Scottish Whipped Shortbread
Delightfully crumbly and luxuriously soft, Scottish Whipped Shortbread is a holiday classic that melts in your mouth with every bite. Made with a simple yet decadent mix of buttery goodness, powdered sugar, and a hint of vanilla, these cookies pair rich flavor with a light, delicate texture thanks to the addition of cornstarch. With just 15 minutes of prep time, this easy shortbread recipe is perfect for bakers of all skill levels. Personalize them with festive sprinkles or candied cherries for an eye-catching touch, or enjoy them plain to savor their buttery simplicity. Whether you're hosting a gathering or preparing homemade gifts, this timeless treat is a must-have on your holiday cookie platter. Bake up a batch of these melt-in-your-mouth shortbread cookies today for a crowd-pleasing dessert that never fails to impress!
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Ingredients
- 227 g Unsalted butter, softened
- 120 g Powdered sugar
- 195 g All-purpose flour
- 60 g Cornstarch
- 2 tsp Vanilla extract
- 0.25 tsp Salt
- 0 Optional toppings: sprinkles or candied cherries
Directions
Step 1
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, add the softened unsalted butter and powdered sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Step 3
Add the vanilla extract and salt to the creamed butter mixture, and mix until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the butter mixture, a little at a time, mixing on low speed until fully incorporated. The dough will be soft and smooth.
Step 5
Using a small cookie scoop or your hands, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 6
If desired, decorate the tops of the dough balls with sprinkles or press a small piece of candied cherry gently into the center of each cookie.
Step 7
Bake in the preheated oven for 18-20 minutes or until the edges are set but not browned. The cookies should remain pale in color.
Step 8
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (616.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3079.8 |
| Total Fat 186.1g | 0% |
| Saturated Fat 116.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 495.6mg | 0% |
| Sodium 633.7mg | 0% |
| Total Carbohydrate 329.6g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 123.0g | |
| Protein 22.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.1mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 279.2mg | 0% |
Source of Calories