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Whipped Shortbread Cookies

Close-up of delicious whipped shortbread cookies topped with bright red cherries.
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Bake melt-in-your-mouth Christmas cookies that are perfect for your holiday cookie box.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Optional: Sprinkles, chopped nuts, or maraschino cherry halves for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Beat in the cornstarch and vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Transfer the dough to a piping bag fitted with a star tip, or use a small cookie scoop.
  7. Pipe or scoop mounds of dough onto the prepared baking sheets, about 1 inch apart.
  8. If desired, press sprinkles, chopped nuts, or a maraschino cherry half into the top of each cookie.
  9. Bake for 15-18 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a melt-in-your-mouth texture, ensure your butter is properly softened but not melted.
  • You can adjust the cornstarch and powdered sugar ratio slightly, but this combination creates a tender cookie.
  • Piping the cookies will give them a more decorative appearance, while scooping is quicker.
  • Store completely cooled cookies in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://mdlatdmm.com/whipped-shortbread-cookies-melt-in-your-mouth/