Whipped Shortbread Cookies

Why You’ll Love This Recipe

These cookies are effortless yet impressive. With just a few pantry staples, you can whip up a batch in minutes. They’re soft, tender, and crumbly with a rich buttery flavor that makes them irresistible. Plus, they can be decorated with sprinkles, chocolate, or candied cherries for festive occasions, making them versatile for any celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Powdered sugar

• All-purpose flour

• Cornstarch

• Vanilla extract

• Sprinkles, chocolate drizzle, or candied cherries for topping (optional)

Directions

1. Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.

2. In a large bowl, beat softened butter and powdered sugar together until light and fluffy.

3. Add vanilla extract and mix until combined.

4. Gradually add flour and cornstarch, mixing until the dough comes together and is airy.

5. Drop spoonfuls of dough (or pipe using a star tip) onto the prepared baking sheet.

6. Decorate with sprinkles or press a candied cherry into the center if desired.

7. Bake for 15–18 minutes, until the bottoms are lightly golden. Do not overbake.

8. Let cool completely before serving.

Servings and timing

This recipe makes about 30 cookies. Preparation takes 10 minutes, and baking requires 15–18 minutes per batch.

Variations

• Add lemon or almond extract for a different flavor.

• Dip cooled cookies halfway in melted chocolate for an elegant touch.

• Top with festive sprinkles for holidays or special occasions.

• Make sandwich cookies by spreading jam or chocolate between two cookies.

• Add finely chopped nuts to the dough for extra texture.

Storage/Reheating

Store Whipped Shortbread Cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 2 months. Place parchment between layers to prevent sticking. No reheating is needed—these cookies are best enjoyed at room temperature.

FAQs

Why are they called whipped shortbread cookies?

They’re called whipped shortbread because the butter and sugar are beaten until fluffy, giving the cookies a light, airy texture.

Do I need to chill the dough?

No, whipped shortbread dough does not require chilling before baking.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt to balance the flavor.

Why are my cookies spreading too much?

If the butter is too soft or melted, the cookies may spread. Make sure the butter is softened but not overly warm.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

How do I keep the cookies from being too crumbly?

Be sure to measure the flour and cornstarch accurately, and don’t overbake them.

Can I add chocolate chips to the dough?

Yes, mini chocolate chips can be folded into the dough for extra flavor.

Do these cookies need to be refrigerated?

No, they are best stored at room temperature in a sealed container.

Why do my cookies taste dry?

Overbaking can cause dryness—remove them when the bottoms are lightly golden.

Can I freeze the dough instead of baked cookies?

Yes, portion the dough onto a baking sheet, freeze until firm, then transfer to a bag and bake straight from frozen when needed.

Conclusion

Whipped Shortbread Cookies are a simple yet elegant treat that require minimal effort but deliver maximum flavor. Their light, buttery texture makes them a holiday staple and an everyday indulgence. Whether you enjoy them plain, dipped in chocolate, or decorated with sprinkles, these cookies are guaranteed to become a favorite in your baking rotation

---

Print