Easy Whipped Shortbread Cookies with Sprinkles
Who else is excited for Christmas? I sure am! I am embracing the holiday spirit and baking up Christmas cookies galore this month, starting with these Whipped Shortbread Cookies.
Today I have a super simple recipe for Whipped Shortbread Cookies with Sprinkles that are full of buttery flavor while still being light in texture. Make a crisscross pattern in the top with a fork and add your favorite holiday sugar sprinkles.
What is whipped shortbread?
Whipped shortbread has the same ingredients as regular shortbread, but the method of whipping the butter and powdered sugar sets it apart. They are whipped for a longer amount of time and with the addition of cornstarch, this creates that wonderful, melt in your mouth texture. Compare this to regular shortbread which can sometimes be a bit dense.
Should I chill the dough?
This recipe does not call for chilling the dough and I had no troubles with the cookies spreading at all. However, if your dough is getting really warm from the heat of your kitchen, feel free to chill the dough for half an hour in the fridge. I recommend baking off one or two cookies as a test if you are worried at all about this.
What does whipped shortbread taste like?
Whipped shortbread tastes buttery, not too sweet, and the texture is light and melt in your mouth.
Can you taste the cornstarch? Why does the recipe call for 3/4 cup of it?
Nope, you can’t taste the cornstarch! The cornstarch helps create that light texture instead of a more dense texture like in traditional shortbread.
Do they really bake at only 300-f degrees?
Yep! The low temperature helps the cookies to not melt into a buttery mess, so resist any urge to crank up the temperature to have them bake faster.
I hope you enjoy these delicious, buttery cookies. Have a wonderful holiday season!
Easy Whipped Shortbread with Sprinkles
Equipment
- Baking Sheet
- Parchment Paper Sheets
- Small Cookie Scoop (1 Tbsp.)
- Stand Mixer
Ingredients
- 1 ½ cups unsalted butter (3 sticks) softened
- ¾ cup confectioners (powdered sugar)
- 2 ¼ cups all purpose flour
- ¾ cup cornstarch
- 1 teaspoon vanilla
- Pinch salt
- Red and Green Holiday Sprinkles
Instructions
- Preheat the oven to 300-f degrees.
- Whip the softened butter and confectioners sugar together for 3 minutes. Scrape down the sides of the bowl.
- Gradually add in the flour and cornstarch. Scrape down the sides of the bowl again, then add in the vanilla and pinch of salt. Stir briefly to incorporate.
- Using a small cookie scoop, drop spoonfuls of dough on a cookie sheet lined with parchment paper.
- Press down with a fork on the cookie dough in alternating directions to create the crisscross pattern. Sprinkle heavily the with red and green sugar crystal sprinkles.
- Bake for 20 minutes. Cool on cookie racks or on the baking sheet for about 20 minutes, then transfer to an airtight container once fully cooled. Freeze baked cookies for up to 3 months.
Nutrition
Recipe source: This Mom’s Confessions.
Lookin’ good, keep it up! 🥺
Thank you! 😊