Description
Made with just 5 ingredients, these Whipped Shortbread Cookies are so tender and buttery that they almost melt in your mouth. Quick and easy to make, these cookies are a must-make this holiday season.
Ingredients
Scale
- 10 tbsp (140g) unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 1/2 tsp vanilla extract or almond extract
- 1 1/2 cups (195g) all-purpose flour (measured correctly)
- 1/4 tsp salt
- Sprinkles, optional
Instructions
- Beat the butter and powdered sugar in a large mixing bowl on medium-high speed until the mixture is light in color and fluffy, about 5 minutes. Scrape down the sides once or twice, to be sure it’s all being incorporated and well-creamed.
- Add the vanilla (or almond) extract and mix until well combined.
- Add the flour and salt and mix just until the dough is well combined. Don’t over mix.
- Scoop tablespoon-sized balls (17g) of cookie dough and roll into a ball. Place them on a plate or cookie sheet and lightly press down with a fork. Add the sprinkles, if using.
- Refrigerate for about 1 hour, or freeze for about 30 minutes.
- Preheat the oven to 300°F. Move the cookies over to a cookie sheet lined with a silicone baking mat or parchment paper. Bake for 11-13 minutes, or until they are no longer glossy on top.
- Remove from oven and allow to cool for 3-5 minutes, then move to a cooling rack to cool completely.
- Store in an airtight container at room temperature. Best if eaten within 5-7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 88
- Sugar: 2.7 g
- Sodium: 27.4 mg
- Fat: 5.3 g
- Carbohydrates: 9.2 g
- Protein: 0.9 g
- Cholesterol: 13.9 mg
