Whipped Shortbread Butter Cookies (Print-Friendly Version)

Light, buttery shortbread with a melt-in-the-mouth texture, finished with sprinkles and your favorite flavoring.

# Ingredients List:

→ Base Dough

01 - 340 grams salted butter, at room temperature
02 - 90 grams confectioners' sugar
03 - 280 grams all-purpose flour, sifted
04 - 100 grams cornstarch, sifted

→ Flavorings and Toppings (optional)

05 - 2 teaspoons pure vanilla extract, or substitute lemon or orange extract
06 - 35 grams decorative sprinkles

# How to Make It:

01 - In a large mixing bowl, beat butter and confectioners' sugar using a stand mixer on medium-high speed for 4–5 minutes until pale and creamy. Incorporate vanilla or preferred extract at this stage.
02 - With mixer on low, gradually add sifted all-purpose flour and cornstarch. Mix just until dough forms and no dry streaks remain.
03 - Divide dough into 36 equal portions and roll into balls. If dough is sticky, chill covered in refrigerator for 10–15 minutes until easier to handle.
04 - Place dough balls onto a lined baking tray or a lightly floured plate. Press tops lightly with a fork dipped in cornstarch or flour and sprinkle with decorative toppings.
05 - Refrigerate prepared dough balls for 2 hours or until very firm. For faster results, place tray in freezer until dough is set.
06 - Preheat oven to 150°C.
07 - Arrange up to 12 dough balls per tray and bake for 19–20 minutes, or until the tops appear set but not browned.
08 - Remove from oven and allow cookies to cool completely on the baking tray before transferring to airtight storage.

# Extra Tips:

01 - Shortbread cookies keep at room temperature in an airtight container for up to 1 week or refrigerated for an additional week; bring to room temperature before serving.
02 - Baked and unbaked cookies freeze well up to 2 months; unbaked balls can be baked directly from frozen with an extra minute of baking time.
03 - For additional flavor, top baked cookies with a candy kiss, chocolate drizzle, jam filling, or cherry halves. Add almond extract for a nutty note.

Return to Recipe