Whipped Shortbread Cookies
Coooking Temperature: 350°F / 177°C / Gas Mark 4
Calories: 6
Adjust Servings Here: 24 cookies
Description
Flour, butter, sugar, and salt blend into a light and puffy whipped shortbread cookie recipe that is easy to make and oh-so-delicious. A simple and easy holiday recipe that takes just 10 minutes to prep and 10 minutes to bake.
Ingredients
- 1 cup (227 g) Unsalted Butter room temperature
- 6 tbsp (48 g) Powdered sugar confectioners' sugar
- 1½ cup (190 g) All-purpose flour
- ⅓ cup (40 g) Cornstarch
- ¼ tsp Salt
- 1 tsp Vanilla extract
- ½ tsp Lemon zest
Instructions
- In the bowl of a stand mixer with the paddle attachment, at medium to high speed, cream the butter and powdered sugar for 3 minutes until it is light and fluffy. You can also use a large bowl with a whisk. Scrape the sides of the bowl. Add the lemon zest and vanilla extract.
- Combine the flour, salt, and cornstarch. Add it to the wet ingredients. Transfer the dough to the refrigerator to chill for 15 to 20 minutes.
- Preheat oven to 350°F / 177°C / Gas Mark 4. Line two baking sheets with parchment paper or a silicone mat.
- Roll the cookie dough into small golf-ball-sized balls about 1 inch in size. Place the cookies on the baking trays, leaving enough space for them to spread. Then, press them with a fork and top with a few sprinkles. Bake the cookies for 8 to 10 minutes or until lightly golden around the edges.
- Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an air tight container or cookie jar.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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