Description
Whipped Shortbread Cookies are delicate, buttery treats that melt in your mouth. Made with a whipped butter base combined with powdered sugar, flour, and cornstarch, these cookies are piped into beautiful shapes before baking. Lightly golden on the edges and tender inside, they are perfect for festive occasions or just a refined everyday snack.
Ingredients
Scale
Cookie Dough
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1 1/2 cups (180g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Powdered sugar for dusting
- Sprinkles for topping
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and prepare two baking sheets by lining them with parchment paper. This will prevent sticking and ensure even baking.
- Beat Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together for 4 to 5 minutes until the mixture becomes pale and fluffy. This whipping process incorporates air for a light texture.
- Add Vanilla: Mix in the vanilla extract until fully incorporated, which will enhance the flavor of your cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt. Gradually add this dry mixture to the butter mixture and beat just until combined to avoid toughening the dough.
- Pipe Cookies: Transfer the dough into a piping bag fitted with a large star tip. Pipe rosettes or star shapes onto the prepared baking sheets, spacing them adequately to avoid sticking during baking.
- Chill Dough (Optional): Place the piped cookies in the refrigerator for 10 to 15 minutes to help them hold their shape better during baking. This step is optional but recommended for cleaner shapes.
- Bake: Bake the cookies in the preheated oven for 18 to 22 minutes. Watch closely until the edges just start to turn golden, while the tops remain pale for that classic shortbread look.
- Cool and Decorate: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Once cool, dust with powdered sugar or add sprinkles if desired to finish.
Notes
- Chilling the piped dough before baking helps maintain the shape of the cookies during baking.
- Do not overbeat the dough once the flour mixture is added to keep the cookies tender.
- Use a large star piping tip for classic whipped shortbread shapes; alternatively, use a plain round tip for simple rounds.
- Store cookies in an airtight container at room temperature for up to one week.
- For a slight flavor twist, add lemon zest or almond extract to the dough.
