Description
Whipped Shortbread Cookies are a delicate, buttery treat made by creaming softened butter and powdered sugar to a fluffy texture, then combining with vanilla or almond extract and all-purpose flour. These cookies are lightly pressed, chilled for firm texture, and baked at a low temperature for tender, melt-in-your-mouth perfection. They’re simple to make and perfect for any occasion, with an optional sprinkle topping for a festive touch.
Ingredients
Scale
Cookies
- 10 tbsp (140g) unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 1/2 tsp vanilla extract or almond extract
- 1 1/2 cups (195g) all-purpose flour (measured correctly)
- 1/4 tsp salt
Optional
- Sprinkles
Instructions
- Cream Butter and Sugar: Beat the room temperature unsalted butter and powdered sugar in a large mixing bowl on medium-high speed for about 5 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl once or twice to ensure everything is well combined and creamed properly.
- Add Extract: Mix in the vanilla or almond extract until fully incorporated into the butter-sugar mixture.
- Combine Dry Ingredients: Add the all-purpose flour and salt to the mixture and stir just until the dough comes together. Avoid over mixing to maintain a tender cookie texture.
- Form Cookie Balls: Scoop tablespoon-sized portions (approximately 17g each) of dough and roll into balls. Place them on a plate or cookie sheet and lightly press down each ball with a fork to flatten. Add sprinkles on top if desired.
- Chill Dough: Refrigerate the shaped cookie dough for about 1 hour or freeze for approximately 30 minutes to firm the dough and help the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 300°F (150°C). Transfer the chilled cookie dough balls to a cookie sheet lined with a silicone baking mat or parchment paper.
- Bake Cookies: Bake the cookies for 11 to 13 minutes or until they lose their glossy appearance on top. They should remain pale in color to maintain their shortbread texture.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 3–5 minutes before transferring to a cooling rack to cool completely.
- Store Properly: Store completely cooled cookies in an airtight container at room temperature. They are best consumed within 5 to 7 days for optimal freshness.
Notes
- Do not overmix the dough after adding flour to keep the cookies tender and crumbly.
- Chilling the dough is essential to preventing spread and maintaining shape during baking.
- Use room temperature butter to achieve the best creaming texture with powdered sugar.
- Cookies are baked at a low temperature to preserve their pale color and delicate texture.
- Optional sprinkles add a fun festive touch but can be omitted for a classic look.
- Store cookies in an airtight container to maintain freshness and prevent them from drying out.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: whipped shortbread cookies, shortbread, butter cookies, vanilla cookies, easy cookie recipe, melt-in-mouth cookies, holiday cookies
