Description
These buttery whipped shortbread cookies are light, melt-in-your-mouth treats made with just a few ingredients. Whipping the butter and sugar creates an airy, tender texture that’s perfect for holidays or everyday indulgence.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- Optional: sprinkles, maraschino cherries, or chocolate drizzle for topping
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and powdered sugar for 3–5 minutes until light and fluffy.
- Add vanilla extract and mix to combine.
- Sift together flour and cornstarch, then gradually add to the butter mixture, mixing until soft and smooth.
- Use a small cookie scoop or spoon to portion dough onto the baking sheet.
- Lightly press tops with a fork or fingers and decorate with sprinkles or a cherry half, if desired.
- Bake for 18–20 minutes, until bottoms are lightly golden but tops remain pale.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Add almond or lemon extract for flavor variations.
- Dip cooled cookies in melted chocolate for an elegant touch.
- Shape into logs, chill, and slice for a rustic variation.
- Chill dough briefly if the kitchen is warm to help cookies keep their shape.
- Store in an airtight container or freeze with parchment layers.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 2mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
