Whipped Shortbread Recipe
These little bites of shortbread are a drop cookie that are buttery and crunchy and soft, and they really are the perfect shortbread cookies! Use your favorite color sprinkles to decorate the top.
Servings: 36 cookies
- 1 cup (226g) unsalted butter softened
- ½ cup (57g) powdered sugar measured correctly*
- 1 ½ cups (186g) flour measured correctly*
- ½ cup (61g) cornstarch
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Nonpareils for decorating
Preheat oven to 300°F. (Yes, that’s 300 – not a typo.)
Cream the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment or hand mixer with a very large bowl. Mix it until it’s nice and light and fluffy and smooth, about 3-5 minutes, scraping the bottom and sides of the bowl during mixing. (3 minutes for a stand mixer, 5 minutes using a hand mixer.)
Add the flour, cornstarch, salt and vanilla and mix until smooth, scraping the sides and bottom of the bowl as needed.
Scoop 1 tablespoon size balls of cookie dough and roll them between your palms to form a ball. Place on cookie sheet. These don’t spread so you don’t have to space them more than 1-2” apart.
Lightly flour a fork and use the tines to press down the cookies. Top with nonpareils in your desired color.
Bake for about 20-22 minutes or until the bottoms are lightly browned. Cool slightly before removing from pans.
Store in an airtight container for up to 4 days or freeze for up to 2 months.
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Calcium: 2mg | Iron: 1mg