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Whipped Shortbread Cookies Recipe

This Whipped Shortbread Cookies recipe follows the classic ratio for shortbread’s traditional three key ingredients: one part sugar, two parts butter, and three parts white flour. The cookies are molded into small balls and rolled in decorations or colored sugar, flattening slightly as they bake. The shortbread balls make a colorful addition – and a rich one – to a holiday cookie tray.

Prep time: 20-30 minutes

Bake time: 20 minutes

Makes about 5 dozen cookies

Ingredients

2 cups (4 sticks or 1 pound) butter, room temperature

1 cup powdered sugar

3 cups all-purpose flour

1 cup cornstarch

Cookie decorations, nonpareils, or colored sugar

Directions for Whipped Shortbread Cookies Recipe

1. Preheat oven to 300ºF.
   
   
2. In a medium bowl, combine all-purpose flour and cornstarch. Set aside.
   
   
3. In a separate bowl, using an electric mixer on medium speed, cream butter and sugar until light and fluffy, scraping the bowl continually, about 1-2 minutes.
   
   
4. Reduce speed to low. Gradually stir flour mixture into creamed mixture a bit at a time until well blended, scraping the bowl constantly, until well mixed. Dough will be thick.
   
   
5. Pour cookie decorations into a shallow bowl.
   
   
6. Scoop dough into scant 1-inch balls and roll them in between the palms of your hands until smooth. Set balls, 2 or 3 at a time, in the bowl with decorations. Use a spoon to gently roll balls, making sure they are completely covered with decorations. Place balls in 2 inches apart on an ungreased baking sheet.
   
   
7. Bake cookies for 20 minutes or until they are set but have not begun to brown. Remove baking sheets from the oven.
   
   
8. Let cookies cool for a minute on baking sheets before using a spatula to remove them from the sheet to a cooling rack.
   Allow cookies to cool completely. Store in an airtight container.

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