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Whipped Shortbread Cookies

A plate of golden-brown whipped shortbread cookies with delicate fluted edges, perfect for a tea time treat.
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Bake melt-in-your-mouth whipped shortbread cookies perfect for your holiday cookie box. This easy recipe uses cornstarch for a tender texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • Optional: Sprinkles, maraschino cherry halves for topping

Instructions

  1. Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Beat in the cornstarch and vanilla extract until well combined.
  4. Gradually add the flour, mixing on low speed until just combined. Do not overmix.
  5. Transfer the dough to a piping bag fitted with a large star tip. Pipe desired shapes onto the prepared baking sheets. Alternatively, you can roll the dough into small balls and flatten them slightly with a fork.
  6. If desired, top each cookie with sprinkles or a half maraschino cherry.
  7. Bake for 20-25 minutes, or until the edges are lightly golden. The cookies should still be pale.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a crispier cookie, increase the flour slightly. For a more tender cookie, ensure you measure the flour accurately.
  • These cookies store well in an airtight container at room temperature for up to a week, making them ideal for holiday cookie boxes.
  • The ratio of cornstarch to flour is key to the melt-in-your-mouth texture.

Nutrition

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