Whipped Shortbread Cookies
These Whipped Shortbread Cookies melt in your mouth with a tender, light texture that is perfect for any occasion.
Ingrédients
Main Ingredients
- 1.5 cups Butter (at room temperature, salted)
- 3/4 cup Confectioners’ Sugar You can substitute with regular sugar blended until fine.
- 2.25 cups All-Purpose Flour Can substitute with gluten-free flour blend.
- 3/4 cup Cornstarch Arrowroot powder can be used as a substitute.
- 2 teaspoons Pure Vanilla Extract Can use lemon or orange extract as alternatives.
- 1/4 cup Sprinkles Optional, choose non-pareils or any preferred type.
Substitutes and Alternatives
- Butter Use coconut oil or vegan butter for a dairy-free option.
- Confectioners’ Sugar Sugar alternatives can be used.
- All-Purpose Flour Gluten-free blend works well.
- Cornstarch Arrowroot powder can be substituted.
Instructions
Preparation
- Ensure your kitchen is tidy and all your ingredients are at room temperature.
- Gather your mixing bowls, measuring cups, and baking sheets lined with parchment paper.
Mixing
- In a large mixing bowl, beat the butter and confectioners’ sugar together until light and fluffy, about 4-5 minutes.
- Add your chosen extract (vanilla, lemon, or others) and mix briefly.
Combining Dry Ingredients
- Switch the mixer to low speed and gradually sift in the all-purpose flour and cornstarch, mixing until just combined.
Shaping
- Take portions of the dough and roll them into approximately 36 equal-sized balls. If the dough is too soft, chill it in the refrigerator for 10-15 minutes.
- Arrange the dough balls on the lined baking tray, pressing the tops with a fork or adding sprinkles.
Chilling and Baking
- Chill the cookie balls in the fridge for about 2 hours.
- Preheat your oven to 300°F (150°C).
- Bake for 19-20 minutes, or until the tops are set without browning.
Cooling
- Let the cookies cool on the tray for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container. They stay fresh at room temperature for 3-5 days or can be frozen for up to 3 months. Ensure to chill the dough for the best texture.