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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❤️ Why You'll Love It
- Very easy dough and kids will have so much fun with the toppings.
- Very versatile, change the flavor or the topping to suite any occasion.
- Simple dough that makes a huge batch.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a medium bowl sift together flour, salt and corn starch mix well.
- Cream butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix.
- Gradually mix in dry ingredients until fully incorporated.
- Dust your fingers with cornstarch and start rolling the dough into 2 teaspoons ball. Place balls on baking sheets about 1 inch apart and continue until you are done with the whole batter.
- Dip a fork in cornstarch and press lightly on each ball to flatten and make those beautiful marks.
- Add sprinkles on each cookie if using.
- Freeze the cookie trays for 30 minutes then bake for 13-15 minutes.
💡 Expert Tips
- 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.
- If you do not have room in your freezer you can place cookies on a plate and freeze then transfer to cookie sheet before baking.
🧺 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.
👩🍳 Variations
- Use almond extract in place of vanilla extract for a nutty flavor.
- For chocolate shortbread cookies, reduce flour by a ¼ cup and add ¼ cup sifted unsweetened cocoa powder.
Related Recipes
- Petit Fours are traditional Egyptian cookies buttery, mouthwatering cookies filled with jam.
- Kahk are Egyptian cookies traditionally made during holidays and in weddings. They are made from a mixture of flour, ghee, and sugar, and are often filled with nuts, sweet fillings or sometimes left plain. Small rounds dusted with powdered sugar and enjoyed by people of all ages.
- Barazek are nutty Syrian cookies mildly sweet with one side dipped in pistachios and the other side in sesame seeds. Easy to make and perfect for quick treat and in lunch boxes.
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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.
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.