Whipped Shortbread Sugar Cookies
Light as air and irresistibly buttery, these whipped shortbread cookies practically melt in your mouth. Their delicate texture and rich, buttery flavor make them a timeless favorite, especially during the holidays. Made with simple ingredients and effortless to prepare, they’re elegant enough for gifting yet perfect for enjoying with a warm cup of tea or coffee.
Ingredients
2 cups (250g) Flour
2 tablespoons (17g) Cornstarch
1 cup (226g) Butter, unsalted and softened
3/4 cup (90g) Icing Sugar
1 teaspoon Vanilla
3/4 teaspoon Salt
Instructions
In a bowl put some sugar for rolling the dough balls, and set aside.
Whisk the flour and cornstarch together, and set aside.
Cream the butter and sugar with an electric mixer for at least 5 minutes. It should be fluffy, creamy, and light in colour.
Beat in the vanilla and salt.
Gradually add in the flour mixture on a medium-low speed, just until combined.
Scoop and roll into equal size balls. Roll in sugar and then flatten slightly on a parchment papered or silicon covered cookie sheet.
Bake at 325F/165C for 12-14 minutes. Cookies will still be a light colour.
Cool completely on the tray before moving.
Makes about 26 cookies.