Ingredients
- 1 ½ cups butter (salted), softened: Ensure the butter is at room temperature for easier mixing.
- ¾ cup confectioners’ sugar: Also known as powdered sugar, sifted to avoid lumps.
- 2 ¼ cups all-purpose flour: Pre-sifted to ensure a light, airy texture in the cookies.
- ¾ cup cornstarch: Helps make the cookies tender.
- Optional Flavorings and Toppings:
- 2 teaspoons of an extract (vanilla, lemon, or orange): Adds a hint of flavor.
- ¼ cup sprinkles (such as non-pareils): Adds color and a fun texture.
Instructions
- Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to beat the butter and confectioners’ sugar together for 3-4 minutes until light and fluffy. The extended beating incorporates air, which is key to the light texture of the cookies.
- Add Flavorings:
- If using, add your choice of extract at this stage and beat briefly to incorporate.
- Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and cornstarch. Gradually add these to the creamed butter mixture, beating on low speed just until combined. Over-mixing at this stage can lead to dense cookies.
- Form the Cookies:
- Use a small scoop or spoon to form 36 equal-sized balls of dough. Roll each portion into a smooth ball with your hands.
- Arrange the balls on a baking tray lined with parchment paper or lightly dusted with flour to prevent sticking.
- Gently press the top of each ball with a fork previously dipped in a mixture of cornstarch and flour to create a decorative pattern.
- If desired, sprinkle each cookie with sprinkles before chilling.
- Chill the Dough:
- Refrigerate the cookie dough balls for about 2 hours, or until they are firm to the touch. This chilling helps the cookies maintain their shape during baking. For a quicker chill, place them in the freezer until firm.
- Preheat and Bake:
- When ready to bake, preheat your oven to 300°F (150°C).
- Bake the cookies in batches, placing only 12 cookies on a tray at a time, for 19-20 minutes or until the tops are set and just beginning to turn golden.
- Avoid overbaking to maintain their tender texture.
- Cool:
- Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking when they are most fragile.
These steps will help ensure your Whipped Shortbread Cookies are delightfully light and flavorful. Enjoy your baking!
