Whipped Christmas Shortbread
Light and buttery shortbread cookies perfect for holiday baking and gift-giving.
Equipment
- Stand mixer or hand mixer
- Baking Sheet
- Parchment paper or silicone baking mat
Ingredients
Cookie Dough
- ¾ cup butter, softened 12 tablespoons or 1 ½ sticks
- 6 tablespoons powdered sugar spooned and leveled (¼ cup PLUS 2 tablespoons)
- 1 teaspoon almond extract or vanilla extract
- 1 ⅓ cup all-purpose flour spooned and leveled
- 6 tablespoons corn starch spooned and leveled (¼ cup PLUS 2 tablespoons)
Decorations
- ¼ cup Christmas sprinkles nonpareils, Jimmies, etc.
Instructions
- In the bowl of a stand mixer or a mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. You will notice the mixture getting very light in color.
- Beat in the almond extract until completely combined.
- In a small bowl, whisk together the all-purpose flour and corn starch. Mix into butter mixture in three separate additions, mixing just until combined each time.
- Transfer dough to an airtight container or bowl covered with plastic wrap and chill 2 hours.
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Scoop chilled cookie dough and roll into 1 inch balls. Place on prepared baking sheet about 1 to 2 inches apart.
- Dip a fork into powdered sugar, corn starch or flour and gently press the tines of the fork onto the top of each cookie dough ball.
- Top each cookie with desired sprinkles or leave plain.
- Bake for 10 to 12 minutes. Bottoms of cookies should be very lightly golden brown. Let cookies rest on baking sheet before transferring to a cooling rack to cool completely. Cookies are very fragile when warm so be careful when moving.
- Store cookies in an airtight container at room temperature for up to 1 week.
Notes
These cookies are soft, buttery, and tender, making them perfect for holiday cookie trays and gift boxes.