Description
Tender, buttery treats with a delicate, melt-in-your-mouth texture, perfect for the holiday season. Made by whipping butter and powdered sugar until light and airy, then folding in flour and cornstarch, these cookies have a soft, cloud-like crumb and can be decorated with festive sprinkles.
Ingredients
1½ cups (227 g) unsalted butter, softened
¾ cup (90 g) powdered sugar
1 tsp vanilla extract (optional but recommended)
1⅓ cups (165 g) all-purpose flour (scooped and leveled)
6 tbsp (45 g) cornstarch (scooped and leveled)
Sprinkles or nonpareils (optional, for decoration)
Instructions
-
Whip butter and sugar: Beat butter and powdered sugar in a stand or hand mixer until very light and fluffy, about 5–7 minutes. Add vanilla and mix briefly again.
-
Add dry ingredients: Whisk flour and cornstarch together. Add in three batches, mixing just until combined each time.
-
Chill dough: Transfer dough to an airtight container or cover with plastic wrap. Chill in refrigerator for 2 hours or until firm.
-
Prepare to bake: Preheat oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats.
-
Shape cookies: Scoop dough into 1-inch balls. Gently flatten each with a fork dipped in powdered sugar or cornstarch.
-
Bake: Bake 12–15 minutes until edges are just lightly golden.
-
Cool: Cool briefly on baking sheets then transfer to wire racks to cool completely.
Notes
Use softened butter to incorporate air for best texture.
Chill dough well for easier handling and even baking.
Avoid overbaking; cookies stay pale and delicate.
Add sprinkles immediately after baking for better adhesion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/36 cookie
- Calories: 80
- Sugar: 3
- Sodium: 10
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Carbohydrates: 5
- Cholesterol: 15
Keywords: whipped shortbread cookies, soft buttery cookies, melt-in-mouth cookies, holiday shortbread recipe, easy festive cookies