Whipped Shortbread Cookies are light and airy with a rich buttery flavor. With just four ingredients, these melt in your mouth cookies are perfect for any occasion!
Preheat oven to 300F. Prepare baking sheets with a silicone baking mat, parchment paper, or cooking spray and set aside.
In the bowl of a stand mixer with a paddle attachment or other large bowl, beat the butter and confectioners sugar. I recommend using a stand mixer as you will need to cream them together for at least 5 minutes. You want it light and fluffy.
Sift in the flour and cornstarch and mix until just combined.
Scoop the dough (roughly 1 tablespoon) onto baking sheets.
Chill for 10 minutes.
Roll the dough in your hands to make a smooth ball then press with a fork. Add a few sprinkles if desired.
Bake at 300F for 13 – 15 minutes or until the edges just start to get lightly browned.
Remove from oven and let sit on sheet for 1-2 minutes to set up.
Cool completely on wire racks.
Enjoy!
Notes
Soften the butter at room temperature. Be sure that it isn't too warm. The butter should be slightly cool yet yield when pressed. If it's too soft it will spread.
Because you need to whip the butter and sugar together for a long time I recommend a stand mixer. But you can use a handheld electric mixer.
Sift the powdered sugar and flour before adding to the dough.
Chill, not freeze, the dough after you have rolled it into balls and pressed a fork in it. This will keep it from spreading while baking.
The cookies only need to bake until they just start to turn light brown on the edges. Start checking at 10-11 minutes as not to over bake. Oven temperatures can vary widely.
Only bake one tray at a time in the middle of the oven. Two racks and they can bake unevenly.
If you want to add more flavor, add a teaspoon of your favorite extract. I like almond!