If you’ve ever wanted a cookie that’s melt-in-your-mouth soft but still holds a delicate crumb, then you’re going to absolutely love this Whipped Shortbread Cookies Recipe. Trust me, these aren’t your average shortbread cookies—they’re whipped to fluffy perfection, making every bite a little cloud of buttery bliss. Whether you’re baking for a holiday or just craving something truly special, this recipe will be your new go-to. Let me walk you through everything so you can nail these cookies every single time.
Why You’ll Love This Recipe
- Buttery & Light Texture: Whipping the butter and sugar creates a dreamy, airy dough that melts on your tongue.
- Simple Ingredients: You probably have all these ingredients on hand already, which makes it so easy to whip up anytime.
- Perfect for Decorating: Adding sprinkles not only makes them festive but also a fun activity with kids or for parties.
- Expandable & Customizable: Once you master the base, you can add different extracts, zests, or mix-ins to make it your own.
Ingredients You’ll Need
The magic in this Whipped Shortbread Cookies Recipe comes from the classic combination of soft butter, fine sugar, and a hint of vanilla, all balanced with a little cornstarch to keep the texture super tender. I recommend using high-quality unsalted butter for the best flavor and consistency.
- Unsalted butter: Room temperature butter whips better, giving you that airy dough we want.
- Confectioners’ sugar: Powdered sugar blends smoothly in whipped cookies for a light texture without graininess.
- Vanilla extract (or almond extract): A splash of vanilla adds warmth; almond is a lovely alternative if you want a nutty twist.
- All-purpose flour: The backbone of these cookies, providing structure but kept light by the cornstarch.
- Cornstarch: This little secret softens the bite, making the cookies tender without flattening them.
- Christmas sprinkles: For fun and festive touches, adding color and a bit of crunch on top.
Variations
I love experimenting with this Whipped Shortbread Cookies Recipe because it’s such a flexible base. You can easily switch up the flavorings or dress them up for different occasions. Here are some of my favorites you might want to try.
- Chocolate-dipped edges: After baking, dip half of each cookie in melted dark or white chocolate for a classy look – my family goes crazy for these!
- Lemon zest: Adding the zest of a fresh lemon to the dough brings a bright, refreshing twist that’s perfect for springtime baking.
- Almond extract: Swap vanilla for almond extract for a lovely nutty aroma and richer flavor profile.
- Nut dusting: Roll the balls lightly in finely chopped pistachios or toasted coconut before baking for added texture.
How to Make Whipped Shortbread Cookies Recipe
Step 1: Prep your workspace and tools
Start by preheating your oven to 300°F and lining two large baking sheets with parchment paper or silicone mats. Having everything ready makes the whole process smoother, especially important with delicate dough like this.
Step 2: Cream butter and sugar until fluffy
This part is key! Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat the softened butter and confectioners’ sugar for 3–4 minutes until the mixture is very light and fluffy. When I first tried this, I didn’t whip long enough, and the texture was too dense. So don’t rush—this step really creates that perfect airy base.
Step 3: Add vanilla and combine
Pour in your vanilla or almond extract and mix just until incorporated. This is where the dough starts to develop its lovely fragrance.
Step 4: Mix flour and cornstarch, then blend in
Whisk together your all-purpose flour and cornstarch in a separate bowl. Gradually add this to the wet ingredients on low speed, mixing just until combined. Then, bump up the speed to high for about a minute to transform the dry mixture into a dough that’s still a little crumbly but sticky enough to shape into balls. You’ll know it’s right when you can easily form the dough into balls without it falling apart.
Step 5: Shape and decorate your cookies
Use a cookie scoop or spoon to portion out about a tablespoon of dough. Roll each scoop gently into a 1-inch ball with your hands. Place them on your prepared baking sheets about 1.5 inches apart to give them room to set. I like to dip a fork in a little flour or cornstarch and gently press a crisscross pattern on top—classic shortbread look! Now, sprinkle the Christmas sprinkles on top for that extra festive charm.
Step 6: Bake and cool carefully
Bake the cookies for about 20 minutes, watching for the tops to set and the bottoms just turning golden. Here’s what I learned the hard way: these cookies are very fragile when warm, so after baking, let them cool on the baking sheets for 5 minutes before transferring them gently to a wire rack. This step prevents breakage and keeps those beautiful sprinkles intact.
Pro Tips for Making Whipped Shortbread Cookies Recipe
- Butter at Room Temperature: Letting butter soften for at least an hour makes whipping much easier and results in a lighter dough.
- Don’t Overmix Dry Ingredients: Add the flour and cornstarch slowly and mix just enough to combine before switching to high speed – it helps avoid a tough cookie.
- Flour Your Fork for Press Patterns: This little trick keeps your fork from sticking, letting you create those perfect crisscross indentations effortlessly.
- Cool on Baking Sheets First: Moving cookies too soon can cause crumbling, so patience here really pays off for intact, pretty cookies.
How to Serve Whipped Shortbread Cookies Recipe
Garnishes
While I love the simplicity of sprinkles on these whipped shortbread cookies, sometimes I like to dust them lightly with extra powdered sugar just before serving for a snowy effect. You could also drizzle some melted chocolate or even dip half in white chocolate for a fancy touch. It’s your canvas—feel free to get creative!
Side Dishes
Pair these cookies with a warm cup of tea or a rich hot chocolate for the ultimate cozy combo. I also love serving them alongside some fresh berries or a small cheese plate for a delightful afternoon snack. Their buttery flavor complements so many things.
Creative Ways to Present
For holiday parties, I arrange these cookies in circular tiers on a pretty plate, alternating colors of sprinkles for a festive vibe. Gift them in clear cellophane bags tied with ribbon, or stack them in decorative tins layered with parchment paper—a guaranteed crowd-pleaser when you show up with these treats!
Make Ahead and Storage
Storing Leftovers
Once the cookies are fully cooled, I like to store them in a single layer separated by parchment paper inside an airtight container. Using mini cupcake liners to hold each cookie helps keep the sprinkles intact, which is a little trick I discovered when I found mine looking a bit bare after storage. These cookies stay fresh for up to a week at room temperature.
Freezing
If you want to make these ahead of time, freezing works beautifully. Layer the cookies between sheets of parchment paper in an airtight container and freeze for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature for about 30 minutes.
Reheating
I usually reheat leftover shortbread cookies gently in a low oven (about 275°F) for 5 minutes to bring back that fresh-baked warmth and slight crisp on the bottoms. Avoid microwaving if you want to maintain the crumbly texture—reheating in the oven is key to reviving their buttery goodness.
FAQs
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Can I use salted butter for this Whipped Shortbread Cookies Recipe?
While you can use salted butter if that’s what you have on hand, I recommend unsalted butter to better control the saltiness in your cookies. Salted butter might make the cookies taste a little saltier than intended, which can work if you like a slight savory touch, but usually unsalted gives the best balance.
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Why is cornstarch used in this recipe?
Cornstarch is a secret weapon for making these cookies tender and soft. It lightens the structure by cutting some of the gluten development from the flour, resulting in that delicate crumb that shortbread lovers crave.
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How do I prevent these cookies from breaking when removing them from the baking sheet?
Patience is key! Let the cookies cool on the baking sheet for at least 5 minutes so they firm up slightly before gently transferring to a wire rack. Use a thin spatula and handle them carefully as they are fragile right out of the oven.
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Can this dough be refrigerated or frozen before baking?
Yes! You can shape the dough into a ball or disc, wrap it tightly, and refrigerate for up to 3 days before shaping and baking. It also freezes well for up to 3 months. Just thaw overnight in the fridge, then bring to room temperature before shaping.
Final Thoughts
I have to say, this Whipped Shortbread Cookies Recipe holds a special place in my heart—there’s just something so comforting about their soft texture and buttery flavor. It’s one of those recipes that impresses everyone with minimal effort, which I think is the true magic of baking. Seriously, give it a try next time you want a sweet treat that’s both elegant and downright addictive. I can’t wait to hear how yours turn out!
Print
Whipped Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24–26 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Whipped Shortbread Cookies are delicate, buttery treats with a light, crumbly texture and a sweet, melt-in-your-mouth finish. Made with simple ingredients like butter, confectioners’ sugar, and flour, these cookies are gently whipped to create an airy dough, then baked low and slow for a tender result. Festive sprinkles add a colorful touch, making them perfect for holidays or any special occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract (or almond extract) (optional)
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
Toppings
- 2–3 tablespoons Christmas sprinkles
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 300°F (150°C). Line two large half-sheet baking pans with parchment paper or silicone baking mats to prevent sticking and allow even baking.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer on medium speed, cream the softened butter and confectioners’ sugar together for 3-4 minutes until the mixture is light, fluffy, and pale in color.
- Add Extract: Incorporate the vanilla or almond extract into the creamed mixture and beat until evenly combined.
- Mix Dry Ingredients into Wet: In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add this dry mixture to the wet ingredients, beating on low speed just until combined.
- Whip Dough Higher Speed: Increase the mixer speed to high and beat the dough for 1 minute until it resembles moist breadcrumbs and is less dry, allowing it to be shaped easily by hand into balls.
- Shape Cookies: Scoop about one tablespoon of dough and roll it into a 1-inch ball with your hands. Place the balls onto prepared baking sheets, spacing them approximately 1.5 inches apart, fitting about 12 cookies per sheet.
- Create Indentations and Add Sprinkles: Dip a fork in flour or cornstarch to prevent sticking, then gently press the fork onto the tops of each cookie to form linear indentations. Sprinkle Christmas sprinkles generously on each cookie for festive color.
- Bake Cookies: Bake the cookies in the preheated oven for 20 minutes, or until the tops appear set and the bottoms begin to show a light golden brown color.
- Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes post-baking as they are fragile when warm. Then carefully transfer them using a spatula to a wire cooling rack to cool completely.
Notes
- Storage: Once completely cooled, store the cookies in an airtight container or large ziplock bag lined with parchment paper at room temperature for up to 7 days. Using mini cupcake liners and layering with parchment paper helps preserve sprinkle decoration.
- Freezing Cookies: Freeze the baked cookies between layers of parchment paper in an airtight container for up to 3 months.
- Storing Cookie Dough: Shape dough into a ball or disc, wrap tightly with plastic cling wrap, and refrigerate for up to 3 days. Let the dough come to room temperature for 20-30 minutes before shaping.
- Freezing Dough: Wrap dough tightly and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before shaping and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 20mg
