Shortbread cookies are a classic dessert no matter what age or occasion. I think we can all agree that both cookies are the most beloved dessert of all time and for a good reason. Most cookie recipes start with the same basic ingredients and technique such as sugar and butter. However, this cookie recipe is egg-free and uses a simple blend of all-purpose flour, margarine and confectioner’s sugar. I’ve added almond extract and a little salt to heighten the flavor of this cookie dough.
Today is my mom’s birthday and I wish I could be home with her. It’s never easy being away from family for the holidays but it looks like I’ll be home in January which means I’ll be making these cookies again then.
These whipped shortbread cookies are tender and melt in your mouth. The trick to getting them nice and crumbly is adding cornstarch to the dough. The cornstarch really makes these cookies one of a kind.
Another trick I’ve used with these cookies tender is by beating the margarine and powdered confectioners’ sugar for nearly 10 minutes. I love cookie dough that is fluffy and if you like them light and airy, you’ll want to beat the butter as long as possible.
Want other Christmas cookie recipes to bake for the holidays? Try these Gingerbread Thumbprint Cookies or these extra rich and chewy Chocolate Crinkle Cookies. I make these Turtle Thumbprint Cookies every year and they are always such a hit. A classic I grew up making with my mom is Chocolate Chip Maraschino Cherry Shortbread Cookies.
If you’re looking for other holiday desserts, try these Christmas Tree Cupcakes or these Churro Cupcakes.
Whipped Shortbread Cookies
- 1 1/2 cups margarine or butter, at room temperature
- 3/4 cup powdered confectioners' icing sugar
- 1 teaspoon almond extract, optional to taste
- 1/4 teaspoon salt, optional to taste
- 2 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- candied green and red cherries
- In a bowl fit with a mixer, whip margarine/butter, and powdered confectioners' sugar at medium speed for about 7 minutes. Whipping it this long will make the cookies light and tender. Meanwhile, in a medium bowl, whisk together flour, cornstarch, and salt; set aside.Turn mixer to low and beat in almond extract, if using. Carefully add 1/2 cup of flour mixture at a time to mixer. After each addition, once flour is partially absorbed, turn mixer to medium to fully incorporate flour into butter. Turn back to low and repeat with remaining flour mixture. Cover bowl and refrigerate for at least 30 minutes.Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls or about 1/2 tablespoon cookie dough. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake 20-22 minutes. Allow to cool then move to cooling rack. Store in air-tight container.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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DIVINE DIVINE DIVINE. Thank you for sharing.
Love..Ros….all the way from South africa
Glad you liked the recipe, it’s one of my favorites!
Is it really 3/4 Cup of cornstarch? I’ve never seen a recipe with that much cornstarch.
Yes, that is correct. This batch makes a lot and the cornstarch makes them amazing. You have to try it at least once, it will literally crumble in your mouth!