Whipped Shortbread Cookies
Whipped shortbread cookies made with butter, powdered sugar, and cornstarch. Soft, light cookies with a classic buttery taste.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- Maraschino cherries or sprinkles optional
Instructions
- Preheat oven to 300°F. Line baking sheets with parchment paper.
- In a large bowl, beat softened butter on medium speed until very light and fluffy, about 3–4 minutes.
- Add powdered sugar and continue beating until smooth and pale.
- Mix in vanilla extract until combined.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to the butter mixture, mixing on low speed until a soft, airy dough forms.
- Scoop or pipe small mounds of dough onto prepared baking sheets.
- If desired, gently press cherries or sprinkles on top.
- Bake for 20–25 minutes until the bottoms are set but the tops remain pale.
- Cool cookies on the baking sheet for several minutes, then transfer carefully to a wire rack.
Notes
Notes:
Do not let the cookies brown. Beat the butter thoroughly for the lightest texture.
Do not let the cookies brown. Beat the butter thoroughly for the lightest texture.