Imagine a cookie so delicate, so incredibly rich, that it practically dissolves on your tongue the moment it touches your lips. These Buttery Whipped Shortbread Cookies are not just a dessert—they're a heavenly experience that will transport you to a world of pure culinary bliss. With just a few simple ingredients and minimal effort, you'll create a batch of cookies so irresistibly smooth and tender that they'll become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver mouthwatering results that will have everyone begging for more!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Begin by gathering all your ingredients: 1 cup of softened unsalted butter, 1/2 cup of powdered sugar, 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract. Make sure your butter is at room temperature to ensure it creams well.
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, add the softened butter and powdered sugar. Using an electric mixer or a whisk, beat them together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Once the butter and sugar are well combined, add the vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly crumbly.
- Using a cookie scoop or your hands, form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- For a decorative touch, you can flatten each ball slightly with the bottom of a glass or your fingers. Optionally, you can use a fork to create a crisscross pattern on top of each cookie.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your buttery whipped shortbread cookies with a cup of tea or coffee, or store them in an airtight container for up to a week.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter is key to achieving that perfect, light texture.
- Don't Overmix: Mix your dough just until ingredients are combined. Overmixing can lead to tough, dense cookies.
- Uniform Size: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Cooling is Crucial: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Hack: Store in an airtight container with parchment paper between layers to maintain their delicate texture.
- Flavor Variations: Experiment by adding a pinch of lavender, lemon zest, or replacing vanilla with almond extract for unique twists.
- Powdered Sugar Secret: The powdered sugar helps create that signature melt-in-your-mouth texture that makes these shortbread cookies so special.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
