Description
These melt-in-your-mouth whipped shortbread cookies are buttery, light, and perfect for the holidays or as a simple, sweet treat year-round.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- Optional: sprinkles or maraschino cherries for decoration
Instructions
- Prepare the Dough: In a large bowl, whip butter with a mixer until creamy. Add powdered sugar and vanilla, and mix until fluffy. Gradually incorporate flour and cornstarch until a soft dough forms.
- Shape the Cookies: Preheat oven to 325°F (160°C). Roll dough into 1-inch balls and place on a lined baking sheet. Press lightly with a fork or decorate with sprinkles/cherries.
- Bake: Bake for 12-15 minutes or until edges are lightly golden. Allow to cool on the pan for 5 minutes before transferring to a rack.
Notes
- Ensure the butter is softened but not melted for the perfect texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 90
- Sugar: 3g
- Fat: 6g
- Carbohydrates: 10g
- Protein: 1g