Whipped Vanilla Shortbread Cookies

Cookies on a white plate with red rimwith a cup of coffee on the side of the plate

Whipped Vanilla Shortbread Cookies

This fool proof recipe for melt-in-your-mouth Whipped Vanilla Shortbread Cookies is absolutely delicious. It is extremely simple, uses only 4 ingredients and is the perfect crumbly cookie. It is also egg-less.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Chill Time 10

Total Time 55

Servings cookies

Calories 155kcal

Author Manju

Ingredients

2 cups butter softened
2 cups powdered sugar
3 cups all purpose flour
2 teaspoon vanilla extract
1 teaspoon salt
sprinkles as needed

Instructions

Cream the butter and sugar in a stand mixer or with a hand mixer, using the whip attachment.
Once it is yellow and creamy, add the flour a little at a time, making sure it gets incorporated well after each addition. Keep the speed low at this time.
Once all the flour has incorporated well, add the salt and vanilla.
Beat on high for 10 mins.
Line cookie sheets with parchment paper or Silpat.
Take about a tablespoon and half of the dough and place it on the sheet. Press it down with a fork. Add any sprinkles, if using.
Repeat till the cookie sheet is full, leaving about an inch apart for each dough ball.
Chill the cookie sheet with the cookies in the refrigerator for about 10 mins.
Preheat the oven to 275F
Bake the cookies in the oven for about 35 mins or until the edges start to change color ever so slightly.
Let it cool in the sheet for about 5 mins and then cool on a wire rack, till the cookies come to room temperature.
Store in an airtight cookie jar.

Notes

Whip, whip, whip. The recipe calls for 5 mins of whipping on high speed once all the ingredients are in. Do whip for all of the 5 minutes. Use a timer. It makes all the difference.
Keep the butter out several hours earlier, so it can soften at room temperature. We don’t want to heat the butter in the microwave or on the stove top and get melted butter. The butter should be soft enough for your fingers to go into it smoothly when you press down into it.
Use good quality vanilla extract. I love the Nielsen- Massey ones. Don’t use vanilla flavor/essence. It has to be the real deal. This is the only flavor that is coming through in this cookie.

Nutrition