Easy Whipped Shortbread with Sprinkles
A simple recipe for Whipped Shortbread Cookies with Sprinkles that are full of buttery flavor while still being light in texture. Top with your favorite holiday sugar 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
Calories: 175kcalCarbohydrates: 16gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 2mgPotassium: 16mgFiber: 1gSugar: 4gVitamin A: 355IUCalcium: 5mgIron: 1mg
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