Whipped Shortbread Cookies: Holiday Favorite

Holiday Baking Essential: Are You Ready for the Easiest Whipped Shortbread Cookies Ever?

As the chill in the air intensifies and fairy lights begin to twinkle, the craving for warm, comforting baked goods becomes undeniable. But what if you could achieve that melt-in-your-mouth texture and rich buttery flavor with a recipe that’s incredibly simple? You’re in luck! These Whipped Shortbread Cookies are a holiday favorite for a reason. They’re not just delicious; they are delightfully easy to make, making them perfect for both seasoned bakers and those just starting their festive baking journey. Whether you dream of decorating them with a swirl of chocolate, using them as the base for an indulgent S’mores dessert, or simply enjoying them with a cup of hot cocoa, this versatile recipe is guaranteed to be a winner.

This recipe stands out because of its “whipped” nature, which incorporates air into the dough, creating an unbelievably light and tender cookie that crumbles perfectly. Forget dense, hard shortbread; this is pure airy bliss. We’ll guide you through every step, ensuring perfect results every time, so you can fill your cookie jar and spread holiday cheer with ease.

Ingredients You’ll Need

Gather these simple ingredients to create your delightful whipped shortbread cookies:

• 1 cup (227g) Unsalted Butter, softened: The backbone of any good shortbread. Ensure it’s soft enough to yield to gentle pressure but not melting. Room temperature is key for that perfect creaming.
• 1/2 cup (60g) Powdered Sugar (Confectioners’ Sugar): Sifted to avoid any lumps, this adds sweetness and contributes to the cookie’s tender texture. It dissolves beautifully, giving a smooth finish.
  • Substitution: Use granulated sugar, but the texture might be slightly less tender, and it will take longer to cream.
• 1 teaspoon Vanilla Extract: For that classic comforting aroma and flavor that enhances the butter.
  • Substitution: Use almond extract or a touch of lemon zest for a different aromatic profile.
• 2 cups (240g) All-Purpose Flour: The structure of our cookies. Sifting is recommended for ultimate lightness.
  • Substitution: A blend of 1 ¾ cups all-purpose flour and ¼ cup cornstarch will create an even more delicate, melt-in-your-mouth cookie.
• Pinch of Salt: Enhances all the flavors and balances the sweetness.

Timing is Everything!

Compared to average shortbread recipes, this whipped version significantly cuts down on active preparation time due to its simple mixing process. The chilling time is crucial but relatively short, making these cookies surprisingly quick to get from start to finish for a holiday treat.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar (The Foundation of Fluffiness)

In a large bowl using an electric mixer (handheld or stand mixer with a paddle attachment), beat the softened unsalted butter until it’s completely smooth and creamy. This usually takes about 1-2 minutes. Then, gradually add the sifted powdered sugar. Continue beating on medium-high speed for about 3-5 minutes. You’re looking for a pale, light, and fluffy mixture. This “whipping” process is what gives these cookies their signature airy texture. Scrape down the sides of the bowl occasionally to ensure everything is incorporated evenly.

Step 2: Add the Vanilla and Flour (Bringing it Together)

Add the vanilla extract and the pinch of salt to the creamed butter and sugar mixture. Mix until just combined. Now, it’s time to add the flour. Gradually add the all-purpose flour (or your flour and cornstarch blend) to the wet ingredients. Mix on low speed until the flour is *just* incorporated and a soft dough forms. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to tougher cookies. The dough should be soft and slightly sticky but hold together.

Step 3: Chill and Shape (Patience Pays Off)

Lightly flour your hands and a clean work surface. Turn the dough out onto the surface. The dough will be soft, which is exactly what we want! Gently bring it together into a smooth ball. Then, flatten it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling process is crucial; it firms up the butter, making the dough easier to handle and shape without becoming greasy. Once chilled, you can shape the dough. You can roll it into one or two logs and slice them into 1/4-inch thick rounds (traditional shortbread cut), or you can use cookie cutters. For a more rustic look, you can also form small balls and gently flatten them with the palm of your hand or the bottom of a glass.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. If you’ve sliced logs, arrange the round slices on the prepared baking sheets, leaving about 1 inch of space between them. If you’ve used cookie cutters, place the shapes on the baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The key here is to avoid over-baking; the cookies should still be pale in the center with just a hint of color on the edges – they will continue to firm up as they cool.

Step 5: Cool and Decorate

Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Once cool, the decorating possibilities are endless! You can leave them plain for a classic taste, dust them with a sprinkle of powdered sugar, dip half of them in melted chocolate (dark, milk, or white), or even add festive sprinkles. For a S’mores twist, sandwich two cookies with a piece of chocolate and a lightly toasted marshmallow.

Nutritional Highlights (Per Cookie, Estimate)

• Calories: ~ 90-110 kcal
• Fat: ~ 5-7g
• Carbohydrates: ~ 10-12g
• Protein: ~ 1g
• Sugar: ~ 5-6g

*Note: Nutritional information is an estimate and can vary based on ingredient variations and portion sizes.*

Healthier Swaps & Flavor Boosters

Looking to make these cookies a little lighter or experiment with flavors? Try these suggestions:

• Reduced Fat: While butter is essential for shortbread’s flavor, you can try using a mix of 1/2 cup softened butter and 1/2 cup softened cream cheese for a slightly less rich cookie. The texture will be creamier.
• Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat pastry flour for added fiber. The texture will be slightly denser.
• Reduced Sugar: You can slightly reduce the powdered sugar (by about 1-2 tablespoons), but be mindful that sugar also contributes to texture.
• Flavor Infusions: Add finely grated citrus zest (lemon, orange) to the dough, or incorporate a tablespoon of finely chopped herbs like rosemary (for a savory twist) or lavender.

Serving Suggestions

These tender cookies are wonderfully versatile:

• Classic Companion: Enjoy them with a hot cup of tea, coffee, or hot chocolate.
• Holiday Platter: Arrange them on a festive platter alongside other holiday cookies.
• Dessert Base: Crumble them over yogurt parfaits, ice cream, or use as a base for mini cheesecakes.
• S’mores Delight: Sandwich a piece of chocolate and a slightly toasted marshmallow between two cookies for an indoor S’mores experience.
• Gifted Goodness: Package them in decorative tins or bags for a homemade holiday gift.

Common Mistakes to Avoid

• Using Cold Butter: Softened butter is crucial for achieving the light, whipped texture. Cold butter won’t cream properly.
• Overmixing the Dough: Once the flour is added, mix only until just combined. Overmixing develops gluten, leading to tough cookies.
• Over-baking: Shortbread is best when pale. Over-baking yields hard, dry cookies. Watch for lightly golden edges.
• Not Chilling the Dough: While the dough is soft, chilling is essential for easy handling and shaping, preventing spread during baking.

Storing Your Whipped Shortbread

Store your completely cooled whipped shortbread cookies in an airtight container at room temperature. They can be stored this way for up to a week. For longer storage, you can freeze the baked cookies for up to 3 months. Ensure they are well-wrapped to prevent freezer burn.

Frequently Asked Questions

Conclusion

These Whipped Shortbread Cookies are more than just a treat; they’re an experience. Their delicate, melt-in-your-mouth texture, combined with their buttery richness, makes them an irresistible holiday delight. This recipe is a testament to how simple ingredients can create something truly magical, perfect for filling your cookie tins, gifting to loved ones, or simply enjoying with a warm beverage on a cozy afternoon. Don’t let the holidays pass without trying this easy yet elegant recipe. Whip up a batch today and taste the joy!

Whipped Shortbread Cookies Recipe: Melt-in-Your-Mouth Holiday Perfection

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Melt-in-your-mouth Whipped Shortbread Cookies are a holiday classic made with just four simple ingredients. These buttery, light, and delicate cookies can be customized with sprinkles, jam, or chocolate for a festive touch. Perfect for gifting or indulging with a warm drink!

• Author: Chef Sally

Ingredients

Scale 1x2x3x

• 3 cupsunsalted butter, softened
• 1 1/2 cupspowdered sugar, sifted
• 4 1/2 cupsall-purpose flour (spoonand sweep method)
• 1 1/2 cupscornstarch
• Optional: sprinkles, candies, melted chocolate, or jam for decoration

Instructions

1. Preheat theovento 300°F (150°C) and line baking sheets withparchment paper.
2. Using astand mixerwith a paddle attachment, cream the softened butter and powdered sugar until light and fluffy.
3. Sift together the flour and cornstarch in a separate bowl. Gradually mix the dry ingredients into the butter mixture in three additions.
4. Scoop tablespoons of dough, roll into balls, and place on prepared baking sheets, leaving 1 inch of space between each cookie.For pressed cookies: Flatten gently with a fork and decorate with sprinkles.For thumbprint cookies: Create an indentation with your thumb and fill with jam or leave empty to fill post-baking.
5. For pressed cookies: Flatten gently with a fork and decorate with sprinkles.
6. For thumbprint cookies: Create an indentation with your thumb and fill with jam or leave empty to fill post-baking.
7. Bake for 20 minutes, then let the cookies cool on the pan before moving.
8. Drizzle with melted chocolate or additional decorations if desired.

Notes

For best results, use softened but not overly melted butter.
Customize with extracts like vanilla or almond for added flavor.
Store in an airtight container for up to 7 days or freeze for up to 3 months.

Nutrition

• Calories: 100
• Sugar: 3g
• Fat: 7g
• Carbohydrates: 8g
• Protein: 0,5g