Whipped Shortbread cookies are one of the easiest cookies you can make! These buttery, melt in your mouth cookies are so cute and quick to make. They are crunchy on the outside and oh so rich and buttery on the inside. They are the perfect make ahead cookie for the holidays and entertaining!
Whipped Shortbread Recipe
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Cookies are one dessert that people are often stressed about making. This is why it is important to have tried and test cookie recipes that are not only easy to make, they are simply divine! These whipped shortbread cookie have been a family favorite for YEARS. They are so rich and buttery they melt in your mouth. But be warned... they are HIGHLY addictive!
This recipe makes 36 cookies and they disappear so quickly we like to make a double or triple batch. They are the perfect make ahead cookie for Christmas cookie boxes, holiday gifts, family potlucks, and year round entertaining. You can customize the sprinkles for different holidays such as Christmas, Easter, and Thanksgiving!
What is Whipped Shortbread
Whipped shortbread is a buttery, tender, melt in your mouth cookie that is lighter and less dense than traditional shortbread. Whipped shortbread is made by incorporating air into the cookie batter by whipping it at a high speed with a mixer. This gives the cookies a tender texture that melts in your mouth. They are simply divine and always a fan favorite in Christmas cookie boxes!
More Fun Cookies
Ingredients
- Powdered Sugar - this recipe must be made with powdered sugar (also known as icing sugar or confectioners sugar), not regular white granulated sugar or cane sugar or any other sugar. It must be a powdered sugar.
- Butter - you can use salted or unsalted butter (plus ¼ teaspoon of salt).
- Vanilla - gives the cookies a great flavor. You can also customize the flavor with almond extract, mint extract, or your favorite flavor extracts.
- Flour - we recommend regular all purpose flour for this recipe.
- Cornstarch - this gives the cookies a light, tender, and melt in your mouth texture. These cookies are not as dense or heavy as traditional shortbread cookies.
How to Make Whipped Shortbread
Full Printable Recipe at Bottom of page
- You can use a stand mixer on medium speed or a handheld mixer on highspeed for this recipe. To a large bowl add the butter and powdered sugar. Mix until light and fluffy, about 5-7 minutes. Scrape the sides and bottom of the bowl to ensure all the butter and sugar are well combined.
- Add the vanilla and mix again until completely combined.
- In a small bowl, whisk together flour and cornstarch.
- With mixer on low speed gradually sift in the flour and cornstarch. Beat until just combined, do not over mix or the cookie texture will be off when they bake.
- We highly recommend chilling the dough in an airtight container or bowl covered with plastic wrap. Chill for at least 45 minutes to 1 hour. This helps make the dough easier to shape into the cookies and will prevent spreading when baking.
- After chilling, preheat the oven to 310℉ degrees with the oven rack set in the middle of the oven.
- Line a large baking sheet with parchment paper and set aside.
- Scoop the chilled cookie dough and roll into 1 ½ inch balls (approximately 1 tbsp). Place on the prepared baking sheet 1 to 2 inches apart. You can use a cookie scoop, ice cream scoop, or a tablespoon.
- Add a tablespoon of powdered sugar onto a small plate. Dip a fork in the powdered sugar and gently press the top of the cookie to create the design. Add sprinkles of choice on top of the cookies.
- Bake for 8-10 minutes. The bottoms of cookies will be very light golden brown and the tops will be very light in color. Allow them to rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Use a spatula to move the cookies to the cooling rack as they are very fragile when warm.
- Serve and enjoy!
Tips for the Best Whipped Shortbread
- Flavor Variations - the fun part about these cookies is that you can customize them with different flavors. Along with the vanilla you can add a splash of almond extract, mint extract, or lemon extract to the dough.
- Butter - it is important to use softened butter but not melted butter. If the butter starts to melt the dough will not come together properly. You can use salted butter or unsalted butter (plus ¼ teaspoon of salt) to make these cookies.
- Decorating - the possibilities are endless. This is the perfect base cookie to decorate in a number of different ways. We love using a fork to press the tops of the cookies so the sprinkle fall between the sections. You can also drizzle melted chocolate on the cookies and top with sprinkles, crushed candy canes, toffee bits, and more! The possibilities are endless. Get creative for each different holiday and use a different designs year round!
FAQ
These cookies are served at room temperature.
Store cooled cookies in an airtight container at room temperature for up to week, or freezer for up to 3 months.
Yes! Allow the baked cookies to fully cool at room temperature. Transfer to an air tight container or Ziploc bag (place a piece of parchment paper between the layers if stacking the cookies) and freeze for up to 3 months.
Yes! These cookies stay fresh for up to 7 days at room temperature in an air tight container, or can be frozen for 3 months. They are perfect for Christmas cookie boxes.
This recipe is vegetarian.
More Easy Treats
- Nutella Twist Pastries
- Dunkaroos Funfetti Dip
- Nanaimo Bars
- Maple Pecan Butter Tarts
- 8 Layer Magic Bars
Enjoy!
- Sab
Whipped Shortbread
Ingredients
- ¾ cup powdered sugar
- 1 ½ cup butter (salted at room temperature, or unsalted butter plus ¼ teaspoon salt)
- 1 teaspoon vanilla extract
- 2 ¼ cup flour
- ½ cup cornstarch
- Sprinkles (nonpareils or sprinkles of choice)
Instructions
- You can use a stand mixer on medium speed or a handheld mixer on highspeed for this recipe. To a large bowl add the butter and powdered sugar. Mix until light and fluffy, about 5-7 minutes. Scrape the sides and bottom of the bowl to ensure all the butter and sugar are well combined.
- Add the vanilla and mix again until completely combined.
- In a small bowl, whisk together flour and cornstarch.
- With mixer on low speed gradually sift in the flour and cornstarch. Beat until just combined, do not over mix or the cookie texture will be off when they bake.
- We highly recommend chilling the dough in an airtight container or bowl covered with plastic wrap. Chill for at least 45 minutes to 1 hour. This helps make the dough easier to shape into the cookies and will prevent spreading when baking.
- After chilling, preheat the oven to 310℉ degrees with the oven rack set in the middle of the oven.
- Line a large baking sheet with parchment paper and set aside.
- Scoop the chilled cookie dough and roll into 1 ½ inch balls (approximately 1 tbsp). Place on the prepared baking sheet 1 to 2 inches apart. You can use a cookie scoop, ice cream scoop, or a tablespoon.
- Add a tablespoon of powdered sugar onto a small plate. Dip a fork in the powdered sugar and gently press the top of the cookie to create the design. Add sprinkles of choice on top of the cookies.
- Bake for 8-10 minutes. The bottoms of cookies will be very light golden brown and the tops will be very light in color. Allow them to rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Use a spatula to move the cookies to the cooling rack as they are very fragile when warm.
- Serve and enjoy.
Nutrition
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