Whipped Shortbread Cookies
4955
- Prep Time15 min
- Total Time45 min
- Makes26 to 28 cookies
Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Nicole Billark.
These melt-in-your-mouth cookies are hands-down the most viewed recipe Chatelaine has ever published online: It has consistently held the top spot on chatelaine.com since it appeared in 2017. We’re not ones to mess with perfection, but we have a suggestion for an even more perfect result: If there were ever a time to pull out the kitchen scale for a cookie recipe, this is it.
Ingredients
1 1/3 cups all-purpose flour, (182 g)
3 tbsp cornstarch
3/4 tsp salt
3/4 cup unsalted butter, softened
3/4 cup icing sugar, (94 g)
1 tbsp milk
1 tsp vanilla
Instructions
PREHEAT oven to 325F. Line 2 baking sheets with parchment.
WHISK flour, cornstarch and salt in a bowl.
BEAT butter and sugar in a large bowl using an electric mixer on medium-high until very fluffy and aerated, 4 to 5 min, scraping sides and bottom of bowl. Add milk and vanilla and beat for 1 min.
SIFT in half of the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip.
PIPE batter into 1 1/2-in.-wide rosettes, 1 in. apart, on a prepared sheet.
BAKE shortbread until edges are lightly browned, 15 to 16 min. Let cool for 3 min, then transfer to a rack to cool. Repeat with remaining batter.
Nutrition (per serving)
Calories 81, Protein 1g, Carbohydrates 8g, Fat 5g, Sodium 63mg.
A note on butter: For these whipped shortbread cookies, we prefer to leave the butter out overnight (although the warmer your kitchen, the less time it will need to come up to temperature). To ensure your batter becomes soft enough to be easily piped, the butter should be so malleable that it can be dipped into with a spoon.
*Cooler butter will still blend into the dough, but it will make piping the rosettes much more difficult. Should this happen, let the dough sit and warm further before continuing with piping.
Kitchen tip: Trace 1.5-in. circles onto parchment. Flip the parchment paper over and use circles as a guide when piping rosettes.
Decorate before baking: Decorative sprinkles, cherries and dragées will not stick to cookies post-bake. If using, decorate cookies before they go into the oven.
Want to try a twist on these mega-popular cookies? Try our Whipped Shortbread Spritz Cookies recipes.
Get more of our best shortbread cookie recipes.
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