Whipped Shortbread Cookies
Whipped shortbread cookies are a Santa-approved combination of rich buttery flavor and a crumbly melt-in-your-mouth texture that is simply irresistible.
Servings 30 cookies
Calories 101kcal
Ingredients
- 1 cup unsalted butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups all-purpose flour
- nonpareils or jimmies
Instructions
- Preheat oven to 325ºF (163ºC).
- In the bowl of a standup mixer, fitted with the paddle attachment, cream together butter (1 cup), confectioners sugar, vanilla, and salt on medium speed for 8 minutes.
- Mix in the flour, just until incorporated. Do not overmix.
- Roll the dough into 1-inch balls and place 1 inch apart on ungreased baking sheets. Lightly press the cookies with a fork. Sprinkle with nonpareils.
- Bake for 20-22 minutes or until bottoms are lightly golden. Allow cookies to cool on baking sheet for 5 minutes then remove to wire racks and cool completely.
Notes
- I hate to sound technical but creaming for 8 minutes means setting a timer and creaming for the full 8 minutes. The mixture may be light and fluffy long before the timer goes off but keep going! You’re incorporating as much air as possible into the batter to give you those incredible light and airy results.
- When you add the flour, gently mix only until combined. Overmixing helps strengthen gluten which can make your cookies tough and chewy. Arrgh! For best results, you’ll want to blend just until incorporated.
Nutrition
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 11mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 3mg | Iron: 1mg