Whipped Shortbread Cookies


1 ½ Cups Butter at Room Temperature , salted

¾ Cup Confectioners’ Sugar

2 ¼ Cups All Purpose Flour

¾ Cup Cornstarch

Flavorings and Toppings: (optional but delish)

2 teaspoon Pure vanilla extract or Lemon extract or Orange extract

¼ Cup Sprinkles (of choice) (I used non-pareils)


In a large mixing bowl beat butter and confectioners’ sugar for 3-4 minutes. Don’t skimp on the beating time for light textured cookies. Add flavorings at this point (if adding) and give it a whirl too.

Next add in sifted flour and cornstarch in the bowl and beat only till combined.

Scoop and roll into 36 equal sized cookie balls. Place cookie dough balls on a pre-lined baking tray or on a large plate (coated with little flour) to avoid the dough balls from sticking to the plate. Press their tops with a cornstarch/flour dipped fork and top with sprinkles.

Now chill the dough balls for about 2 hours in fridge or till they are very firm to touch. Pro Tip: To speed up this process, you may chill the dough balls in freezer until firm.

Let dough balls chill in the fridge/freezer till you preheat the oven. I usually bake 12 cookies on a tray at a time.

When ready to bake preheat oven at 300 deg F and bake cookies for 19-20 minutes. Or till their tops look set.

Allow to cool on the baking tray.


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