Description
These Whipped Shortbread Cookies are delightfully light and buttery, featuring a tender crumb and subtle sweetness. Perfectly piped and baked to golden perfection, they make a charming treat for tea time or festive occasions. Optional sprinkles or cherries add a sweet, decorative touch.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
Optional Toppings
- Sprinkles
- Cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cookies.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and well combined. This process incorporates air creating a tender texture in the cookies.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt into the creamed butter mixture, mixing gently until just combined and forming a smooth dough.
- Prepare Piping Bag: Scoop the dough into a piping bag fitted with a star tip to create decorative cookie shapes.
- Pipe Cookies: Pipe the dough onto a baking sheet lined with parchment paper, leaving space between each cookie for slight spreading.
- Add Toppings: Optionally, decorate each cookie with sprinkles or a cherry placed on top for added flavor and appearance.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden color indicating they are done.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet before transferring to a wire rack or serving.
Notes
- Ensure the butter is softened but not melted to achieve the best creaming results.
- Use parchment paper to prevent sticking and easy cleanup.
- Chilling the dough slightly before piping can help maintain the shapes if your kitchen is warm.
- Watch the baking time carefully as cookies can burn quickly once edges become golden.
- Store cookies in an airtight container to retain freshness for up to a week.
