Melt in your mouth, airy and so buttery kind of cookies. They are so easy to make with just 5 ingredients. Get creative with the flavor and topping for a different cookie each time.
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Shortbread Cookies
Shortbread Cookies are a true winner during holidays and festive times. Starting with a remarkably simple dough that comes together in no time. It's a fantastic activity to do with kids, who will have a great time personalizing the cookies with their favorite toppings.
The recipe is also incredibly versatile, allowing you to easily change the flavor or toppings to suit any season or occasion. Best of all, this one straightforward dough yields a huge batch, making it perfect for gifting or feeding a crowd with minimal effort.
Pro Tip
When you press the dough with a fork, a light touch is all you need. The cookies will spread just the right amount in the oven, resulting in a wonderfully tender shortbread that holds its shape without thinning out too much.
Whipped Shortbread cookies
Ingredients
- ½ cup cornstarch (60g) extra for dusting
- ½ cup powdered sugar (65g)
- 1 ½ cup all purpose flour (180g)
- 1 cup butter (226g) softened not melted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Sugar sprinkles
Instructions
- Line two cookie sheets with parchment paper and set aside.
- In a medium bowl sift together flour, salt and corn starch mix well.
- In a large mixing bowl using a hand mixer cream butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix.
- Gradually mix in dry ingredients until fully incorporated.
- Dust your hands with little corn starch and form cookie batter into small balls about 2 teaspoons (13-14g) each.
- Place on cookie sheet about 1 inch apart.
- Dip a fork in cornstarch and press on each ball lightly to flatten. Add sprinkles if desired.
- Freeze for 30 minutes.
- Meanwhile preheat oven to 350F
- Bake in the center of your oven, one sheet at a time, for 13-15 minutes or until bottom lightly golden.
- Let cookies cool down for at least 10 minutes on the cookie sheet.
- Transfer to a cooling rack to cool completely before serving.
Notes
- The cookies will spread when baking but not too thin. It helps not to press too much with the fork so it is not already flattened before baking.
- If your cookies spread too thin then your butter was too warm. Butter is softened enough when you easily press on it with your finger and it leaves an indentation but does not collapse. If butter is shiny and your finger sinks in quickly then it is too warm.
- Make ahead:
- You can shape the balls and freeze them on the cookie sheet until hardened then store in an airtight container separated with parchment paper for up to 3 months.
- When ready to bake place cookies on a parchment paper lined cookie sheet and bake for an extra minute or two.
- To store:
- Place cookies in an airtight container separated with parchment paper on your counter for up to 2 weeks. Refrigerate for longer.
- Please check the nutrition disclaimer policy.
Nutrition
How to make Whipped Shortbread Cookies
Use unsalted butter in this recipe; I do not recommend using margarine or shortening for this recipe.
Since the base dough is simple, you can easily customize the flavor. Here I've used vanilla extract, some other options to try are almond, peppermint, lemon, or orange extract. You can also add a delicious citrus flavor using orange or lemon zest.
For chocolate shortbread cookies, reduce flour by a ¼ cup and add ¼ cup sifted unsweetened cocoa powder.
In a medium bowl sift together flour, salt and corn starch mix well.
Cream butter and powdered sugar in another bowl until light and fluffy then mix in vanilla extract.
Gradually mix in dry ingredients until fully incorporated.
Roll the dough into 2-teaspoon balls, placing them an inch apart on the baking sheet. Then, lightly press each with a cornstarch-dusted fork, add sprinkles if desired, and freeze the trays for 30 minutes before baking for 13-15 minutes.
Tips
- For optimal results that prevent overspreading, ensure your butter is properly softened. The ideal texture is cool to the touch and yields gently to pressure, leaving a clear indentation without looking shiny or feeling greasy.
- If your freezer space is limited, you can flash-freeze the shaped cookies on a plate until firm, then transfer them to a baking sheet for the final bake. This crucial chilling step solidifies the butter, guaranteeing your shortbread maintains its perfect, melt-in-your-mouth thickness.
Storage
Place cookies in an airtight container separated with parchment paper on your counter for up to 2 weeks. Refrigerate for longer.
Make Ahead
- You can shape the balls and freeze them on the cookie sheet until hardened then store in an airtight container separated with parchment paper for up to 3 months.
- When ready to bake, place cookies on a parchment paper lined cookie sheet and bake for 15 minutes.
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Annie Joseph
These look beautiful! Happy Holidays for you Amira, wish you and your family the best.
Amira
Thank you so much Annie, happy holidays to you too.