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Whipped Shortbread Cookies

A pile of golden brown whipped shortbread cookies dusted with powdered sugar on a white plate.
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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 (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 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. Gradually add the flour, mixing on low speed until just incorporated. Do not overmix.
  5. You can either pipe the dough using a piping bag fitted with a star tip, or drop rounded spoonfuls onto the prepared baking sheets.
  6. If desired, top with sprinkles or a maraschino cherry half.
  7. Bake for 20-25 minutes, or until the edges are lightly golden.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a holiday cookie box, these cookies store well in an airtight container at room temperature for up to a week.
  • The ratio of cornstarch to powdered sugar contributes to the melt-in-your-mouth texture.
  • Ensure your butter is softened but not melted for the best results.

Nutrition

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