Whipped Shortbread Cookies: Melt-in-Your-Mouth Delight
These buttery, melt-in-your-mouth whipped shortbread cookies are incredibly easy to make and perfect for any occasion. The simple ingredients combine to create a delightful, delicate cookie.
Equipment
- Mixing bowls (large and medium)
- Electric Mixer (handheld or stand)
- Measuring cups and spoons
- Baking Sheets
- Parchment paper
- Fork
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted Butter Softened to room temperature
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 cup Powdered Sugar For dusting (optional)
Instructions
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- Add vanilla: Beat in the vanilla extract.
- Whisk dry ingredients: In a medium bowl, whisk together the flour and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 30 minutes.
- Preheat oven & prepare baking sheet: Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Shape & bake: Roll the dough into 1-inch balls. Place onto prepared baking sheets, leaving 2 inches between each. Gently flatten with a fork, creating a criss-cross pattern. Bake for 12-15 minutes, or until edges are lightly golden.
- Cool & serve: Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
Notes
For richer flavor, use brown butter. You can also add extracts like almond or lemon for variations. Store cookies in an airtight container at room temperature for up to a week.