Whipped Shortbread Cookies
Made with simple pantry ingredients, these whipped shortbread cookies are incredibly soft and tender. Decorate them with sprinkles for a great holiday cookie.
Ingredients
- 1 ½ cups butter (room temperature)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour (spooned and leveled)
- ¾ cup cornstarch
- sprinkles for decorating (optional)
Instructions
- In a large bowl, or a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high for 4-5 minutes until light and fluffy. Mix in the vanilla extract.
- In a medium bowl, whisk together the flour and cornstarch.
- Gradually beat in the flour mixture on low speed until JUST combined.
- Roll the dough into smooth 1-tablespoon balls. Place 1-2 inches apart on parchment-lined baking sheets. Use a fork to gently, slightly flatten each cookie. Add sprinkles, if desired.
- Chill the dough balls in the fridge for at least 1 hour (this prevents the cookies from spreading when baking). You can speed this up by putting them in the freezer.
- Preheat your oven to 325°F. Bake for 12-14 minutes until the edges are lightly golden. Cool completely on the baking sheets.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!