Description

These Whipped Shortbread Cookies are buttery, cloud-soft, and impossibly light—the kind of cookie that melts the moment it hits your tongue. Perfect for cookie exchanges, afternoon tea, or a cozy night in, they come together with just a few ingredients and a little whipping magic. If you’re searching for quick breakfast bakes, holiday dessert ideas, or timeless food ideas to impress guests, this easy recipe is your answer. With a melt-in-your-mouth texture and delicate flavor, they are the ultimate go-to for easy dinner party desserts, weekend baking, and even sweet snack cravings.

Ingredients

1 cup (227g) unsalted butter, softened to room temperature

1/2 cup (60g) powdered sugar (plus more for dusting, optional)

1 1/2 cups (180g) all-purpose flour

1/4 cup (30g) cornstarch

1/2 tsp vanilla extract (optional)

Pinch of salt (only if using unsalted butter)

Sprinkles or finely chopped nuts for topping (optional)

Instructions

Preheat oven to 300°F (150°C) and line baking sheet with parchment paper.
Beat softened butter on medium-high for 3-5 minutes until pale and fluffy.
Add powdered sugar and vanilla extract; beat for another 1-2 minutes.
Sift in flour and cornstarch, then mix on low speed until combined.
Transfer dough to a piping bag with a large star tip or roll into balls.
Pipe or shape cookies onto prepared tray, spacing slightly apart.
Add sprinkles, chopped nuts, or leave plain.
Bake 15-18 minutes, or until bottoms are lightly golden.
Cool on tray for 5 minutes, then transfer to wire rack to cool completely

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Category: Dessert