Kittencal's Whipped Shortbread
Delightfully delicate and irresistibly buttery, Kittencal's Whipped Shortbread is a melt-in-your-mouth holiday classic that’s perfect for any occasion. This easy-to-make recipe combines simple ingredients like unsalted butter, powdered sugar, and a touch of cornstarch to create an ultra-light texture that’s whipped to perfection. The secret lies in the extra mixing time, which aerates the dough for the ultimate soft and tender cookies. Finished with festive sprinkles or candied cherries, these shortbread cookies are as beautiful as they are delicious. With just 15 minutes of prep time and a bake time of 20 minutes, you’ll have a batch of 24 decadent treats ready to impress. Perfect for cookie tins, dessert trays, or an afternoon tea, this recipe is a must-try for lovers of classic shortbread cookies!
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Ingredients
- 1 cup Unsalted butter
- 0.5 cup Powdered sugar (confectioners' sugar)
- 1.5 cups All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Vanilla extract
- 0 Optional sprinkles or candied cherries for decoration
Directions
Step 1
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 2
In a large bowl, use an electric hand mixer or stand mixer to beat the unsalted butter until it becomes light and fluffy, approximately 2-3 minutes.
Step 3
Gradually add the powdered sugar and continue mixing until the mixture is smooth and creamy, about 1-2 minutes.
Step 4
Sift the all-purpose flour and cornstarch together in a separate bowl to remove any lumps.
Step 5
Add the flour-cornstarch mixture to the butter mixture gradually, mixing on low speed until incorporated. Then, mix in the vanilla extract.
Step 6
Increase the mixing speed to medium-high and whip the dough for an additional 2-3 minutes, until the dough becomes light and airy.
Step 7
Using a small cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8
If desired, decorate each cookie with sprinkles or press a small piece of candied cherry into the center.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the edges are just starting to turn a light golden brown.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 11
Store the cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (379.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1807.3 |
| Total Fat 97.8g | 0% |
| Saturated Fat 56.3g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 21.3mg | 0% |
| Total Carbohydrate 220.0g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 67.3g | |
| Protein 19.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 50.0mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 227.7mg | 0% |
Source of Calories