Whipped Shortbread Cookies
Ultra-light and buttery whipped shortbread cookies with a delicate, melt-in-your-mouth texture. These pale, tender cookies are simple, nostalgic, and perfect for holidays or everyday sharing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt (optional)
1 teaspoon vanilla extract (optional)
12 maraschino cherry halves (optional topping)
Powdered sugar, for dusting
Instructions
- Whip the butter for 8–10 minutes until very pale, fluffy, and airy.
- Add powdered sugar and vanilla extract (if using) and beat again until extremely light.
- Gently mix in flour, cornstarch, and salt just until combined.
- Scoop or pipe the dough onto parchment-lined baking sheets.
- Press a cherry half on top of each cookie if using.
- Bake at 300°F (150°C) for 15–18 minutes, keeping cookies pale.
- Cool briefly, then dust lightly with powdered sugar before serving.
Notes
Whipping the butter thoroughly is key to the light texture.
Keep cookies pale for best tenderness.
Dough can be piped into decorative shapes.
Cherries are optional and purely decorative.
Cookies stay soft for days when stored properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 5 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 30 mg
Find it online: https://chocolatecoveredamy.com/whipped-shortbread-cookies/
