Whipped Shortbread Cookies Recipe
Introduction
Whipped shortbread cookies are delightfully light and tender, with a buttery melt-in-your-mouth texture. These cookies are easy to make and topped with a hint of cherry for a subtle burst of sweetness.
Ingredients
- 1 cup Butter (softened)
- ¾ cup Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Almond Extract
- ½ teaspoon Kosher Salt
- 1 ½ cups All Purpose Flour
- ¼ cup Cornstarch
- 10 Glacé Cherries (cut in half)
Instructions
- Step 1: Preheat the oven to 350°F. In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar on medium-high speed for 2 minutes, scraping down the sides as needed. Add vanilla extract, almond extract, and salt, then beat on medium speed until smooth.
- Step 2: In a separate bowl, sift together the flour and cornstarch. Add half of this mixture to the butter batter and mix until just combined. Add the remaining flour mixture and beat on low speed until a rough dough forms with no dry bits remaining.
- Step 3: Using a cookie scoop or tablespoon, portion the dough into balls. Place them on a baking sheet and press down slightly with a fork to flatten. Top each cookie with one half of a glacé cherry.
- Step 4: Bake for 14 minutes or until the bottoms are golden brown. Remove from oven and transfer cookies to a cooling rack. Let cool completely before serving.
Tips & Variations
- For a nutty twist, add ¼ cup finely chopped nuts such as pecans or almonds to the dough.
- Substitute glacé cherries with dried cranberries or small chocolate chips for a different flavor.
- Chill the dough for 30 minutes before scooping to prevent spreading during baking.
Storage
Store whipped shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, let frozen cookies thaw at room temperature; no reheating is necessary.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
You can use salted butter but reduce or omit the added kosher salt to avoid over-salting the cookies.
Why is cornstarch used in this recipe?
Cornstarch helps create a tender, delicate texture by softening the flour’s gluten, resulting in a light and crumbly shortbread.
PrintWhipped Shortbread Cookies Recipe
Whipped Shortbread Cookies are delicate, buttery treats with a melt-in-your-mouth texture. These cookies combine softened butter and powdered sugar whipped to a smooth batter, flavored with vanilla and almond extracts, then lightly mixed with a tender blend of all-purpose flour and cornstarch. Topped with glacé cherries for a sweet, festive touch, they bake to a golden perfection perfect for holidays or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup Butter (softened)
- ¾ cup Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ½ teaspoon Almond Extract
- ½ teaspoon Kosher Salt
- 1 ½ cups All Purpose Flour
- ¼ cup Cornstarch
Topping
- 10 Glacé Cherries (cut in half)
Instructions
- Prepare the Butter and Sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and powdered sugar. Beat on medium-high speed for about 2 minutes, making sure to scrape down the sides of the bowl periodically to ensure even mixing. This step creates a light and creamy base.
- Add Flavorings and Salt: Mix in the vanilla extract, almond extract, and kosher salt. Continue beating on medium speed until the batter is smooth and well combined, incorporating the flavorings evenly throughout the mixture.
- Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour and cornstarch. This ensures fine texture and helps avoid lumps in the dough.
- Incorporate Dry Ingredients into Batter: Add half of the sifted flour and cornstarch mixture into the butter mixture. Mix gently until just combined. Then add the remaining flour mixture and beat on low speed until the batter forms a rough dough with no visible dry flour. Be careful not to overmix to keep the cookies tender.
- Scoop and Shape Cookies: Using a cookie scoop or a tablespoon measure, scoop out portions of dough (approximately 1 tablespoon each). Roll each portion into a smooth ball.
- Prepare Cookies for Baking: Place the dough balls onto an ungreased baking sheet spaced adequately. Using a fork, gently press each dough ball down just enough to slightly flatten the cookies. Then place one half of a glacé cherry on top of each cookie, gently pressing it into the dough to adhere.
- Bake: Bake in the preheated oven for 14 minutes or until the bottoms of the cookies turn a light golden brown, indicating they are baked through.
- Cool and Serve: Remove the cookies from the oven and transfer them carefully to a cooling rack. Allow them to cool completely before serving to ensure the best texture and flavor.
Notes
- Make sure the butter is softened but not melted for the best texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Glacé cherry halves add both color and a subtle sweet flavor; you can substitute with maraschino cherries if needed.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- For a hint of citrus, try adding a teaspoon of lemon or orange zest to the dough.
Keywords: whipped shortbread cookies, buttery cookies, holiday cookies, cherry topped cookies, easy shortbread recipe
