Description
Buttery, tender, and melt-in-your-mouth cookies that evoke cozy nostalgia with every bite these whipped shortbread cookies are a simple joy to make and share.
Ingredients
Scale
- 1½ cups butter, salted, room temperature
- ¾ cup confectioners’ sugar
- 2¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 tsp pure vanilla extract (or lemon/orange extract)
- ¼ cup sprinkles (optional)
Instructions
- Preheat oven to 300°F and line baking trays with parchment.
- Beat butter and confectioners’ sugar in a stand mixer for 4–5 minutes on medium-high until light and fluffy.
- Add extract and mix briefly.
- Turn mixer to low, gradually add sifted flour and cornstarch. Mix just until no dry streaks remain.
- Scoop and roll dough into 36 equal balls. Chill 10–15 minutes if too soft.
- Arrange balls on tray, flatten slightly with a fork dipped in flour or cornstarch, and top with sprinkles.
- Chill shaped cookies for 2 hours (or freeze until firm).
- Bake for 19–20 minutes or until tops look set and bottoms are barely golden.
- Cool completely on tray before handling—they’re delicate when warm.
Notes
Use high-quality butter and avoid overmixing. Store in an airtight container at room temperature for up to 1 week, or freeze up to 2–3 months. No need to reheat, but you can microwave for 5–8 seconds if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg