Whipped Shortbread Cookies
With just 5 ingredients, these Whipped Shortbread Cookies will melt in your mouth. They're light buttery shortbread cookies with a hint of almond and are perfect for adding to your holiday cookie trays.
Servings: 18 cookies
Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
- 6 tablespoons powdered sugar
- 1 teaspoon almond extract (or vanilla extract)
- 1 ⅓ cups flour
- 6 tablespoons cornstarch
- Christmas nonpareils
Instructions
- In the bowl of a stand mixer, beat the butter and powdered sugar together until light and fluffy, about 5 minutes. You can use an electric hand mixer for this recipe and this step will take about 7 minutes. The color of the batter at this point will be light in color.
- Add in the almond extract and beat until combined.
- In a small mixing bowl, whisk together the dry ingredients: flour and cornstarch.
- Gradually add the dry ingredients to the butter mixture, mixing after each addition.
- Cover bowl with plastic wrap and chill dough for 1 – 2 hours.
- Preheat oven to 300 degrees F. Line baking sheets with parchment paper of silicone baking mat. Set aside.
- Scoop dough and roll into one-inch balls. Place onto a prepared baking sheet, 1 – 2 inches apart. Gently press the tines of a fork into the dough ball, flattening slightly. If the dough sticks to the fork, dip fork into flour. Top each cookie with some sprinkles, if desired.
- Bake for 20 – 22 minutes, or until the bottoms of the cookies are lightly brown. The tops will not brown. Let cookies cool on baking sheet for 5 minutes before removing them to a wire rack to cool completely. Store cookies in an airtight container for up to one week. Can freeze cooled cookies in an airtight container for up to 2 months
Notes
Be sure your butter is at room temperature when you start the recipe.
Try using vanilla extract or orange in place of the almond extract.
Change up the sprinkles for whatever holiday you are baking the cookies for.
Use mini chocolate chips or mini M&Ms in the dough.
Make a thumbprint indention and use a bit of fruit jam to fill in the cookie before baking.
Try using vanilla extract or orange in place of the almond extract.
Change up the sprinkles for whatever holiday you are baking the cookies for.
Use mini chocolate chips or mini M&Ms in the dough.
Make a thumbprint indention and use a bit of fruit jam to fill in the cookie before baking.