Whipped Shortbread Cookies

Why You’ll Love This Recipe

You’ll love these Whipped Shortbread Cookies because they’re incredibly easy to make and require no rolling or cutting. Just mix, whip, and bake! Their soft, crumbly texture and rich buttery flavor make them impossible to resist. They’re elegant enough for gifting yet simple enough for everyday baking.

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
• Pinch of salt
• Sprinkles or candied cherries (optional, for topping)

Directions

1. Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This step is key—whip for about 5 minutes to achieve the right texture.
3. Add the vanilla extract and mix to combine.
4. In a separate bowl, whisk together flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully incorporated.
6. Continue whipping the dough for another 2–3 minutes until it becomes soft and airy.
7. Scoop or pipe the dough onto the prepared baking sheet using a cookie scoop or piping bag fitted with a star tip.
8. If desired, top each cookie with sprinkles, a candied cherry half, or colored sugar.
9. Bake for 12–15 minutes, or until the edges are just barely golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24–30 cookies.
Preparation time: 15 minutes
Baking time: 12–15 minutes
Total time: approximately 30 minutes.

Variations

• Add a touch of almond or lemon extract for a unique flavor twist.
• Dip half of each baked cookie in melted chocolate for an elegant finish.
• Sprinkle crushed peppermint candies on top for a festive holiday version.
• Use colored sprinkles to match any occasion.
• Add a small dollop of jam in the center before baking for a thumbprint-style shortbread.

Storage/Reheating

Store Whipped Shortbread Cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 2 months—layer them between parchment paper to prevent sticking. To refresh, let them come to room temperature before serving. These cookies don’t need reheating as they’re best enjoyed at room temperature.

FAQs

What makes whipped shortbread different from regular shortbread?

Whipped shortbread is lighter and softer because the butter and sugar are beaten longer, incorporating more air into the dough.

Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe.

Why did my cookies spread too much?

Your butter may have been too soft. Try chilling the dough for 15–20 minutes before baking.

Can I use a hand mixer instead of a stand mixer?

Absolutely! Just make sure to whip long enough to achieve a fluffy texture—about 5–7 minutes in total.

Do I need to chill the dough?

Chilling isn’t required but can help the cookies hold their shape better if your kitchen is warm.

Can I use margarine instead of butter?

Butter is highly recommended for the best flavor and texture. Margarine can make the cookies greasy and less crisp.

Can I freeze the dough?

Yes, shape the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

How do I know when the cookies are done?

They should look set and slightly golden on the bottom but not browned on top. Overbaking will make them dry.

Can I pipe different shapes?

Yes! The dough holds its shape well, so you can pipe rosettes, stars, or swirls for a pretty presentation.

Can I decorate after baking?

Yes, you can drizzle cooled cookies with chocolate or icing for a festive look.

Conclusion

Whipped Shortbread Cookies are the perfect combination of elegance and simplicity—delicate, buttery, and irresistibly tender. With just a few pantry staples and minimal effort, you can create bakery-quality cookies that melt in your mouth and impress every guest. Whether you serve them plain, topped with sprinkles, or dipped in chocolate, these cookies are a timeless classic that never goes out of style.

Whipped Shortbread Cookies

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Whipped Shortbread Cookies are buttery, melt-in-your-mouth treats with a delicate texture and rich flavor. Made with simple ingredients and whipped to airy perfection, these cookies are light, tender, and perfect for holidays or everyday indulgence.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Total Time: 30 minutes
• Yield: 24–30 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Canadian
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• Sprinkles or candied cherries (optional, for topping)

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Instructions

1. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, beat softened butter and powdered sugar together for about 5 minutes, until light and fluffy.
3. Add vanilla extract and mix until combined.
4. In another bowl, whisk together flour, cornstarch, and salt.
5. Gradually add dry ingredients to butter mixture, mixing on low until incorporated.
6. Whip dough for another 2–3 minutes until soft and airy.
7. Using a cookie scoop or piping bag, portion dough onto prepared baking sheets.
8. Top each cookie with sprinkles or candied cherry halves if desired.
9. Bake for 12–15 minutes, until edges are just barely golden.
10. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Whip the butter and sugar thoroughly to achieve the signature melt-in-your-mouth texture.
• Chilling the dough for 15–20 minutes helps cookies hold their shape if your kitchen is warm.
• Use only butter for best flavor; margarine may affect texture.
• Dip in melted chocolate or drizzle with icing once cooled for a festive touch.
• Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 5g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg