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Whipped Shortbread Cookies

A close-up of a plate piled high with golden-brown whipped shortbread cookies, showcasing their delicate, star-like shape.
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Bake melt-in-your-mouth Christmas cookies that are perfect for your holiday cookie box.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Optional: Sprinkles or maraschino cherry halves for topping

Instructions

  1. Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Beat in the cornstarch and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Transfer the dough to a piping bag fitted with a large star tip. Pipe small rosettes or desired shapes onto the prepared baking sheets. Alternatively, you can roll small portions of dough into balls and flatten them slightly with a fork.
  7. If using, gently press a sprinkle or a maraschino cherry half into the center of each cookie.
  8. Bake for 18-22 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a smoother dough, ensure your butter is truly softened but not melted.
  • If you don’t have a piping bag, you can use two spoons to drop small mounds of dough onto the baking sheet.
  • These cookies are delicate and will melt in your mouth. Handle them with care.
  • Store completely cooled cookies in an airtight container at room temperature for up to a week. They are excellent for holiday cookie boxes.

Nutrition

Find it online: https://delishsymphony.com/whipped-shortbread-cookies/