Description
Light, buttery whipped shortbread cookies with a delicate crumb that melt in your mouth, perfect for holidays or everyday treats.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 160°C (325°F) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and powdered sugar together until light and fluffy (about 3–5 minutes).
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
- Scoop or pipe small portions onto the prepared baking sheet, spacing them slightly apart.
- Optionally, press lightly with a fork or decorate with sprinkles.
- Bake for 12–15 minutes until the bottoms are lightly golden (tops should remain pale).
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake to keep the cookies soft and tender.
- Use high-quality butter for the best flavor.
- Chill dough slightly if it becomes too soft to handle.
- Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian