Description
Whip up these delightful Whipped Shortbread Cookies with Sprinkles for a buttery, melt-in-your-mouth treat. This easy recipe creates light and airy cookies perfect for any celebration, adding a festive touch with colorful sprinkles.
Ingredients
Scale
- 1 cup (230 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (60 g) cornstarch
- ½ tsp vanilla extract
- Pinch of salt
- ¼ cup colorful sprinkles (plus extra for topping)
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, beat the softened butter and powdered sugar with a mixer for 3–4 minutes until light and fluffy.
- Gradually mix in the all-purpose flour, cornstarch, salt, and vanilla extract. Beat until just combined and the dough is smooth.
- Use a spatula to gently fold in the colorful sprinkles, distributing them evenly through the dough.
- Scoop about 1 tablespoon of dough and roll it into balls. Place the balls on the prepared baking sheet. Flatten slightly with the back of a spoon or fork. Add a few extra sprinkles on top if desired.
- Bake for 12–15 minutes, or until the edges are set but the cookies remain pale.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Serve once completely cool.
Notes
- Use room-temperature butter for easier whipping.
- Whip the butter and sugar long enough to incorporate air for a light texture.
- Do not overbake; these cookies should stay pale and soft.
- If the dough is too soft to handle, chill it for 15 minutes before shaping.
- Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie