Whipped Shortbread Cookies
Whipped Shortbread Cookies are so easy to make with just 5 ingredients and taste amazing! Light and tender cookies that melt in your mouth and can be easily decorated for Christmas. A great recipe to double or triple for the holidays and definitely one of our favorite Christmas cookies!
Ingredients
- ¾ cup butter (softened, 12 tablespoons or 1 ½ sticks)
- 6 tablespoons powdered sugar (spooned and leveled (¼ cup PLUS 2 tablespoons))
- 1 teaspoon almond extract (or vanilla extract)
- 1 ⅓ cup all purpose flour (spooned and leveled)
- 6 tablespoons corn starch (spooned and leveled, ¼ cup PLUS 2 tablespoons)
- ¼ cups Christmas sprinkles (nonpareils, Jimmies, etc.)
Directions
- 1
In the bowl of a stand mixer or a mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. You will notice the mixture getting very light in color.
- 2
Beat in the almond extract until completely combined.
- 3
In a small bowl, whisk together the all purpose flour and corn starch. Mix into butter mixture in three separate additions, mixing just until combined each time.
- 4
Transfer dough to an airtight container or bowl covered with plastic wrap and chill 2 hours.
- 5
Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- 6
Scoop chilled cookie dough and roll into 1 inch balls. Place on prepared baking sheet about 1 to 2 inches apart.
- 7
Dip a fork into powdered sugar, corn starch or flour and gently press the tines of the fork onto the top of each cookie dough ball.
- 8
Top each cookie with desired sprinkles or leave plain.
- 9
Bake for 10 to 12 minutes. Bottoms of cookies should be very lightly golden brown. Let cookies rest on baking sheet before transferring to a cooling rack to cool completely. Cookies are very fragile when warm so be careful when moving.
- 10
Store cookies in an airtight container at room temperature for up 1 week.