Whipped Shortbread Cookies
Whipped Shortbread Cookies are so easy to make with just 5 ingredients and taste amazing! Light and tender cookies that melt in your mouth and can be easily decorated for Christmas. A great recipe to double or triple for the holidays and definitely one of our favorite Christmas cookies!
Servings 20
Calories 119kcal
Ingredients
- ¾ cup butter softened, 12 tablespoons or 1 ½ sticks
- 6 tablespoons powdered sugar spooned and leveled (¼ cup PLUS 2 tablespoons)
- 1 teaspoon almond extract or vanilla extract
- 1 ⅓ cup all purpose flour spooned and leveled
- 6 tablespoons corn starch spooned and leveled, ¼ cup PLUS 2 tablespoons
Decorations
- ¼ cups Christmas sprinkles nonpareils, Jimmies, etc.
Instructions
- In the bowl of a stand mixer or a mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. You will notice the mixture getting very light in color.¾ cup butter, 6 tablespoons powdered sugar
- Beat in the almond extract until completely combined.1 teaspoon almond extract
- In a small bowl, whisk together the all purpose flour and corn starch. Mix into butter mixture in three separate additions, mixing just until combined each time.1 ⅓ cup all purpose flour, 6 tablespoons corn starch
- Transfer dough to an airtight container or bowl covered with plastic wrap and chill 2 hours.
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Scoop chilled cookie dough and roll into 1 inch balls. Place on prepared baking sheet about 1 to 2 inches apart.
- Dip a fork into powdered sugar, corn starch or flour and gently press the tines of the fork onto the top of each cookie dough ball.
- Top each cookie with desired sprinkles or leave plain.
- Bake for 10 to 12 minutes. Bottoms of cookies should be very lightly golden brown. Let cookies rest on baking sheet before transferring to a cooling rack to cool completely. Cookies are very fragile when warm so be careful when moving.
- Store cookies in an airtight container at room temperature for up 1 week.
Video
Notes
Storage Information
Cooled cookies can be store at room temperature in an airtight container for up to 1 week.
To Freeze Baked Cookies: Let cookies cool completely then transfer to an airtight, freezer safe container, with parchment paper between layers. Cookies can be frozen for up to 2 months.
To Freeze Cookie Dough: Form dough balls and then flash freeze on a parchment lined baking sheet for 30 minutes. Transfer balls to a freezer safe ziploc bag. Bake cookies frozen by adding 2 minutes to the bake time OR let thaw overnight in the fridge and then press with a fork and add sprinkles. Cookie dough can be frozen for up to 3 months.
Nutrition
Calories: 119kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 61mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 213IU | Calcium: 3mg | Iron: 1mg