Whipped Shortbread cookies are the best butter cookies I have ever tasted. They melt in your mouth, contain only a few ingredients, and can be decorated with any color sprinkles for any party. They are so good that I know you will love them!
These crunchy, chewy cookies are the perfect shortbread! Decorate the top with sprinkles in your favorite color.
▢1 cup (226g) unsalted butter softened
▢½ cup (57g) powdered sugar measured correctly*
▢1 ½ cups (186g) flour measured correctly*
▢½ cup (61g) cornstarch
▢½ teaspoon salt
▢1 teaspoon vanilla extract
▢Nonpareils for decorating
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Preheat the oven to 300°
Beat the butter and powdered sugar in the bowl of a food processor fitted with a whisk attachment or with a hand mixer in a very large bowl. Beat for 3-5 minutes, scraping down the sides and bottom of the bowl (3 minutes with the food processor, 5 minutes with the hand mixer).
Add the flour, cornstarch, salt, and vanilla and mix until smooth, scraping down the sides and bottom of the bowl as necessary.
Shape the dough into tablespoon-sized balls and roll them in the palm of your hand. Place the balls on a biscuit sheet. The biscuits won’t spread, so don’t spread them more than 1-2” apart.
Sprinkle a fork lightly with flour and press the cookies with the tines. Sprinkle with sequins in the desired color.
Bake for about 20 to 22 minutes, until lightly browned. Cool slightly before removing from pans.
Store in an airtight container for up to 4 days or freeze for up to 2 months.