Description
Light, airy, and irresistibly buttery—Whipped Shortbread Cookies are the ultimate easy recipe for anyone craving a melt-in-your-mouth treat. These delicate cookies combine just a few pantry staples into soft, crumbly perfection. Perfect for holidays, coffee breaks, or anytime dessert cravings, they’re a standout among quick breakfast ideas, easy snack options, or even elegant additions to your dessert table. Their dreamy texture and rich flavor make them a favorite for gifting or enjoying with a warm drink. This easy recipe is your go-to when you need foolproof food ideas that deliver every time.
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (60g) powdered sugar
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1/2 cup (65g) cornstarch, sifted
- 1 tsp vanilla extract (optional)
- Pinch of salt (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, whip the butter using a hand or stand mixer for 3–5 minutes until pale and fluffy.
- Gradually add powdered sugar and continue to whip until creamy.
- Mix in vanilla extract, if using.
- Sift together flour, cornstarch, and salt. Gradually add to the butter mixture and mix just until combined.
- Transfer dough into a piping bag fitted with a large star tip (or shape manually).
- Pipe swirls or shape cookies onto the baking sheet.
- Bake for 18–22 minutes until bottoms are lightly golden but tops remain pale.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once cooled, dust with powdered sugar if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes