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Classic Whipped Shortbread Cookies

Classic Whipped Shortbread Cookies
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Classic Whipped Shortbread Cookies are simple, buttery, and irresistibly light treats with a melt-in-your-mouth texture. Made from just a few essential ingredients—unsalted butter, powdered sugar, all-purpose flour, vanilla extract, and a pinch of salt—these cookies boast an airy, tender crumb achieved through whipping the dough. Perfect for enjoying with tea or as festive gifts, they offer versatile options for customization and store well for up to two weeks or longer when frozen.

Ingredients

Scale

Base Ingredients

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) powdered sugar, sifted
  • 2 cups (240g) all-purpose flour, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare Your Ingredients: Measure all ingredients precisely. Allow the butter to soften at room temperature to ensure easy whipping and a smooth, airy dough.
  2. Whip the Butter and Sugar: Using a stand mixer or hand mixer, whip the softened butter and powdered sugar together on medium speed until the mixture becomes light, fluffy, and pale in color, which typically takes about 3 to 5 minutes.
  3. Add Vanilla and Salt: Gently fold in the vanilla extract and a pinch of salt to the whipped butter-sugar mixture, ensuring even incorporation without deflating the mixture.
  4. Gradually Add the Flour: Slowly sift in the all-purpose flour, folding gently with a spatula until just combined. Avoid overmixing to maintain the tender and airy texture of the dough.
  5. Shape the Dough: Transfer the dough into a piping bag fitted with a large star tip or roll and shape into small round cookies. Place them on parchment-lined baking sheets, leaving space in between for even baking.
  6. Bake to Perfection: Bake in a preheated oven at 325°F (165°C) for 18 to 22 minutes or until the edges begin to turn golden. Remove and cool completely on wire racks before serving.

Notes

  • Use room temperature butter for easier whipping and a light texture.
  • Sift powdered sugar and flour to prevent lumps and achieve smooth dough.
  • Fold flour gently into the mixture to keep the dough tender and airy.
  • If dough is too soft to handle, chill briefly before shaping.
  • Rotate baking sheets halfway through baking to ensure even color and texture.
  • Store cookies in an airtight container at room temperature for up to two weeks.
  • Freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to three months.
  • Reheat frozen or room-temperature cookies in a low oven (275°F or 135°C) for 5 minutes to refresh.

Nutrition

Keywords: whipped shortbread, shortbread cookies, buttery cookies, melt-in-your-mouth cookies, easy cookies, holiday cookies, classic shortbread

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