Whipped Shortbread Cookies
Whipped shortbread cookies are airy, delicate cookies that melt in your mouth, making them a delightful treat for festive gatherings and special moments.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened to room temperature Ensure butter is fresh for best flavor and texture.
- 0.5 cup confectioners’ sugar, sifted for smoothness Sifted to prevent lumps.
- 2 cups all-purpose flour, spooned and leveled for precision
- 0.25 cup cornstarch Adds lightness to cookies.
- 1 teaspoon pure vanilla extract Using high-quality vanilla enhances flavor.
Instructions
Preparation
- In a mixing bowl, beat one cup of softened unsalted butter on medium speed until light and creamy, about five minutes.
- Add half a cup of sifted confectioners’ sugar and mix until fully combined, approximately two minutes.
- Gently fold in two cups of all-purpose flour and one quarter cup of cornstarch, mixing until just combined.
- Add one teaspoon of pure vanilla extract and mix until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for three hours or overnight to firm up.
Baking
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Scoop tablespoon-sized amounts of dough and roll them into balls.
- Place the dough balls on the baking sheets, spacing them about two inches apart.
- Gently press down each ball with the tines of a fork to form a crisscross pattern.
- Bake for ten to twelve minutes until the edges are lightly golden and fragrant.
Notes
These cookies can be served with tea or coffee. Dust with additional confectioners' sugar for a festive touch. Store in an airtight container for up to one week, or freeze for up to three months.