Description
These Holiday Whipped Shortbread Cookies are soft, buttery, and delicately sweet with a melt-in-your-mouth texture. Made with just a few pantry staples, they’re perfect for holiday trays or cozy evenings at home.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1½ cups all-purpose flour
¼ cup cornstarch
Optional: sprinkles or maraschino cherries for topping
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer for 3–5 minutes until light and fluffy.
- Gradually add powdered sugar and continue beating until creamy and smooth.
- In another bowl, whisk together flour and cornstarch.
- Slowly add the dry mixture to the butter mixture, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Flatten each cookie gently with a fork or the bottom of a glass.
- Top with sprinkles or a piece of maraschino cherry, if desired.
- Bake for 18–22 minutes, until bottoms are lightly golden (tops will remain pale).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute lemon or almond extract for a flavor twist.
Dip half of each cooled cookie in melted chocolate for a fancy version.
Press a pecan half into the center instead of using a cherry for a nutty version.
Use colored sanding sugar for a more elegant holiday presentation.
Make mini-sized versions for bite-sized treats; adjust baking time accordingly.
Dough can be frozen for up to 2 months and baked from frozen with 1–2 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
