Description
These delicate, melt-in-your-mouth whipped shortbread cookies are made with a simple mix of butter, sugar, and flour, topped with colorful sprinkles for a festive touch. Perfect for holiday baking or anytime you crave a buttery treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- Sprinkles (for decorating)
Instructions
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper or baking mats.
- In a large mixing bowl, beat the softened butter and powdered sugar together for at least 5 minutes, until very fluffy and aerated.
- Add the flour, cornstarch, salt, and vanilla extract, mixing until just combined.
- Dust your hands with cornstarch, then shape the dough into small balls, using about 2 teaspoons to 1 tablespoon of dough for each cookie.
- Place the dough balls on the prepared baking sheets. Press down the top of each cookie gently with a fork dipped in cornstarch to prevent sticking. Add a few sprinkles on top of each cookie.
- Bake for 10-15 minutes, or until the tops look set. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Dusting hands with cornstarch ensures the dough doesn’t stick while shaping.
- Be sure to bake at a low temperature to ensure the cookies remain soft and tender.
- You can store these cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3g
- Sodium: 30mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1 g
- Cholesterol: 15mg