Whipped Shortbread Cookies (Printable Version)
Buttery, tender shortbread with a light, whipped texture and hint of vanilla topped with optional sprinkles.
# What You'll Need:
→ Dairy
01 -
1 cup unsalted butter (2 sticks), softened
→ Dry Ingredients
02 -
1 ¾ cups all-purpose flour (7 ½ oz), plus extra for dusting
03 -
⅔ cup powdered sugar (2 ½ oz)
04 -
½ cup cornstarch (2 ½ oz)
05 -
¼ teaspoon salt
→ Flavorings
06 -
1 teaspoon vanilla extract
→ Optional Toppings
07 -
Nonpareil sprinkles
# Step-by-Step Guide:
01 -
Preheat oven to 325°F. Line two cookie sheets with parchment paper.
02 -
In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
03 -
Whisk together the all-purpose flour, powdered sugar, cornstarch, and salt in a separate bowl.
04 -
Add approximately half of the dry mixture to the creamed butter along with the vanilla extract. Mix until incorporated. Add the remaining dry ingredients and beat at medium speed until the dough becomes thick and fluffy, about 2 minutes.
05 -
Using a medium cookie scoop (about 1 ½ tablespoons), portion dough and roll into tight balls between palms. Place on prepared sheets spaced 2 inches apart.
06 -
Press the back of a fork, lightly dusted with flour, into the top of each cookie to create a pattern. Add sprinkles if desired.
07 -
Bake one sheet at a time for 15 minutes or until cookies have puffed and the tops feel dry.
08 -
Allow cookies to cool completely on the sheets before serving.
# Additional Notes:
01 -
Dust the fork with flour before stamping cookies to prevent sticking.