These classic Holiday Cookies will literally melt in your mouth. Not too sweet, made with 4 simple ingredients and that light as air texture will keep you reaching for more!
Lets get straight away into how to bring these Holiday favorite cookies together.
Whipped Shortbread Cookies ingredients
- Butter: We are using room temperature softened butter. But we don’t want it over greasy or we are risking the cookies to spread more then we’d like!
- Confectioners’ Sugar: Powdered sugar helps in creating light textured shortbread cookies.
- Flour: Measure flour using a kitchen scale or fluff the flour first, measure out in measuring cup and sweep it with a knife to level it off.
- Cornstarch: Cornstarch makes the most light and puffy cookies that you will ever know!
How to make whipped shortbread Cookies:
These are the easiest cookies to bake! Just take care not to over measure your flour and cornstarch. And your cookies will bake all puffy and light! To make Shortbread Cookies:
- Beat Butter and confectioners’ sugar together for 3-4 minutes
- Beat in sifted flour and cornstarch next:
- Chill the dough
- Make cookie dough balls
- Quickly chill in the freezer again while you preheat the oven
- Make a pattern using fork: Optional but super cute!
- Top with sprinkles and bake then
Should you chill shortbread before baking?
Yes, and I can’t stress this enough. Chilled cookie dough bakes so much better cookies. Shortbread cookies are high in fat content, chilling the dough will help firming the butter up. This results in puffy and thick cookies!
What does cornstarch do in cookie dough?
- Helps the cookies to bake thick and puffy. It reduces the risk of cookie spreading!
- Cornstarch in the cookie dough yields lighter textured cookies.
- Also whipped shortbread cookies with cornstarch bake the softest.
Taste and texture of shortbread cookies
- Not too sweet
- Buttery and melt in your mouth soft
- Slightly crumbly in a good way (not chewy at all!)
- Light and puffy
More Holiday Recipes for you to try!
Whipped Shortbread Cookies
- 6 Tbsp Butter (Room Temp, salted)
- 3 Tbsp Confectioners' Sugar
- 1/2 Cup+1 Tbsp All Purpose Flour
- 3 Tbsp Cornstarch
- In a medium mixing bowl beat butter and confectioners' sugar for 3-4 minutes. Don't skimp on the beating time for light textured cookies.
- Beat sifted flour and cornstarch in the bowl and beat only till combined.
- Chill the dough for about half an hour in the fridge, or till it's firm to touch. Pro Tip: To speed up this process, you may chill the dough in freezer until firm.
- Roll into 12 cookie balls, press their tops with a cornstarch dipped fork and top with sprinkles.
- Set the cookies on a lined baking tray and allow to chill in the freezer till you preheat the oven.
- When ready to bake preheat oven at 300 deg F and bake cookies for 19-20 minutes. Or till their tops look set.
- Allow to cool on the baking tray.
- Both baked and unbaked cookies can be stored in the freezer.
- To freeze unbaked cookie balls, keep the balls on a tray in freezer till they firm up. Store them in ziploc bag then. No need to thaw before baking. Just add a minute more to the baking time.
- Baked cookies can be stored in an airtight freezer friendly container for up to 2 months. Thaw the cookies before serving.
- Top them off with melted chocolate.
- Place a cherry in their center.
- Make a dent and top with jams and preserves of your choice before baking.