By ‘whipping’ butter and sugar, we are whipping air into the cookies to make them lighter and more texturally pleasing.

Buttery Whipped Shortbread Cookies!

If your holiday baking is about to begin, you'll want to include these perfectly little imperfectly shaped Whipped Shortbread Cookies to your short list.

If you own a stand mixer, be sure to use it for this method.

With only four ingredients, they require little focus, but pay out BIG TIME in terms of tasty!

Ingredients

Salted Butter Confectioners' Sugar All-purpose Flour Cornstarch Red & Green Glacé Cherries Candy Sprinkles

Whip the Butter

In a stand mixer using the paddle attachment, beat butter for 5 minutes. Time it if necessary - you must not skip the amount of time.

Add Sifted Sugar

Add sifted Confectioner's sugar. Beat the mixture for 3 more minutes. Scrape down the sides of the bowl.

Add Flour

Add a mixture of flour and cornstarch into the butter. Whip until combined, and you're almost ready to roll some cookies!

Roll Dough Balls

Scoop or pinch some dough. Use both hands to roll into a ball. The dough balls should be the same size as a grape for bite-sized cookies.

Decorate

Dip a fork in cornstarch, press the tines into the tops of half the cookies, then sprinkle with candy sprinkles. Dot others with a single glacé cherry.

Out of all of the recipes and methods for shortbread, I like this one the best for its simplicity.

For the FULL RECIPE including tips for assembling these bite-sized shortbread cookies, CLICK HERE!

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