Whipped Shortbread Cookies Recipe
Easy whipped shortbread cookies recipe Make meltinmouth cookies w this ultimate guide This simple tech ensures perfect delicious results every time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies
- Category: Cookie
- Cuisine: English
Ingredients
Scale
- 225 grams unsalted butter, softened
- 75 grams icing sugar, sifted
- 225 grams plain flour, sifted
- Pinch of salt
- Few drops of vanilla extract (optional)
Instructions
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sifted icing sugar together until light and fluffy. This is where your electric mixer comes in handy! I usually beat it for at least 5 minutes to get it really light and airy. Don’t rush this step – it’s the foundation of that melt-in-your-mouth texture.
- Add the Vanilla (Optional): If you’re using vanilla extract, add a few drops now and mix well.
- Gradually Add the Flour: Gradually add the sifted plain flour and a pinch of salt to the butter and sugar mixture. Mix on low speed until just combined. Be careful not to overmix, as this will develop the gluten in the flour and result in tougher cookies. It should form a soft dough.
- Pipe or Spoon the Dough: Preheat your oven to 150°C (130°C fan/Gas Mark 2). Line a baking tray with baking parchment. You can either pipe the dough onto the baking tray using a piping bag fitted with a star nozzle, or simply spoon small mounds of dough onto the tray.
- Bake the Cookies: Bake for 15-20 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily. They should still be quite pale in the middle.
- Cool Completely: Remove the baking tray from the oven and let the cookies cool completely on the tray before transferring them to a wire rack. They will be very delicate when they are warm.
Notes
Delightfully crumbly & melt-in-your-mouth whipped shortbread cookies! A simple, kid-approved recipe perfect for busy families.