This post was sponsored by The Glass Barn. Affiliate links were used in this post for products I love.
Ahh! It’s my favorite time of the year! I absolutely love the spirit of the holidays! I love baking anytime of the year, but there’s just something special about baking during the holidays. My favorite thing to do is whip up some yummy goodness in the kitchen while listening to Christmas music! These Whipped Shortbread Christmas Cookies are fun to make and decorate for the season and are sure to get your taste buds in the holiday spirit!
The flavor of these Whipped Shortbread Christmas Cookies reminds me a lot of the butter cookies that you buy in the tins at Christmastime. They are perfectly sweet, airy, and delicious! The are the perfect amount of sweetness that your palette craves after a holiday meal!
Whipped Shortbread Cookies
First, beat the softened butter and powdered sugar together until it is very fluffy. I did it for about 3 minutes, but I found that the longer the better in this case.
Next, mix in the flour, cornstarch, salt, and vanilla until well combined. Then place in the refrigerator for about 15 minutes.
Roll them into Tablespoon size balls and place on a cookie sheet lined with parchment paper (cooking spray will make them spread too much) about one inch apart. *If the dough sticks to your hand you can dust them lightly with cornstarch.
Flatten lightly with the tines of a fork dipped in cornstarch. Add some sprinkles to the top of each cookie because sprinkles make everything better, right?! Bake in a 300 degree F oven for 12-14 minutes. Remove immediately from baking sheet and place on wire racks, waxed paper, or aluminum foil to cool.
Seriously, how pretty yet simple are these?
My taste testers definitely approved of these!
Whipped Shortbread Christmas Cookies
Ingredients
- 1 Cup 2 sticks butter (softened NOT melted)
- 1/2 Cup powdered sugar
- 1 1/2 Cups all-purpose flour
- 1/4 Cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- sprinkles
Instructions
- Beat the softened butter and powdered sugar together until it is very fluffy. I did it for about 3 minutes, but I found that the longer the better in this case.
- Mix in the flour, cornstarch, salt, and vanilla until well combined. Then place in the refrigerator for about 15 minutes.
- Roll them into Tablespoon size balls and place on a cookie sheet lined with parchment paper (cooking spray will make them spread too much) about one inch apart. *If the dough sticks to your hand you can dust them lightly with cornstarch.
- Flatten lightly with the tines of a fork dipped in cornstarch. Add some sprinkles to the top of each cookie because sprinkles make everything better, right?! Bake in a 300 degree F oven for 12-14 minutes. Remove immediately from baking sheet and place on wire racks, waxed paper, or aluminum foil to cool.
[…] Whipped Shortbread Christmas Cookies from Farmwife Crafts […]