Description
These whipped shortbread cookies are rich and buttery and melt in your mouth. Just 3 ingredients (no cornstarch) and 15 minutes are all it takes to make these light and tender cookies that everyone will rave about!
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (65g) powdered sugar plus more for dusting
- 1 tsp (5ml) vanilla extract (optional but highly recommended)
- 1 3/4 cups (225g) all-purpose flour
- sprinkles (optional)
Instructions
- Preheat oven to 300F and line two baking sheets with parchment paper.
- Using an electric mixer or stand mixer with a paddle attachment, beat the butter and powdered sugar until light and fluffy, about 3 minutes. Add the vanilla if using and beat for another minute.
- Stir in half the flour until just combined. Repeat with the rest of the flour.
- Lightly dust your hand with powdered sugar and roll the dough into 1″ balls (about 1 tablespoon each). Use the tines of a small fork dipped in powdered sugar to slightly flatten the cookie dough. Add some sprinkles on top if desired.
- Bake for 12-15 minutes or until the edges just start to brown. Depending on the size of your cookies, it could take up to 25 minutes. Let cool completely on baking sheets.
Notes
Leftover cookies can be placed in an airtight container and store at room temperature for up to a week.
How to freeze – Place the cookies in a freezer-friendly container or ziplock back, label and date, and store in the freezer for up to 3 months.