Go Back
–+ servings
A top view of shortbread cookies stacked on a blue plate.
Print Recipe
5 from 5 votes

Whipped Shortbread cookies

Shortbread Cookies are light, airy, and melt in your mouth. This recipe is easy and works great for every season and occasion.
Prep Time15 mins
Cook Time30 mins
Total Time19 mins
Course: dessert-cookies, Snack
Cuisine: American
Diet: Halal
Servings: 36 cookies
Calories: 37kcal
Author: Amira

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

Serving: 1Cookie | Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 11IU | Calcium: 9mg | Iron: 0.3mg