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Let me share my absolute favorite Whipped Shortbread Cookies recipe with you! These cookies are pure magic light as air and literally melt in your mouth. I've perfected this recipe over many holiday seasons and what I love most is how just five simple ingredients create something so incredibly special.
Pure Cookie Magic
What makes these cookies so incredible is their delicate airy texture. The secret lies in whipping the butter until it's super light and using that special combination of cornstarch and powdered sugar. They're perfect for getting creative with decorations and the kids love helping!
Simple but Perfect Ingredients
- Salted Butter (1 cup): Room temperature for smooth whipping. Use unsalted butter with an added 1/4 teaspoon salt if preferred.
- Powdered Sugar (1/2 cup): Sifted for a perfectly light texture.
- Almond Extract (1 tsp): Adds a subtle nutty flavor; substitute with vanilla or other extracts if desired.
- All-Purpose Flour (1 1/2 cups): Ensure accurate measurement by spooning and leveling.
- Cornstarch (1/4 cup): Key to creating a tender, melt-in-your-mouth crumb.
- Sprinkles: Optional, for a festive touch.
Creating Cookie Joy
- Prepare the Dough
- Whip softened butter and powdered sugar together until light and fluffy. Mix in almond extract. Gradually add flour and cornstarch, mixing until just combined. Cover and chill dough for at least 2 hours.
- Shape the Cookies
- Using a cookie scoop, portion dough into 1-inch balls. Roll between hands to smooth and place on a parchment-lined baking sheet. Press lightly with a fork and add sprinkles if desired.
- Bake the Cookies
- Bake in a preheated oven at 350°F (180°C) for 10-12 minutes until edges are set but not browned. Allow cookies to cool completely before handling.
My Best Secrets
Here's what I've learned from making these countless times: The butter absolutely must be perfectly softened for that dreamy texture. Don't skip chilling the dough it's crucial! That almond extract adds such lovely flavor but feel free to experiment with other extracts too.
Keep Them Fresh
These cookies stay perfect for about a week in an airtight container. I love making extra to freeze either as baked cookies or ready-to-bake dough balls. Just add a couple minutes to the baking time if you're baking from frozen.
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Make Them Your Own
Sometimes I'll turn these into thumbprint cookies with a dollop of jam or dip them in chocolate for extra decadence. They're just as wonderful plain though letting that perfect buttery texture shine through.
Common Questions Answered
The most common question I get is about chilling the dough and yes it's absolutely necessary! It prevents spreading and helps develop the flavors. Feel free to experiment with different extracts vanilla and peppermint are favorites. If your cookies flatten it's usually because the dough wasn't chilled enough or the flour was under-measured.
Frequently Asked Questions
- → Why do we need to whip the butter and sugar for so long?
Whipping creates tiny air pockets in the butter-sugar mixture, which gives these cookies their signature light, melt-in-your-mouth texture. You'll know it's ready when the mixture becomes noticeably lighter in color.
- → Can I skip the chilling time?
Chilling the dough is crucial as it allows the flour to hydrate and helps prevent spreading during baking. It also makes the dough easier to handle and shape. The full 2 hours helps ensure the best texture.
- → Why are cornstarch and powdered sugar used instead of regular sugar?
Cornstarch and powdered sugar give these cookies their tender, delicate texture. The fine texture of powdered sugar and the tenderizing effect of cornstarch create that classic melt-in-your-mouth shortbread consistency.
- → Can I make these cookies ahead of time?
Yes, you can freeze the shaped dough for up to 3 months or store baked cookies in an airtight container for up to a week. If freezing dough, add 2 minutes to baking time when baking from frozen.
- → Why are my cookies crumbling?
These cookies are naturally delicate, especially when warm. Let them cool completely on the baking sheet before moving to a cooling rack. Be sure to measure ingredients correctly, as too much flour or cornstarch can make them extra crumbly.