Whipped Shortbread Butter Cookies

These whipped shortbread cookies melt in your mouth and are one of those treats that always disappear first from the holiday table They are impossibly light sweet and beautiful with a classic fork-pressed design and a hint of crunchy sprinkles on top They are my favorite tea cookie because the dough comes together in minutes with pantry ingredients and nothing beats that buttery aroma during baking

I started baking these with my grandmother every December and now make them whenever I want to feel a little connection to the past My kids call them snow cookies and beg to help with the fork part

Ingredients

• Unsalted butter: The butter gives these cookies their rich flavor and ultra tender crumb Use unsalted for freshness and control over salt content Choose a high fat European style for even dreamier texture
• All purpose flour: This forms the structure of the cookie and keeps it light Sift it for extra airiness
• Powdered sugar: This sweetens while making the texture soft and delicate Look for finely milled versions for best whip
• Cornstarch: Cornstarch delivers the trademark meltaway consistency Check labels for pure cornstarch instead of blends
• Salt: Adds a deep balance to the buttery flavor Go for fine sea salt if you have it
• Vanilla extract: Brings warmth and rounds out the sweetness Use real vanilla for best aroma
• Nonpareil sprinkles: Optional but they give a festive color and crunch Use fresh sprinkles for brightness and color

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper This helps prevent sticking and overbrowning

Cream the Butter:

Place softened butter in a large mixing bowl Using an electric mixer beat on medium speed for three to four minutes until so creamy and pale that it looks almost like frosting This step is key for a fluffy cookie

Blend Dry Ingredients:

In a separate bowl whisk together your flour powdered sugar cornstarch and salt Whisk for a minute to aerate the flour and distribute everything evenly

Combine Wet and Dry:

Add half the dry ingredients and all the vanilla into the beaten butter Mix on low to avoid flour clouds Pause and scrape the bowl Stir in the rest of the dry ingredients and continue to beat at medium speed for at least two minutes The dough should be thick but very fluffy almost mousse like

Shape the Cookies:

Use a medium cookie scoop or measure about one and a half tablespoons of dough Roll the dough between your palms to make a smooth tight ball Arrange balls on your trays with a couple inches of space between

Create the Fork Pattern:

Dust the back of a fork with extra flour Press gently into the top of each cookie making a crosshatch or straight lines as you like Dip the fork in flour again if it gets sticky Top each cookie with a pinch of sprinkles for color if you are using them

Bake to Perfection:

Bake one tray at a time on the center rack for fifteen minutes The tops should look dry and the cookies will have puffed They will not color much This means they are ready Remove and let them cool undisturbed on the tray

Cool and Enjoy:

Leave the cookies to cool completely on the baking sheet They are fragile out of the oven and will firm up as they cool Gently lift with a thin spatula and serve fresh

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My favorite part of these has always been the press of the fork It takes me back to baking with my grandmother in her tiny kitchen and the little clouds of flour that would puff up each time We would take turns and I always tried to squish the most perfect crisscross pattern

Storage Tips

Store in an airtight container for up to a week at room temperature They stay freshest if you slip a piece of wax paper between layers For longer storage freeze in a sealed bag and bring to room temperature before serving

Ingredient Substitutions

You can swap almond extract for vanilla if you love that nutty note Gluten free all purpose flour works well but oats or whole wheat are too heavy If you want to decorate but are out of sprinkles try chopped nuts or a dusting of cocoa powder

Serving Suggestions

They are perfect with black tea or a caffé latte For dessert platters I like to make a double batch and sandwich two cookies together with raspberry jam They are also a sweet edible holiday gift either in a pretty box or mason jar

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Cultural and Historical Context

Shortbread cookies come from Scotland and have been enjoyed for centuries as a festive treat The secret to their texture is the creaming of butter and careful handling so they remain impossibly light Each family there seems to have their own beloved twist and this whipped version is an evolution meant to make them even more tender and cloudlike

Frequently Asked Questions

→ How do you achieve the light texture of these cookies?

Whipping the butter until creamy is key. Mixing in powdered sugar and cornstarch helps create a tender, airy crumb.

→ Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to balance the flavor and prevent over-salting.

→ How should I decorate these cookies?

Press the tops gently with a floured fork and add nonpareil sprinkles for a festive finish. Other toppings, like colored sugars, work well too.

→ What is the best way to store them?

Store cooled cookies in an airtight container at room temperature for up to a week to preserve freshness and texture.

→ Can the dough be made ahead of time?

Yes, shape and refrigerate the dough balls for a day in advance, then bake fresh when ready to serve.