Whipped Shortbread Cookies
These light, buttery little clouds are a beloved holiday classic for good reason. Their melt-in-your-mouth texture comes from whipping the butter until incredibly fluffy and using cornstarch for extra tenderness. They’re simple, elegant, and perfect for holiday cookie boxes.
Ingredients
- 3 cups unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 4 ½ cups all-purpose flour
- 1 ½ cups cornstarch
- Optional: Sprinkles, maraschino cherries, or melted chocolate for decorating
Instructions
- Preheat the Oven
Heat your oven to 300°F (150°C). - Whip the Butter
In a large mixing bowl or stand mixer, beat the softened butter and powdered sugar together until extremely light and fluffy.
This step takes several minutes and is essential for the signature airy texture. - Combine Dry Ingredients
Sift together the flour and cornstarch. Gradually add this mixture to the whipped butter, mixing just until everything is incorporated. Do not overmix. - Shape the Cookies
Roll the dough into 1-inch balls and place them on an ungreased baking sheet. - Decorate
Gently press the tops of the cookies with a fork dipped in flour to flatten them slightly.
Add sprinkles or a small piece of cherry if desired. - Bake
Bake for about 20 minutes.
They should remain pale on top—only the bottoms should turn a light golden color. - Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
