Buttery whipped shortbread cookies made with six simple ingredients. This easy recipe makes about 4 dozen melt-in-your-mouth cookies, perfect for the holidays or anytime you are baking for a crowd.
Ingredients
- 1 ½ cups (340 g) unsalted butter, room temperature
- 1 cup (113 g) confectioners sugar, sifted
- 2 ¼ cups (270 g) all purpose flour
- ½ cup (57 g) cornstarch
- ½ tsp salt
- sprinkles, optional
Instructions
- Preheat oven to 300°F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 5 minutes.1 ½ cups unsalted butter
- With the mixer on low, slowly add sifted confectioners sugar. Beat for 10 more minutes, stopping a couple times to scrae down the sides and bottom of the bowl.1 cup confectioners sugar
- In a separate bowl, sift together flour, cornstarch, and salt.2 ¼ cups all purpose flour, ½ cup cornstarch, ½ tsp salt
- With the mixer on low, gradually add dry ingredients to the whipped butter, mixing until fully combined.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
- Using a floured fork, lightly press tops to flatten slightly and create a pattern. Add sprinkles, if using.sprinkles
- Bake for 18-22 minutes, or until set but not browned.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Always sift dry ingredients for the best texture.
- Add 1 tsp vanilla and/or ½ tsp almond extract for extra flavor.
- If dough is too sticky, chill for 30 minutes.
- Store cooled cookies in an airtight container for up to 1 week.
- Freeze unbaked dough balls or baked cookies for up to 3 months.
Nutrition
Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 25mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 177IU | Calcium: 3mg | Iron: 0.3mg
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