Go Back
–+ servings
light airy butter cookie

Whipped Shortbread Cookies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 stand mixer with paddle attachment (or hand mixer)
  • 2 large mixing bowl
  • 2 Baking sheet
  • 2 Parchment paper sheets
  • 1 wire cooling rack
  • 1 Rubber spatula
  • 1 medium cookie scoop 1 to 1.5 tablespoons
  • 1 measuring cup set
  • 1 Measuring spoon set

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar sifted
  • 1/4 cup cornstarch
  • 1 1/2 cup all-purpose flour sifted
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoon festive sprinkles optional, for topping
  • 24 maraschino cherry halves well-dried, optional, for topping

Instructions
 

  • Line two baking sheets with parchment paper and set aside.
  • In a large bowl, beat the softened butter on medium-high speed until very light and fluffy, 2 to 3 minutes.
  • Add powdered sugar and beat until pale and aerated, scraping the bowl as needed, 1 to 2 minutes.
  • Mix in vanilla extract and salt until combined.
  • Sift together flour and cornstarch, then add to the butter mixture in two additions on low speed just until incorporated.
  • Continue beating on medium speed for 1 to 2 minutes to whip extra air into the dough until it looks pillowy and smooth.
  • Cover the bowl and chill the dough for 30 minutes to firm slightly for easier scooping.
  • Preheat the oven to 325°F (165°C) while the dough chills.
  • Scoop 1 to 1.5 tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart.
  • If desired, press the tops gently with a fork or the bottom of a floured glass, add sprinkles, or nestle a cherry half on each cookie.
  • Bake one sheet at a time for 10 to 12 minutes until the edges look set and the bottoms are just barely golden.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the lightest texture, use room-temperature butter and whip until it looks almost like frosting; avoid overbaking since shortbread should stay pale, and pull them as soon as the bottoms tinge golden. Sifting the dry ingredients prevents dense cookies, and a brief chill helps them hold shape without spreading. If the dough seems too soft to scoop, chill another 10 minutes; if too firm, let it warm a few minutes. Flavor variations include substituting almond extract for half the vanilla, adding lemon zest, dipping cooled cookies in melted chocolate, or topping with coarse sugar before baking.
Tried this recipe?Let us know how it was!