Whipped Shortbread Cookies
Light, buttery cookies that melt in your mouth, perfect for any occasion and customizable with various flavors and toppings.
Ingredients
Main Ingredients
- 1.5 cups Butter (at Room Temperature, salted)
- 0.75 cups Confectioners' Sugar Can substitute with coconut sugar or date sugar powdered version.
- 2.25 cups All-Purpose Flour Gluten-free all-purpose flour can be used.
- 0.75 cups Cornstarch Can be replaced with arrowroot powder.
- 2 teaspoons Pure Vanilla Extract Can substitute with lemon or orange extract.
- 0.25 cups Sprinkles (of choice) Use non-pareils or themed sprinkles.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) and prepare your workspace.
- In a large mixing bowl, beat the room temperature butter and confectioners' sugar together on medium-high speed for 4-5 minutes.
- Add your chosen flavoring extract and mix again.
- Reduce mixer speed to low and gradually incorporate sifted all-purpose flour and cornstarch, mixing until just combined.
- Using a cookie scoop or spoons, portion out the dough into 36 equal-sized cookie balls.
- Place the dough balls on a pre-lined baking tray and flatten the tops with a fork dipped in cornstarch or flour.
- Chill cookie dough balls in the refrigerator for about 2 hours or until firm.
Baking
- Once firm, bake cookies in the preheated oven for 19-20 minutes.
- Allow cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Enjoy the cookies plain or pair them with your favorite drink or dessert.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.