These 4 ingredient whipped shortbread cookies are made with cornstarch, melt-in-your-mouth and are quick and easy! A perfect addition to your holiday cookie tray.
In the bowl of your stand mixer, cream butter and icing sugar until light and fluffy (you can use a hand mixer, but it's not ideal).
Gradually add flour and cornstarch, beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1 inch. balls.
Place 1 inch. apart on ungreased baking sheets.
Press lightly with a floured fork.
Top with nonpareils and/or cherry halves, if desired.
Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
Cool for 5 minutes before moving from pans to wire cooling racks.
Notes
š Top tipĀ This tip came from a reader:Chill the dough in the fridge for a couple hours- the cookies remain well formed and the dough gets to rest.Ā ā ReviewsDid you make this recipe? Please RATE THE RECIPE below!Here's what others are saying: "I love this recipe! Iāve made it a few times and it could almost be called āNever Fail Shortbread Cookiesā. Neighbour kids are coming over this week to make cookies and this one is on the list."āāāāāPleaseĀ SUBSCRIBEĀ Ā (get my FREE E-cookbook) and be sure to FOLLOW ME onĀ FACEBOOK,Ā TWITTER,Ā INSTAGRAMĀ andĀ PINTEREST!
š½ Equipment
I would recommend a stand mixer for this recipe, although you could use a hand mixer.My Amazon Recommendations (affiliate links)
Nutrition Facts
š Whipped Shortbread Cookies Recipe
Amount Per Serving
Calories 174Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 41mg14%
Sodium 135mg6%
Potassium 12mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 473IU9%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.