The Easiest Christmas Cookie: Whipped Shortbread Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, and granulated sugar can be used to save on costs.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean provides a natural flavor, while vanilla flavoring is often cheaper.

Preheat the oven to 325°F (163°C).

Use a stand mixer to beat 1 cup of softened unsalted butter until light and creamy, about 4-5 minutes.

Add 3/4 cup of powdered sugar and mix until well combined, scraping the sides of the bowl as needed.

Add 1 teaspoon of vanilla extract and 3/4 teaspoon of table salt, mixing for a few seconds to combine.

In a separate bowl, sift together 2 cups of all-purpose flour and 2 tablespoons of cornstarch.

Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined.

Scoop tablespoon-sized portions of dough and roll them into smooth balls.

Place the cookie balls on a parchment paper lined baking sheet with some space between them.

Use a fork dipped in powdered sugar to press down on each cookie to create an indent.

Sprinkle decorative sprinkles on top of each cookie if desired.

Bake in the preheated oven for 11-12 minutes until the cookies are light in color.

Let the cookies cool on the baking sheet before transferring them to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens