Description
Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center. They are perfect served with a hot drink or packaged up as gifts during the holiday season.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract (or almond extract) (optional)
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2-3 tablespoons Christmas sprinkles
Instructions
- Preheat oven to 300F. Line 2 large half sheet baking pans with parchment paper or a silicone baking mat.
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 3-4 minutes. The mixture will get very light in color.
- Add vanilla and beat until incorporated.
- In a medium mixing bowl, whisk together the flour and cornstarch. Gradually add in to the wet ingredients and beat on low speed until just combined. Turn the mixer to high speed and beat for 1 minute until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Use a cookie scoop or spoon to take a tablespoon of dough and use your hands to roll it into a 1-inch ball. Transfer the shaped cookies to the lined baking sheet, spacing them about 1.5 inches apart (you will fit about 12 cookies per sheet).
- Dip a fork into flour or cornstarch and gently press in the tops of each cookie to make a linear indentation. Top with sprinkles.
- Bake for 20 minutes until the tops look set and the bottoms are just starting to brown.
- Leave the cookies on the baking sheet for 5 minutes before very carefully transferring them onto a wire cooling rack to cool completely. (they are quite fragile when warm).
Notes
How to store: Once the shortbread cookies have cooled completely, carefully transfer them to a large ziploc bag or airtight container lined with parchment paper and store at room temperature for up to 7 days. I like to store them in mini cupcake liners in a single layer, stacked in between pieces of parchment paper. This helps prevent the sprinkles from falling off the cookies.
How to freeze: Freeze shortbread cookies in between layers of parchment paper in an airtight container for up to 3 months.
How to store cookie dough: Shape the shortbread cookie dough into a ball or disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 3 days before baking. When ready to shape the cookies, allow the dough to come to room temperature (about 20-30 minutes) to make the dough soft enough to work with.
How to freeze cookie dough: You can also transfer the wrapped dough to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight, and then bring it to room temperature on the kitchen counter for about 20-30 minutes to one hour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Scottish