1. Can I use margarine instead of butter for whipped shortbread cookies?

While butter is the best option for creating a rich flavor and perfect texture in whipped shortbread cookies, you can substitute margarine in a pinch. However, the cookies may not have the same melt-in-your-mouth texture and buttery taste. Opt for a high-quality margarine for the best results.

2. How do I prevent my whipped shortbread cookies from spreading too much during baking?

To prevent your cookies from spreading, make sure to chill the dough thoroughly before baking. This helps solidify the butter in the dough, preventing the cookies from losing their shape in the oven. If the dough is too soft to handle, place it in the fridge for 10-15 minutes before shaping.

3. How long do whipped shortbread cookies stay fresh?

Whipped shortbread cookies can be stored in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can store them in the refrigerator for up to two weeks. For extended storage, these cookies can also be frozen for up to 2 months.

Whipped Shortbread Cookies Recipe – Easy & Delicious

Name: Whipped Shortbread Cookies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 and ½ Cups Butter (room temperature, salted); ¾ Cup Confectioners’ Sugar; 2 and ¼ Cups All Purpose Flour; ¾ Cup Cornstarch; 2 teaspoons Pure Vanilla Extract (optional, can substitute with Lemon or Orange Extract); ¼ Cup Sprinkles (optional, for topping)

Description

Whipped Shortbread Cookies are buttery, melt-in-your-mouth treats that are easy to make with just a few ingredients. These cookies are perfect for any occasion, offering a delicate, crumbly texture that pairs well with tea or coffee.

Ingredients

Scale

1 and ½ Cups Butter (room temperature, salted)
¾ Cup Confectioners’ Sugar
2 and ¼ Cups All Purpose Flour
¾ Cup Cornstarch
2 teaspoons Pure Vanilla Extract (optional, can substitute with Lemon or Orange Extract)
¼ Cup Sprinkles (optional, for topping)

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Instructions

Beat the softened butter and confectioners’ sugar together on medium-high speed for 4-5 minutes, until light and fluffy.
Add the vanilla extract and mix well.
Gradually add the sifted all-purpose flour and cornstarch, mixing on low speed until just combined.
Scoop and roll the dough into 36 equal-sized balls. If the dough is too soft, refrigerate for 10-15 minutes to firm up.
Place the dough balls on a parchment-lined baking tray. Gently press each ball with a fork dipped in cornstarch or flour and top with sprinkles if desired.
Chill the dough balls in the fridge for 2 hours, or place them in the freezer to speed up the process.
Preheat the oven to 300°F (150°C). Bake for 19-20 minutes, or until the tops are set and lightly golden.
Let the cookies cool on the tray before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential for preventing the cookies from spreading too much during baking.
If you prefer a different flavor, you can substitute the vanilla extract with lemon or orange extract.
For a fun twist, you can top the cookies with melted chocolate or a Hershey’s Kiss.
Store baked cookies in an airtight container for up to 1 week, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 66 kcal
Sugar: 2g
Sodium: 50mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg