With endless flavor possibilities and customization options, they are a versatile addition to any baking repertoire. Try them with your preferred extract and sprinkles to create a personalized treat that’s perfect for sharing—or savoring solo.
Ingredients
2 ¼ Cups All-Purpose Flour
¾ Cup Cornstarch
1 ½ Cups Butter, softened (salted)
¾ Cup Confectioners’ Sugar
2 teaspoons Pure Vanilla Extract, Lemon Extract, or Orange Extract (optional)
¼ Cup Sprinkles of your choice (e.g., nonpareils)
Instructions
Begin by creaming the softened butter and confectioners’ sugar in a large mixing bowl. Beat the mixture on medium speed for 3–4 minutes until it turns light and fluffy. For a more flavorful touch, add your chosen extract—vanilla, lemon, or orange—at this stage and blend briefly.
In a separate bowl, sift together the flour and cornstarch. Gradually incorporate the dry ingredients into the creamed butter mixture, mixing only until the dough comes together. Avoid overmixing to maintain a tender cookie texture.
Divide the dough into 36 equal portions. Roll each piece into a smooth ball and arrange them on a parchment-lined baking tray. Alternatively, you can place the balls on a lightly floured plate to prevent sticking. Gently flatten the tops using a fork dipped in cornstarch or flour, and decorate with sprinkles for a festive touch.
Chill the dough balls in the refrigerator for about 2 hours or until they are very firm to the touch. For a quicker option, transfer them to the freezer to speed up the process.
While the dough chills, prepare your oven by preheating it to 300°F. When ready, bake the cookies in batches, arranging 12 cookies per tray. Bake for 19–20 minutes, or until the tops appear set but not browned.
Remove the cookies from the oven and let them cool on the baking tray for a few minutes to firm up. Once cooled, transfer them to a wire rack to cool completely before serving or storing.
Whipped Shortbread Cookies Recipe
Ingredients
- 2 ¼ Cups All-Purpose Flour
- ¾ Cup Cornstarch
- 1 ½ Cups Butter softened (salted)
- ¾ Cup Confectioners’ Sugar
- 2 teaspoons Pure Vanilla Extract Lemon Extract, or Orange Extract (optional)
- ¼ Cup Sprinkles of your choice e.g., nonpareils
Instructions
- Begin by creaming the softened butter and confectioners’ sugar in a large mixing bowl. Beat the mixture on medium speed for 3–4 minutes until it turns light and fluffy. For a more flavorful touch, add your chosen extract—vanilla, lemon, or orange—at this stage and blend briefly.
- In a separate bowl, sift together the flour and cornstarch. Gradually incorporate the dry ingredients into the creamed butter mixture, mixing only until the dough comes together. Avoid overmixing to maintain a tender cookie texture.
- Divide the dough into 36 equal portions. Roll each piece into a smooth ball and arrange them on a parchment-lined baking tray. Alternatively, you can place the balls on a lightly floured plate to prevent sticking. Gently flatten the tops using a fork dipped in cornstarch or flour, and decorate with sprinkles for a festive touch.
- Chill the dough balls in the refrigerator for about 2 hours or until they are very firm to the touch. For a quicker option, transfer them to the freezer to speed up the process.
- While the dough chills, prepare your oven by preheating it to 300°F. When ready, bake the cookies in batches, arranging 12 cookies per tray. Bake for 19–20 minutes, or until the tops appear set but not browned.
- Remove the cookies from the oven and let them cool on the baking tray for a few minutes to firm up. Once cooled, transfer them to a wire rack to cool completely before serving or storing.