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Whipped Shortbread Cookies Recipe

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★★★★★

4.7 from 125 reviews

Delightfully light and tender Whipped Shortbread Cookies made with butter, powdered sugar, almond extract, flour, and corn starch. These melt-in-your-mouth cookies are easy to prepare, chilled for the perfect texture, and baked to a delicate golden finish. Decorated with festive sprinkles, they make an ideal treat for holidays or any special occasion.

Ingredients

Scale

Cookie Dough

  • 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 cup Christmas sprinkles (nonpareils, Jimmies, or other decorative sprinkles)

Instructions

  1. Beat Butter and Sugar: In the bowl of a stand mixer or a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This should take about 5 minutes using a stand mixer or 7 minutes with a hand mixer. You will notice the mixture becoming very light in color.
  2. Add Extract: Beat in the almond extract (or vanilla extract) until it is completely combined with the butter and sugar mixture.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour and corn starch. Gradually add this dry mixture to the butter mixture in three separate additions, mixing gently just until combined after each addition to avoid overworking the dough.
  4. Chill Dough: Transfer the dough into an airtight container or bowl covered with plastic wrap. Chill in the refrigerator for 2 hours to allow the dough to firm up for easier handling and better texture.
  5. Preheat Oven and Prepare Sheet: When ready to bake, preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  6. Form Cookies: Scoop chilled dough and roll into 1-inch balls. Arrange the balls on the prepared baking sheet about 1 to 2 inches apart to allow for slight spreading.
  7. Decorate: Dip the tines of a fork lightly into powdered sugar, corn starch, or flour, then gently press the fork tines onto the top of each cookie dough ball to create a decorative pattern. Optionally, add Christmas sprinkles on top of each cookie or leave plain.
  8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The bottoms should be very lightly golden brown when done. Be careful not to overbake to maintain a tender texture.
  9. Cool: Allow the cookies to rest on the baking sheet before carefully transferring them to a cooling rack to cool completely. The cookies will be fragile when warm, so handle them gently.
  10. Store: Store cooled cookies in an airtight container at room temperature. They will keep fresh for up to 1 week.

Notes

  • Make sure the butter is softened but not melted for best creaming results.
  • Be gentle when mixing in the dry ingredients to avoid tough cookies.
  • Chilling the dough helps to prevent spreading and improves cookie texture.
  • The fork decoration is traditional and gives a nice texture; dipping the fork in powdered sugar or flour prevents sticking.
  • Cookies are fragile when warm; allow to cool completely before moving to prevent breakage.
  • Use almond extract for a slightly nutty flavor or vanilla extract for a classic taste.

Keywords: whipped shortbread cookies, holiday cookies, almond extract cookies, melt-in-your-mouth cookies, homemade shortbread, festive sprinkles cookies

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