Description
These Whipped Shortbread Cookies are delightfully light and buttery with a delicate texture that melts in your mouth. Perfectly sweetened with powdered sugar and baked to a tender golden finish, these cookies make a classic treat ideal for any occasion. Optional sprinkles or cherries add a festive touch for celebrations or gifting.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Toppings (Optional)
- Sprinkles for decoration
- Cherries for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for even baking of the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter together with powdered sugar until the mixture becomes light, fluffy, and well combined. This creates the base texture for the shortbread.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, stirring continuously until the dough is thoroughly combined and smooth without any dry patches.
- Prepare Dough for Piping: Transfer the dough into a piping bag fitted with a star-shaped tip to help create the traditional shortbread cookie shape.
- Pipe the Cookies: Pipe the dough onto a baking sheet lined with parchment paper, spacing each cookie evenly to allow for slight spreading during baking.
- Add Toppings (Optional): Decorate the piped dough with sprinkles or place a cherry on top of each cookie if desired to add color and flavor.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes or until the cookie edges turn a light golden brown, indicating they are perfectly baked.
- Cool Before Serving: Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet or transfer them to a wire rack before serving, ensuring they firm up to their ideal texture.
Notes
- For best results, use softened butter at room temperature to ensure easy creaming with sugar.
- The cookies should be lightly golden at the edges when done; avoid overbaking to keep them tender.
- If you do not have a piping bag, you can shape the dough using a spoon and press with a fork for a rustic look.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Optionally, chill the dough briefly if it becomes too soft to pipe easily.
