Best Whipped Shortbread Ever
Christmas seems to be cookie season and no cookie season is complete without shortbread. This is the easiest recipe in the world. No, really, it is. 4 ingredients. Whip it, whip it good and boom! Hands down, the Best Whipped Shortbread Ever! This recipe is an annual family favourite.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
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Ingredients
- 1 cup butter room temp or softened (not melted)
- 1/2 cup icing sugar fluffed before scooping
- 1/4 cup cornstarch fluffed before scooping
- 1 1/2 cups flour fluffed before scooping
Ingredients
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Instructions
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Preheat oven to 325 degrees. Do NOT grease cookie sheets.
Using a stand mixer with the whisk attachment, beat butter until light and fluffy. -
Combine dry ingredients in a bowl and mix gently with a fork. Gradually add dry ingredients to butter with mixer on low speed. Stop to scrape down the sides and scrape out whisk.
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Continue mixing on medium speed (scraping occasionally) until batter is thick whipped consistency. 5-8 minutes. Dough will be smooth, not crumbly.
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Drop teaspoon mounds onto un-greased cookie sheet. Gently press centre with a fork. Sprinkle with candy sprinkles. Bake in preheated oven for 15 minutes. Remove cookies from sheet to a wire cooling rack. Allow to cool completely.
Recipe Notes
Let cookies cool completely before storing in an airtight container. Cookies will be extremely crumbly while they are still warm out of the oven. Move them gently. As an option, you can also roll dough into balls and press with a fork rather than drop them onto sheets with a teaspoon.
ENJOY!
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