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A pile of whipped shortbread cookies on a white plate
Recipe

Whipped Shortbread Cookies

  • Author: Lindsay Conchar
  • Prep Time: 35 minutes
  • Chill Time: 1 hour
  • Cook Time: 11 minutes
  • Total Time: 1 hour 46 minutes
  • Yield: 22 cookies
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Description

Made with just 5 ingredients, these Whipped Shortbread Cookies are so tender and buttery that they almost melt in your mouth. Quick and easy to make, these cookies are a must-make this holiday season.


Ingredients

  • 10 tbsp (140g) unsalted butter, room temperature
  • 1/2 cup (58g) powdered sugar
  • 1/2 tsp vanilla extract or almond extract
  • 1 1/2 cups (195g) all-purpose flour (measured correctly)
  • 1/4 tsp salt
  • Sprinkles, optional

Instructions

  1. Beat the butter and powdered sugar in a large mixing bowl on medium-high speed until the mixture is light in color and fluffy, about 5 minutes. Scrape down the sides once or twice, to be sure it’s all being incorporated and well-creamed.
  2. Add the vanilla (or almond) extract and mix until well combined.
  3. Add the flour and salt and mix just until the dough is well combined. Don’t over mix.
  4. Scoop tablespoon-sized balls (17g) of cookie dough and roll into a ball. Place them on a plate or cookie sheet and lightly press down with a fork. Add the sprinkles, if using.
  5. Refrigerate for about 1 hour, or freeze for about 30 minutes.
  6. Preheat the oven to 300°F. Move the cookies over to a cookie sheet lined with a silicone baking mat or parchment paper. Bake for 11-13 minutes, or until they are no longer glossy on top.
  7. Remove from oven and allow to cool for 3-5 minutes, then move to a cooling rack to cool completely.
  8. Store in an airtight container at room temperature. Best if eaten within 5-7 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 88
  • Sugar: 2.7 g
  • Sodium: 27.4 mg
  • Fat: 5.3 g
  • Carbohydrates: 9.2 g
  • Protein: 0.9 g
  • Cholesterol: 13.9 mg