Easy 5-Ingredient Whipped Shortbread Cookies (Print version)
Light, buttery whipped shortbread cookies made with five pantry ingredients and a short chill for a delicate melt-away texture.
# Ingredients:
For the cookies
01 -
1 cup (226 g) salted butter, softened
02 -
1/2 cup (60 g) powdered sugar, spooned and leveled
03 -
1 teaspoon vanilla extract
04 -
1 1/2 cups (180 g) all-purpose flour, spooned and leveled
05 -
1/2 cup (64 g) cornstarch
# Instructions:
01 -
Beat the softened salted butter and powdered sugar with a stand mixer or hand mixer for 5-7 minutes, until very pale, light, and fluffy. Scrape the bowl once or twice.
02 -
Beat in the vanilla extract just until combined.
03 -
Whisk the flour and cornstarch together in a separate bowl. Add to the butter mixture in three additions on low speed, mixing only until the dough comes together.
04 -
Cover the dough and chill for 30-45 minutes, until firm enough to scoop without sticking heavily to your hands.
05 -
Heat the oven to 300 F. Line two baking sheets with parchment. Scoop 1-inch dough balls, place them 2 inches apart, and press gently with a fork dipped in cornstarch.
06 -
Bake for 12-14 minutes, until the tops look dry and the bottoms are only faintly golden. Cool completely on the baking sheet before transferring.
# Good to know:
01 -
Makes about 24 small cookies.
02 -
Use room-temperature butter that is soft but not melted or greasy.
03 -
The cookies are fragile while warm and firm as they cool.