Every Christmas I look forward to buttery chewy whipped shortbread. The kind of cookie that is not too dry but just melts in your mouth. I don’t know why I don’t make it year round (Actually I do, it’s because I would eat it all!).
Christmas is coming so fast, I always find it sneaks up on me. Sometimes I finish most of my shopping ahead of time then I feel like I’m ahead of the game and procrastinate until i’m scrambling again!
So this cookie exchange that I’m in was no different! I thought I had tons of time then found myself scrambling a bit at the end! I knew I wanted to make shortbread because I find it’s a mild sweetness, not too overwhelming. It is the perfect amount of sweet for after a meal!
This is my first cookie exchange and I already know I want to be in one every year!! Getting to try other peoples’ favourite Christmas treats, and having a huge assortment in the freezer (hopefully I can have them last a few weeks until Christmas!!). What a great way to have all your baking finished up in time!
I did a little diy to package them up! Just normal paper lunch bags. I stamped them using my cookie cutters and some white paint and then just used a hole punch and some twine/string for the top. Make sure to put your cookies inside a ziplock bag or use some wax paper so the cookies don’t stain the paper bag!
Drop Cookies or Cut Out Whipped Shortbread:
You can just drop the cookies with a cookie scoop for a super simple round cookie. I find this way to be a more moist, chewy cookie because they are thicker!
This recipe is also easy to roll out the dough to 1/4″ thick between parchment paper and use cookie cutters in your favorite design. You can even sprinkle them with colored sugar which adds a pleasant crunch and bit of sweetness as well! I hope you enjoy these as much as I do!
More Christmas Cookie Ideas:
Whipped Shortbread
Chewy melt in your mouth whipped shortbread
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup icing sugar
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1 3/4 cups flour
- 1/4 cup cornstarch
Instructions
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Preheat oven to 350 fahrenheit
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Cream butter on medium high using normal beaters for 4 minutes until pale and fluffy. The butter should look more white. Scrape down bowl if necessary.
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Add confectioners sugar, salt, and vanilla and mix.
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Add flour and cornstarch and mix just until incorporated.
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If making easy drop cookies, scoop approximately 1 1/2 Tbsp (medium cookie scoop) onto parchment lined baking sheet and space them approximately 2 inches apart. (If you are wanting to add any colored sugar add before baking!) Bake for approximately 10 minutes checking to see that the edges are just showing a hint of brown for a moist chewy cookie! *If wanting to use cookie cutters see next step
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If making cut out cookies: Split dough in approximately half and place on a piece of parchment. Place another piece of parchment on top and roll out to approximately 1/4″ thick. You can also flour your counters generously as well as your rolling pin to roll out. If the dough is too sticky however, it will work better between parchment. Transfer cut outs onto a baking sheet lined with parchment and add any colored sugar. Depending on the size of your cookie cutters bake between 7-9 minutes or until cookies are showing a hint of brown around the edges. Repeat with any cookie dough scraps until all used up!
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Let cool on baking sheets approximately 5 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container in the fridge approximately 1 week or frozen between parchment in an airtight container for up to 2 months.
I hadn’t noticed these before today!! They look awesome! Well done Holly!