Description
Melt-in-your-mouth whipped shortbread cookies with a light, buttery texture. Perfect for holidays, gifting, or anytime treats.
Ingredients
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 or Orange Extract)
¼ Cup Sprinkles (optional)
Instructions
1. In a large bowl, beat room-temperature butter and confectioners’ sugar for 4–5 minutes until fluffy.
2. Add vanilla or extract of choice and beat briefly to combine.
3. On low speed, gradually add sifted flour and cornstarch. Mix until no flour streaks remain.
4. Scoop dough into 36 equal balls. If dough is sticky, chill for 10–15 minutes to firm up.
5. Place dough balls on parchment-lined tray. Flatten gently with a fork dipped in cornstarch or flour. Top with sprinkles if desired.
6. Chill shaped dough for 2 hours or until very firm.
7. Preheat oven to 300°F. Bake cookies for 19–20 minutes, or until tops are set.
8. Cool cookies on the baking tray for 10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 1 week.
Refrigerate for longer storage, up to 2 weeks. Bring to room temperature before serving.
Freeze baked or unbaked cookies for up to 2 months. Bake frozen dough with an extra minute added.
Flavor tips: Add almond extract and top with cherry halves, or fill center with jam before baking.
Press a frozen chocolate candy kiss into warm cookies after baking for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American