Introduction
Remember those cookies from childhood? The ones that practically dissolved on your tongue, leaving behind a sweet, buttery kiss? Today, we’re recreating that magic with the easiest, most delightful Whipped Shortbread Cookies you’ll ever make. They’re so light and airy, they almost seem to float off the baking sheet! Perfect for a cozy afternoon treat or a last-minute bake sale, these cookies are a guaranteed hit.
Why You’ll Love This Recipe
- Fast: You can whip up a batch in under an hour, start to finish!
- Easy: Seriously, if you can stir, you can make these. No fancy techniques required!
- Giftable: Package them up in a pretty tin or box, and you have the most charming homemade gift.
- Crowd-pleasing: Who can resist a tender, sweet cookie? Everyone from kids to grandparents will adore them.
Ingredients
Let’s gather our simple treasures for these delightful cookies:
- 1 ½ sticks (¾ cup) unsalted butter, softened: Make sure your butter is nice and soft! It makes creaming so much easier.
- 6 tablespoons powdered sugar, spooned and leveled: Powdered sugar is key to that super-smooth, melt-in-your-mouth texture.
- 1 teaspoon almond extract or vanilla extract: Almond extract adds a wonderful depth, but vanilla is a classic choice too.
- 1 ⅓ cups all-purpose flour, spooned and leveled: Our trusty all-purpose flour forms the base of these cookies.
- 6 tablespoons cornstarch, spooned and leveled: This is the secret weapon for that incredible lightness and tender crumb!
- ¼ cup Christmas sprinkles: Nonpareils, jimmies, or your favorite mix – these add a burst of color and fun!
How to Make It
Ready to get baking? It’s as easy as pie (well, cookies)!
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Cream the Butter and Sugar
In a large bowl, beat together your softened butter and powdered sugar. You want to get it nice and light and fluffy, like a cloud. An electric mixer makes this a breeze, but you can totally do it by hand if you’re feeling ambitious!
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Add the Flavor
Beat in your almond or vanilla extract until everything is well combined. The kitchen will start to smell amazing already!
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Mix the Dry Ingredients
In a separate, medium-sized bowl, whisk together your all-purpose flour and cornstarch. This helps to evenly distribute the cornstarch, ensuring that perfect texture.
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Combine Wet and Dry
Now, gradually add the dry ingredients to your butter mixture. Mix on low speed with your electric mixer until everything is just combined. Be careful not to overmix here; we want tender cookies!
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Fold in the Fun!
Gently fold in your festive Christmas sprinkles. This is where the cookies get their cheerful personality. I like to save a few extra sprinkles to press gently on top of each cookie before baking for an extra pop of color.
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Portion the Dough
Drop rounded tablespoons of dough onto ungreased baking sheets. Don’t worry about shaping them perfectly; they’ll spread a little as they bake. I like to leave a little space between them.
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Bake to Golden Perfection
Bake at 300°F (150°C) for about 20-25 minutes. You’re looking for the edges to be lightly golden. They won’t brown much, so keep an eye on them!
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Cool and Enjoy!
Let the cookies cool on the baking sheets for just a few minutes before carefully transferring them to a wire rack to cool completely. This is the hardest part – waiting for them to cool!
Substitutions & Additions
Feel free to make these cookies your own! Here are a few ideas:
- Extract Swap: Try a touch of lemon extract or peppermint extract for a different flavor profile.
- Citrus Zest: A teaspoon of lemon or orange zest added with the extract can add a lovely bright note.
- Different Sprinkles: Use colorful nonpareils, sanding sugar, or even some finely chopped nuts for a different texture.
- Glaze Drizzle: Once cooled, a simple drizzle of melted white or dark chocolate can take these to the next level.
Tips for Success
A few little tricks to ensure your cookies turn out perfectly every time:
- Soft Butter is Key: If your butter is too cold, it won’t cream properly, and you won’t get that light, airy texture. Let it sit on the counter for about an hour.
- Don’t Overmix the Flour: Overmixing can develop the gluten in the flour, leading to tougher cookies. Mix just until combined.
- Low and Slow Baking: The lower oven temperature is crucial for that delicate, melt-in-your-mouth texture without browning too much.
- Prep Ahead: You can make the dough a day in advance, cover it tightly, and refrigerate it. Let it soften slightly at room temperature before dropping onto baking sheets.
How to Store It
Keep these precious cookies fresh and delightful:
Once completely cooled, store your Whipped Shortbread Cookies in an airtight container at room temperature. They’ll stay wonderfully tender for up to a week. If you need them to last longer, you can freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 2-3 months.
FAQs
Can I use regular granulated sugar instead of powdered sugar?
It’s best to stick with powdered sugar for this recipe. Granulated sugar will give the cookies a different texture, likely making them crispier rather than melt-in-your-mouth.
Why are my cookies spreading too much?
This could be due to your butter being too soft or your oven temperature being too high. Make sure your butter is softened but not melted, and double-check your oven temperature with an oven thermometer if you have one.
Can I make these cookies gluten-free?
While I haven’t personally tested it, you could try substituting a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, so keep an eye on the dough consistency.
Whipped Shortbread Cookies
Equipment
- Electric mixer optional, but makes creaming easier
- Large bowl
- Medium-sized bowl
- Whisk
- Baking sheets ungreased
- Wire rack
Ingredients
Main ingredients
- 1.5 sticks unsalted butter softened
- 6 tablespoons powdered sugar spooned and leveled
- 1 teaspoon almond extract or vanilla extract
- 1.333 cups all-purpose flour spooned and leveled
- 6 tablespoons cornstarch spooned and leveled
- 0.25 cup Christmas sprinkles Nonpareils, jimmies, or your favorite mix
Instructions
- In a large bowl, beat together your softened butter and powdered sugar until nice and light and fluffy. An electric mixer makes this a breeze, but you can totally do it by hand if you're feeling ambitious!
- Beat in your almond or vanilla extract until everything is well combined.
- In a separate, medium-sized bowl, whisk together your all-purpose flour and cornstarch.
- Gradually add the dry ingredients to your butter mixture. Mix on low speed with your electric mixer until everything is just combined. Be careful not to overmix; we want tender cookies!
- Gently fold in your festive Christmas sprinkles. This is where the cookies get their cheerful personality. I like to save a few extra sprinkles to press gently on top of each cookie before baking for an extra pop of color.
- Drop rounded tablespoons of dough onto ungreased baking sheets. Don't worry about shaping them perfectly; they'll spread a little as they bake. Leave a little space between them.
- Bake at 300°F (150°C) for about 20-25 minutes, or until the edges are lightly golden. They won't brown much, so keep an eye on them!
- Let the cookies cool on the baking sheets for just a few minutes before carefully transferring them to a wire rack to cool completely.