On the second day of Christmas my true love gave to me… Whipped Shortbread Cookies! Today is day two of our 12 days of Christmas event and we’re so happy you're back!
Remember those shortbread cookies your grandma made every Christmas? The kind of shortbread that was incredibly buttery, crumbly, and they literally melted in your mouth. These are those cookies, just like grandma used to make.
I remember as a little girl baking these specific cookies with my grandma, it is one of the first cooking memories I have. I can still picture myself, eyeball height with the table, staring at a tray of cookies and putting cherry halves on top of them. It is an incredibly special memory to me and makes my heart happy thinking of it.
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A few things you will need to make this recipe
How to Make these Iconic Cookies
There is no chill time required for these cookies! So preheat the oven to 350°F and grab a baking sheet.
In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, add the butter and confectioners sugar.
Beat on medium-high speed for 2 minutes, scraping down the sides of the bowl as necessary, until the batter is silky smooth.
Add in the vanilla extract, almond extract, and salt. Return to the mixer and beat on medium speed until the batter is completely smooth.
In a medium bowl, sift together the flour and cornstarch, and whisk it to fully combine the two ingredients.
In the bowl with the batter, add half of the flour mixture, mix on medium/low speed until just combined.
Add the remaining flour mixture and beat on low speed until a rough batter forms.
Using a cookie scoop, scoop out cookies (about 1 Tablespoon each) and roll the batter into a ball.
When you are rolling the batter into a ball, it helps to squeeze the batter a few times with your hands before rolling.
Place the cookies on a baking sheet and using a fork, press down to slightly flatten the dough balls.
Then top with one half of a glace cherry.
Bake for 14 minutes until bottoms are golden brown.
Transfer the shortbread cookies to a cooling rack and serve when thoroughly cooled.
Storage
Store the whipped shortbread cookies in an airtight container at room temperature for up to 5 days.
There you have it, a super easy and simple recipe for whipped shortbread cookies that are out of this world delicious!
That's it for day two, we hope you enjoyed the second day of Christmas, make sure to check back tomorrow morning at 8am MST for day three!
We hope our recipes can bring some joy into your homes during these times. We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
Check out the other recipes in our 12 Days of Christmas holiday event!
- First Day of Christmas- Chocolate Crinkle Cookies
- Second Day of Christmas- Whipped Shortbread Cookies
- Third Day of Christmas- Almond & Cashew Buttercrunch Toffee
- Fourth Day of Christmas- Hot Buttered Rum
- Fifth Day of Christmas- Sponge Toffee
- Sixth Day of Christmas- Sweet & Spicy Holiday Chex
- Seventh Day of Christmas- Spicy Bacon Jam Brussel Sprouts
- Eighth Day of Christmas- Snickerdoodles
- Ninth Day of Christmas- Double Lemon Poppyseed Cookies
- Tenth Day of Christmas- Cheesy Stuffed Mushrooms
- Eleventh Day of Christmas- Chocolate Cream Cookies
- Twelfth Day of Christmas-
We would love to see your creations on Instagram! Tag your creations from the 12 Days of Christmas using #whippeditup2020
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
Whipped Shortbread Cookies
These cookies are just like the cookies your grandma used to make. Buttery, soft, and melt in your mouth delicious!
Ingredients
- 1 cup Butter, softened
- ¾ cup Confectioners Sugar
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Almond Extract
- ½ teaspoon Kosher Salt
- 1 ½ cups All Purpose Flour
- ¼ cup Cornstarch
- 10 Glace Cherries, cut in half
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, add the butter and confectioners sugar. Beat on medium-high speed for 2 minutes, scraping down the sides of the bowl as necessary.
- Add in the vanilla extract, almond extract, and salt. Beat on medium speed until the batter is smooth.
- In a medium bowl, sift together the flour and cornstarch.
- Add half of the flour mixture to the bowl and mix until just combined.
- Add the remaining flour mixture and beat on low speed until a rough batter forms.
- Using a cookie scoop, scoop out cookies (about 1 Tablespoon each) and roll into a ball.
- Place cookies on a baking sheet and using a fork, press down to slightly flatten the dough balls.
- Top with one half of a glace cherry.
- Bake for 14 minutes until bottoms are golden brown.
- Transfer cookies to a cooling rack and serve when fully cooled.
Notes
- No chill time required.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 126mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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