Description
Buttery, melt-in-your-mouth whipped shortbread cookies made with just three ingredients. Perfect for the holidays or as a light, sweet treat with tea.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
Optional: maraschino cherries, sprinkles, or chocolate for topping
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and powdered sugar for about 3–4 minutes until light and fluffy.
- Gradually add the flour, mixing just until the dough is combined. The dough should be soft but not sticky.
- Using a small scoop or spoon, form 1-inch balls of dough and place them on the baking sheet, leaving about 2 inches between each.
- Optional: Press the tops gently with a fork or leave them rounded. Add desired toppings like sprinkles or a small piece of cherry.
- Bake for 18–20 minutes until the bottoms are lightly golden while the tops remain pale.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
Dip cooled cookies in melted chocolate for a richer version.
Add a touch of almond or vanilla extract for extra flavor.
Use red and green sprinkles for a festive holiday look.
Crushed peppermint can be added for a seasonal twist.
A cookie press can create beautiful, bakery-style shapes.
Store in an airtight container at room temperature for up to 5 days.
Freeze cookies in layers with parchment between and thaw at room temp.
Whip the butter and sugar thoroughly for the lightest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
