Description
Whipped shortbread cookies are a light, buttery twist on the classic shortbread, known for their delicate texture and beautiful piped design. They practically dissolve on your tongue thanks to a generous whipping of the butter, and are perfect for holidays, gifting, or pairing with tea or coffee. Made with just a few ingredients, they’re easy to prepare and always a crowd-pleaser.
Ingredients
Scale
1 cup (227g) unsalted butter, softened
1/2 cup (60g) powdered sugar
1 1/2 cups (180g) all-purpose flour
1/4 cup (30g) cornstarch
1 tsp vanilla extract
Pinch of salt
Optional: powdered sugar for dusting or sprinkles for topping
Instructions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar for 4–5 minutes until pale and fluffy.
- Add vanilla extract and mix until incorporated.
- In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to butter mixture and beat until just combined.
- Transfer dough to a piping bag with a large star tip. Pipe rosettes or stars onto baking sheets.
- Chill piped cookies in the refrigerator for 10–15 minutes to help maintain shape (optional but recommended).
- Bake for 18–22 minutes until the edges are barely golden. Tops should remain pale.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Dust with powdered sugar once cool, if desired.