Description
Whipped Shortbread Cookies with Sprinkles are light, buttery, and melt-in-your-mouth treats, perfect for festive occasions like holidays and birthdays. Made with simple ingredients, these cookies combine the rich flavor of butter with a delicate texture enhanced by a touch of colorful sprinkles, making them both delightful to eat and visually cheerful.
Ingredients
Cookie Dough
- 1 cup (230 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (60 g) cornstarch
- ½ tsp vanilla extract
- Pinch of salt
Decoration
- ¼ cup colorful sprinkles (plus extra for topping)
Instructions
- Preheat oven: Heat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Whip butter and sugar: In a mixing bowl, beat the softened unsalted butter and powdered sugar together for 3 to 4 minutes until the mixture becomes light, fluffy, and pale, which helps create the cookies' delicate texture.
- Add dry ingredients: Gradually mix in the all-purpose flour, cornstarch, a pinch of salt, and vanilla extract. Stir until just combined to avoid overworking the dough, which can affect the tenderness.
- Fold in sprinkles: Gently incorporate the colorful sprinkles into the dough, evenly distributing them without crushing the sprinkles or overmixing.
- Shape cookies: Using a tablespoon measure, scoop dough and roll it into balls. Place them on the prepared baking sheet and gently flatten each ball slightly. Add extra sprinkles on top for a festive finish.
- Bake: Bake the cookies for 12 to 15 minutes until the edges are just set but the cookies remain pale in color. Avoid overbaking to maintain their tender, melt-in-your-mouth texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This step helps them hold their shape and finish setting perfectly.
Notes
- Use room-temperature butter for the best whipping results to achieve the light texture.
- Whip the butter and sugar mixture long enough to incorporate air and keep the cookies tender.
- Avoid overbaking; cookies should remain pale to preserve their soft texture.
- If the dough is too soft to shape comfortably, chill it in the refrigerator for 15 minutes.
- Store cookies in an airtight container to maintain freshness or freeze them for longer storage.
