Melt-in-Your-Mouth Whipped Shortbread Cookies
Easy, buttery shortbread cookies that melt in your mouth, perfect for holiday cookie boxes.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 3 dozen 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Transfer the dough to a piping bag fitted with a large star tip, or use a small cookie scoop.
- Pipe or scoop mounds of dough onto the prepared baking sheets, about 1 inch apart.
- If desired, press a sprinkle or a small piece of maraschino cherry into the top of each cookie.
- Bake for 18-22 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a holiday cookie box, these cookies store well in an airtight container at room temperature for up to a week.
- The ratio of cornstarch to flour is key to achieving a melt-in-your-mouth texture.
- You can also shape the dough by hand if you don’t have a piping bag.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg