Whipped Shortbread Butter Cookies (Print-Friendly Format)
Soft, buttery cookies with light crumb. Top with sprinkles or chocolate for extra sweetness. Simple mixing method.
# Ingredients You’ll Need:
→ Base Dough
01 -
340 grams salted butter, at room temperature
02 -
90 grams confectioners' sugar
03 -
280 grams all-purpose flour, sifted
04 -
95 grams cornstarch, sifted
→ Flavourings and Toppings (optional)
05 -
2 teaspoons pure vanilla extract, or lemon/orange extract
06 -
40 grams sprinkles of choice (e.g., nonpareils)
# How to Make It:
01 -
In a large mixing bowl, use a stand mixer to beat the butter and confectioners' sugar on medium-high speed for 4–5 minutes until light and fluffy. Incorporate flavouring extracts if using by mixing them in briefly.
02 -
Turn the mixer to low. Gradually add sifted flour and cornstarch, mixing only until no streaks of flour remain and the dough just comes together.
03 -
Divide dough and roll into 36 equal balls. If dough is too soft, cover and refrigerate for 10–15 minutes to firm. Place balls on a parchment-lined baking tray or dusted plate, spacing them apart. Gently press the tops with a fork dipped in flour or cornstarch, then top with sprinkles if desired.
04 -
Transfer dough balls to the refrigerator and chill for at least 2 hours until very firm. Alternatively, freeze to speed up chilling.
05 -
Preheat oven to 150°C (300°F). Arrange up to 12 cookies per tray and bake for 19–20 minutes until set on top. Do not allow them to brown.
06 -
Allow the cookies to cool completely on the baking tray before transferring to a storage container.
# Extra Tips:
01 -
For a more pronounced flavour, top cooled cookies with melted chocolate, a candy kiss, cherry halves, or fill the centre with a teaspoon of jam before baking.
02 -
Store in an airtight container at room temperature up to one week, or refrigerate for a further week. Freeze baked or unbaked cookies for up to two months; bake unthawed frozen cookie dough balls with one extra minute.