Whipped Shortbread Cookies

• temps total: 47 minutes

Ingrédients

1 cup (225g) unsalted butter, VERY soft

½ cup (60g) powdered sugar

1 ½ cups (190g) all-purpose flour

½ cup (70g) cornstarch

1 tsp vanilla extract

Christmas sprinkles for decoration

Instructions (to get the same look & texture as the picture)

1️⃣ Whip the butter

Instructions

Add the softened butter to a mixing bowl.

Beat on high speed for 5–7 minutes, until the butter becomes very pale, creamy, and fluffy.

This step is the secret for light, airy shortbread.

Add sugar & vanilla

Add the powdered sugar and vanilla.

Continue whipping for 2 more minutes.

Add the dry ingredients

In a separate bowl, whisk together the flour + cornstarch.

Add them gradually into the butter mixture.

Beat on low speed just until a soft, sticky dough forms.

Shape

Scoop small balls of dough (about 1 tbsp each).

Place on a parchment-lined tray.

Use a fork to gently press the tops to make the characteristic lines.

Add colorful sprinkles exactly like the cookies in the photo.

Chill the dough balls (important!)

Place the shaped cookies in the fridge for 20–30 minutes.

This helps them keep their shape and stay soft.

Bake

Preheat oven to 300°F (150°C) — low and slow baking makes them melt-in-your-mouth.

Bake for 15–18 minutes, until the bottoms are barely golden.

Do NOT overbake; they should stay pale and soft.

Cool

Let them cool completely on the baking tray — they are fragile when hot.

Tips for Perfect Whipped Shortbread

Whip the butter long enough — this gives the light texture.

Cornstarch = the secret for the soft, melt-away bite.

Bake at low heat so they stay pale and tender.

Chill before baking for the perfect round shape.