Baking has always been a cherished tradition in our home, especially when the holiday season rolls around. The aroma of cookies wafting through the house immediately takes me back to fond childhood memories of baking with my mom. These experiences have inspired me to pass on the joy of baking to my own family. Over the years, I’ve discovered that there’s just something magical about the simple act of combining butter, sugar, and flour to create something that not only tastes delicious but also brings people together. One of our family’s beloved treats during the holidays are Whipped Shortbread Cookies. They’re buttery, melt-in-your-mouth cookies that are incredibly easy to make.
From the moment you bite into one of these cookies, you’ll understand why they’re a staple in our household. They have a light, tender texture that pairs perfectly with a warm cup of cocoa or coffee. And the best part? They require only a handful of ingredients, most of which you’ll likely already have in your pantry. The simplicity of this recipe is truly what makes it shine. You don’t need to be a professional baker to whip these up; trust me, even my kids get excited to help with making these cookies!
What makes these shortbread cookies so special is their versatility. While we enjoy them as is, topped with a handful of colorful sprinkles for an extra festive touch, they’re also a blank canvas for creativity. I often encourage my children to experiment with different toppings – from chocolate chips to nuts – or even drizzle a bit of melted chocolate on top for an indulgent twist.
How to Make Whipped Shortbread Cookies
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Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Sprinkles for topping
Directions
- Start by setting your oven to preheat at 300°F, and line your baking trays with parchment or silicone liners.
- In a mixing bowl, whip the butter and powdered sugar together until the mixture becomes light and fluffy, which should take about 5 minutes.
- Carefully incorporate the all-purpose flour, cornstarch, salt, and vanilla extract into the creamed mixture, mixing until everything is thoroughly combined.
- Dust a bit of cornstarch on your hands to prevent sticking, then roll the dough into small balls, about the size of 2 teaspoons to 1 tablespoon.
- Place the rolled dough balls on your baking tray and use a fork, dipped in cornstarch, to gently flatten them.
- Add some sprinkles on the top of each cookie for decoration.
- Bake the cookies in the preheated oven for 14 to 16 minutes, ensuring they are set but not browned on the top.
Storing Suggestion
Store your Whipped Shortbread Cookies in an airtight container at room temperature for up to one week. For longer storage, place them in the freezer where they can last for up to three months.
Cooking Tips
For an extra burst of flavor, consider adding a pinch of almond extract along with the vanilla. If you’d like a richer texture, use European-style butter. Make sure to not overbake the cookies; they should remain pale.
Serving Suggestions
Pair these delightful cookies with a steaming cup of tea or hot chocolate. For a colorful presentation, offer them on a bright holiday-themed platter. Additional toppings, like crushed peppermint or drizzled chocolate, also make for tasty eye candy!
Ingredient Substitutions
If you’re out of cornstarch, you can replace it with an equal amount of rice flour for a similar texture. Dairy-free margarine can be used instead of butter for a vegan version. Use brown sugar for a deeper, more caramel-like sweetness.
Seasonal Variations
For springtime, consider adding some finely grated lemon or orange zest into the dough for a fresh citrus flavor. In the autumn, incorporate a dash of cinnamon or nutmeg to give the cookies a cozy, warm spice note.
Allergen Information
These cookies contain gluten and dairy. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. To make them dairy-free, replace butter with a dairy-free alternative, such as vegan margarine.
FAQ
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains a binding agent like xanthan gum to maintain the cookies’ structure.
How can I make my cookies more festive?
To make your cookies more festive, try topping them with colored sugar, edible glitter, or holiday-themed sprinkles. You can also drizzle them with white or dark chocolate for a luxurious touch.
What should I do if my dough is too soft to handle?
If your dough is too soft, you can chill it in the refrigerator for about 15 to 30 minutes until it firms up slightly. This makes it easier to roll and shape without sticking.
How do I ensure my cookies are light and fluffy?
Ensure that you properly cream the butter and sugar until light and fluffy before adding the dry ingredients. This step incorporates air into the mixture, contributing to the cookies’ light texture.
Can I double the recipe?
Absolutely! You can double the recipe to make a larger batch. Just be sure to mix your dough thoroughly to ensure even distribution of ingredients and monitor the baking time closely.
How can I add a different flavor to the cookies?
To add different flavors, you can incorporate extracts like almond, lemon, or even a dash of coffee for a mocha twist. Just add these flavors sparingly to maintain a balanced taste.
Whipped Shortbread Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- sprinkles for topping
Instructions
- Preheat the oven to 300°F and prepare your cookie sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the butter and powdered sugar until the mixture is fluffy and light, which should take around 5 minutes.
- Gently add in the all-purpose flour, cornstarch, salt, and vanilla extract. Mix until everything is well combined.
- Lightly dust your hands with cornstarch to handle the dough, then roll it into small balls, roughly 2 teaspoons to 1 tablespoon in size.
- Arrange the dough balls on the prepared sheets and flatten each one using the tines of a fork that has been dipped in cornstarch to avoid sticking.
- Sprinkle a few colorful sprinkles on top of each cookie.
- Bake in the preheated oven for 14 to 16 minutes, or until the cookies are set on top, but not browned.
