Whipped Shortbread Cookies
Whipped Shortbread Cookies are melt-in-your-mouth cookies that are simple to make and a joy to share. Perfect for any occasion!
Servings: 15
Calories: 170kcal
Ingredients
- 1 cup Unsalted Butter softened to room temperature
- 1 ½ cups Flour
- ½ cups Powdered Sugar
- Optional: Christmas Sprinkles and/or Preserves for Thumbprint cookies
Instructions
- In a large bowl or standing mixer cream softened butter until fluffy, about one minute.
- Add the flour and powdered sugar to the bowl and beat on low-medium, with a paddle attachment, for 10 minutes. This is important because it gives the cookie dough a whipped consistency.
- Chill the dough in the refrigerator for 30 minutes to an hour so it's workable and not too sticky.
- Take the dough out and slightly knead it to form a ball. From here you can pinch off and make 1-inch cookie dough balls or roll out the dough to cut cookies.
- To make Shortbread Cookies: Flatten each round dough ball slightly and press a fork into the top to create lines and add sprinkles.
- To make Thumbprint Cookies: Keep the ball shape and press a dome (using your thumb or a ½ tsp measuring spoon) into the center and fill with thick preserves.
- Place them on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350 degrees F until set and golden around the edges. Let cookies sit on the pan 2-3 minutes and then carefully transfer them to a cooling rack.
- This recipe will yield 15-20 cookies depending on how large you make the cookies!
Notes
Storage and Reheating Instructions
How to Store Whipped Shortbread Cookies:
Keeping these cookies as fresh as the day you baked them is easy. Store them in an airtight container at room temperature for up to a week.Helpful Tips & Substitutions
Can This Be Frozen?
Absolutely! Freeze these cookies for up to three months. Just make sure to wrap them well or store them in a freezer-safe container. Thaw at room temperature before serving - they'll taste just as great!Can This Be Made Ahead of Time?
Definitely! You can make the dough ahead and store it in the refrigerator for up to 3 days. Just take it out, let it come to room temperature, and you’re ready to bake!Substitutions & Variations:
Looking to mix things up?- Try almond extract instead of vanilla
- Add a dash of lemon zest for a citrusy twist
- For a gluten-free version, use your favorite GF flour blend.