Whipped Shortbread Cookies
Bake melt-in-your-mouth Christmas cookies that are perfect for your holiday cookie box.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: Sprinkles, maraschino cherry halves
Instructions
- Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the cornstarch and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe desired shapes onto the prepared baking sheets. Alternatively, you can roll the dough into small balls and flatten them slightly with a fork.
- If desired, decorate the cookies with sprinkles or top with a half maraschino cherry before baking.
- Bake for 18-22 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a crispier cookie, bake for a few minutes longer.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies are delicate, so handle them with care when decorating and storing.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg