Whipped Shortbread Cookies are tender, buttery treats that melt in your mouth, perfect for the holiday season. They are made by whipping butter and powdered sugar until light and airy, then gently folding in flour and cornstarch for a soft, cloud-like texture.
You’ll love these cookies because the whipped butter and sugar create a delicate, airy crumb, and they can be easily decorated with sprinkles or other toppings for festive flair. Their simple, five-ingredient recipe makes them perfect for a quick holiday bake.
Ingredients
- 1½ cups (227g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- 1 tsp vanilla extract (optional but recommended)
- 1⅓ cups (165g) all-purpose flour (scooped and leveled)
- 6 tablespoons (45g) cornstarch (scooped and leveled)
- Optional for decoration: Sprinkles or nonpareils
Instructions
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Beat butter and powdered sugar in a stand mixer or with hand mixer until very light and fluffy, about 5-7 minutes. Add vanilla, then mix briefly again.
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In a small bowl, whisk together flour and cornstarch. Add in three increments, mixing just until combined each time.
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Transfer dough to an airtight container or cover with plastic wrap, then chill in the fridge for 2 hours or until firm.
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Preheat oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats.
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Scoop dough into 1-inch balls, and gently flatten with a fork dipped in powdered sugar or cornstarch.
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Bake 12-15 minutes, until cookies are just lightly golden around the edges.
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Cool on sheets briefly, then transfer to wire racks to cool completely.
Tips for Success
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Use softened butter for best aeration.
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Chill dough thoroughly for easier handling and even baking.
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Do not overbake cookies should be pale and delicate.
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Decorate with sprinkles immediately after baking if desired.
Delicious Variations
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Add a splash of almond or lemon extract for extra flavor.
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Dip cooled cookies in melted chocolate for a decadent twist.
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Roll dough in sprinkles before baking for colorful tops.
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Pipe or shape them with a pastry bag for decorative styles.
Frequently Asked Questions
Can I freeze the dough?
Yes, shape into balls, freeze on a tray, then store in a bag. Bake frozen, adding 2-3 minutes to baking time.
How long do these cookies last?
Store in an airtight container at room temperature for up to 5 days.
Can I make them gluten-free?
Yes, substitute with a gluten-free flour blend.
Are these cookies crispy or soft?
They are tender and soft with a melt-in-your-mouth texture.
How can I decorate them?
Sprinkles, colored sugar, or drizzles of chocolate are popular options.
Whipped Shortbread Cookies
- Total Time: 2 hours 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Tender, buttery treats with a delicate, melt-in-your-mouth texture, perfect for the holiday season. Made by whipping butter and powdered sugar until light and airy, then folding in flour and cornstarch, these cookies have a soft, cloud-like crumb and can be decorated with festive sprinkles.
Ingredients
1½ cups (227 g) unsalted butter, softened
¾ cup (90 g) powdered sugar
1 tsp vanilla extract (optional but recommended)
1⅓ cups (165 g) all-purpose flour (scooped and leveled)
6 tbsp (45 g) cornstarch (scooped and leveled)
Sprinkles or nonpareils (optional, for decoration)
Instructions
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Whip butter and sugar: Beat butter and powdered sugar in a stand or hand mixer until very light and fluffy, about 5–7 minutes. Add vanilla and mix briefly again.
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Add dry ingredients: Whisk flour and cornstarch together. Add in three batches, mixing just until combined each time.
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Chill dough: Transfer dough to an airtight container or cover with plastic wrap. Chill in refrigerator for 2 hours or until firm.
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Prepare to bake: Preheat oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats.
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Shape cookies: Scoop dough into 1-inch balls. Gently flatten each with a fork dipped in powdered sugar or cornstarch.
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Bake: Bake 12–15 minutes until edges are just lightly golden.
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Cool: Cool briefly on baking sheets then transfer to wire racks to cool completely.
Notes
Use softened butter to incorporate air for best texture.
Chill dough well for easier handling and even baking.
Avoid overbaking; cookies stay pale and delicate.
Add sprinkles immediately after baking for better adhesion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/36 cookie
- Calories: 80
- Sugar: 3
- Sodium: 10
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Carbohydrates: 5
- Cholesterol: 15
Keywords: whipped shortbread cookies, soft buttery cookies, melt-in-mouth cookies, holiday shortbread recipe, easy festive cookies
