Whipped shortbread cookies are a light, buttery, and melt-in-your-mouth treat perfect for any occasion. Made with just a few simple ingredients, these cookies have a delicate crumb and a rich, buttery flavor. Whether you’re baking for the holidays, a special event, or just craving a classic cookie, this recipe is a must-try.
Why You’ll Love This Recipe
- Simple Ingredients: Requires only a few pantry staples.
- Melt-in-Your-Mouth Texture: Light and airy with a delicate crumb.
- Customizable: Add sprinkles, chocolate chips, or nuts for variety.
- Perfect for Holidays: A festive favorite for Christmas and special occasions.
- Quick to Make: Minimal effort for maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Powdered sugar
- All-purpose flour
- Cornstarch
- Vanilla extract
- Salt (optional)
Directions
- Preheat Oven: Set your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: In a mixing bowl, beat the butter and powdered sugar until light and fluffy.
- Add Dry Ingredients: Sift in the flour and cornstarch, then mix until fully incorporated. Add vanilla extract.
- Whip the Dough: Continue mixing for 5-7 minutes until the dough becomes airy and light.
- Shape the Cookies: Drop spoonfuls of dough onto the baking sheet or pipe them using a star tip.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: Makes approximately 24 cookies
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
Variations
- Chocolate Drizzle: Drizzle melted chocolate over cooled cookies for extra indulgence.
- Nutty Flavor: Add finely chopped pecans or almonds to the dough.
- Festive Sprinkles: Decorate with holiday-themed sprinkles before baking.
- Citrus Twist: Add a bit of lemon or orange zest for a refreshing flavor.
- Espresso Infusion: Mix in a teaspoon of instant espresso powder for a subtle coffee kick.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to one week.
- Refrigeration: Keep in the fridge for up to two weeks for a firmer texture.
- Freezing: Freeze in a single layer in an airtight container for up to three months.
- Reheating: No need to reheat; enjoy them straight from storage!
FAQs
How do I make sure my cookies are light and airy?
Whipping the butter and sugar until fluffy is key to achieving the perfect texture.
Can I use salted butter instead of unsalted?
Yes, but omit any added salt in the recipe to balance the flavor.
Why do I need cornstarch in this recipe?
Cornstarch helps create a delicate, melt-in-your-mouth texture.
Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Why did my cookies spread too much?
If the butter was too soft or melted, the cookies may spread. Chilling the dough for 15 minutes can help.
Can I add chocolate chips to the dough?
Yes, mini chocolate chips work best to maintain the delicate texture.
What’s the best way to decorate these cookies?
Use sprinkles, colored sugar, or drizzle them with melted chocolate.
Can I freeze the dough instead of the baked cookies?
Yes, shape the dough into balls and freeze. Bake straight from frozen, adding a couple of extra minutes.
How can I make them extra buttery?
Using high-quality butter will enhance the flavor and texture.
Can I double the recipe?
Absolutely! Just make sure to whip the butter and sugar thoroughly for the same light consistency.
Conclusion
Whipped shortbread cookies are a delightful treat that’s easy to make and perfect for any occasion. With their buttery, melt-in-your-mouth texture and endless customization options, they’re sure to be a hit with family and friends. Whether you enjoy them plain or with a decorative touch, this classic cookie is a must-bake!
Print
Whipped Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Cuisson au Four
- Cuisine: American
Description
Cherry Almond Whipped Shortbread Cookies are soft, buttery, and full of festive flavor. These delicate cookies, made with maraschino cherries and almond extract, melt in your mouth and make a delightful addition to any holiday dessert table.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 24 maraschino cherries, well-drained and patted dry
Instructions
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Preheat Oven: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
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Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer for about 3 minutes, until light and fluffy.
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Add Flavoring and Dry Ingredients: Add vanilla extract, almond extract, flour, cornstarch, and salt to the butter mixture. Mix on low speed until just combined, forming a soft dough.
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Form the Cookies: Dust your hands with a bit of cornstarch to handle the dough more easily. Scoop about 1 1/2 tablespoons of dough and roll into balls. Place each ball onto the prepared baking sheet, spacing about 2 inches apart.
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Flatten and Add Cherries: Use the bottom of a glass (dusted with cornstarch to prevent sticking) to gently flatten each cookie slightly. Press one maraschino cherry into the center of each cookie, pushing down so the cherry is nestled within the dough.
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Bake: Bake for 14-16 minutes, or until the edges are set but not browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.