Whipped Shortbread Cookies
These cookies were so light and airy.
Servings 24 Cookies
Cost $0.32 per cookie / $7.61 per batch
Ingredients
- 3 cups Butter softened to room temperature (can substitute margarine or vegetable shortening 1:1)
- 1-1/2 cups Confectioners' sugar sifted
- 4-1/2 cups All Purpose Flour
- 1-1/2 cups Cornstarch
- 1/4 tsp Salt
- 1 tsp Pure Vanilla Extract
- Nonpareils colorful sprinkles, or halved candied cherries
Directions
- Preheat your oven to 300°F. Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the softened butter and sifted powdered sugar. Beat on medium-high speed for a full 5 minutes until the mixture turns pale, fluffy, and cloud-like. Do not rush this step!
- Gradually add the all-purpose flour, cornstarch, salt, and vanilla extract to the whipped base. Mix on low speed just until a soft, uniform dough forms.
- Scoop the dough into small balls (about 1 tablespoon each) and arrange them on your prepared baking sheets. If the dough sticks, lightly dust your hands with extra cornstarch.
- Dip the tines of a kitchen fork in cornstarch and gently press flat onto the top of each ball to create a classic, old-school crisscross shortbread pattern.
- Top the center of each pressed cookie with a generous pinch of sprinkles or a piece of candied cherry.
- Bake at 300°F for 14 to 16 minutes. Check them at the 8-minute mark if your oven runs hot. The tops should remain pale and stable, with no golden browning.
- Remove from the oven and let the cookies cool completely directly on the baking sheet. They are incredibly fragile when warm but will firm up into a melt-in-your-mouth crumb once cooled.
Notes
The Bake Doctor's Notes:
* Original Recipe Credit: This mindful baking recipe is adapted from and inspired by the classic kitchen collections at Taste of Home.
* Storage: Store your finished shortbread cookies in an airtight container at room temperature for up to 7 days to keep them crisp and fresh.
* On-The-Go Care: Because these cookies are incredibly light, delicate, and completely egg-free, they make a surprisingly comforting early morning bite alongside a hot cup of coffee when you aren't up for a heavy breakfast meal!