Whipped shortbread cookies are the epitome of buttery, melt-in-your-mouth goodness. With their light texture and rich flavor, these cookies are perfect for any occasion, from holiday gatherings to afternoon tea. Easy to prepare, they require minimal ingredients and can be whipped up in no time. Whether you enjoy them plain or dressed up with icing, these cookies are sure to be a hit with everyone who tries them.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is approximately 15 minutes, with a cooking time of 12-15 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 100 calories, 6g of fat, 12g of carbohydrates, and 1g of protein. This information is based on a standard cookie size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Transfer the dough into a piping bag fitted with a star tip.
- Pipe the dough onto the prepared baking sheet, forming swirls or rosettes.
- Bake in the preheated oven for 12-15 minutes until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes.
- Transfer to a wire rack to cool completely before serving.
Alternative Ingredients
You can substitute the all-purpose flour with gluten-free flour for a gluten-free version. Additionally, coconut oil can be used in place of butter for a dairy-free option.
Serving and Pairings
Whipped shortbread cookies pair beautifully with tea or coffee. They can also be served alongside fresh fruit or used as a base for dessert sandwiches filled with icing or jam.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. To reheat, simply let them come to room temperature before serving.
Cooking Mistakes
- Using cold butter can lead to dense cookies; ensure it’s softened.
- Overmixing the dough can result in tough cookies.
- Baking at too high of a temperature can burn the edges.
- Not chilling the dough may cause the cookies to spread too much.
- Skipping the parchment paper can lead to sticking.
Helpful Tips
- Ensure your butter is at room temperature for easy mixing.
- Experiment with different flavors by adding almond or lemon extract.
- For decoration, sprinkle colored sugar on top before baking.
- Use a piping bag for more uniform shapes.
FAQs
Can I use margarine instead of butter?
Yes, margarine can be used, but the flavor and texture may vary slightly. Butter typically yields a richer taste.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. They will continue to cook slightly after being removed from the oven.
Can I add chocolate chips?
Absolutely! Chocolate chips can be folded into the dough for an extra treat.
What can I do with leftover cookies?
Leftover cookies can be stored in an airtight container or frozen for later enjoyment.
How should I store whipped shortbread cookies?
Store them in an airtight container at room temperature or freeze them for longer storage.
Conclusion
Whipped shortbread cookies are a delightful treat that anyone can enjoy. With their buttery flavor and soft texture, they’re perfect for any occasion. Whether shared with friends or savored alone, these cookies are sure to become a favorite in your baking repertoire.
Whipped Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Transfer the dough into a piping bag fitted with a star tip.
- Pipe the dough onto the prepared baking sheet, forming swirls or rosettes.
- Bake in the preheated oven for 12-15 minutes until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes.
- Transfer to a wire rack to cool completely before serving.
Nutrition
