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Whipped Shortbread Cookies

Close-up of golden-brown whipped shortbread cookies with shredded coconut texture on a cooling rack.
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Bake melt-in-your-mouth Christmas cookies that are perfect for your holiday cookie box. This easy shortbread recipe uses cornstarch for a tender texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • Pinch of salt
  • Optional: Sprinkles, maraschino cherry halves for topping

Instructions

  1. Preheat your oven to 300°F (150°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 vanilla extract.
  4. In a separate bowl, whisk together the flour, cornstarch, 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 large star tip, or use a small cookie scoop.
  7. Pipe or scoop mounds of dough onto the prepared baking sheets, leaving about 1 inch between cookies.
  8. If desired, gently press a sprinkle or a maraschino cherry half into the center of each cookie.
  9. Bake for 20-25 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a crispier cookie, increase the baking time slightly.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • These cookies are delicate, so handle them with care when transferring.
  • You can also shape the dough by hand and press with a fork for a classic shortbread look.

Nutrition

Find it online: https://delishcraze.com/whipped-shortbread-cookies/