Valentine Whipped Shortbread Cookies Recipe : Possibly the simplest recipe you’ll prepare this holiday season, these Whipped Shortbread Cookies only require six ingredients (plus sprinkles, of course). From start to end, they take less than 30 minutes to prepare, and there is no need to cool them! An instructional video is also included with the recipe.
Valentine Whipped Shortbread Cookies Recipe
Ingredients
- 1 cup(226 g) unsalted butter¹ softened
- ¾ cup(90 g) powdered sugar (plus additional for imprinting cookies)
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- 2 cups(250 g) all-purpose flour
- 2 Tablespoons(17 g) cornstarch
- Nonpareils jimmies, or colored sanding sugar for decorating, optional
Instructions
Adjust the oven temperature to 325F (165C) and place parchment paper on a baking pan. Put aside.
In the bowl of a stand mixer or a large mixing bowl with an electric hand mixer, combine the butter and powdered sugar. Beat on medium-high speed (or high speed if using a hand mixer) until the mixture is frothy, creamy, and light in color. If you use a stand mixer, this will take at least five minutes; if you use a hand mixer, it might take a little longer. In order to make sure all of the butter and sugar are well creamed, stop periodically to scrape down the sides and bottom of the bowl.
1 cup (226 g) unsalted butter¹,¾ cup (90 g) powdered sugar
Add vanilla extract and salt and stir until combined.
1 teaspoon vanilla extract,¾ teaspoon table salt
In a separate bowl, whisk together flour and cornstarch.
2 cups (250 g) all-purpose flour,2 Tablespoons (17 g) cornstarch
Reduce the speed of the mixer to medium-low and add the flour gradually, swirling just until incorporated.
To produce smooth balls, scoop dough into tablespoon-sized portions and quickly roll between your palms. Place cookies on the prepared baking sheet, leaving 1-2 inches (2.5–5 cm) between them.
Gently press a fork into each cookie to make it somewhat flat. To prevent the cookie dough from sticking to the fork tines, first dip the fork into a small amount of powdered sugar.
If preferred, top cookies with sugar, jimmies, or nonpareils.
Nonpareils
Place in an oven set to 325°F (165°C) and bake for 12 minutes. After baking, cookies will still have a light color. Let cool fully on baking pan and then remove.
Notes
Butter The key component of your whipped shortbread is butter; the higher the quality, the better your cookies will taste. They’ll still be excellent even if you can’t get your hands on European butter, which is what I recommend using for this recipe. The butter should be melted but not so hot that it looks greasy or liquefied.
Butter with salt : Cut the amount of salt in the recipe to ¼ teaspoon if you’re using salted butter.
Keeping: For one to two weeks, store at room temperature in an airtight container.
Nutrition
- Serving: 1cookie
- Calories: 85kcal
- Carbohydrates: 8g
- Protein: 1g | Fat: 5g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 14mg
- Sodium: 51mg
- Potassium: 9mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 162IU
- Calcium: 3mg
- Iron: 1mg
