Hello, fellow bakers! Get ready to discover your new favorite cookie. These delightful Whipped Shortbread Cookies are wonderfully buttery and incredibly light, melting in your mouth with every bite. You’ll love their delicate texture and simple charm. Perfect for holiday cookie trays or just a sweet everyday treat, this recipe uses just a few basic ingredients for impressive results.
Why You’ll Love These Whipped Shortbread Cookies
- Melt-in-Your-Mouth Texture: The secret is whipping butter and confectioners’ sugar together for an incredibly tender crumb. These classic shortbread cookies practically dissolve on your tongue.
- Easy 10-Minute Prep: You only need minimal time to get these cookies ready for the oven. This recipe simplifies baking, making these perfect whipped shortbread cookies for busy schedules.
- Simple, Accessible Ingredients: You likely have all the pantry staples needed for these shortbread delights. No fancy items are required for this straightforward recipe.
- Versatile for Any Occasion: Whether it’s for Christmas, a birthday, or just a weekend treat, these simple cookies fit right in. They are always a crowd-pleaser.
- Lightly Sweet, Delicate Flavor: Enjoy the pure, buttery taste with just the right touch of sweetness. These whipped shortbread cookies are never overpowering.
Ingredients
Here are the simple ingredients you’ll need to make these scrumptious Whipped Shortbread Cookies:
- 1 and ½ Cups Butter, at Room Temperature, salted
- ¾ Cup Confectioners’ Sugar
- 2 and ¼ Cups All Purpose Flour
- ¾ Cup Cornstarch
- 2 teaspoons Pure vanilla extract (or Lemon extract or Orange extract, optional)
- ¼ Cup Sprinkles (of choice, non-pareils work great, optional)
Notes & Substitutions
Room temperature butter is crucial for whipping air into the mixture, creating that characteristic light texture. Do not use cold or melted butter. Confectioners’ sugar helps achieve the wonderfully smooth, melt-in-your-mouth consistency. Granulated sugar changes the texture too much. For accurate flour measurement, spoon flour into the measuring cup, then level it off. Don’t scoop directly from the bag.
The addition of cornstarch to shortbread recipes is common for creating a more delicate and tender cookie, as highlighted by various culinary discussions. Cornstarch helps to weaken gluten formation, resulting in a melt-in-your-mouth texture.
You can substitute almond extract or peppermint extract for vanilla if you prefer different flavor profiles.
Equipment
Gather these essential tools to make your baking journey smooth:
- Stand mixer or hand mixer
- Large mixing bowl
- Parchment paper
- Baking trays
- Cookie scoop (optional, for uniform cookies)
- Fork (for pressing designs)
Instructions
Follow these easy steps to create your perfect batch of Whipped Shortbread Cookies:
- In a large mixing bowl, beat the room temperature butter and confectioners’ sugar using a stand mixer on medium-high speed for 4-5 minutes. This extended beating time is vital for light-textured cookies. If adding flavorings like vanilla extract, add them now and mix well. If you are using a handheld mixer, beat the butter and sugar on high speed.
- Next, turn your mixer to low speed. Gradually add the sifted all-purpose flour and cornstarch into the bowl. Mix only until just combined and no streaks of flour are visible. Avoid overmixing the dough.
- Scoop the dough and roll it into 36 equal-sized cookie balls. If the dough feels too soft to handle, cover it and refrigerate for 10-15 minutes to firm up. This makes rolling easier and prevents sticking to your hands.
- Place the cookie dough balls on a baking tray lined with parchment paper, or on a lightly floured large plate to prevent sticking. Press their tops gently with a fork dipped in cornstarch or flour for a pretty design. Then, top each cookie with your chosen sprinkles.
- Now, chill the dough balls for about 2 hours in the refrigerator until they are very firm to the touch. For quicker chilling, place them in the freezer until firm. Keep the dough balls chilling while you preheat your oven. I usually bake 12 cookies on a tray at a time.
- When ready to bake, preheat your oven to 300°F (150°C).
- Bake the whipped shortbread cookies for 19-20 minutes, or until their tops look set and the bottoms are very lightly golden. Do not overbake; they should stay pale.
- Allow the cookies to cool completely on the baking tray before handling. This prevents breakage and helps them set properly.
Pro Tips & Troubleshooting
Always use softened, not melted butter for the best texture in these whipped shortbread cookies. Melted butter changes the cookie structure.
Understanding the science behind baking reveals that creaming butter and sugar together creates crucial air pockets, which are essential for achieving a light and delicate cookie texture. For more insight into this process, Abbey the Food Scientist explains the importance of creaming butter and sugar for a proper rise and uniform texture in baked goods.
Beat the butter and sugar for a full 4-5 minutes; this incorporates essential air, creating a light, delicate cookie. Avoid overworking the dough once you add the flour. Overmixing develops gluten, leading to tougher cookies. Chill the dough thoroughly before baking for at least 2 hours. This prevents spreading and helps the cookies hold their shape perfectly. Add sprinkles before chilling so they adhere better to the dough. Cornstarch helps keep the cookies tender and reduces gluten development. If your shortbread cookies spread, your butter might have been too warm, or the dough wasn’t chilled long enough.
Serving, Storage, & Variations
Serve these delightful Whipped Shortbread Cookies at room temperature for the best flavor and texture. Store them in an airtight container at room temperature for up to 1 week. For longer freshness, refrigerate for an additional week. You can also freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake from frozen, adding a few minutes to the bake time.
For delicious variations, try melting chocolate and drizzling it over cooled cookies, or pressing a Hershey’s Kiss into the center right after baking. A maraschino cherry half pressed into the center before baking adds a festive touch. You can also create thumbprint cookies by pressing an indentation and filling with your favorite jam before baking. Experiment with different flavor extracts like almond, lemon, or orange for unique twists on this classic recipe.
Nutrition
Enjoy these delightful whipped shortbread cookies with a mindful approach to your daily intake. Here’s a quick look at the nutritional values per serving.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 Cookie |
| Calories | 66 kcal |
| Carbohydrate | 4 g |
| Protein | 1 g |
| Fat | 6 g |
| Sodium | 50 mg |
| Sugar | 2 g |
FAQ
- What makes shortbread different from other cookies? Shortbread relies on a high butter-to-flour ratio and contains no leavening agents like baking powder, giving it a dense, yet tender and crumbly texture.
- Is chilling shortbread cookie dough essential? Yes, chilling is crucial. It firms the butter, preventing the cookies from spreading excessively during baking and helping them retain their shape.
- What role does cornstarch play in cookies? Cornstarch makes cookies incredibly tender and delicate. It weakens the gluten formation, resulting in a melt-in-your-mouth texture for your whipped shortbread cookies.
- Why do shortbread cookies sometimes spread? Cookies often spread due to warm butter, insufficient chilling time, or an oven that’s not hot enough. Ensure your dough is firm and your oven preheated correctly.
- Can I use a cookie press with this dough? This dough can be a bit too soft for a cookie press right away. Chilling it briefly can help, but traditional shortbread often works better with hand-rolling and shaping.
- How to prevent sprinkles from falling off? Press the sprinkles onto the dough firmly before chilling. The cold butter will help them adhere better as the cookies bake.
Conclusion
You’ve now mastered the art of making the best melt-in-your-mouth Whipped Shortbread Cookies! This recipe proves that baking doesn’t need to be complicated to be utterly delicious. With just a few ingredients and simple steps, you can create these tender, buttery treats perfect for any occasion. We encourage you to try this easy recipe and share your beautiful creations. These delightful cookies make a wonderful addition to any holiday cookie tray or a special treat for your family!
The Best Melt-in-Your-Mouth Whipped Shortbread Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, beat butter and confectioners' sugar with a stand mixer on medium-high speed for 4-5 minutes, then add flavorings and mix well.
- Turn the mixer to low speed and gradually add sifted flour and cornstarch, beating only until combined and no flour streaks remain.
- Scoop and roll the dough into 36 equal-sized cookie balls, chilling the dough for 10-15 minutes if it is too soft to handle.
- Place the cookie dough balls on a pre-lined baking tray, press their tops with a cornstarch/flour-dipped fork, and then top with sprinkles.
- Chill the dough balls in the refrigerator for about 2 hours, or until they are very firm to the touch.
- Keep the dough balls chilled in the fridge or freezer until you are ready to preheat the oven; typically, 12 cookies are baked on a tray at a time.
- When ready to bake, preheat your oven to 300°F and bake the cookies for 19-20 minutes, or until their tops appear set.
- Allow the baked cookies to cool completely on the baking tray before handling.
Notes
