Whipped Shortbread Cookies are melt-in-your-mouth holiday treats with a light, buttery texture.

Perfect for festive trays or gifting, these are easy to make and even easier to love.

Ingredients

1 cup (226g) unsalted butter, softened
¾ tsp table salt
¾ cup (90g) powdered sugar
2 cups (250g) all-purpose flour
1 tsp vanilla extract
2 tbsp (17g) cornstarch
Nonpareils, jimmies, or colored sanding sugar (optional)

Instructions

Step 1: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

Step 2: Beat butter in a stand mixer on medium-high for 5 minutes until light and fluffy.

Step 3: Mix in vanilla, salt, and powdered sugar until creamy, about 2 minutes.

Step 4: Whisk flour and cornstarch in a bowl. Gradually mix into butter mixture on low speed until just combined.

Step 5: Roll 1-tbsp dough into balls. Place on the sheet, flatten slightly with a fork dipped in powdered sugar, and decorate if desired.

Step 6: Bake for 12 minutes or until edges are lightly golden. Cool completely before storing.

Frequently Asked Questions (FAQs)

1. Can I use salted butter instead of unsalted?

Yes, but reduce the table salt to ½ tsp.

2. How do I store these cookies?

Store them in an airtight container at room temperature for up to 1 week.

3. Can I freeze the dough?

Yes, freeze dough balls for up to 3 months. Thaw before baking.

4. What decorations work best?

Nonpareils, jimmies, and sanding sugar work wonderfully and stick well.

5. Can I double the recipe?

Absolutely! Simply double all the ingredients, keeping the proportions consistent.