3-Ingredient Whipped Shortbread Cookies

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!

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 74

Author Lily Ernst

Ingredients

1 cup (227g) unsalted butter room temperature
1/2 cup (65g) powdered sugar plus more for dusting
1 tsp 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.
1 cup (227g) unsalted butter, 1/2 cup (65g) powdered sugar , 1 tsp vanilla extract
Stir in half the flour until just combined. Repeat with the rest of the flour.
1 3/4 cups (225g) all-purpose 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.

Nutrition