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Whipped Shortbread Cookies

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These delicate, melt-in-your-mouth Whipped Shortbread Cookies are a classic for a reason, perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter
  • ¾ cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¾ teaspoon table salt
  • 2 cups (250 g) all-purpose flour
  • 2 Tablespoons (17 g) cornstarch
  • Nonpareils jimmies, or colored sanding sugar for decorating, optional

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Line a baking sheet with parchment paper and set it aside.
  3. Combine the softened unsalted butter and powdered sugar in the bowl of a stand mixer.
  4. Beat the butter and powdered sugar on medium-high speed until the mixture is lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer (use high speed if using a hand mixer).
  5. Pause occasionally to scrape the sides and bottom of the bowl to ensure all ingredients are well creamed.
  6. Add the vanilla extract and table salt to the whipped butter mixture.
  7. Stir until the vanilla and salt are just combined.
  8. In a separate medium bowl, whisk together the all-purpose flour and cornstarch.
  9. Turn your mixer speed to medium-low.
  10. Gradually add the whisked flour and cornstarch mixture to the wet ingredients.
  11. Mix until the flour is just combined into the dough.
  12. Scoop the dough into tablespoon-sized portions.
  13. Briefly roll each scoop of dough between your palms to form smooth balls.
  14. Place the dough balls on the prepared baking sheet, spacing them 1-2 inches (2.5-5cm) apart.
  15. Use a fork to gently and slightly flatten each cookie.
  16. If the dough sticks to the fork, dip the fork tines in a bit of powdered sugar before flattening.
  17. Sprinkle the cookies with nonpareils, jimmies, or colored sanding sugar, if desired.
  18. Transfer the baking sheet to the preheated 325°F (165°C) oven.
  19. Bake for 12 minutes. The cookies will still be light in color when they are finished baking.
  20. Allow the cookies to cool completely on the baking sheet before removing them to a wire rack or serving.

Notes

Ensure butter is properly softened but not melted for the best texture.
Whip butter and sugar for the full recommended time to incorporate enough air.
Measure flour accurately by spooning it into the cup and leveling off.
Avoid overmixing the dough once flour is added to keep cookies tender.

Find it online: https://theopenoven.com/whipped-shortbread-cookies/