Trying to find a basic Christmas cookie that really melts in your mouth? This whipped shortbread makes use of 6 substances, requires solely quarter-hour of prep time, no chilling required, and bakes up tender each time. The best Christmas cookies you will ever make!
The Greatest Vacation Cookies: Whipped Shortbread
I have been baking and sharing recipes right here since 2012, and I am lastly bringing you the basic Christmas cookie my readers ask for yearly: whipped shortbread cookies with that signature melt-in-your-mouth crumb. This simple shortbread comes along with simply 6 substances and a fast 15-minute prep (and solely quarter-hour bake time) – excellent for busy vacation cookie baking and a last-minute addition to a Christmas cookie field. The perfect factor is you could make these simple cookies year-round and enhance them seasonally. Assume Christmas sprinkles in December, pastel nonpareils for Easter, red-white-blue for the 4th of July, or tender hues for child showers. For extra shortbread inspiration and Christmas cookie recipes, strive my lemon curd thumbprints, easy hazelnut shortbread cookies, festive almond amaretto cookies, and pecan shortbread.
Key Shortbread Substances (and Why)
- Unsalted butter – Butter is the spine of genuine shortbread and what offers these cookies their wealthy, basic taste and crumbly texture; I exploit unsalted so I can management the salt degree and get that clear buttery style. You need to use salted butter and scale back or omit the added salt. It is vital to make use of softened butter, not melted or greasy.
- All-purpose flour – AP flour retains these cookies tender but structured.
- Powdered sugar – I exploit powdered sugar as an alternative of granulated as a result of it dissolves extra simply into the butter and helps create that melt-in-your-mouth, virtually sandy crumb you anticipate in whipped shortbread. When you solely have granulated sugar, the cookies shall be a bit crisper and fewer delicate.
- Cornstarch – Cornstarch is the key ingredient that lightens the crumb and makes the cookies additional tender; I really like including it to shortbread for that ultra-tender texture.
- Salt – Only a small quantity retains the cookies from tasting flat and brings out the butter and vanilla; if utilizing salted butter, regulate or skip the added salt.
- Vanilla extract – Vanilla rounds out the flavour. You may as well strive almond extract or use vanilla bean paste.
- Nonpareil sprinkles (non-obligatory) – I like nonpareils as a result of they maintain their coloration within the oven and add a enjoyable crunch on high; you’ll be able to swap them for jimmies, coloured sugar, or seasonal sprinkle mixes relying on the vacation.
- You solely want 6 substances and all of them are depicted right here:
Learn how to Make Whipped Shortbread Cookies (Step-by-Step)
Here is a fast overview (with useful course of images). You may discover the complete recipe with measurements in the recipe card under.
- Warmth oven to 325°F; line 2 sheets with parchment.
- Beat butter till easy; in one other bowl, whisk flour, powdered sugar, cornstarch, and salt.
- Beat in vanilla and half the dry combine, then the remainder; combine till thick and fluffy (≈2 min).
- Scoop 1½ Tablespoon balls, area 2 inches aside (about 12 per sheet).
- Flour a fork, press tops; add sprinkles if utilizing.
- Bake one sheet at a time for 15 min, till puffed and tops look dry.
- Cool utterly on the sheets.
Function of Cornstarch in Shortbread
You could have seen that I exploit a beneficiant ½ cup of cornstarch in these whipped shortbread cookies as a result of it is the key to holding them from spreading whereas they bake. It acts as an almost pure starch, lowering gluten improvement within the flour, holding the crumb tender, mild, and barely crumbly somewhat than chewy or powerful. In such a simple shortbread, cornstarch additionally helps the cookies bake up thicker and minimizes spreading, so that they maintain their form and keep tender and delicate somewhat than skinny and crispy.
High 5 Regularly Requested Questions (FAQ)
1. Do I want to sit back the dough for whipped shortbread cookies?
I often do not chill this dough as a result of it is designed to carry its form whereas nonetheless staying tender, but when your kitchen may be very heat or the dough feels sticky, a brief chill (15-20 minutes) might help the cookies maintain a neat form with out affecting the soften in your mouth texture.
2. Why are my whipped shortbread cookies spreading an excessive amount of?
In case your cookies are spreading, it is actually because the butter was too tender or barely melted, or there was not fairly sufficient flour or cornstarch; subsequent time, be certain the butter is tender however not greasy and measure the dry substances fastidiously, or chill the formed cookies briefly earlier than baking.
3. Can I freeze whipped shortbread cookies?
Sure, and I do it on a regular basis for Christmas; as soon as baked and cooled, freeze them in layers separated by parchment for as much as 2-3 months, then thaw at room temperature, or freeze the unbaked dough balls and bake them straight from frozen with 1-2 additional minutes of bake time.
4. How do I maintain whipped shortbread cookies tender?
To maintain them tender, keep away from overbaking (they need to keep pale, not golden), retailer them in an hermetic container as soon as they’re utterly cool, and in case your local weather may be very dry, you’ll be able to even tuck a small piece of bread into the container to assist preserve some moisture.
5. Can I add flavors or mix-ins to this recipe?
Completely-this is a good grasp recipe; you’ll be able to add citrus zest, finely chopped nuts, spices (like cinnamon or cardamom), or dip the cooled cookies in melted chocolate and sprinkle with sea salt or crushed nuts for many variation.
Whipped Shortbread Cookies
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Substances
- 1 cup unsalted butter (2 sticks), softened
- 1 ¾ cup all-purpose flour (210 grams), plus additional for dusting the again of a fork
- ⅔ cup powdered sugar (75 grams)
- ½ cup cornstarch (70 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Nonpariel sprinkles non-obligatory
Directions
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Preheat oven to 325°F. Place parchment paper on 2 cookie sheets.
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Cream the butter in a big bowl with an electrical mixer till easy. Put aside.
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Whisk the flour, powdered sugar, cornstarch, and salt collectively in a small or medium bowl.
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Pour about half of the flour combination into the big bowl with the butter and vanilla extract, and blend till mixed. Add the remaining dry substances and proceed mixing at medium velocity till the cookie dough is thick and fluffy, not less than 2 minutes.
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Use a medium cookie scoop (1 ½ tablespoons) to scoop out cookie dough and roll it into a good ball between your palms. Place the cookie dough on the parchment-lined cookie sheets, about 2 inches aside. I match 12 cookies on one cookie sheet and 10 on the opposite.
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Press the again of a fork into the highest of every cookie. Dip the fork in additional flour so it will not follow the cookies. High every cookie with sprinkles, if desired.
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Bake the cookies, one cookie sheet at a time, for quarter-hour or till they’ve overrated and the tops are dry.
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Let the cookies cool utterly on the cookie sheets earlier than serving.
Notes
- Can I double the recipe? Sure. Whip in a stand mixer to maintain quantity, scrape the bowl usually, and bake in batches to keep up even warmth.
- Do they should be this pale? Sure – basic whipped shortbread ought to be pale with dry tops and set edges. In the event that they’re browning, your oven runs scorching; scale back to 315-320°F.
- Can I add mix-ins? Hold them delicate and minimal – mini chips, finely chopped toasted pecans, or candied citrus peel. Too many heavy add-ins will deflate that ethereal texture.
My 5 Greatest Ideas for Success
- Use very tender (however not melted) butter – Whipped shortbread will depend on aeration, so I at all times be certain the butter is tender sufficient to dent simply with a finger however not greasy or melted; this helps the dough whip up mild and fluffy.
- Whip the dough lengthy sufficient – Do not rush the blending step; giving the dough a stable 2-3 minutes with the mixer helps incorporate air and provides that signature melt-in-your-mouth texture, somewhat than dense, heavy cookies.
- Hold cookies related in dimension – I like utilizing a medium cookie scoop so all of the cookies bake evenly; if some are smaller, they’ll overbake and lose that tender, tender middle.
- Bake simply till set, not browned – These should not flip golden like sugar cookies; pull them out when the tops look dry, and the cookies really feel set across the edges however nonetheless pale for one of the best texture.
- Enhance earlier than baking for greatest adhesion – I at all times add sprinkles after urgent the fork sample and earlier than baking, so that they grip into the dough and keep placed on the completed cookies.
Storage, Reheating, Freezing, Make-Forward
- Storage: Hold cookies in an hermetic tin at room temperature for 5-7 days. Separate layers with parchment to guard the fork sample and sprinkles.
- Reheating/refreshing: Shortbread would not want reheating, however to freshen day-4 cookies, heat on a sheet at 275°F for 4-5 minutes, then cool utterly for snap-to-tender distinction.
- Freezing (baked): Freeze totally cooled cookies in a single layer, then switch to a bag or container as much as 2-3 months. Thaw uncovered at room temp to keep away from moisture softening the tops.
- Freezing (unbaked): Scoop, roll, press with a fork, add sprinkles, then freeze on a sheet. Bake from frozen at 325°F, including 1-3 minutes as wanted.
- Make-ahead dough: Refrigerate portioned, pressed dough balls as much as 48 hours; bake straight from the fridge. If the dough feels agency, give it 5 minutes on the counter.
Vitamin
