🍪 Whipped Shortbread Cookies 🌟

Delicate, buttery cookies with a melt-in-your-mouth texture—perfect for the holidays or any sweet occasion.

Ingredients

Base Dough

• 340 g (1½ cups) unsalted butter, softened
• 90 g (¾ cup) powdered sugar, sifted
• 280 g (2¼ cups) all-purpose flour, spooned & leveled
• 96 g (¾ cup) cornstarch

Optional Add-Ins

• 1 tsp pure vanilla extract
• 30–40 g festive sprinkles

Instructions

1. Whip Butter & Sugar: Beat butter and powdered sugar with mixer 4–5 minutes until pale and fluffy.
2. Incorporate Dry Ingredients: Sift flour and cornstarch. Add gradually on low speed until just combined. Do not overmix.
3. Portion & Shape: Scoop ~1 tbsp portions (≈20 g each). Flatten gently with fork. Press sprinkles on top.
4. Chill: Freeze tray 20–25 minutes (or refrigerate 45–60 minutes) until firm.
5. Bake: Preheat oven to 300°F (150°C). Bake 18–20 minutes until bottoms are lightly golden and tops matte. Cool 10 minutes, then transfer to rack.
6. Store: Keep in airtight container at room temperature up to 1 week.

Details

• Prep Time: 20 minutes
• Chill Time: 20–25 minutes
• Bake Time: 18–20 minutes
• Total Time: ~1 hour
• Yield: ~36 cookies

✨ Light, airy, and buttery—these whipped shortbread cookies are a festive treat that melt in your mouth!