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Whipped Shortbread Cookies

A close-up of a pile of golden-brown whipped shortbread cookies with shredded coconut.
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Bake melt-in-your-mouth Christmas cookies that are perfect for your holiday cookie box.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • Optional: Sprinkles or maraschino cherry halves for topping

Instructions

  1. Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Beat in the cornstarch and vanilla extract until well combined.
  4. Gradually add the flour, mixing on low speed until just incorporated. Do not overmix.
  5. Transfer the dough to a piping bag fitted with a large star tip. Pipe small swirls or rosettes onto the prepared baking sheets, leaving about 1 inch between cookies. Alternatively, you can scoop small balls of dough and gently flatten them.
  6. If desired, top each cookie with sprinkles or a small piece of maraschino cherry.
  7. Bake for 18-22 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a holiday cookie box, these cookies store well in an airtight container at room temperature for up to a week.
  • The ratio of cornstarch to powdered sugar is key to achieving the melt-in-your-mouth texture.
  • Piping the cookies creates a more decorative look, while scooping is quicker and easier.

Nutrition

Find it online: https://fooddexterity.com/whipped-shortbread-cookies/