Whipped Shortbread Cookies
Buttery, soft, and melt-in-your-mouth delicious, these whipped shortbread cookies are just like the cookies your grandma used to make!
Servings: 20 Cookies
Calories: 146kcal
Ingredients
- 1 cup Butter softened
- ¾ cup Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Almond Extract
- ½ teaspoon Kosher Salt
- 1 ½ cups All Purpose Flour
- ¼ cup Cornstarch
- 10 Glacé 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 powdered 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 and no dry bits remain.
- 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 glacé cherry.
- Bake for 14 minutes until bottoms are golden brown. Transfer cookies to a cooling rack and serve when fully cooled.
Video
Notes
- Room temperature butter is key. If it is too cold, you won't get the "whipped" texture, and if it is too warm, the cookies will spread too much.
- Dip the fork in flour before pressing on the cookie dough balls to prevent the fork from sticking to the dough.
- Powdered sugar is also known as icing sugar or confectioners' sugar.
- The secret to perfectly light and fluffy shortbread cookies is whipping the butter long enough and baking at a low temperature. This keeps the cookies light and tender without a hard outer crust.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- For some other topping ideas, try drizzling the cookies with melted chocolate, rolling the dough balls in sprinkles before baking them or adding lemon zest to the cookie batter.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 284IU | Calcium: 4mg | Iron: 0.4mg
